Craving for something mushroom-y, bacon-y and cheese-y, X and I made these cute, little and yummy babies. Remember the Baked Portobello Mushroom? Using the same recipe but different type of mushroom (brown button mushroom), these mushrooms do not have the Portobello flavour, but it is still good. As they are small, cute and tasty, they serve as great appetisers for hungry guests. A box of mushrooms (200g) can roughly yield enough for 4 to 6 people as appetisers, but X and I ate them all up by ourselves, because they are so, so addictive!
Start off with 200 grams of fresh brown button mushrooms, that will be around 16 to 17 mushrooms. Fresh only please. Please never, ever use canned button mushrooms for this recipe!
And some bacon… around 60 grams or so.
1 slice of cheddar cheese, divided into 16 small squares, or enough to divide among the mushrooms. Use more if needed, and eat the rest.
Only need 1/4 of a small onion. Finely chopped! You can also add in some garlic if you want, but I’m too lazy that day.
Gently wash the mushrooms. Dry them and remove the stem. Place them on an oiled baking tray. I chopped the mushroom stems up finely because I plan to add them into the bacon mixture later.
Chop up the bacon.
Dump them into a frying pan (without oil!) and let them fry, stirring occasionally until they are browned. Add in a little bit of oil when needed. When the bacon is browned and slightly crispy, add in the onion and chopped mushroom stems and fry till the onion and mushrooms have softened. Season with black pepper and salt (if needed) and set aside to cool slightly.
Using a small spoon, place heaping spoonfuls of mixture onto the mushrooms.
Try to restrain yourself from eating the bacon mixture.
Next place the cheese on top.
Bake them at 190 degrees Celsius for 15 to 20 minutes until the mushrooms have softened and the cheese has melted. Serve immediately!