Bacon & Cheese Stuffed Mushrooms

Heat the oven to 200°C (180°C fan) and line a baking tray.

Wipe the mushrooms clean. Twist out the stems and finely chop them.

In a frying pan, cook the bacon until starting to crisp. Add the chopped mushroom stems and cook for 3–4 minutes until any moisture has cooked off.

Stir in the spring onions and garlic for 30 seconds, then take off the heat. Let it cool for a couple of minutes.

Mix the bacon mixture with the cream cheese, most of the cheddar, parsley and plenty of black pepper. Taste and add salt only if needed.

Arrange the mushroom caps on the tray. Drizzle with olive oil and season with pepper.

Stuff each mushroom generously. Top with the remaining cheddar and a sprinkle of breadcrumbs.

Bake for 12–15 minutes until bubbling and golden. Rest for 2 minutes, then serve hot.