Cheese and Caramelised Onion Stuffed Bacon Portobello Mushrooms
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheese and Caramelised Onion Stuffed Bacon Portobello Mushrooms

Cheese and Caramelised Onion Stuffed Bacon Portobello Mushrooms

with Chips and Balsamic Rocket Salad

This delicious Cheese and Caramelised Onion Stuffed Bacon Portobello Mushrooms has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

450 grams


4 unit(s)

Portobello Mushrooms

1 unit(s)

Red Onion

60 grams

Mature Cheddar Cheese

(Contains Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

Bacon Lardons

Not included in your delivery

10 grams


1 tsp

Sugar for the Onions

2 tbsp



Nutritional information

Energy (kJ)2676 kJ
Energy (kcal)640 kcal
Fat35.5 g
of which saturates13.2 g
Carbohydrate60.2 g
of which sugars13.7 g
Protein22.8 g
Salt2.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan


Chip, Chip, Hooray

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep the Veg

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. 


Cook the Onion and Bacon

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.

Cheese Please

While the onion caramelises, grate the cheese.

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

Grill Power

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.


Share the stuffed mushrooms between your plates.

Serve the rocket and chips alongside some mayo for dipping (see pantry for amount).

Drizzle the balsamic glaze over the rocket leaves to finish.