If you aren't a big fan of champignon mushrooms, you should definitely try this classic French appetizer. Stuffed with Roquefort and wrapped into bacon, they get amazing taste and make a perfect combination with a full-bodied red wine.
When preparing mushrooms in such way, make sure you bake them until your bacon gets a nice crisp. For me, its a perfect appetizer for cold autumn evenings.
Serves: 2
Preparing time: 10 minutes
Ingredients:
• 10 champignon caps
• 100 grams Roquefort, cut into cubes
• 5 thin slices of bacon
1. Preheat the oven to 200°C.
2. Lay your bacon strips on the cutting board and cut them lengthwise.
3. Stuff each of your champignon caps with Roquefort cubes.
4. Wrap stuffed caps into bacon strips tightly: put the mushroom at the beginning of the strip and roll until the end.
5. Use a toothpick to hold everything in place.
6. Grill for 15 minutes or until your bacon becomes crispy. Serve until your mushroom caps are still warm and forget all your diets this time!
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