Stuffed Mushrooms with Cheese and Bacon

1. 1 Button mushrooms≈ $7.50 per kg 200 g
2. 2 Soy sauce 10 ml
3. 3 Hard cheesepack 200 g ≈ $2.70 40 g
4. 4 Dillpack 50 g ≈ $1.80 4 g
5. 5 Baconpack 200 g ≈ $2.95 85 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the mushrooms, pat dry with paper towels, and carefully remove the stems. Preheat oven to 400°F (200°C).

2. Brush the mushroom caps with soy sauce and let sit for 10 minutes.

3. Grate the cheese finely, then mix with chopped fresh dill⁴.

4. Fill each mushroom cap with the cheese-dill⁴ mixture.

5. Wrap each cap with a strip of bacon⁵ and secure with a toothpick.

6. Place on a baking sheet, seam-side down, and bake for 20–25 minutes until the bacon⁵ is crispy and mushrooms are tender.

7. Remove toothpicks and serve hot.