Mushroom, Cheese & Bacon Oat Bake
A tasty, easy and economical dish (make it vegetarian by using nuts instead of bacon) that's perfect for weeknight dinners.
Served with buttered cabbage, it will provide each person with 3 of their 5 recommended daily portions of veg.
Ingredients
- 75 g smoked bacon may be substituted with 60 g chopped nuts
- 60 g mixed chopped nuts leave out if including bacon
- 30 g butter
- 1 medium onion approx 160 g finely chopped
- 300 g mushrooms roughly chopped (optional: save 4 slices for decoration)
- salt & pepper
- 1 rounded tsp dried sage or thyme
- 150 g rolled 'jumbo' oats
- 75-100 g mature Cheddar cheese, grated use smaller amount if including bacon instead of nuts
- 3 large eggs beaten
To serve (optional)
- 1 Savoy cabbage shredded
- 20 g butter
- salt & pepper
Instructions
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Preheat the oven to 180 C / 160 C Fan / Gas 4.
Line a baking dish 18-20cm square with baking paper or use a little of the butter to grease it.
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If including the bacon:
Remove and discard the bacon rind. Chop the bacon into small pieces and put in a non-stick frying pan over medium heat.
Stirring occasionally, cook until lightly browned (approx 5 min) then remove from the pan and set aside.
If including the chopped nuts:
Put in a non-stick frying pan over medium heat. Lightly toast the nuts, stirring constantly (approx 5 min). Remove from the pan and set aside.
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Turn the heat to medium low and add the butter.
Add the chopped onion and cook until starting to soften (approx 5 min).
Stir in the mushrooms along with the dried sage or thyme plus a little salt and pepper.
Cook until the mushrooms release their juices (approx 5 min) then turn up the heat to medium high.
Continue to cook until the liquid has evaporated, and the mushrooms are lightly browned (approx 5 min) then take off the heat.
-
Put in a large mixing bowl the oats and cheese.
Stir in the bacon or nuts plus the onion and mushroom mixture.
Pour in the beaten eggs, season with a little salt and pepper then stir to thoroughly combine.
Spread the mixture evenly in the prepared tin. Top with the reserved mushroom slices if using, pressing them lightly into the mixture.
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Place in the preheated oven and cook for 20-25 minutes or until set, risen and golden brown on top.
Cut into four and serve with the buttered cabbage.
Leftovers can be kept in the fridge for 3-4 days or can be frozen.
For the buttered cabbage
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Boil or steam the cabbage, seasoned with a little salt if liked.
Drain well then toss with the butter, seasoning it with pepper and more salt if needed.