Stuffed Mushrooms with bacon, tarragon & Orange

A tasty and surprising starter or appetiser in which savoury and sweet flavours complement each other perfectly. The combination of crispy bacon, fragrant tarragon and a hint of orange makes these stuffed mushrooms unique and irresistible.

Serves: 4
Preparation: 10 min
Cooking: 25 min

Ingredients

• 12 large chestnut mushrooms
• 100 grams smoked bacon
• 2 slices of stale bread (crumb only)
• A few sprigs of fresh tarragon
• 100 grams Comté cheese
• 1 tablespoon olive oil
• 1 shallot
• Orange marmalade
• Salt and black pepper to taste

Preparation

1. Preheat the oven to 180 °C (top and bottom heat).
2. Carefully remove the mushroom stems and finely chop them.
3. Crumb the bread (without crust) into coarse crumbs.
4. Peel and finely chop the shallot.
5. Cut the bacon into small cubes.
6. Grate the Comté cheese.

Method

1. Heat the olive oil in a pan and fry the bacon cubes until crispy. Then add the shallot and chopped mushroom stems. Cook for 2 to 3 minutes.
2. Stir in the breadcrumbs and fry until lightly crisped.
3. Add the tarragon and season with salt and pepper.
4. Generously fill the mushroom cavities with the mixture and press down lightly.
5. Sprinkle with grated Comté and bake in the oven for 15 to 20 minutes, until the cheese is golden brown.
6. Remove from the oven and serve warm, with a small spoonful of orange marmalade on top of each mushroom for a fresh, sweet touch.