The All-American Burger Pizza
A crowd-pleasing pizza topped with seasoned beef, burger sauce, melty cheese, and pickles.
Bacon & Cheese Stuffed Mushrooms
These bacon and cheese stuffed mushrooms are the sort of thing that disappear in minutes: salty, smoky bacon, a creamy cheese filling, and a crisp top.
They’re ideal as party bites, a starter, or a snack alongside a cold drink.
Method
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- Heat the oven to 200°C (180°C fan) and line a baking tray.
- Wipe the mushrooms clean. Twist out the stems and finely chop them.
- In a frying pan, cook the bacon until starting to crisp. Add the chopped mushroom stems and cook for 3–4 minutes until any moisture has cooked off.
- Stir in the spring onions and garlic for 30 seconds, then take off the heat. Let it cool for a couple of minutes.
- Mix the bacon mixture with the cream cheese, most of the cheddar, parsley and plenty of black pepper. Taste and add salt only if needed.
- Arrange the mushroom caps on the tray. Drizzle with olive oil and season with pepper.
- Stuff each mushroom generously. Top with the remaining cheddar and a sprinkle of breadcrumbs.
- Bake for 12–15 minutes until bubbling and golden. Rest for 2 minutes, then serve hot.
Ingredients
- 150 g Cream cheese
- 6 rashers Streaky Bacon finely chopped
- 15ml Olive Oil
- 15ml Parsley chopped
- 3 Spring onions finely sliced
- 16 Large Mushrooms stems removed and finely chopped
- a little Salt only if needed
- 80 g Cheddar grated
- 1 clove Garlic finely grated
- 45ml Breadcrumbs panko if you have it
- Black Pepper, to taste
Notes
Mushrooms: use large chestnut mushrooms for proper bite-size cups. Don’t wash them — just wipe with a damp cloth.
No soggy mushrooms: roast on a hot tray and don’t overfill with wet ingredients.
Make ahead: stuff them earlier in the day and bake when you’re ready to serve.
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