Bacon rosemary stuffed mushrooms

Serves 6

• 100g bacon, chopped
• 30g butter
• 250g mushrooms
• 2 sprigs rosemary, minced
• 1 onion, chopped
• 150g grated Edam cheese

1. Separate the mushroom stems from the caps. Chop the stems and set aside.
2. Melt butter in a frying pan and cook onion till soft. Add chopped mushroom stems and cook for 5 to 7 minutes.
3. Meanwhile, in another frying pan, cook chopped bacon till crisp. Drain fat from pan. Add bacon to the mushroom mixture along with the cheese and rosemary. Stir well.
4. Fill mushroom caps with cheese mixture. Place in a baking tin.
5. Preheat the oven to 200 C / Gas 6.
6. Bake stuffed mushrooms for 15 to 20 minutes.