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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
![Flat Mushrooms](/assets/image-cache/mushrooms.ce905c36.jpg)
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.