We’ve included bacon in our stuffed mushroom burgers but, if you’re vegetarian, they work just as well without.
- 6 rashers streaky bacon, cut into pieces
- 8 large flat mushrooms
- Olive oil
- 4tbsp sun-dried tomato pesto
- 100g (4oz) goat's cheese
- 1 ciabatta loaf, cut into quarters
- 250g packet mixed salad leaves
- 1tsp chopped rosemary
Preheat the oven to 200°C (400°F, gas mark 6). Fry the bacon until it’s just beginning to crisp, remove from the pan and set to one side.
Brush the mushrooms with olive oil and fill each of them with pesto, bacon and goat’s cheese. Cook in the oven for 5-10 mins until the cheese is beginning to melt.
Toast the ciabatta quarters and top with salad leaves, mushrooms and rosemary.
For extra flavour, try using blue cheese instead of goat's cheese.