Everyone needs a number of dishes in their arsenal which don’t compromise on flavour and are easy to prepare, so that even during those hectic weeks, they can still produce something they and their guests will love, and keep the chef credentials untarnished.
I’ve been laid up with a bit of head cold, meaning that my tastebuds have been operationally pretty non-existent, but even I can still enjoy this one – a delicious stuffed mushroom dish, where the return for such little effort is perfect and unrivalled.
Two of them in the evening on their own or with a side salad is just right for a simple and tasty weekday dinner, or alternatively one with a smaller side salad makes for an easy and hassle-free starter at a dinner party when the weekend comes around.
- 4 large field or Portobello mushrooms
- 1 onion, diced
- 3 cloves of garlic, thinly sliced
- 130g diced pancetta
- 4 slices of Stilton
- Salt and pepper
- Olive oil
- White truffle oil
- 4-5 handfuls of breadcrumbs
Start by removing the mushroom stalks and chopping them up. Heat the oven to 180°C.
Heat a tablespoon of oil in a frying pan over a medium heat and cook the onion, garlic, chopped mushroom stalks, salt, pepper and thyme until the onion is soft.
Add the pancetta and fry until cooked. Next add the breadcrumbs along with another tablespoon of oil and stir everything through so that all the ingredients are combined evenly. Continue to cook for a couple of minutes, ensuring it doesn’t burn.
Next place the mushrooms on a baking tray and stuff each of them with the breadcrumb mixture. Top each mushroom with a slice of Stilton and place in the oven to cook for 15 minutes.
Remove the mushrooms from the oven and drizzle a little truffle oil over them before serving with a side salad.