It’s not the first time I’ve used this combination of flavours, but they just seem to be made for each other. The result is divine.

•  6 medium, open capped mushrooms
•  2 rashers of bacon chopped
•  Half a small onion, finely diced
•  1 stick of celery, finely sliced
•  1 clove of garlic, peeled and chopped
•  1 slice stale bread, in crumbs
•  half a teaspoon fresh thyme leaves
•  Black pepper
•  A knob of butter
•  100g crumbly blue cheese
•  Chopped fresh parsley

1. Pre-heat the oven to 180 degrees C.
  
2.Remove the stalks from the mushrooms and finely dice them. Melt the butter in a small frying pan and brush some of the melted butter over the mushroom caps. Place these on a shallow ovenproof dish.

3. Fry the bacon with the diced mushroom stalks, onion, celery and garlic for 4 – 5 minutes. Add the thyme and season with black pepper. Add the breadcrumbs and a little more butter if required then crumble in the blue cheese.

4.Spoon the mixture into the mushroom caps and place in the oven for 20 minutes. Serve immediately, garnished with the fresh parsley.

Serves 2

Preparation time: 10 minutes
Cooking time: 25 minutes