Stuffed Portobello Mushrooms
Chop the stem off your large mushroom. Dice it into pieces and mix in a bowl, along with:
1 bacon rasher, roughly chopped
a chunk of goat’s cheese, diced (or mozzarella/brie/camembert),
handful of fresh herbs, chopped (parsley/basil- whatever you have, fresh or dried),
handful of breadcrumbs (I usually just roughly grate whatever stale slice is around)
a small clove of garlic, rushed
Stuff this mixture onto the top of the mushroom. Season. Place in the oven at 180 degrees, for 25 minutes. The mushrooms should be soft, and the stuffing golden brown.