Melt knob of butter in a frying pan over a medium heat. Add the mushrooms stalk side down and fry for 1 minute. Then flip over and cook top side down for about 2-3 minutes.
While they are frying, fill the tops with the diced bacon, splash over some woosty sauce, and season with pepper. Remove the pan from the hob and put it under a hot grill to cook for a further 5-10 minutes or until the bacon is cooked and lightly crispy. Sprinkle the parsley over and serve on warm plates, drizzled with the pan juices and garnished with wedges of lemon.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 321 (95%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 18.7g||94 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 79.8mg||25 %|
|Sodium 237.7mg||8 %|
|Potassium 109.4mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.9g|
|Protein 3.8g||5 %|
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Calories per serving: 337
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