Stuffed mushrooms and bacon mushroom skewers from the grill

Name: Stuffed mushrooms and bacon mushroom skewers from the grill
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 Giant mushrooms; 1 small stick of leek (leek); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Curry Powder; 75 g Whipped cream; 8 discs Bacon; 1 Shallot; 1 Garlic clove; 75 g Sheep's cheese; 2 small tomatoes; 4 Stem(s) Thyme; 4 Shashlik skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

16 Giant mushrooms
1 small stick of leek (leek)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Curry Powder
75 g Whipped cream
8 discs Bacon
1 Shallot
1 Garlic clove
75 g Sheep's cheese
2 small tomatoes
4 Stem(s) Thyme
4 Shashlik skewers

Directions

1
Clean and clean the mushrooms, twist the stems out of the mushrooms. Finely dice half of the stems. Clean, wash and cut leek into fine rings. Heat oil in a pan. Cook diced mushrooms and leek for about 3 minutes.
2
Season with salt, pepper and curry. Add whipped cream and let it boil down to half. Fill 8 mushroom hats with the leek-mushroom vegetables. Assemble 2 mushroom hats each with the filling facing inwards. Place 2 bacon slices slightly overlapping on each other and wrap around the mushrooms.
3
Stick together with a skewer. Peel and finely dice the shallot and garlic. Dice the cheese. Wash, clean and finely dice the tomatoes. Wash thyme, dab dry, remove leaves. Mix cheese, tomatoes, shallot, garlic and thyme and season with salt and pepper.
4
Fill the rest of the mushroom hats with it. Grill filled bacon and mushroom skewers for about 10 minutes in a closed grill until the bacon is crispy. Turn 2-3 times. Grill filled mushrooms for about 6 minutes in a closed grill.