Bacon stuffed flat mushrooms with Lancashire cheese, spring onions, sun-dried tomatoes and a liberal sprinkling of Worcestershire sauce.
This delicious recipe is nice and easy, all you need to do is chop some veggies whilst you are cooking some bacon. Then pile everything into the mushrooms and throw it in the oven for around 15 minutes.
Cheesy Bacon-Filled Mushrooms
I love stuffed mushrooms, they are a gloriously simple and easy meal that you can get really creative with.
I’ve got offerings as diverse as caramelised onion and goat cheese stuffed mushrooms and goat cheese and caramelised onion stuffed goat cheese make a perfect stuffed mushroom recipe.
But they ain’t all vegetarian, these beef mince stuffed mushrooms which join these bacon and Lancashire cheese stuffed mushrooms.
Lancashire cheese is boldly flavoured and almost buttery but it is not as sharp or salty as cheddar. The moderate saltiness of the cheese works well here alongside the salty sweet bacon and the Worcestershire sauce.
All of this is joined by loads of spring onions and the bacon fat to create a delicious and hearty meal that cooks in a shade over 30 minutes.
Frequently Asked Questions
Can I use Portobello mushrooms?
Yes, please do, they are the same thing in reality, although Portobello mushrooms often form much more of a “bowl” shape.
Can I use cheddar cheese?
Yes, I have chosen Lancashire cheese for this recipe because it is less salty than a mature cheddar.
Other cheeses that work well are gouda and aged goat cheese, I prefer a cheese that melts well and holds the stuffing together but does not go stringy in this recipe.
Can I cook this in an air fryer?
Yes, so long as your air fryer is big enough to hold 4 big mushrooms. They will take around 8-10 minutes at 180°C or 350°F.
Can I use smaller mushrooms?
Yes, these make a great canapé for a get-together, I think that mushrooms are better served warm/hot, so cook them at the last minute.
If I am making this as finger food, then I choose mushrooms that are “2 bite” in size.
What is streaky bacon?
This question is often asked by US and Canadian visitors, streaky bacon is what Americans know as bacon and it is made from the belly of the pig.
Back bacon from the loin is often the “standard” for bacon in the UK and it is what you Americans call “Canadian” bacon.
I usually serve these bacon-stuffed flat mushrooms as a relatively light meal and I’ll add some salad leaves or a simple side salad on the side.
A bit of bread also works really well to help mop up the juices from the bacon and Worcestershire sauce.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Grill for cooking the bacon, you could use a stovetop and frying pan if you prefer.
- Baking tray.
- Kicthen tongs.
- Kitchen knife.
- Chopping board.
- Mixing bowl.
- Weighing scales and or measuring cups and spoons.
Easy bacon stuffed flat mushrooms loaded with spring onions and a few sun dried tomatoes to add sweetness, all held together by mild and buttery Lancashire cheese.
- 200g (8-14 Rashers) Smoked Streaky Bacon
- 4 Large (250g Total) Field or Portobello Mushrooms
- 1 Tbsp Worcestershire Sauce
- 6 Spring Onions
- 2-3 (25-30g) Sun Dried Tomatoes (in oil)
- 75g (¾ Cup) Lancashire Cheese
- Generous Sprinkle of White Pepper
- Snipped Chives for Garnish
- Cook the bacon until it is crispy, then allow it to cool whilst you prepare the mushrooms. You can do this any way you like, I like to slide mine under a hot grill, but frying is fine too, the timing for this will depend on your grill, mine takes 5-6 minutes, flipping the bacon after 3-4 minutes.
- If your mushrooms have stalks remove them, finely dice them and put them into a bowl.
- Whilst the bacon fat is hot, drizzle it over the mushrooms and sprinkle over the Worcestershire Sauce.
- Clean the spring onions, slice them as finely as you can and throw them in the mixing bowl.
- Drain the sun-dried tomatoes and finely dice them, then throw them into the bowl.
- Crumble the cooled bacon into the bowl.
- Grate or crumble the cheese into the bowl, add a sprinkle of white pepper and give everything a mix.
- Place the mushrooms on a baking tray, then divide the stuffing between the mushrooms, adding an extra sprinkle of Worcestershire sauce if you like.
- Bake in the oven at 180°C or 350°F for 12-15 minutes and serve with lots of snipped chives.
Amount Per Serving: Calories: 718Total Fat: 49gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 136mgSodium: 2038mgCarbohydrates: 24gFiber: 6gSugar: 11gProtein: 48g
Calorific details are provided by a third-party application and are to be used as indicative figures only.