Cheese and Caramelised Onion Stuffed Bacon Portobello Mushrooms

Meanwhile, remove the stems from the portobello mushrooms (but leave the mushroom whole).

Heat a drizzle of oil in a large frying pan on high heat. Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper

Once cooked, transfer the mushrooms, stem-side up, to a baking tray. Bake on the top shelf of your oven until softened, 8-10 mins.

While the mushrooms bake, halve, peel and thinly slice the red onion. 

Meanwhile, wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil.

Melt in the butter (see pantry for amount), then add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Halfway through cooking, add the bacon. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the sugar for the onions (see pantry for amount) and sun-dried tomato paste and cook until caramelised, 1-2 mins more.

While the onion caramelises, grate the cheese.

When the chips and portobellos are cooked, remove from the oven. Preheat your grill to high.

Carefully drain any excess liquid from the portobello mushrooms, then spoon the bacon and caramelised onion into them and sprinkle over the cheese.

Grill the mushrooms until the cheese has melted, 4-5 mins.