Ingredients
Directions
Preheat oven to 350°F. Carefully separate stems from mushroom caps. Place caps gill side up on a rimmed baking pan. Coarsely chop stems and set aside. Stir together butter and brandy; pour into mushroom caps. Sprinkle caps with 1 tsp salt and ¼ tsp pepper. Roast 15 minutes, remove from oven and let cool. Pour out and discard any liquid. Return caps gill side up to baking pan.
In a small skillet, toast pine nuts over medium-low heat for 5–6 minutes until lightly browned, stirring frequently. Remove from heat and set aside.
In a large skillet, cook bacon over low heat, turning occasionally, until browned and crisp. Transfer to paper towels to drain and cool. Discard all but 2 tablespoons bacon fat. Coarsely chop bacon and set aside.
Add garlic and onion to pan with bacon fat. Cook over medium heat 5 minutes until onion is soft. Add chopped mushroom stems and cook, stirring occasionally, 5–6 minutes until most moisture has evaporated. Stir in apple; cook 3 minutes. Remove pan from heat.
Stir in remaining salt, pepper, pine nuts, bacon, breadcrumbs, ¼ cup Cheddar, Parmesan and thyme into the apple mixture. Stuff mushrooms with filling and top with remaining ¼ cup Cheddar cheese. Bake 5 minutes or just until mushrooms are heated through.
Nutrition Information (per piece)
Nutritionist's Note: Mushrooms are an excellent source of Vitamin D, B vitamins and selenium. Combined with apple (fibre + antioxidants) and protein from bacon and cheese, this starter provides a well-rounded nutrient profile. A great choice for a balanced diet when eaten in moderation.
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