Kumara and Mozzarella Stuffed Portabello Mushrooms

8 medium Meadows Portobello Mushrooms
3 tbsp olive oil
1 medium-large Delta red kumara, peeled and diced into 1cm cubes, about 2 cups
optional hollandaise to serve
4 spring onions, chopped
salt and freshly ground black pepper
1 cup grated Mozzarella cheese
3 rashers rindless streaky bacon, chopped
2 tbsp chopped parsley

Preparation Instructions

Preheat oven to 200 degrees Celsius. 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 and freshly ground black pepper and sprinkle with Mozzarella and chopped bacon.

Cooking Instructions

Bake approximately 20 minutes until cheese is melted and crisp.

Serving Instructions

Serve sprinkled with chopped parsley and if desired, accompany with a drizzle of hollandaise sauce.