Stuffed Mushrooms make the perfect canapé for a cocktail party or side at a barbecue! If you love mushrooms – you have to try these little beauties!
Preheat the oven to 200 degrees. Line an oven tray with aluminium foil and place the clean mushroom caps on the tray stalk side up, but with the stalk removed.
In a small frying pan add the oil and heat through. Add the bacon, garlic, spring onions and finely chopped mushroom stalks and cook for five minutes or until bacon starts to crisp. Remove from the heat and transfer into a bowl. Add the breadcrumbs and cheese and stir to combine. Add the lightly beaten egg and combine.
Splash a little Worcestershire sauce into every mushroom, and add a small dollop of cream. Then fill the mushrooms with the breadcrumb mixture – make sure you ‘press’ the mixture into the mushroom. Bake for 12 minutes or until golden on top. Top with the parsley and serve.