4 big flat mushrooms like portobello (washed, stems removed)
1 pack smoked pancetta or smoked lardons
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)
Preheat the oven to 240C/ 220C fan
In a bowl combine the pancetta, breadcrumbs, cheese and tamarind jam; mix well with a fork
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
Place in the oven for 20 minutes
Take the mushrooms from the oven and let cool slightly
Serve on its own or with salad.
A treat for mushroom and pancetta lovers! Really simple tasty starter or light lunch.