recipe | pork & macadamia nut stuffed mushrooms

Pork and macadamia nut stuffed mushrooms
Ingredients 8-10 large cup mushrooms 250 grams lean pork mince 1/4 onion, diced finely 1-2 cloves garlic, diced finely a few sprigs of chives, chopped 1/2 cup macadamia nuts, chopped finely 1 teaspoon sweet or smoked paprika salt and pepper, to taste olive oil for pan frying 1/4 cup parmesan cheese, finely grated 2 strips bacon, chopped finely olive oil for bacon (don’t need much – or use none at all) extra chives, chopped – for topping (yes there is a lot of “dicing finely” in the prep work)
Directions De-stem and peel mushrooms. Set mushrooms aside and dice the stems into fine pieces. Set aside also. In a fry pan, heat up some olive oil. Add onion and garlic and fry for a couple of minutes until they soften and brown. Add mushroom stems and continue frying for a couple of minutes until fragrant. Add pork and fry until almost cooked (about 5-6 minutes). Sprinkle with paprika and salt and pepper to taste. Stir in the chives and macadamia nuts, remove from heat and pour mince mixture into a large bowl to cool. When the mixture is almost cool (not so hot that you can’t touch it), sprinkle parmesan cheese and stir through until well mixed. Pre-heat oven to 180°C/355°F. Lay aluminium foil or a baking sheet on a baking tray and coat with some spray oil or a teaspoon of oil. For each mushroom, take a spoonful of mixture and pack it tightly into the base, finishing with a little mound. Place on tray. When all mushrooms are ready, bake in oven for about 15-20mins, until tops are crispy and mushrooms are soft. While baking, heat a tiny bit more oil (or none at all as bacon has its own oil) and fry the bacon bits until crispy. Remove to a paper towel to drain. Once mushrooms are cooked, remove from oven. Sprinkle with bacon and chives to serve.

Source: http://www.thecattylife.com/