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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.


Serves: 4