Line a baking tray with foil and
brush with oil or melted butter.
Remove the stems from the
mushrooms and chop them finely.
Remove the rind from the bacon and
discard it.
Cut the bacon into thin strips.
Heat the oil in a heavy based
frying pan.
Add the chopped onion and bacon,
and cook over medium heat for 5 minutes, or until golden.
Add the chopped mushroom stems and
garlic to the pan.
Cook over medium heat for 3
minutes, or until soft, stirring occasionally.
Transfer the mixture to a bowl and
set aside to cool.
Remove the crusts from the bread,
tear it into pieces and place it in a food processor.
Process in short bursts for 20
seconds, or until fluffy crumbs form.
Add the breadcrumbs, thyme leaves
and grated Parmesan to the bowl and stir until well combined.
Season with salt and pepper.
Place the mushroom caps on the
prepared try and spoon the breadcrumb and bacon mixture on top.
Bake for 20 minutes, or until the
breadcrumbs and crisp and golden and the mushrooms are tender.
Serve hot.
Serves 6
Preparation : 25 minutes
Cooking : 30 minutes
To clean the mushrooms, simply wipe them
gently with a tea towel or soft cloth to remove any dirt. Do not immerse
them in water or they will be soggy and lose their flavor. To remove
the stem, hold the cap in the palm of your hand and twist the stem
gently.
