Ingredients
-
2 streaky bacon rashers
-
25g grated cheese
-
3ml French mustard
-
50g fresh breadcrumbs
-
1 egg
-
60ml milk
-
1 tbsp fresh parsleychopped
-
salt and pepper
-
275g flat mushroomsapprox 2.5 cm in diameter, stalks removed
-
2 thin slices of cheddar cheese
-
1 tomatothinly sliced
Directions
The best starters can also be the simplest, like with this quick Stuffed Mushrooms recipe using healthy steam cooking.
Ingredients
| 2 streaky bacon rashers | |
| 25g grated cheese | |
| 3ml French mustard | |
| 50g fresh breadcrumbs | |
| 1 egg | |
| 60ml milk | |
| 1 tbsp fresh parsley | |
| salt and pepper | |
| 275g flat mushrooms | |
| 2 thin slices of cheddar cheese | |
| 1 tomato |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Cut bacon into small pieces. Put on a plate and cover with pierced cling film, cook on 1000 W for 1 minute. |
|
3
|
In a small bowl, mix together grated cheese, bacon, mustard and breadcrumbs. Add beaten egg, milk, parsley and seasoning and mix until well combined. Fill mushroom cavities with mixture. |
|
4
|
Cut cheese slices into 1 cm squares and place on top of filling. Place one tomato slice on top of each mushroom. Place mushrooms in a circle on a plate and cook on the base of the oven on Combi 1 for 6 minutes or until cheese starts to melt and mushrooms are just cooked. |
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