• 8 medium  Potabello Mushrooms
• 3 tablespoons olive oil
• 1 medium-large Sweet Potato, peeled & diced into 1cm cubes, about 2 cups
• 4 spring onions, chopped
• salt & freshly ground black pepper
• 1 cup grated Mozarella cheese
• 3 rashers rindless streaky bacon, chopped
• 2 tablespoons chopped parsley
• optional hollandaise to serve

Preheaet oven to 200°C. Spray a roasting tin with non-stick baking spray.

Lay mushroooms stalk side up on the prepared tray. In a large non-stick pan, heat the oil and stir fry the sweet potato cubes for 4-5 minutes, until softened. Add the spring onions and cook a further minute or two. Spoon this mixture into the mushroom cups, season with salt and freshly ground black pepper and sprinkle with Mozzarella and chopped bacon. Bake approximately 20 minutes until the cheese is melted and crisp. Serve sprinkled with chopped parsley and if desired accompany with a drizzle of hollandaise sauce