Ingredient

• 8 portobello mushrooms
• 300g fresh ricotta
• 1 cup Coles parmigiano reggiano parmesan cheese, grated
• 2 tbsp fresh chives, snipped
• 1 tbsp fresh flat-leaf parsley, chopped
• 1 tsp fresh thyme leaves
• 175g (Castlemaine thin and crispy) bacon, rind removed, chopped

Direction

1. Preheat fan-grill to medium. Line a baking tray with foil. Cut stems from each mushroom and place on tray, skin side down.
2. Mix together ricotta, parmesan and herbs. Divide between mushroom caps. Scatter over chopped bacon. Cook for 10 mins or until bacon is golden.