The BRAND NEW Piggy Family

The BRAND NEW Piggy Family
The cartoon is by Piggy Daddy who is a full time educator and freelance illustrator. Anyone who needs freelance illustrations, please contact us! :)

Friday, May 6, 2011

Bacon cheese stuffed mushrooms


Mini portabello mushrooms were on offer at NTUC today so I bought a pack. Got inspired to make stuffed mushrooms for supper. So I googled for recipes there and then (ah... the convenience of an iphone). Bought the back bacon (less sinful than the streaky bacon though I love them too) since I already have cheese and onions at home.

Ingredients
1. 8 mini portabello mushrooms
2. 5 small shallots*
3. 6 pieces of Back bacon (prepacked from NTUC)
4. Chopped spring onions (extra from fridge, can omit)
5. 1 handful of pizza plus cheese (from NTUC)

Recipe (modified from online)
1. Prebake the oven (mine is microwave oven cum oven) at 250 deg.
2. Remove mushroom stems from portabellos, and chop coarsely.
3. Chop shallots (small red onions) coarsely.
4. Chop 6 pieces of bacon into 1 cm squares.
5. Fry the onions with some butter (I use salted so no need to add any seasoning), add in the chopped mushrooms stems then the bacon.
7. Stir in some chopped spring onions (extra in the fridge)
8. Stir in a handful of pizza plus cheese (from ntuc) until the mixture is a bit sticky.
9. Turn off the stove.
10. Scoop the cooked mixture onto the mushroom caps, sprinkle more cheese on top of each mushroom cap.
11. Grease a baking tin/pan with butter.
12. Bake them for 10-15 mins open faced until cheese has melted and looks golden brown.

Verdict
Hubby gave it a 3.5 out of 5 stars cos he said no water chestnut (duh, think he watched too much 三菜一汤) and not enough cheese on top (he sprinkled them on himself, hee). I though we baked for too long cos the mushrooms were oozing but he didn't mind the brown juices from the mushrooms cos he liked them juicy. Oh well, once I start on my RES course, dun think I'll be so free to make supper other than the usual instant noodles. Hope that will make him more appreciative. ;)

* I used this cos I ran out of yellow/white onions. Shallots have a distinctive aroma and tend to 抢味 from the portabello. Think Australian white onions will definitely be more complementary and sweeter in taste but they are pretty steep compared to other onions. Cos everytime, I get it weighed at the NTUC weighing counter, the friendly aunty never fails to warn me 'this onion more expensive, because it's from Australia'. hee)

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