Ingredients

8	large field mushrooms
100 g	spinach or eggplant
4	bacon rashers
1 cup	breadcrumbs
150 g	ricotta cheese
	fresh basil
	tomato based pasta sauce
	grated cheese to top
	pepper

Equipment

• oven
• frypan

Method

1. preheat oven to 180C
2. chop spinach or finely slice eggplant and cook
3. chop bacon into cubes and fry, remove mushroom stems and slice and add to bacon
4. in a bowl combine spinach/eggplant with bacon and mushroom stems
5. add breadcrumbs, ricotta, chopped basil and pepper and stir
6. stuff mushrooms with mixture
7. put mushrooms stuffing side up in greased baking dish
8. cover generously with pasta sauce, cheese and pepper
9. bake approximately 20 minutes

Notes

serve with rice

you can substitute the mushrooms for capsicums sliced in half lengthways with the centre removed, increase cooking time to approximately 40 minutes

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