Bacon and Onion Stuffed Mushrooms (and St Andrews, Scotland)
After our few days of driving around Italy, the next leg of our trip took us into Prestwick airport in Scotland. We stayed at a hotel nearby and guess what we had the next morning? Yes, black pudding! If you’ve never tried it, I really do hope you will if you travel to Scotland.
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Disclosure: my trip was insured by Travelex Insurance, a company I’ve used and been loyal to, for many years. I paid for my own auto rental. All opinions are my own.
From Prestwick to Glasgow
My mother, daughter and I took a train into Glasgow as there are no car rental agencies open on a Sunday at Prestwick (helpful tip if you ever fly there), and this could be the reason why.
After taking a train to Glasgow (half price from Prestwick when you show your airline boarding pass), my cousin picked us up at the train station and dropped me off at the Glasgow airport to rent my car. This all could have been avoided had I known not to fly into Prestwick on a Sunday. However, we did see some lovely views of the famous Royal Troon Golf Course and the Isle of Arran in the distance whilst on the train.
Scottish treats!
I drove to my Aunt Virginia and Uncle Fred’s house just outside Glasgow, after picking up my car. Of course, Aunt Virginia had already been making some of my favorites, such as rhubarb crumble, potato scones and meringues with fresh cream and strawberries! And a lovely surprise from Donna from the award-winning Wee Sweetie was waiting for me–Apple Mint Sweeties and Firecracker Fudge!
My favorite were the Apple Mint candies as the flavor reminded me of when I used to eat a Polo mint with an apple when I was a little girl! My cousins flipped for the spicy fudge.
We wanted to go to St Andrews because next year my daughter will be studying there for a semester. I hadn’t visited for 25 years, so I was overdue, and we brought my aunt and uncle, too. On the way, we stopped at a tiny seaside fishing village called Pittenweem. It was cold, but at least it wasn’t raining.
Pittenweem
We arrived in St Andrew’s and fortunately, the sun was shining and it was warmer.
St Andrews
This university town is small, and it’s definitely not lacking in charm. St Andrews University is a big part of the culture, and Denisa was smitten at first sight.
Little does this California girl realize how brutally cold it can get in the winter months!
We had lunch at a fish and chip shop which proudly displays, “Officially the Best Fish and Chip Shop in Scotland”. Don’t believe it. I honestly have no idea who awards these titles, but I’ll never believe any of them in future.
The fish was fresh and tasted good, but the batter (which makes all the difference in the end result) was terrible. The chips were also fine, but not anything I’d give an award for. It’s disappointing when you expect a really great meal, and it falls short–especially when it’s rather expensive, too!
After lunch, we took a walk near the castle and cathedral ruins.
St Andrews Castle and cathedral ruins
You can read about the area’s history here.
Needless to say, Denisa is extremely excited to be spending a semester here (and her mother is extremely envious)!
The weather just kept getting better as the day went on, so much so, that we actually had to turn on the a/c on the car ride home! That doesn’t happen very often in Scotland. Here are some of the sights on the drive from St Andrews to Glasgow (Denisa was navigating and took us the scenic route).
Scottish countryside
Now, for Aunt Virginia’s recipe for those delicious stuffed mushrooms. As soon as we got home, she started cooking. She’s even worse than me, and there’s never a shortage of amazing food at my aunt’s house. Just look at what else was going on while she was making the mushrooms.
Her recipe is very simple and she doesn’t have actual quantities when she makes them, so I’m giving you a rough estimate as the amounts aren’t critical.
Bacon and Onion Stuffed Mushrooms
Recipe by Virginia Conte Makes about 9 stuffed mushrooms
FULL PRINTABLE RECIPE BELOW
Ingredients
- about 9 medium to large mushrooms, stems removed
- 2 tbsp extra virgin olive oil
- stems from the mushrooms, finely chopped
- 1/2 small onion, diced
- about a cupful of fresh breadcrumbs, preferably from an older loaf (I know that sounds strange)
- 2 rashers of bacon, fried and finely chopped
- white wine
- salt and pepper
- small bunch of fresh parsley finely chopped
- grated REAL Parmigiano or Pecorino cheese
Prepare the filling for the bacon and onion stuffed mushrooms
In a frying pan, heat ONE tablespoon of the oil and add the chopped mushroom stems and diced onion and sauté until the onion is translucent.
Place the breadcrumbs in a bowl and add the sautéed mushroom stems and onion, chopped bacon pieces (already cooked), a splash of white wine, a bit of salt and pepper, and the chopped parsley. Mix well, adding more white wine as needed so that the mixture is moist, but not too wet.
Fill the mushroom caps. They should look like this.
Cook the bacon and onion stuffed mushrooms
Place in a sauté pan with the other tablespoon of the olive oil and cook covered over medium low heat for about 10 minutes.
Next, remove the lid and place the bacon and onion stuffed mushrooms under a pre-heated broiler for a few minutes.
Remove from the broiler, sprinkle with some cheese.
Finish broiling until golden brown. Serve bacon and onion stuffed mushrooms hot, or room temperature.
Proper fish and chips!
Oh and just so you know, although this is a bit of a blurry shot, this is what fabulous fish and chips looks like. I wish I could let you taste it! :(
Stay tuned for Afternoon Tea at the Balmoral Hotel in Edinburgh!
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Aunt Virginia's Bacon and Onion Stuffed Mushrooms
Ingredients
- 9 medium mushrooms (or large, stems removed)
- 2 Tbsp extra virgin olive oil (put 1 Tbsp aside)
- 9 stems from the mushrooms (finely chopped)
- ½ small onion (diced)
- 1 cup fresh breadcrumbs (preferably from an older loaf, I know that sounds strange)
- 2 strips bacon (fried and finely chopped)
- 1 splash white wine
- ⅛ tsp pepper
- ⅛ tsp salt
- 1 small bunch of fresh parsley (finely chopped)
- 1 Tbsp Parmigiano cheese (REAL, or Pecorino cheese- grated)
Instructions
- In a frying pan, heat 1 tablespoon of the olive oil and add the chopped mushroom stems and diced onion and sauté until the onion is translucent.
- Place the breadcrumbs in a bowl and add the sautéed mushroom stems and onion, chopped bacon pieces (already cooked), a splash of white wine, a bit of salt and pepper, and the chopped parsley. Mix well, adding more white wine as needed so that the mixture is moist, but not too wet. Fill the mushroom caps.
- Place in a sauté pan with the other tablespoon of the olive oil and cook covered over medium low heat for about 10 minutes.
- Next, remove the lid and place under a pre-heated broiler for a few minutes.
- Remove from the broiler, sprinkle with some cheese and finish broiling until golden brown. Serve hot.
Notes
- Ingredient amounts aren't critical in this recipe.
Nutrition
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Please tell me how much bacon is a rasher?
One rasher = one slice :)