Serves 4 (as a starter)

4 large Portabella mushrooms, wiped clean
1 tbsp extra virgin olive oil
Freshly ground black pepper
125g Boursin (garlic cream cheese)
3 rashers of crispy, cooked bacon, chopped
Rocket leaves
French dressing

Preheat oven to 200°C, gas mark 6. Drizzle the mushrooms with the oil and season with a little freshly ground black pepper. Place on a baking tray, stalk side up, and cook for 10 minutes, until the mushrooms are just tender.
Meanwhile, place the Boursin in a bowl and mix in the bacon. Divide the mixture between the mushrooms, leaving the stalk exposed. Return to the oven for 2-3 minutes to heat the filling. Toss the rocket in a little French dressing. Remove the mushrooms from the oven once the filling has heated through. Serve immediately with the rocket.


In case anyone is not sure what Boursin is, you can check it out here - there's some great recipes here as well

Looks very yummy! I like to put Boursin in mashed cauliflower.

I have a tip for using Portabella mushrooms. After you remove the stem, use a small spoon to scrape out the dark brown gills. When you cook the mushroom, it won't leach out any black juice.

Karen

Rasher? Does this mean a slice?
This recipe looks great!

Yes, sorry! - rasher is Brit-speak for a slice