Stuffed Mushrooms Italian Style

Remove the stems from the mushrooms and carefully scrape out the lamellae from the caps. Rinse the caps and stems under cold running water and dry.

For the filling, finely dice the stems. Cut bacon into small cubes. Peel and finely dice the onion. Melt butter and sauté onion and bacon cubes in it. Add the mushroom cubes and sauté.

Rinse and dab the tomatoes, remove the stalks, halve the tomatoes, dice finely, add to the mushrooms, season with salt, pepper and Italian spice mixture and sauté until soft.

Form the stuffing into the mushroom heads. Bring water to a boil in an oval roasting pot with an insert, shape the mushroom caps in the insert and steam them in the closed cooking pot until done.

Arrange the stuffed mushroom heads on a heated platter and drizzle with browned butter.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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