8 medium Meadows Portobello Mushrooms
3 tablespoons olive oil
1 medium-large kumara, peeled & diced into 1 cm cubes, about 2 cups
4 spring onions, chopped
salt & freshly ground black pepper
1 cup grated Mozzarella cheese
3 rashers rindless streaky bacon, chopped
2 tablespoons chopped parsley
Hollandaise to serve
Preheat oven to 200°C. Spray a roasting tin with non-stick baking spray.
Lay mushrooms stalk side up on the prepared tray. In a large non-stick pan, heat the oil and stir fry the kumara cubes for 4 – 5 minutes, until softened. Add the spring onions and cook a further minute or two. Spoon this mixture into the mushroom cups, season with salt & freshly ground black pepper and sprinkle with Mozzarella and chopped bacon.
Bake approximately 20 minutes until the cheese is melted and crisp. Serve sprinkled with chopped parsley from your Herb Station and if desired, accompany with a drizzle of hollandaise sauce.
Add bacon for a real brunch treat.