Ingredients

• 3 flat mushrooms
• 3 tbsp olive oil
• salt and freshly ground black pepper
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 2 rashers unsmoked back bacon
• chopped
• 2 tbsp white wine
• 3 tbsp double cream
• 100g/3½oz Barkham blue cheese
• or other blue cheese
• crumbled
• 1 tbsp chopped fresh sage leaves

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Remove the stalks from the mushrooms and reserve them for the stuffing. Drizzle the mushrooms with two tablespoons of olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan and fry the mushrooms
• gill-side down
• for a couple of minutes or until they are turning golden-brown.
• Heat the remaining oil in a frying pan and gently fry the onion and garlic for about five minutes
• or until softened.
• Chop the mushroom stalks and add them to the pan along with the bacon. Fry for 4-5 minutes
• or until slightly browned. Add the wine and simmer until slightly reduced. Stir in the cream and half of the cheese.
• Turn the mushrooms over and pile in the filling. Top with the rest of the cheese and sprinkle with the chopped sage.
• Place onto a baking sheet and transfer to the oven to bake for 6-8 minutes
• or until the cheese has begun to brown. Serve warm.