"Cheesy mushroom buns with sun-dried tomatoes and bacon. Full of flavor and pure comfort, and beyond doubt a satisfying shareable crowd pleaser. A long story short, this is heaven on a bun. When jazzed up with some mozzarella and fresh sage, it’s a surefire way to kickstart the weekend. This is a brunch recipe to impress. Extra bonus? Everything is made in only one single skillet!
It’s delicious served hot or at room temperature, so you can enjoy it all morning long."
Cheesy Mushroom Buns with Sun-Dried Tomatoes and Bacon
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Prep time: 5mins
Cook time: 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 French buns
- 5 oz cremini mushrooms, sliced
- 2 oz sun-dried tomatoes, drained, oil reserved
- 2 oz smoked bacon bits
- 5 oz grated mozzarella
- 3 tablepoons oil reserved from the sun-dried tomatoes
- 2 garlic cloves, minced
- 1 teasopon salt, black pepper, smoked paprika
- 6 fresh sage leaves, chopped, extra for topping
- 2 tabelspoons pine nuts, optional
- red pepper flakes, for topping
Method
Step 1
Preheat the oven to 180°C/350°F. Cut the buns in half. Gently push the center of each bun, with your finger tops, until there is a hole large enough to add the filling.
Step 2
Heat 1 tbsp oil in an ovenproof skillet set over medium heat. Add bacon, cook until it starts to brown. Add mushrooms and fry for 5 minutes. The mushrooms will start to release moisture, after this, add the remaining oil and garlic. Lower the heat and cook for 1-2 minutes. When mushrooms start to brown, season with salt, pepper and smoked paprika. Stir in sage leaves and half of the sun-dried tomatoes. Transfer the mixture to a bowl.
Step 3
In the same skillet, arrange the buns. Divide mozzarella, add mushroom mixture and top with the remaining sun-dried tomatoes. Finish off with extra sage leaves, pine nuts and red pepper flakes. Transfer to the oven and bake for 10 minutes, or until the mozzarella is melted. Serve!