Ingredients: 9

Servings: 4 

4 large brown mushrooms

 15ml sunflower oil

 5 rashers bacon, rind removed and roughly chopped

 1 onion, finely chopped

 1 Chicken Stock Pot

 1 cup fresh breadcrumbs

 75ml fresh flatleaf parsley leaves, chopped

 1 lemon (zest only)

 125ml mozzarella cheese, grated


  1. Preheat oven to 180°C
  2. Line a large baking tray with baking paper
  3. Trim stalks from mushrooms (do not discard the stalks) then place mushroom caps, gill-side up, in the baking dish. Finely chop stalks and set aside
  4. Heat oil in a large frying pan over medium heat then add the bacon and onion and cook for about 3 minutes or until onion softens.
  5. Add chopped mushroom stalks, stir in Chicken Stock Pot and cook for 3 to 5 minutes or until onions are golden. Add breadcrumbs and cook for 2 minutes, if the mixture is a little dry add some water to slightly moisten then remove pan from heat.
  6. Stir in parsley, 1 teaspoon lemon rind and grated mozzarella cheese. Season with black pepper then spoon bacon mixture onto mushrooms.
  7. Bake for 35 to 40 minutes or until golden then serve.