Baked Sage and Bacon Mushrooms

Preparation: 10 minutes

Cooking: 20 minutes

Serves: 4

12 medium Portobello Mushrooms

2 tblspn olive oil

Salt and freshly ground black pepper, to taste

8 thin rindless bacon rashers, finely chopped

2 tblspn freshly chopped sage leaves

1 cup breadcrumbs

1 cup freshly grated Parmesan

Salad leaves, to serve

Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Brush both sides of the mushrooms with oil and season with salt and pepper. Bake for 8 minutes. Meanwhile, cook bacon in a frying pan over medium for 3-4 minutes or until crisp. Add sage and breadcrumbs and cook, stirring often, for 2 minutes. Remove from heat and stir in Parmesan. Remove mushrooms from oven and top evenly with breadcrumb mixture. Return to oven and bake for 5 minutes or until mushrooms are tender. Season with salt and pepper and serve with salad leaves and crusty bread.