Champignons stuffed with bacon under a cheese crust
4 servings
25 minutes
Bacon-stuffed mushrooms under a cheesy crust are a true delight of French cuisine, combining simplicity of preparation with exquisite flavor. This recipe draws inspiration from traditional French gastronomy, where mushrooms often serve as the main ingredient in gourmet dishes. Juicy mushrooms baked with aromatic bacon and creamy sauce acquire a rich taste, while the gooey cheese crust adds an appetizing texture. The dish is perfect as an appetizer or main course for dinner, especially paired with a glass of white wine. The versatility of the recipe allows for experimentation with fillings by adding fresh herbs and spices. Stuffed mushrooms are a harmony of tenderness and spiciness that will surprise any gourmet.
1
Wash and dry the champignons. Carefully separate the mushroom stems so that the caps remain intact.
- Fresh champignons: 500 g
2
Place the mushroom caps on a greased baking sheet (or in a baking dish).
- Vegetable oil: 3 tablespoons
3
For the filling, finely chop the onion, cut the mushroom stems into small cubes, and also dice the bacon or use pre-diced store-bought bacon.
- Onion: 1 piece
- Fresh champignons: 500 g
- Bacon: 150 g
4
Grate the cheese on a medium grater.
- Cheese: 150 g
5
Fry the onion in a pan with vegetable oil (about 2-3 minutes).
- Onion: 1 piece
- Vegetable oil: 3 tablespoons
6
Add the mushroom stems to the pan with onions and fry for about 5 minutes.
- Fresh champignons: 500 g
- Onion: 1 piece
7
Add bacon to the pan with mushrooms and onions. Fry until the bacon is cooked, then pour in the cream, mix, and let it thicken a bit.
- Bacon: 150 g
- Cream 20%: 2 tablespoons
8
Cool the mushrooms with onions and bacon slightly.
9
Place the prepared filling in the caps of the mushrooms and sprinkle with cheese on top.
- Cheese: 150 g
10
Bake stuffed mushrooms in the oven for about 10-12 minutes at a temperature of 190-200°C.
11
I do not recommend using salt if the bacon is already salty.