Bacon Stuffed Mushrooms Recipe with Lancashire Cheese

Bacon stuffed flat mushrooms with spring onions, Lancashire cheese and sun-dried tomatoes.

Bacon Stuffed Mushrooms Recipe with Lancashire Cheese

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.

Course Main Course

Cuisine European

Keyword bacon and cheese stuffed mushrooms, bacon stuffed mushrooms, Lancashire cheese stuffed mushrooms, stuffed flat mushroom

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 565kcal

Author Brian Jones

Ingredients

8-14 Rashers Smoked Streaky Bacon 200g
4 Large Field or Portobello Mushrooms 250g Total
1 tablespoon Worcestershire Sauce
6 Spring Onions
2-3 Sun Dried Tomatoes (in oil) 25-30g
75 g Lancashire Cheese ¾ Cup
1 Pinch White Pepper (be generous)
Snipped Chives or Spring Onions (for garnish)

Instructions

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.
Whilst the bacon fat is hot, drizzle it over the mushroom caps and sprinkle over the Worcestershire Sauce.
Clean the spring onions, slice them as finely as you can.
Drain the sun-dried tomatoes and finely dice them.
Crumble the cooled bacon.
Crumble the cheese.
Combine the mushroom stalks, spring onions, sun-dried tomatoes, crumbled bacon and cheese with a little white pepper.
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 or spring onions and another dash of Worcestershire sauce.

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