INGREDIENTS:

• 4 flat, black mushrooms
• 3 rashers streaky bacon, rind removed, thinly sliced
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 2.5ml smoked paprika
• 250ml fresh ciabatta breadcrumbs
• Large handful fresh flat-leaf parsley leaves, chopped
• 5ml finely grated lemon rind
• 125ml grated halloumi cheese
• Pepper to taste

METHOD:

Preheat the oven to 180C. Line a large baking tray with baking paper.

Trim stalks from the mushrooms. Place the mushroom caps, gill side up, in a baking dish. Finely chop the stalks.

Heat a large, non-stick frying pan over a medium heat. Add the bacon and fry until it is crispy.

Add the onion and garlic. Cook for three minutes, or until the onion softens. Add the chopped mushroom stalks and paprika. Cook for three to five minutes. Add the breadcrumbs and cook for five minutes. Remove the pan from the heat.

Stir in parsley, lemon rind and halloumi. Season with pepper. Spoon the bacon mixture onto the mushrooms. Bake for 35 to 40 minutes or until golden. Serve.

Tip: If using a non-stick frying pan, you do not need to use oil for frying the bacon.

SERVES: Four

TIME: 60 minutes