Stuffed mushrooms with fresh cockle meat and bacon
|200 g Prins & Dingemanse fresh cockle meat||2 tablespoons of olive oil|
|400 g button mushrooms||Black pepper|
|100 g smoked bacon, diced|
Carefully remove the stalks from the mushrooms and chop finely. Fry the heads of the mushroom in the oil for 3 minutes whilst stirring continuously until they colour up. Add pepper to taste. Add the chopped up stalks to a pan with the diced bacon and stir-fry for 3 minutes. Add pepper and thyme to taste. Stir in the cockles. Divide the mixture over the mushroom heads and put them in the oven preheated to 160° for 4 minutes.