One member of the group found a recipe for mushrooms stuffed with bacon and cheese and wanted to try it out.
First we got large cup mushrooms and removed the stalks, chopped them and put them in a bowl to use later.
We then seared the underneath of the mushroom for one minute in a hot pan.
We then started on the stuffing. We used the chopped mushroom stalks from earlier and fried them with bacon and some garlic until cooked.
Then in a bowl we mixed bread crumbs, single cream, ground almonds, lemon juice, fresh basil and goats cheese.
We then added the fried bacon and mushroom stalks to the mixture and stuffed the mushroom cups and put in the oven to cook for 15 minutes.
Once they were golden brown we took then out and served them with an avocado, spinach and salad.
The group really liked trying something new. The mushroom was really tasty with a crunchy top and a warm, gooey middle. It was perfectly complimented by a fresh salad with a sharp vinegarrette and creamy avocado.