ADVERTISEMENT
Clean the champignon mushrooms gently, removing the stems. Set the mushroom caps aside. Finely chop the stems for the filling.
Cook the Bacon:
Dice the bacon and cook in a pan over medium heat until crispy. Once done, remove the bacon and set it aside.
Make the Filling:
In the same pan, sauté the chopped onion in olive oil until softened. Add the chopped mushroom stems and cook for about 5-7 minutes until all the moisture evaporates. Mince the garlic and add it to the pan, cooking for another minute. Remove from heat and allow it to cool slightly.
Prepare the Cheese Mixture:
Grate the Suluguni or mozzarella cheese and mix it with mayonnaise, cream, and the cooked bacon. Season the mixture with salt and pepper. Stir everything together.
Stuff the Mushrooms:
Spoon the cheese mixture into the mushroom caps, pressing down slightly to pack the filling in.
Bake the Mushrooms:
Preheat the oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
Serving and Storage Tips:
Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
ADVERTISEMENT
