This leek and bacon stuffed mushroom is one of our favourites.
Use a couple of portobello mushrooms each. Cut out the stalks and chop them with leeks, celery and lean bacon.
In a little rapeseed oil, fry the stalks, leek, celery and bacon with a pinch of dried Italian herbs. Stir in 2 or 3 beaten eggs and a splash of milk and immediately lift the pan from the heat.
Put a drop of our truly grownup Brown Sauce into each mushroom before stuffing them with the leeky scramble. Grate mature Cheddar cheese over the top then into the oven, pre-heated to 200 C / Gas Mark 6, for 15 to 20 minutes.
[TIP: if you like a little chilli heat, use our Chilli Jam instead of (or as well as) the Brown Sauce.]