- Preparation and cooking time
- Serves 2 (makes 4-6)
- 4-6 medium-large portobello mushrooms
- 125g unsmoked bacon lardons
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 4 tbsp dried breadcrumbs
- 1 tsp dried sage
- 50g medium cheddar, grated
- STEP 1
Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
- STEP 2
Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
- STEP 3
Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
- STEP 4
Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.