Ingredients

• 6 large flat mushrooms
•   polyunsaturated oil
• 6 Danepak back bacon rashers
• 50g (2oz) watercress, prepared
• ½ packet Paxo Speciality Traditional Chestnut stuffing mix
•   freshly ground pepper
• 90ml (6 tbsp) fresh single cream
•   watercress, for garnish

Method

1. Wipe mushrooms. Remove stalks and finely chop. Brush tops of mushrooms with oil and arrange cup-side up in a large dish.
2. Roughly cut up rashers and fry until well browned. Remove from fat.
3. Add mushroom stalks and finely chopped watercress to the pan. Cook a few minutes, stirring.
4. Finely chop crisp bacon, add to pan with dry stuffing mix and about 60ml (4 tbsp) water to moisten. Season with freshly ground pepper.
5. Divide filling between mushrooms and trickle a spoonful of cream over each.
6. Cover and cook at 190°C (375°F) mark 5 for about 30 minutes. Garnish with watercress.

Notes