Mushrooms stuffed with Artichoke Cream, bacon crisps

Preparation time: 5-10 minutes
Cooking time: 20-25 minutes

INGREDIENTS 

For 6 persons

• 12 button mushrooms
• 1 jar of L'Épicurien Artichoke Cream of your choice ( Artichoke Cream with Périgord Black Truffle , Artichoke Cream , Artichoke with Organic Garlic )
• 6 thin slices of bacon
• Grated parmesan

PREPARATION

Preheat the oven to 200°C.

Wash and peel the mushrooms. Remove their foot.

Garnish the inside of each mushroom with L'Épicurien Artichoke Cream.

Cover generously with parmesan, place in an oven dish and cook for 20 to 25 minutes.

Meanwhile, brown the slices of bacon in the pan.

Cut them in half.

As soon as they come out of the oven, decorate the mushrooms with bacon crisps and serve as an aperitif or as a starter with a green salad.