8 large stuffing mushrooms
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 slices bacon, chopped
3 tablespoons fresh breadcrumbs
1 tablespoon chopped fresh parsley
1/2 cup freshly grated parmesan
lemon pepper, to taste
Peel and discard the skin from the mushrooms. Remove the stems and chop roughly, reserving the caps.
In a microwave-safe bowl, mix the stems with the oil, onion, garlic and bacon and cover with paper towels.
Cook on High (100%) for 4 minutes.
Mix in the breadcrumbs, parsley and half the parmesan cheese and then season well with lemon pepper.
Spoon into the mushroom caps.
Place in an oiled heatproof and microwave-safe dish and cook on High (100%) for 4 minutes. Sprinkle the remaining Parmesan cheese over the top of the mushrooms and place under a preheated broiler until golden.