About
These tender baked mushrooms are filled with oozy cheddar cheese, aromatic chives and topped with crispy bacon.
These make a great lunch or side as an alternative to loaded potato skins!
Ingredients
- 4 tablespoon, grated cheddar cheese
- 2 each portabella mushrooms, raw
- 2 slice – 6" long bacon
- 1 tablespoon chives, raw
- 1 tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Carefully remove the stalks from the mushrooms and discard. Use a teaspoon to scoop out the mushroom gills. Brush the mushrooms with half a tablespoon of olive oil and arrange on a shallow oven tray. Bake for 10 minutes until tender and drain off any excess liquid.
- Whilst the mushrooms are cooking, heat the remaining oil in a skillet over a medium heat. Add the bacon and cook through until crispy. Set aside.
- Add the grated cheese to a mixing bowl along with the salt and pepper. Finely chop the chives and add to the bowl, stir well to combine.
- Remove the mushrooms from the oven and divide the cheese mixture evenly between the two. Return to the oven for a further 8 minutes until the cheese is melted and golden and the mushrooms are tender.
- Crumble the cooked bacon over the top to serve.
Nutrition Facts
- Servings: 2
- Calories: 173.5kcal/725.8kJ (per serving)
- Fat: 14.6g (per serving)
- Carbs: 4.0g (per serving)
- Protein: 7.8g (per serving)
