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Stuffed mushrooms with fresh cockle meat and bacon
| ingredients | |
|---|---|
| 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.
Serves: 4
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Freshly cooked cockle meat
