Stuffed Mushrooms

[Starters]

4 large flat mushrooms (about 7.5cm/3in in diameter

salt and freshly ground black pepper

70g/2½oz streaky bacon, diced

2 shallots, finely chopped

½ clove garlic, crushed

55g/2oz fresh white breadcrumbs

1 tablespoon chopped fresh parsley

1 tablespoon dry sherry

1 tablespoon freshly grated Parmesan cheese

1.      Preheat the oven to 180°C/350°F/Gas mark 4.

2.      Wipe the mushrooms and peel them if necessary. Cut off stems and dice and set aside.

3.      Put mushrooms in a single layer into an ovenproof dish. Season with salt and pepper.

4.      Sauté the bacon for 1 minute over a medium-high heat, then reduce heat to medium and add shallots. Cook for a further 4 minutes, stirring frequently.

5.      Add the diced mushroom stalks and continue to cook until bacon is lightly browned and the onions are golden (about 2 minutes)

6.      Add the garlic and cook for 1 more minute. Remove from the heat.

7.      Stir in breadcrumbs, parsley and sherry. Season with salt and pepper.

8.      Heap the mixture into the mushroom caps, pressing down lightly, sprinkle with Parmesan cheese.

9.    Bake for 20-25 minutes or until the mushrooms are tender when pierced with a skewer and the stuffing is golden brown.