Broccoli And Bacon Stuffed Mushrooms - cooking recipe

Ingredients

1 1/2 lbs potatoes, peeled and halved
1 lb broccoli, cut into florets
Pinch None nutmeg
2 tbsp olive oil
8 large white mushrooms
4 oz thick bacon, cut into 1/4 inch pieces
1 medium onion, peeled and finely chopped
2/3 cup heavy cream
1/2 cup milk
1 tbsp cornstarch
2 tbsp parsley, chopped, reserving a few leaves to granish
2 tbsp grated Parmesan cheese

Preparation

Cook the potatoes in boiling salted water for 15-20 mins. Add the the broccoli florets 5 mins before the end of cooking time. Drain and mash with the nutmeg and 1 tbsp of the oil until smooth. Season to taste with salt and freshly ground black pepper.
Remove the stems from the mushrooms and finely chop. Set the caps aside.
Heat the oil in a skillet, add the bacon and cook for 3-5 mins until crispy. Remove from the skillet with a slotted spoon and drain on paper towel.
Add the onion and chopped mushroom stems to the skillet, cook for 1-2 mins. Stir in the cream and milk. Mix the cornstarch with 2 tbsp water and add to the skillet, stirring vigorously, until thickened. Stir in the bacon and the chopped parsley. Season to taste with salt and freshly ground black pepper. Pour into a baking dish.
Preheat the broiler to high. Spoon the mash into a piping bag fitted with a large star-shaped nozzle. Pipe into the mushroom caps. Nestle the mushrooms into the creamy, bacon sauce. Sprinkle with the Parmesan and broil until the topping is lightly golden.