*My mushrooms are about 2”/5 ½ cm from edge to edge. The mushrooms shrink quite a lot when cooked.
*Don’t wash the mushrooms in water. They soak it up like a sponge, losing flavour in the process. Wipe away any soil or grit with a piece of dry kitchen paper. Only choose damp kitchen paper if the mushrooms are very dirty.
*If you don’t care for capsicum/bell pepper you could use chopped celery instead.
* I prefer to grate parmesan myself thus avoiding unnecessary additives. Frequently, additives are incorporated into pre-grated cheese to prevent it from forming a clump or becoming mouldy. Additionally, grating your own cheese is generally cheaper. I frequently buy a large block of parmesan, whiz it in the food processor until it forms fine crumbs and then store it in the freezer and use it as required. A real time-saver and I assure you it tastes better.
*Check that the seasoning is to your taste. With the saltiness of the bacon and Parmesan cheese, you may not need to add any salt.