|4||20 min||12 min||Easy|
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.
Put the remaining crumbs into a bowl.
Remove the stems of the mushrooms and roughly chop the stems, add to the crumbs.
Mix bacon, spring onions, herbs, capsicum and crumbled feta with the crumbs and mushroom stems, season to taste.
Line a baking tray with baking paper and sit the mushroom cups onto the tray.
Fill the mushroom cups with the filling, then top with the reserved crumbs.
The mushrooms can be stored in the refrigerator until required, approximately 2 hours.
Place the tray into a preheated oven at 180°C for 10-12 minutes.