Baked Sage
and Bacon Mushrooms
Preparation: 10 minutes
Cooking: 20 minutes
Serves: 4
12
medium Portobello Mushrooms
2 tblspn olive
oil
Salt and freshly ground black pepper, to
taste
8 thin rindless
bacon rashers, finely chopped
2 tblspn
freshly chopped sage leaves
1 cup breadcrumbs
1 cup freshly grated Parmesan
Salad leaves, to serve
Preheat oven to 200ēC. Line a baking tray
with non-stick baking paper. Brush both sides of the mushrooms with oil and
season with salt and pepper. Bake for 8 minutes. Meanwhile, cook bacon in a
frying pan over medium for 3-4 minutes or until crisp. Add sage and breadcrumbs
and cook, stirring often, for 2 minutes. Remove from heat and stir in Parmesan.
Remove mushrooms from oven and top evenly with breadcrumb mixture. Return to
oven and bake for 5 minutes or until mushrooms are tender. Season with salt and
pepper and serve with salad leaves and crusty bread.