6 large portobello mushroom caps, stems removed
½ onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp olive oil
½ cup bacon, chopped
1 bunch parsley
¼ cup thyme, chopped
¼ cup parmesan
2 cups macaroni, cooked and chopped a little
½ cup panko bread crumbs
2-3 tbsp milk
salt and pepper
6 field mushrooms
2 tbsp balsamic vinegar
Preheat oven to 180C. Sweat off the onion and garlic in olive oil. Add bacon to pan and cook.
For the stuffing, in a separate mixing bowl, mix the macaroni, eggs, herbs, cheese, bread crumbs, milk and salt and pepper all together.
Carefully stuff the mixture into each of the mushrooms and place them on a baking dish or oven-proof pan with a little butter and balsamic vinegar.
Place in oven at 180C for 20 mins or until golden on top and cooked. Serve with sour cream.