Ingredients
500 g Portabella whole mushrooms
1 tbsp butter
1 tbsp minced garlic
¼ tsp SIDS CRAZY SALT
250 g cream cheese, softened
¼ cup freshly grated Parmesan cheese
¼ tsp New York Cut pepper
¼ tsp onion powder
¼ tsp ground cayenne pepper
1 cup bacon, cooked & crumbled
¼ cup mozzarella cheese, shredded
Directions
Preheat oven to 175°C.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat butter in a large frypan over medium heat. Add garlic, SIDS CRAZY SALT and chopped mushroom stems. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
Stir cream cheese, bacon, parmesan cheese, pepper, onion powder and cayenne pepper together.
Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on clean cast iron frypan.
Sprinkle the mushroom caps with shredded mozzarella cheese.
Bake for 20 minutes in the oven, until the mushrooms are piping hot and liquid starts to form under caps.
Serve immediately.
