I like to serve these stuffed mushrooms hot from the oven, drizzled wtih olive oil and balsamic vinegar.

Ingredients

• 8 large, open-capped mushrooms
• knob of butter
• 1 small onion, diced
• 4 rashers bacon, diced
• ¾ cup (70 gram packet) cashew nuts, chopped
• 1 cup fresh wholemeal breadcrumbs
• 1-2 tablespoons chopped chives
• 150 grams brie or blue-style cheese, diced
• 1 egg, beaten

Method

1. Remove the stalks on the mushrooms. Chop stalks and toss into a frying pan with butter, onion, bacon and cashew nuts. Cook, stirring gently, for 4-5 minutes until fragrant.
2. Remove from the heat and mix in breadcrumbs, chives, brie and egg. Toss together well.
3. Divide mixture evenly among the mushroom caps and drizzle with olive oil.
4. Place on a baking paper-lined tray and bake at 200ºC for 12-15 minutes. Serve with a salad or vegetables.

Cooks Tips

Variations: Use pancetta in place of bacon, or flaked hot smoked salmon. Try difference cheeses to vary the flavour. A smoky Cheddar or marinated feta would also be delicious with the bacon.