Name: Mushrooms au gratin
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4.00 portobello mushrooms large; 20.00 ml olive oil or butter; 0.00 salt and freshly ground black pepper to taste; 6.00 bacon rashers, roughly chopped; 4.00 spring onion chopped; 15.00 ml lemon juice; 200.00 ml breadcrumbs white; 30.00 g parmesan cheese grated; 5.00 ml fresh oregano chopped

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Ingredients (9)

4.00	portobello mushrooms — large
20.00 ml	olive oil — or butter
0.00	salt and freshly ground black pepper — to taste
6.00	bacon — rashers, roughly chopped
4.00	spring onion — chopped
15.00 ml	lemon juice
200.00 ml	breadcrumbs — white
30.00 g	parmesan cheese — grated
5.00 ml	fresh oregano — chopped

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Method:

Preheat the oven to 220°C and grease a baking sheet. Carefully remove the mushroom stems and set aside. Heat the oil or butter in a large pan and fry the mushrooms over high heat until brown on both sides.

Put the mushrooms on the prepared baking sheet and season with salt and pepper. Roughly chop the mushroom stems and fry them with the bacon and spring onions until the bacon is done.

Sprinkle with the lemon juice and spoon the bacon mixture into the hollows of the fried mushrooms. Mix the breadcrumbs, cheese and oregano and spoon the mixture on top of the bacon mixture.

Bake for 5-10 minutes or until the topping is golden brown. Serve immediately.