Start this recipe by removing the stalks from the mushrooms (reserve them for the stuffing). Drizzle the mushrooms with a tablespoon 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 begin to turn golden-brown. Remove the mushrooms from the pan and put aside. Heat the remaining oil in the same frying pan and gently fry the onion and garlic for about five minutes, or until softened. Chop the reserved mushroom stalks finely and add them to the pan, along with the chopped bacon. Fry for 4-5 minutes or until the bacon is cooked and browned. Add the wine and cream to the pan and simmer until reduced. Add the chopped sage and half of the blue cheese to the pan and mix well. Divide this mixture into 4, and use to fill the reserved Portobello mushrooms, piling the filling on. Top with the rest of the cheese and place the stuffed mushrooms onto a baking sheet. Continue to cook for a further 6-8 minutes in the oven at 180`c, or until the cheese has begun to brown. Remove the cooked mushrooms from the oven and serve immediately on large plates with a few mixed salad leaves.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Gozo

Serves 4

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