• Stuffed Portobello mushrooms

    You will need:

    • A small whisk
    • A wooden spoon
    • A small sauce pan
    • A medium sized frying pan
    • An Oven
    • A baking tray


    • 1 heaped desert spoon of plain white flour
    • 1 heaped desert spoon of butter
    • 175ml Semi-skimmed milk
    • 2 Large Portobello mushrooms
    • 3 tablespoons Extra virgin olive oil
    • A knob of butter
    • 2 tablespoons olive oil
    • Bacon
    • 150g cheddar cheese and a little extra grated to go with the breadcrumbs
    • Sea salt and ground black pepper
    • 1/4 Red bell pepper
    • 2 good handfuls dried breadcrumbs
    • Half a large onion
    • One clove of garlic
    • 1 stick of Celery


    For the cheese sauce:

    • Grate your cheese onto a plate ready to add to the sauce later on
    • Put a tablespoon of butter in a smallish pan, and melt it at a medium temperature.
    • Once itís all melted pour in the 175ml of milk and straight after add the heaped desert spoon of flour.
    • As soon as the flour is in the pan, take your whisk and keep gently whisking the milk/flour/butter until it starts to become thick (this may take 5 mins or so). Once the sauce is thick, add your grated cheese and turn down to very low heat and stir the cheese in until itís all melted and you can see no lumps.

    The rest:

    • Preheat the oven to 360F (180C)
    • Chop up your celery, pepper, bacon and onion into small pieces and place them in a frying pan with a knob of butter and a small amount of olive oil and cook at a medium temperature until it is all soft, add the crushed garlic for the last minute.
    • Take the large mushrooms and rub a good amount of olive oil on the bottoms, place them on a baking tray.
    • Spoon the cooked veg and bacon into the middle of the mushroom.
    • Poor the cheese sauce over the top.
    • Mix the rest of the grated cheese together with the break crumbs and cover the mushrooms
    • Place in the oven and bake for 12 minutes.

    The final result should look like this:

    Ė Chuk