Red Capsicum and Bacon Stuffed Mushrooms
A community recipe by JLNot tested or verified by Nigella.com
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Preheat oven to 190C / 375F / Gas mark 5. Heat some olive oil and cook the bacons and capsicum for 1 - 2 minutes or until you can smell the bacon and capsicum. Transfer to a bowl with the remaining ingredients including the butter. Mix together thoroughly. Place the mushrooms on large squares of lightly oiled foil. Spoon the filling mixture on to each mushroom. Fold the foil to make loose parcels, sealing the edges well. Put in the oven to bake for 10 minutes.
Preheat oven to 190C / 375F / Gas mark 5. Heat some olive oil and cook the bacons and capsicum for 1 - 2 minutes or until you can smell the bacon and capsicum. Transfer to a bowl with the remaining ingredients including the butter. Mix together thoroughly. Place the mushrooms on large squares of lightly oiled foil. Spoon the filling mixture on to each mushroom. Fold the foil to make loose parcels, sealing the edges well. Put in the oven to bake for 10 minutes.
Introduction
This is absolutely delicious. It has a full natural taste of the ingredients put into it.
This is absolutely delicious. It has a full natural taste of the ingredients put into it.
Ingredients
Serves: 1-2
Metric
Cups
For the Mushrooms
- 2 large portobello mushrooms
- olive oil (for greasing)
For the Filling
- butter (softened)
- 75 grams bacon (diced or thinly sliced)
- 1 small red pepper (deseeded and chopped)
- ½ lime (finely grated rind and juice of)
- 3 tablespoons breadcrumbs
For the Mushrooms
- 2 large portobello mushrooms
- olive oil (for greasing)
For the Filling
- butter (softened)
- 3 ounces bacon (diced or thinly sliced)
- 1 small red bell pepper (deseeded and chopped)
- ½ lime (finely grated rind and juice of)
- 3 tablespoons breadcrumbs
Method
Red Capsicum and Bacon Stuffed Mushrooms is a community recipe submitted by JL and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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