Ingredients
500 g medium-large mushrooms
250 g cream cheese
500 g bacon rashers
1 cup smoked cheddar cheese
¼ cup grated parmesan cheese
½ tsp SIDS CRAZY SALT
½ cup chopped celery
¼ cup chopped onion
¼ cup chopped spring onions
1 tsp minced garlic
Toothpicks
Directions
Preheat oven to 175°C.
Remove stems from mushrooms and save. Wipe off any debris & dirt with a damp paper towel. Cut bacon rashers in half.
Combine cream cheese, grated smoked cheddar, parmesan cheese and SIDS CRAZY SALT in a medium sized bowl. Add in celery, onion, & garlic.
Arrange mushrooms on a baking tray. Using a spoon, fill each mushroom with cheese stuffing.
Wrap each mushroom with bacon – use toothpicks or skewers to secure.
Bake for 20 minutes at 175°C.
Grill: Follow steps above.
Make sure the grill is hot – about 220°C.
Start with the cream cheese side down. You can use a frypan or you can put the mushrooms directly on the grill (watch out for flare-ups when the cheese begins to melt!)
Flip after about 4 minutes then lower the temperature to around 150°C and close the lid. This will help the bacon thoroughly cook.
Grill for 8 minutes.
