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Ingredients
Method
- 6 portobello mushrooms, stalks removed
- 125g bacon lardons
- 1 chopped shallot
- 1 chopped garlic clove
- 4 tbsp dried breadcrumbs
- 1 tsp dried sage
- 50g grated cheddar
- Preheat the oven to 220C. Place the mushrooms open-side up on a baking tray. Fry the lardons for 8 mins, then add the shallot, chopped mushroom stalks and garlic to the pan to fry for 5 mins more.
- Remove from the heat and stir in the sage and breadcrumbs, then spoon the mixture into the hollows of the mushrooms and sprinkle with cheese. Bake for 10 mins to melt the cheese, then serve with salad and crusty bread. Yum!
30 mins
2 serving
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