Baked flat mushrooms with gorgonzola and streaky bacon recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 410 calories / serving
  • Freezable
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  1. Pre-heat the oven to gas 4, 180°C, fan 160°C.
  2. Grate the gorgonzola and mix with the mascarpone and garlic then fill each mushroom with the mixture. Using a rolling pin flatten the bacon and wrap 3 rashers of the Richard Woodall bacon around each mushroom until completely covered.
  3. Place in an oven proof dish and bake for approx 15-20 minutes until piping hot. Serve topped with rocket leaves that have been dressed with a little balsamic vinegar and olive oil.

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  • Ingredients

  • 160g Italian gorgonzola cheese
  • 120g Italian mascarpone cheese
  • 4 medium flat mushrooms, with stalk removed
  • 1 garlic clove very finely chopped
  • 12 rashers of streaky bacon
  • 70g packet wild rocket leaves
  • balsamic vinegar (optional)
  • olive oil (optional)
  • Energy 1700kj 410kcal 21%
  • Fat 34g 48%
  • Saturates 17g 85%
  • Sugars 0g 0%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 0.9g Protein 22.8g Fibre 1g


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