Stuffed Mushrooms© (serves 2)


  • 4 large portobello mushrooms (de-stalked and gills scooped out)
  • 3.5oz-100g diced smoked bacon (fat cut off)
  • 4 tablespoons dry stuffing mix
  • 1 tablespoon butter
  • 2 cloves garlic (minced)
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon English mustard powder
  • 1 teaspoon dried sage
  • 1.7oz-50g soft cheese
  • 1 teaspoon onion granules
  • tablespoon water
  • 1.7oz-50g grated cheddar cheese
  • 2 tablespoons grated parmesan cheese


  1. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
  2. Start by frying the bacon in the butter over a medium heat for about 5-6 minutes. Add the minced garlic a fry for a further 1 minute before removing from the heat and spooning the garlic bacon out onto kitchen roll to soak up excess fat. Set to one side
  3. In a separate medium bowl, add the stuffing mix, mustard powder, salt, pepper, sage, onion granules, soft cheese, ½ the cheddar and water. Combine with a spoon until well mixed. Add the garlic bacon and combine again. Spoon the mix equally into each of the mushrooms- being careful not to break the sides.
  4. Top the mushrooms with the remaining cheddar and the parmesan cheese
  5. Lightly oil the roasting rack and place the mushrooms on top. Pop into the oven for 15 minutes
  6. Remove from the oven serve immediately

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