Potobello mushrooms are the large cultivated ( available in the fresh vegetable section in the supermarket )or field gathered mushrooms .
Remove stems from 4 mushrooms .
Place the mushrooms into a pan with 120gm of bacon pieces over a low heat till bacon is cooked .
Remove mushrooms and place on a baking tray lined with baking paper .
Add chopped spring onion,( green stems only ) to the bacon
Remove from heat and set aside .
In a separate bowl
Beat together 250 gm of cream cheese with 4 tbs of sour cream and 6 tbs of grated tasty cheese .
Season with cracked black pepper and 1/4 tsp of sumac .
Stir in the cooled bacon and spring onions .
Spread evenly over the inside of the mushrooms .
Bake in a preheated oven on 160 deg C for 20 minutes or until the cheese tops are golden in colour .
Garnish with a few thinly sliced capsicum strips and parsley .
Serve immediately .
Omit the bacon for a delicious vegetarian meal (V).
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