Dutch Paleo Brunch Delight: Bacon, Egg & Cheese Stuffed Mushrooms with Herb Aioli

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 large portobello mushroom caps 8 slices of sugar
• free bacon, cooked and crumbled 4 large eggs 1 cup shredded cheddar cheese Salt and pepper, to taste Fresh parsley, chopped (for garnish) For Herb Aioli: 1/2 cup mayonnaise 2 tablespoons fresh dill, chopped 2 tablespoons fresh chives, chopped 1 tablespoon fresh parsley, chopped 1 clove garlic, minced Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Remove stems from mushroom caps and lightly season with salt and pepper.
3. In a medium bowl, mix together crumbled bacon, shredded cheese, and eggs.
4. Stuff each mushroom cap with the bacon mixture and place on a baking sheet lined with parchment paper. e) Bake for 20 25 minutes or until mushrooms are tender and egg is set. f) While the stuffed mushrooms are baking, prepare herb aioli by whisking together mayonnaise, chopped herbs, minced garlic, salt, and pepper in a small bowl. g) Remove stuffed mushrooms from oven, garnish with fresh parsley, and serve with herb aioli on the side.

Chef’s Insight

To ensure even baking, stuff the mushroom caps tightly with the bacon mixture.

Notes

When choosing mushrooms, look for firm, fresh caps with minimal bruising.