Ingredients
- 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
Method
- Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven
- 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
- 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.
- Top the mushrooms with the remaining cheddar and the parmesan cheese
- Lightly oil the roasting rack and place the mushrooms on top. Pop into the oven for 15 minutes
- Remove from the oven serve immediately
