How to make
Remove the stumps of the mushrooms and from the caps, peel the surface layer. This is done by grabbing the edge of the cap and peeling it. If there is dirt on the field mushrooms, only then can you scrub them very briefly under running water or wipe them with a damp clean cloth. Do not soak in water under any circumstances, since they absorb water and will lose much of their flavor and texture.
Heat a pan over high heat, one degree below maximum. Drizzle some olive oil and put the mushrooms, on the side where the stump was, to cook. After a minute or two, or when you see that they have acquired a dark color on the edges, turn them over and cook them on the other side, by drizzling more olive oil on top without adding salt.
Remove the mushrooms and place them onto a plate and in the same pan fry the bacon, which has been cut into pieces.
Add chopped parsley and grated garlic to the cooked bacon. Stir well.
Crumble the blue cheese into the mushroom caps. Its amount may vary according to the intensity of the blue cheese itself and your preferences.
It will soften from the heat of the still hot mushrooms and its flavor will intensify even more.
Finish off, by placing some of the bacon on top of each cap and drizzling with more olive oil over your stuffed mushrooms.
Serve the Stuffed Mushrooms with Bacon and Blue Cheese warm with your favorite drink.
Enjoy your meal!
