Ingredients

• 1 tsp olive oil
• 2 large
• flat Portobello mushrooms (150g/5½oz total weight)
• wiped clean
• stalks finely chopped
• 1 spring onion
• thinly sliced
• 1 stick celery
• thinly sliced
• 1 bacon medallion (30g/1oz)
• roughly chopped
• 20g/¾oz fresh breadcrumbs
• 30g/1oz baby spinach
• 1 tomato
• halved
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks
• spring onion
• celery and bacon and cook for 1–2 minutes
• or until softened. Stir in the breadcrumbs and spinach and season.
• Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray.
• Spoon the filling into the mushrooms and bake for 10–15 minutes
• or until they have softened. Serve the mushrooms with the tomato.