INSTRUCTIONS
Fry the bacon in a large frying pan over medium heat until crisp. Use a slotted spoon to transfer it to a paper towel-lined plate to absorb some of the oil. Set it aside.
In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix, scraping the golden bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown the mushrooms and release their juices (if any).
Pour the wine (or broth) and let it reduce for 2 minutes, while stirring from time to time.
(Preheat the rotisserie or grill in the oven).
Add garlic and stir for 1 minute, until fragrant. Pour in the cream and herbs. Reduce heat to low. Cook gently over low heat until tender (about 4-5 minutes) and sauce thickens slightly. Season with salt and pepper.
Add the bacon and give everything a good mix to combine all the flavors. Cover the mushrooms with the mozzarella and parmesan cheese.
Grill until the cheese melts and bubbles and the mushrooms are done to your liking (about 3-5 minutes).
Serve hot.
NUTRITION
Calories: 387kcal | Carbohydrates: 7g | Protein: 11g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 350mg | Potassium: 625mg Sugar: 2g Vitamin A: 820IU Vitamin C: 0.8mg Calcium: 144mg Iron: 0.7mg