Stuffed Field Mushrooms With Crispy Parmesan

• 2 tablespoons olive oil
• 2 portobello mushrooms
• 1 clove garlic crushed
• 3 1/2 tablespoons fat lean back bacon, removed, diced
• 4 cups baby spinach leaves washed
• ground black pepper
• 2 3/8 tablespoons Parmesan cheese grated
• 1 tablespoon pine nuts

1. Preheat the oven to 200u0b0C, 180u0b0C fan oven, gas mark 6.
2. Remove the mushroom stalks and chop them finely. Place the mushrooms on a baking tray and drizzle with 1 tablespoon of the oil.
3. Heat the remaining oil in a saucepan, gently fry the garlic, bacon and the stalks for 2-3 minutes, then add the spinach leaves and cook until the leaves have just wilted. Season with pepper and divide evenly between the mushrooms.
4. Mix parmesan and pine nuts together, sprinkle evenly over the mushrooms and bake for 25-30 minutes until the topping is golden.
5. Serve with bread, spread with Flora pro.activ.

olive oil, portobello mushrooms, garlic, lean back bacon, baby spinach leaves washed, ground black pepper, parmesan cheese, nuts

Taken from www.yummly.com/recipe/Stuffed-Field-Mushrooms-with-Crispy-Parmesan-379061 (may not work)