This vegetarian recipe can be served as a starter or side dish.
12 whole Portobello mushrooms
125 g Cream Cheese, plain or flavoured
50 g Blue Cheese or Gruyere, crumbled
Salt and pepper to taste
6 slices rindless bacon
- Preheat oven to 200 degrees celsius.
- Wipe the mushrooms with absorbent kitchen paper and remove the stems.
- Combine the cream cheese, blue cheese, salt and pepper in a bowl.
- Divide the cheese mixture evenly between the mushroom.
- Cut each slice of bacon in half so that you have 12 pieces and wrap a piece of bacon around each mushroom.
- Place a toothpick into the mushroom where the bacon ends overlap.
- Pack the mushrooms in a single layer on a roasting pan and roast for 5 to 7 minutes or until the bacon is crispy and the filling bubbly.
4 servings.
Note
The mushrooms can also be cooked on a braai.