Serves 4

Ingredients:

• 4 big brown mushrooms (Portabello)
• Salt and pepper
• 1 Tbsp Butter
• 2 cloves freshly crushed garlic
• Cream cheese or cottage cheese
• Coriander (fresh chopped)
• 1 packet of streaky bacon, diced
• Blue Cheese (optional)
• Bradley Wood Bisquette (Mild flavour – Alder, Cherry, or Maple) – optional smokiness

Directions:

1. Prepare and light your COBB with 1 Cobb Cobble Stone.
2. Place the frying dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
3. Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
4. Carefully remove the stems and gills of the mushrooms.
5. Melt the butter with 1 crushed garlic clove and brush the outside of the mushrooms.
6. Mix the 2ns crushed garlic clove, half the crispy bacon pieces, salt & peper, chopped mushroom stems and gills in with the cream cheese, mix in the coriander and spoon carefully into the mushrooms. Top with rest of the crispy bacon and some crumbled blue cheese (optional).
7. Place a Bradley Smoker wood bisquette (if you would like a subtle smokiness) onto the Cobble Stone and cook on the COBB roast rack with the dome lid on for about 10-15 minutes.