Ingredients

• 4 large flat mushrooms
• 50g/2oz butter
• 1 small onion, finely chopped
• 4 large garlic cloves, crushed
• 4 rashers, about 100g/4oz rindless back bacon, chopped
• 1 tbsp fresh lemon juice
• 15g/½oz fresh brown breadcrumbs
• 1 tbsp fresh basil, chopped
• pinch fresh nutmeg, grated
• 1 tbsp Parmesan, grated
•   seasoning
•   salad leaves, to garnish

Method

1. Remove the mushroom stalks and finely chop. Arrange the mushrooms in a large, shallow microwave-proof dish.
2. Melt butter in a microwave-proof bowl on High for 50 seconds. Stir in the chopped mushroom stalks, onion, garlic, bacon and lemon juice. Cover with microwave-proof plastic film and cook on High for 3 minutes or until the onion is softened.
3. Stir in the breadcrumbs, basil, nutmeg and seasoning, then spoon on to the mushrooms. Microwave on High for 4 minutes until the mushrooms have softened slightly.
4. Preheat the grill. Transfer the mushrooms to a baking sheet, sprinkle with the Parmesan and grill until golden brown. Garnish with salad leaves and serve.

Notes