Prepare the mushrooms cleaning with a brush the dust or traces of earth and just cut the stem, without cleaning the skin. After peeling the onion, chop it as small as possible.
Heat two tablespoons of extra virgin olive oil in a frying pan and fry the chopped onion. After a minute, add the finely chopped smoked bacon. Fry them together for a few minutes on low heat until the onion softens and the bacon will melt from the fat and will take on a little colour, then put the pan aside.
Grate the goat cheese in a bowl, over which I will add the sheep cheese, which because it has a creamy consistency I will crush it. Over these I added cream cheese and a good tablespoon of chopped parsley after which I mixed them well to obtain a homogeneous cream.
Stuffing & Baking
I chose a more spacious oven tray in which I placed and arranged the mushrooms, to fit as many as possible. With the help of a spoon, I divided the onion and the fried bacon in each mushroom little by little to reach everything.
Also with the help of a spoon, we add over this filling from the cheese mix which has a creamy consistency and can be arranged nicely on mushrooms.
Put the tray in the preheated oven at 180 degrees for twenty minutes. After that, take the tray out of the oven and add the last element of the filling, grated Grana Padano, overall the mushrooms on the top.
Put the tray back in the oven for another 15 minutes, until the Grana Padano melts and takes on a copper colour.
I recommend serving it immediately, while they are still hot, as an appetizer or with an arugula salad and a little fresh bread.
You can replace Portobello mushrooms with white mushrooms.You can use any combination of cheeses you want.