Pre-heat the oven to 180°c.
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.
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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.