Baked flat mushrooms with gorgonzola and streaky bacon recipe

4 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 410 calories / serving
  • Freezable
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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.


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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)
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  • Energy 1701kj 410kcal 21%
  • Fat 34g 48%
  • Saturates 16.9g 85%
  • Sugars 0.1g 0%
  • Salt 3.2g 53%

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

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