Friday, 10 September 2010

Fakin' Bacon

OK, so it's only just barely a recipe, but it is very useful especially if, like me you do your supermarket shopping after school and then get home needing to prepare supper.  These mushrooms are super quick to prepare; if you use the soya bacon chips I specify, it takes less than five minutes to get it all ready and then you can just bung the dish in the oven.

The other rather amusing(well, to me anyway!) thing is that this dish can be serve to vegetarians as the 'bacon-flavour' soya chips are 'suitable for vegetarians'. If you know a veggie who (rather oddly, in my opinion) wants to eat something bacon-flavour, then this could be just the ticket. Obviously you could replace the soya chips with real bacon if you're somehow 'spooked' by them, just grill until very crisp and crumble or chop when cool.  I rather love them and have mentioned this before, plus anything that saves a bit of time is always welcome in my kitchen...

Cheesy Baked Mushrooms

500g white mushrooms
about 10 tbsp BAC~Os
fresh parsley, finely chopped
150g strong Cheddar cheese, grated
black pepper

Grease an ovenproof dish, which will just take the mushrooms in one layer, with a very little oil.  Remove the stalks from the mushrooms and - don't waste them - set them aside to use in another recipe (I'm planning to add them to a veggie lasagne I'll make later this week).  Lay the mushrooms, hollow-side up in the dish and add a good pinch of BAC~Os to each mushroom 'cup'.  Scatter chopped parsley over all the mushrooms and cover with the grated cheese.  Season with pepper.  Bake at 180°cfor 20 minutes.  All you need to go with are some nice bread rolls and a green salad.

Cath xx

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