Stuffed Mushrooms

|Stuffed mushrooms|parsley|2 portobello mushrooms cleaned and stems removed1 small onion finely chopped1 teaspoon thyme leaves chopped1 lemon zest and juice1 clove of garlic crushed2 tablespoon flat leaf parsley chopped6 tablespoon breadcrumbs100g hard cheese such as gruyere manchego or mature cheddar75g smoked streaky bacon chopped|Heat some olive oil in a pan and add the onion cook on a low heat till soft but don't brown. Add the bacon raise heat and cook till fat drops add chopped mushroom stems and thyme and fry for 5 minutes over a medium heat. Remove the pan from the heat and add the lemon juice mix and empty into a bowl. Wipe any sticky bits from the bottom of the pan add more oil season the mushrooms and place in the pan. Cook for 5 minutes turn over and cook for a further 5 mins. Mix the garlic parsley lemon zest and breadcrumbs together. Line a baking sheet with parchment paper place the cooked mushrooms on the sheet underside upwards. Fill with the onion mixture then the cheese sliced or grated and cover with the breadcrumb mix. Place in preheated oven (180c) for 5 to 8 minutes till topping is golden and crispy. Serve immediately.|30.00 minutes|1|/boxmaster