Champignon Mushrooms with Bacon and Provola Cheese

How to create a quick and delicious dish.
You can serve this dish as an appetizer, a main course, or even present it in a buffet.
You can prepare it in advance and serve it at room temperature.
The steps are simple: just clean the mushrooms, hollow them out, and fill them with the stuffing. Then you can cook them in the oven, a microwave, or an air fryer.

Ingredients

Let’s go shopping

1.3 lbs champignon mushrooms (or porcini)
2 cups breadcrumbs (Sicilian style, click on my recipe)
3.5 oz smoked provola cheese
3.5 oz smoked bacon (diced)
to taste extra virgin olive oil
1 clove garlic
1 coffee cup water
to taste salt
to taste pepper
to taste chopped parsley

A look at health

Tools

What we need to make

1 Knife
1 Bowl
1 Pan
1 Baking tray

Steps

To make

Clean the mushrooms well with a damp cloth, carefully removing all traces of dirt.
Remove the stem and the brown part from the inside. Do not throw away the remnants as they will be part of the stuffing.
Sprinkle a little salt and ground pepper inside the mushrooms.
In a pan, chop the garlic and fry it gently with the oil.
Then add the diced bacon
and the mushroom stems cut into tiny pieces, also add a bit of chopped parsley. Adjust salt and pepper, and cook for 5 minutes with the lid on.
In the meantime, you can prepare the Sicilian style seasoned breadcrumbs,
Cut the provola cheese into cubes and add them.
At this point, we need to moisten the stuffing by adding 50 ml of water along with the chopped mushroom stems and bacon, until reaching a consistency similar to that of a meatball.
Using your hands, form a ball of stuffing and fill the mushroom cap by compacting well with your hands.
Pour a little extra virgin olive oil into a baking tray and place them on it.
Cook in the microwave for 15 minutes, or in a conventional oven at 350°F for 15 minutes, or in an air fryer at 400°F for 10 minutes.
The champignon mushrooms with bacon and provola cheese are ready to be served.