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Portobello Mushrooms With Bacon, Goats Cheese And Jack Daniel’s® Original Barbecue Sauce

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Serves 2 main course/ 4 starter

Method: Stove


100g Butter
2 fresh garlic cloves
4 tablespoons Jack Daniel’s® Smooth Original Barbecue sauce
Freshly ground black pepper
4 portobello mushrooms
4 Dry Cure Back Bacon rashers
100g Goats Cheese soft
4 tablespoons Jack Daniel’s® Smooth Original Barbecue sauce
Fresh parsley roughly chopped


Pre-heat oven to 200ºC and set grill to high

Peel and puree the garlic and mix with softened butter and then stir in the Jack Daniel’s® Smooth Original Barbecue Sauce to form a spreadable paste.

Place the Mushrooms stalk side up on a baking tray. Divide the barbecue & garlic butter mix between the 4 mushrooms and spread evenly over them. Place on middle shelf of the oven and bake for about 15mins until the mushroom is soft and garlic is cooked.

Meanwhile grill the bacon under a high grill until fat is golden brown and meat is succulent (approx 3mins either side).

Cut each cooked rasher into four pieces and gently mix with the crumbled goats’ cheese, divide into the four baked mushrooms (stalk side up) and drizzle over with a tablespoon of Jack Daniel’s® Smooth Original Barbecue Sauce.

Place the filled mushrooms in the oven and bake for about 10mins or place under a hot grill for a few minutes until the cheese warms through and starts to bubble slightly.

To serve, sprinkle the mushrooms with roughly chopped fresh parsley.

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