Stuffed Mushroom Caps

Method

1. Step 1

   Place the rice crackers in a zip lock bag, seal and pound with a rolling pin to make even sized crumbs. Set aside ¼ cup of crumbs for topping.

2. Step 2

   Put the remaining crumbs into a bowl.

3. Step 3

   Remove the stems of the mushrooms and roughly chop the stems, add to the crumbs.

4. Step 4

   Mix bacon, spring onions, herbs, capsicum and crumbled feta with the crumbs and mushroom stems, season to taste.

5. Step 5

   Line a baking tray with baking paper and sit the mushroom cups onto the tray.

6. Step 6

   Fill the mushroom cups with the filling, then top with the reserved crumbs.

7. Step 7

   The mushrooms can be stored in the refrigerator until required, approximately 2 hours.

8. Step 8

   Place the tray into a preheated oven at 180°C for 10-12 minutes.