I never make stuffed mushrooms. I don’t know why. It is just one of those recipes which never springs to mind. But they are so quick and simple I thought I would give them a go. And they had to be filled with some of my favourite ingredients – bacon and Torta di Gorgonzola. This is my favourite Gorgonzola, as the cheese is layered with cream cheese, which makes it less strong, but twice as creamy. Most supermarkets sell it but if you can find any, trying cutting the amount of Gorgonzola, or any blue cheese with some cream cheese.
Portobello Mushrooms stuffed with Bacon and Torta di Gorgonzola
1 large onion, finely chopped onion
5 to 6 slices bacon, finely chopped
70 g Torta di Gorgonzola, cut into small cubes
70 g freshly made breadcrumbs
Sea Salt and Freshly ground black pepper
4 large Portobello mushrooms
Preheat the oven to 180 C. Remove the stems from the mushrooms and chop them finely, leaving the mushrooms whole. In a large frying pan fry the bacon in a little oil until really crispy. Remove with a slotted spoon and drain on some kitchen paper. Add a large knob of butter to the pan and cook the onions gently until really soft. Add the mushroom stalks and cook on for another 5 minutes or so. Add the breadcrumbs and season well with salt and pepper and mix together. Stir in the cheese.
Spoon the mixture into the mushroom caps and place on a baking sheet lined with greaseproof paper. Bake until the mushrooms are tender, 25 to 35 minutes. Remove from the oven and serve.