Ingredients
24 large fresh mushrooms
½ cup butter, softened
1 tbsp flour
⅓ cup chopped spring onions
⅓ cup sherry
500 g minced Tuatua or Pipi, drained with juice reserved
3 cloves garlic, minced
½ cup seasoned bread crumbs
SIDS SALT & PEPPER to taste
1 tsp SIDS CRAZY SALT
½ cup bacon bits
⅓ cup grated Romano cheese
½ cup butter, melted
1 lemon, in wedges, for garnish
Directions
Preheat oven to 175°C. Lightly grease a medium baking sheet.
Remove the mushroom stems and chop. Arrange mushroom caps in a single layer on the prepared baking tray so that the edges of the caps touch one another. Set aside.
Melt ½ cup butter in a small saucepan. Place reserved, chopped mushroom stems in the pan and slowly cook and stir until soft. Stir in the flour to coat mushroom stems. Mix in spring onions, sherry, minced clams and ½ their reserved juice, (discard remainder) garlic, bread crumbs, SIDS CRAZY SALT and bacon bits. Continue cooking approximately 3 minutes, until all ingredients are well mixed. Remove from heat and stir in Romano cheese. Let mixture to cool approximately 5 minutes.
Fill the mushroom caps generously with the mixture. Drizzle with melted butter.
Bake in the oven 20-25 minutes, until lightly browned. Season with SIDS SALT & PEPPER.
Serve with lemon wedges.
