Sour Cream? Check. Mushrooms? Check. Bacon? Check. Oh how I love bacon and even more when it’s combined with sour cream. It just blends together so well. Add cheese and mushrooms to the mix and what have you got? A very posh looking mushroom! :p
Mushrooms on its own can be very boring, but grab yourself some of these huge field mushrooms and you can be as creative as you want to be! The hubby and I have been trying to avoid eating too much rice, and let me just say, being asian, that’s a hard task! So we thought to add a little variety to our meals. Mushrooms and bacon have always been on our list of favourites so when I whipped up this meal for the hubby, I think I hit the spot! This is a very quick and simple dish to make and it’s also very filling since the field mushrooms are quite big and can almost be meaty in texture.
6 large field mushrooms
150g diced bacon
1 clove of garlic (chopped)
1 cup of sour cream
1/2 cup shredded cheese
1. With a clean paper towel, gently wipe the mushrooms clean and remove the stalks. Dice the stalks and set aside.
2. On a stove, heat up a pan and fry the bacon, garlic and the mushroom stalks. Add a pinch of salt (optional) and pepper. Keep stirring until the bacon turns a light golden brown. Take off from heat and set aside.
3. Stuff the mushrooms with sour cream at about one heaped tablespoon each then add about one tablespoon of the bacon mix enough to fill the top.
4. Sprinkle with a some shredded cheese on top. Arrange the mushrooms in a tray and place these under the grill for about 5-10 minutes or until the cheese melt a golden brown.
These are usually enjoyed as an appetizer but because of the size of the mushrooms, I think they can be eaten as a full meal with a salad on the side.
For a healthier option, omit the sour cream and bacon and substitute with bread crumbs and green or red capsicums.