LactoFREE Bacon and Cheddar Stuffed Mushrooms
By ArlaLooking for a scrumptious lactose-free meal? Try these delicious stuffed Mushrooms made with LactoFREE's cheddar alternative. Absolutely delicous.Time and servings
Ingredients
11 total- 0.5 onion, finely chopped
- 6 rashers of unsmoked streaky bacon
- 1 tbsp of parsley, finely chopped
- 75 g of lactofree cheddar, coarsely grated
- 1 egg
- 75 ml of lactofree cream
- 4 portobello mushrooms, stalks trimmed
- 1 tbsp of lactofree spreadable
- 0.5 tsp of sunflower oil
- 1 large pinch of salt
- 1 large pinch of pepper
Method
10 stepsStep 1
Preheat the oven to 180C (fan)/ 190C convection.
Step 2
Line a small baking tray with foil and lightly grease with approx. ½ tsp sunflower oil. This will prevent the mushrooms from sticking.
Step 3
Place the mushrooms onto the tray, cut side up.
Step 4
In a frying pan, melt the Lactofree spreadable on a medium heat and add the chopped onion.
Step 5
Gently fry for 5 minutes until the onion begins to soften, then add the chopped bacon.
Step 6
Fry for a further 5 - 10 minutes until crisp and golden. Remove from the heat and set aside to cool.
Step 7
Grate the cheddar into a small bowl, whisk in the egg and Lactofree cream. Season with salt and pepper. Stir in the cooled onion and bacon and then fill each mushroom.
Step 8
Sprinkle over the chopped parsley and grate over a little more cheddar if you like.
Step 9
Bake in the oven for 15-20 minutes until the top is puffed up and golden and the mushrooms are soft.
Step 10
Serve immediately.