Mushrooms stuffed with Artichoke Cream, bacon crisps

Preparation time: 5-10 minutes
Cooking time: 20-25 minutes


For 6 persons


Preheat the oven to 200°C.

Wash and peel the mushrooms. Remove their foot.

Garnish the inside of each mushroom with L'Épicurien Artichoke Cream.

Cover generously with parmesan, place in an oven dish and cook for 20 to 25 minutes.

Meanwhile, brown the slices of bacon in the pan.

Cut them in half.

As soon as they come out of the oven, decorate the mushrooms with bacon crisps and serve as an aperitif or as a starter with a green salad.

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