Ingredients

4 big flat mushrooms like portobello (washed, stems removed)

1 pack smoked pancetta or smoked lardons

100g breadcrumbs

150g stilton or roquefort or any blue cheese (crumbled)

3 tbsp RoniB's Kitchen Tamarind Jam

Oil (for coating the mushroom and the baking pan)

How to

  1. Preheat the oven to 240C/ 220C fan

  2. In a bowl combine the pancetta, breadcrumbs, cheese and tamarind jam; mix well with a fork

  3. Coat the mushroom with a little oil and lay on a baking tray, spoon the mixture on top and sprinkle with some more tamarind jam

  4. Place in the oven for 20 minutes 

  5. Take the mushrooms from the oven and let cool slightly


Serving suggestion

Serve on its own or with salad.

A treat for mushroom and pancetta lovers! Really simple tasty starter or light lunch.

Stuffed Mushroom

4 servings

30 mins

Starter

Pork

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