- 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
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.
Mix the stems and pancetta with the soft cheese, blue cheese and breadcrumbs. Season.
Arrange the mushroom caps flat side up in a roasting tin and pile the filling on top.
Bake for 15-20 minutes or until the tops are golden and crisp.