Cheesy leek & bacon stuffed mushroom

Ingredients:
7-8 portobello mushrooms
2 leeks, thinly sliced
1 pack streaky bacon (220g), chopped
1 packed cup shredded cheddar
1-2 tbsp breadcrumbs (non Panko)
1 tsp chilli powder
+ olive oil & pinch salt

Preheat your oven to 200c fan. Line your mushrooms on a baking tray and drizzle with olive oil and a pinch of salt. Bake for 10 minutes. While your mushrooms cooked, add a dash of olive oil, the chopped bacon, bread crumbs and chili powder into a frying pan and fry until crispy. Toss your leeks in olive oil and then add your leeks on to the mushrooms. Bake for seven minutes and then add your cheese on top. Bake for a further 3 to 5 minutes or until cheese is completely melted. Plate your mushrooms and then top the melted cheese with the crispy bacon bread crumbs. Enjoy while hot!