I *really* fancied a cooked breakfast this morning but really couldn't be bothered with all the washing up they entail. I've made a similar recipe as a vegetable dish using goats' cheese and garlic but I figured that mozzarella would be much nicer for breakfast and make the dish more 'creamy'. If you play around a bit, this would probably make a great vegetarian starter if you melt cheese over some spinach, or you could make it into a 'bigger' breakfast with a slice of black pudding or tomato under the cheese. The best thing about this recipe - only one dish to wash up (except for the scrambled eggs pan!).
2 Large Portabello Mushrooms (the big flat ones)
2 Slices of Firm Mozzarella (Buffalo mozzarella would work as well)
2 Rashers of Back Bacon
Black Pepper
Preheat the oven to 180 Celcius
1) If the mushrooms have large stalks, slice them down so the mushroom has a 'flat' inside.
2) Place a slice of mozzarella on the inside of each mushroom and wrap the whole thing with a rasher of bacon - tuck the ends underneath and place in an ovenproof dish.
3) Grind some fresh pepper over the top and place in the centre of the oven to bake for 25 minutes.
4) Serve with scrambled eggs and the mushroom 'juice' spooned over the top.
