Stuffed Portobella or Field or Open Cap Mushrooms 1, With Cheese And Bacon
Stuffed Cap Mushrooms
Cap mushrooms come in sizes from 4" to 8". A smaller cap would be fine as a first course and I have served these in the restaurant before without the filling, but garlic butter instead. Serves 4
Note from Mamta: Andrew Taylor was the chef-proprietor of Crumplehorn Inn in Polperro, Cornwall. He now lives in Canada and is chef-manager at the British Airways First Class and Business Class Lounge at Toronto Pearson Airport. I have cooked these mushrooms with ham and other flavoursome cheeses, they are very tasty.
1 large flat/cap mushroom per person (more if smaller)
2 slices of bacon, chopped (omit for vegetarian option).
2 cloves garlic, peeled and crushed
1 tbsp. butter
2 tbsp. breadcrumbs
2-3 tbsp. Gruyere or any other flavoursome cheese, grated/crumbled
Remove stalks from mushroom and place them cup side up.
Mix chopped stalks of the mushroom with chopped bacon, garlic, butter, half the cheese and breadcrumbs.
Layer over the mushroom caps, sprinkle with cheese and cook in hot oven for 20 minutes.
For vegetarian option, fill the cups with mushroom duxelle, which is the cooked chopped mushroom, onion, garlic, chopped parsley and breadcrumbs.
Cook under a moderate grill for a few minutes until hot and serve.
Note from Mamta: For vegetarian option, omit ham. In pictrures here, I have replaced it with tomatoes.