This is it… the ultimate Friday night chow!
A thick, juicy Portobello mushroom stuffed full of creamy Gorgonzola, piled with crispy American-style bacon and fresh peppery rocket, slammed into a soft floury roll and applied to face.
A steak-less steak sarnie, it’s so good it’s giving my Kick Ass Pepperoni Pizza Burger a run for it’s money.
Make it this weekend, eat it with a big fat glass of red wine and then tell me that you don’t love me…
This serves 2 greedy chops.
Firstly get all your ingredients ready…
- 4 Big fat Portabello mushrooms, stalks sliced off so mushroom is level
- Nice wedge of gorgonzola or cheese of choice, Brie might be good here too.
- 8 rashers of Oskar Mayor streaky bacon, fried still snappily crisp.
- Few handfuls of rocket
- 4 soft floury buns
- Olive oil & butter for frying
Fry mushrooms till browned in a little olive oil and a knob of butter, a few minutes each side, then set on a baking tray.
A good seasoning of black pepper and rock salt would be fab here too (keep the frying pan to hand and don’t wash it just yet).
Sqidge Gorgonzola on top of juicy mushrooms.
Bung mushrooms under the grill until cheese is gooey and melted, they can burn like buggery so keep your eye on them.
Oh my God…looking good, looking good!
Now briefly toast buns in the pan which you fried off the mushrooms in earlier, they’ll mop up all the gorgeous buttery mushroom juices.
Crumble over crispy bacon, pile on some rocket and carefully, using a palette knife or fish slice, lift and gingerly plonk your gorgeous hot mushroom onto a toasted bun half, pop the other bun half on top and squeeze, gently.
Eat whilst hot, with buttery juices all over hands and face… or is that just me perhaps?
And there my friend, you have it, Goddamn mushroom heaven!
Whatever, enjoy! x