| Button Mushrooms With Crispy Bacon |
| 300 g rindless bacon rashers, finely chopped |
| 16 large button mushrooms trimmed |
| 16 Swiss brown mushrooms, trimmed |
| 1 cup sour cream |
| 2 tsp Dijon mustard |
| ½ cup chopped chives |
| salt, to taste |
| freshly ground black pepper, to taste |
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| 1 |
Place bacon into a medium frying pan over medium-high heat and cook, stirring frequently, for 4 minutes or until crisp. Drain on paper towel. Cool. |
| 2 |
Place mushrooms stalk-side up onto a large serving plate. |
| 3 |
Gently combine bacon, sour cream, mustard, 1/3 cup chives and salt and pepper. |
| 4 |
Spoon mixture evenly into the mushrooms. Sprinkle with remaining chives. |
| 5 |
Season with salt and pepper and serve as an appetiser. |
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| Servings: 32
Yield: Makes 32 |
| Preparation Time: 20 minutes
Cooking Time: 4 minutes |
| Nutrition Facts
| Serving size: 1/32 of the recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
13.09 |
| Energy From Fat (30%) |
0.95 |
| % Daily Value |
| Total Fat 4.46g |
7% |
| Saturated Fat 2.64g |
13% |
| Cholesterol 16.84mg |
6% |
| Sodium 167.94mg |
7% |
| Potassium 111.48mg |
3% |
| Total Carbohydrates 0.4g |
<1% |
| Fibre 0.37g |
1% |
| Sugar 0.13g |
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| Protein 2.94g |
6% |
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| Recipe Type: Appetizer |
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