Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Happy Friday! Today’s recipe – Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes – scrumptious mushrooms loaded with melted cheese, bacon pieces and juicy cherry tomatoes – this is my kind of starter!

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

I can’t believe May is already halfway gone which brings June in. Wait, isn’t it supposed to be warm and sunny then? 🙂 It seems the weather here is a total mystery. For example, today, it’s been sunny, rainy and windy, like three different seasons in a day. It changes so quickly it’s insane. No, I’m not used to it and I’ll probably keep on complaining until some sun is shining. That’s enough for this post though so let’s get back to the recipes.

As my previous recipe, this one is perfect for a tasty brunch too. I actually did these last Sunday brunch and thew were divine. Make sure to serve them hot though, otherwise they get soggy and not so appetizing. I drenched mine in hot sauce, but how could I not (you know I’m addictive). Also, I think these lovely mushrooms will go just fine with a spicy Bloody Mary, definitely trying this next time. 🙂

You can serve them as a starter, canapes or even as a main, probably with some salad on a side. They would make a delicious weeknight dinner too, quick and easy to make.

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Here’s what you need to make Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Ingredients

  • 4-5 large mushrooms
  • 10 cherry tomatoes, chopped
  • 150g Mozzarella cheese, grated
  • 100g bacon, chopped
  • 100g breadcrumbs
  • 2tsp dry parsley
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200°C.
  2. In a bowl, combine all the ingredients together and mix well.
  3. Stuff the mushrooms and season with the parsley, salt and pepper.
  4. Cook in the oven for about 20 minutes or until ready.
  5. Take out from the oven and serve straight away!
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I used my homemade breadcrumbs, which I think I mentioned before how I prepare – simply blitz my leftover bread with some spices I fancy. This is a really simple way to use a stale bread and it works even better than the shop-bought breadcrumbs.

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

I hope you enjoy this simple recipe. Stay connected for more delicious recipes coming your way. Meanwhile, have an amazing weekend and hopefully the sun will be out. 🙂 xx

Breakfast Sweet Potato

Happy Thursday guys! Today’s recipe is Breakfast Sweet Potato with bacon, melted cheese and sweet corn – it is just perfect for a lazy brunch!

Breakfast Sweet Potato

So if it’s not too late when you’re reading this post turn the oven on and start making this! It’s super simple but tastes amazing and it’s quite filling too. All you need is bacon and cheese, then some sweet corn and eggs. I used quail eggs. Not only I love how they taste but they look so pretty when added on food. They just make the food look a lot prettier, don’t you think? 🙂 Not only that but they’re times healthier than the chicken ones. If you see these in the shop, don’t hesitate and grab a pack. You can add them on almost everything!

Breakfast Sweet Potato

Here’s what you need to make the Breakfast Sweet Potato

Breakfast Sweet Potato

Breakfast Sweet Potato

Ingredients

  • 1 big sweet potato, cut in halves
  • 150 g bacon, chopped
  • 150g mild Cheddar
  • 100g sweet corn
  • 4-5 quail eggs
  • olive oil for drizzling
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200°C.
  2. Place the sweet potatoes on a baking tray, drizzle with olive oil and bake in the oven for about 20 minutes.
  3. Remove from the oven and add the rest of the ingredients. Season with salt and pepper and cok for another 15 minutes.
  4. Serve with some sour cream on a side.
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Breakfast Sweet Potato

I served these beauties with sour cream on a side but I also had some hot sauce on mine (couldn’t resist). I used a giant sweet potato, cut in halve but if you’d like you can use a few small ones and cut them in half.

I’m telling there’s nothing better than having yummy food on a lazy Sunday and watching a food show. It doesn’t happen very often, though but when it does it’s a real pleasure. I simply love food. 🙂

To make thing even easier, why bake the potatoes in advance, say Saturday, store them in the fridge, and all you have to do on Sunday is top them up and bake for a few minutes.

This is only one of the combinations I like to use for topping og my sweet potatoes. There are so many other options that are delicious too. So be inventive and let’s get cooking. 🙂

Breakfast Sweet Potato

I hope you like this recipe, stay tuned for more coming soon! xx

Hasselback Zucchini with Crispy Bacon

Happy Monday all! I hope you are all having a great start of the week! Today’s recipe is not a vegetarian, but it’s so tasty I could not not share it with you Hasselback Zucchini with Crispy Bacon. And also, my MM recipe is not done yet.:) Life gets busy sometimes, I mean, really busy:-)

So, these are hasselback zucchini with bacon and Parmesan, or stuffed zucchini if you’d like( It’s amazing how many different ways to prepare zucchini are out there!)They’re quite naughty but really yummy so definitely worth the calories. Plus the fact that you’re actually having zucchini makes the recipe half healthy, if that makes sense at all:-) Probably not.

If you can, use pancetta, I definitely prefer cooking and eating pancetta, it’s just tastier and adds a different flavour to your meal. Combined with Parmesan, these two make the zucchini irresistible. They  actually can make lots of thing delicious, you can never go wrong with cheese and bacon, can you!

I have to warn you though, they are not that irresistible when they’re cold. So make sure to eat them straight from the oven, if necessary reheat, but I wouldn’t advice so.

Mines were finished straight away so I did not have that problem.

I had them as an appetizer but they’re quite good as a main as they’re quite filling but at the same time light and fresh(thanks to the zucchini) or as a side.

Here’s what you need for these beauties.

Ingredients:

  • 3-4 zucchini
  • 100g/3.5oz bacon or pancetta
  • 100g/3.5oz grated Parmesan cheese
  • salt and pepper

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Make cuts into the zucchini so you can put the bacon, do not slice them all the way through though.
  3. Arrange the bacon into the cuts, season with salt and pepper and place in the oven for about 20 minutes.
  4. Remove, sprinkle the Parmesan and cook for another 5 minutes so the cheese melts nicely.
  5. Serve hot!

Enjoy!

Tip: If you’d like to stick with a vegetarian version why not try these Mozzarella & Gouda Cheese Zucchini Bites!