Stuffed white button mushrooms

These petite stuffed mushrooms will make a popular canape at your party.

Ingredients (serves 10):
150ml light sour cream
2 to 3 tbsp breadcrumbs
1 tsp garlic powder
1 tsp Herbs de Provence
2 slices streaky bacon
2 tbsp olive oil, for brushing
250g The Pasar white button mushrooms, rinsed and stemmed
2 tbsp grated parmesan cheese
1 tbsp chopped spring onions

Method:
1. Mix sour cream with breadcrumbs in a bowl. Season with garlic powder and herbs. Set aside.
2. Fry streaky bacon in a pan over medium-high heat until browned and crispy. Drain on paper towels and cut into tiny pieces.
3. Brush oil over the mushrooms and stuff them with the sour cream and breadcrumbs mixture. Place stuffed mushrooms on a roasting tray.
4. Sprinkle each with parmesan cheese and top with bacon bits. Place under the grill (medium heat) for 5 to 10 minutes, or until the cheese melts and turns golden brown.
5. Remove from heat, top with spring onions and serve.

Tips:
You may substitute sour cream with cream cheese.

To clean mushrooms, first remove the stems, then gently wipe the caps with a damp cloth or rinse under cold water and pat dry with paper towels. Do not soak mushrooms as they absorb water and turn mushy when heated.

Recipe source: Today newspaper