Mushrooms Stuffed with Bacon and Onion

It is not often that mushrooms large enough and succulent enough to bake are available, and when they become so it is best to take advantage of the situation. There must be any number of ways to stuff mushrooms and this is only one, but it was very tasty indeed.


4 large [100mm+] mushrooms of more or less equal size.

2 tblsp cooking oil.

4 rashers American streaky bacon, finely chopped.

1 medium onion, peeled and chopped.

2 cloves garlic, peeled and chopped.

2 slices stale white toast bread.

Freshly ground black pepper.

Salt to taste.

1 egg, lightly beaten.

2 tblsp sweet chilli sauce.

Salt to taste.

Olive oil.

2 tsp rubbed origanum.


Remove the stems from the mushrooms and set aside. Pre-heat the oven to 180°C.


Heat the oil in a skillet over a hot flame and fry the bacon until the fat is beginning to render. Place the bacon, onion, garlic, bread, salt and pepper in a food processor and zap to a fine, well mixed combination. Beat the chilli sauce  into the egg and mix into the bacon mixture with a fork until an even paste is obtained.

Sprinkle a little salt, oil and rubbed origanum on the undersides of the mushrooms. Divide the bacon mixture equally between the mushrooms, smoothing it over into neatly formed mounds. Place on a lightly oiled oven tray and bake for 30 minutes. Serve with fried potatoes and stir fried mixed vegetables.

Serves: 2.

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