Conchiglioni pasta stuffed with mushrooms, bacon and Reblochon cheese

Production

- Difficulty: Easy

- Preparation: 20 min

- Cooking: 20 min

Ingredients for 4 persons

- 28 conchiglioni

- button mushrooms (fresh)

- 16 to 20 thin slices of smoked bacon

- 1 Reblochon cut into pieces without the crust

-  chopped parsley

- 2 minced shallot

- a little liquid cream

- black pepper and salt

- olive oil

Preparation:

Cook the pasta "al dente" in a large saucepan after the time indicated on the packaging.

Drain, place under cold water, drain again and set aside.

Rinse the mushrooms, drain them…

Grill the bacon slices in a frying pan without fat, cut them into pieces and set aside on absorbent paper…

In the same pan, heat a little olive oil, add the chopped shallot and the mushrooms ... cook for a few minutes.

Add the bacon, the Reblochon pieces and a little liquid cream… lightly salt and pepper. Add the chopped parsley ... Mix and simmer until the cheese is melted.

Place the pasta in a lightly oiled gratin dish and stuff it with the preparation…

Place in the oven for a few minutes to reheat everything and serve immediately…