Mushrooms with bacon & pine nut crumbs
Prep 20 mins | Cook 25 mins | Serves 6
2 tbs olive oil
1 rasher rindless bacon, finely chopped
2 garlic cloves, finely chopped
2 cups fresh wholegrain breadcrumbs
1⁄2 cup flat-leaf parsley, finely chopped
1⁄4 cup toasted pine nuts
6 large (about 100g each) Portobello or flat mushrooms
Olive oil cooking spray
1⁄2 cup finely grated parmesan cheese
Extra virgin olive oil and baby rocket leaves, to serve
Step 1 Heat 1 tbs oil in a non-stick frying pan over medium heat. Add bacon and cook, stirring often, for 3 minutes. Add remaining 1 tbs oil, garlic, breadcrumbs, parsley and pine nuts. Cook, stirring often, for 2-3 minutes until golden. Set aside to cool slightly. Season with salt and pepper to taste.
Step 2 Preheat oven to 180°C/160°C fan-forced. Liberally spray mushrooms with oil. Place on a baking tray lined with non-stick baking paper. Top each with breadcrumb mixture. Sprinkle with parmesan cheese. Bake for 15-20 minutes or until cheese melts and mushrooms are tender. Top with baby rocket leaves, drizzle with extra virgin olive oil and serve.
Good for you ... Flat Mushrooms
Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)
They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.
A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.