Serve these with a tomato and red onion salad.
(44 votes)
Cook: 30 Mins
Serves: 4
Price: £1.73 per serving
Nutritional Information
Each 265g serving contains
Energy
1500kj
358kcal
1500kj
358kcal
18%
Fat
25.8g
25.8g
High
37%
37%
Saturates
15.6g
15.6g
Med
78%
78%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
2.1g
2.1g
High
35%
35%
of your reference intake.
Typical energy values per 100g:
566kj/135kcal
Typical energy values per 100g:
566kj/135kcal
Ingredients
80g pack sliced pancetta (or streaky bacon)
8 medium-sized jumbo mushrooms
15g butter
150g French soft cheese with garlic and herbs
100g Gorgonzola (or Stilton) crumbled
50g fresh breadcrumbs
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Roughly chop the pancetta. Cut the stems off the mushrooms level with the caps. Chop the stems and cook in the butter with the chopped pancetta over a moderate heat for 5 minutes. Remove the heat.
2
Mix the stems and pancetta with the soft cheese, blue cheese and breadcrumbs. Season.
3
Arrange the mushroom caps flat side up in a roasting tin and pile the filling on top.
4
Bake for 15-20 minutes or until the tops are golden and crisp.