Stuffed Mushrooms

Ingredients:
12 large, deep cupped button mushrooms, OR,
6 small field mushrooms
Olive Oil to brown mushroom stalks, onion, bacon & garlic
½ a brown onion, chopped finely
2 rashes of bacon, chopped finely
1 clove of garlic, crushed
3 tbsp of breadcrumbs
4 tbsp of grated parmesan cheese
100g sweet corn kernels
½ cup of warm water or a beaten egg (optional)
Salt and Pepper to taste

Method:

Wash mushrooms and remove stalks, chopping the stalks finely. Place mushroom cups cup-side-up on a lined, flat baking tray. Sprinkle with salt.
Heat oil in a pan. Sautee’ mushroom stalks, onion, bacon and garlic until cooked through. Set aside.
In a bowl, add breadcrumbs, parmesan cheese, corn kernels and add cooked mushrooms stalk, onion, bacon and garlic mixture.
Mix until it comes together. A small amount of warm water or the beaten egg may be required to bind the mixture, but only if desired.
Using a teaspoon, place the stuffing mixture into the mushroom cups until heaped. Use the spoon to push as much of the stuffing into the cup as possible and compress.
Once they are all stuffed, place in a preheated oven at 200 degrees Celsius for approximately 15 – 20 minutes depending on the size of the cups.
Remove from the oven and sprinkle with some more grated parmesan.

Serve Warm.

You may find a quantity of stuffing mixture will be left over, which can be used to stuff any other vegetable such as a capsicum or potato!