Pan-fried Mushrooms with Horseradish, Cottage Cheese & Bacon
A hearty and very healthy start to what, no doubt, will be a great day. Protein-packed with all the goodness of that wonderful superfood, cottage cheese.
- 180g Brancourts cottage cheese (Classic, Lactose Free or Protein+)
- 1 teaspoon horseradish cream
- 1 tablespoon finely chopped chives
- 4 rashers bacon
- 6 Portobello mushrooms
- 1 tablespoon extra virgin olive oil (optional)
- 20g butter
- Flaked salt
- Cracked black pepper
In a bowl, combine the cottage cheese, horseradish and chives. Season lightly, with salt and pepper. Then set this mixture aside.
Heat a large frying pan over medium-high heat, add the bacon and cook until slightly crisp (about 2 minutes each side). Remove to a side plate and cover with aluminium foil to keep it warm.
Add half the oil and the all the butter to the frying pan. Add mushrooms into the pan top-side down and cook over medium-high heat for 3 minutes pressing down on the mushrooms occasionally with a spatula to assist in making them golden brown. Drizzle the mushrooms with the remaining oil and season lightly with salt and pepper before turning over to cook the other side for 3 minutes.
Now push the mushrooms to one side of the frying pan and add the bacon back into the pan to heat it through again for about 30 seconds.
To serve, place the mushrooms onto 2 individual plates and top with the cottage cheese mix and the bacon. Drizzle lightly with olive oil.
Note – it’s best to remove the cottage cheese from the refrigerator about ½ hour before you make this dish so it’s not too cold on your hot mushrooms.