Name: Spinach and Bacon Salad with Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Ingredients: 375g flat mushrooms; 250g PHILADELPHIA Light Spreadable Cream Cheese; 2 tablespoons toasted pine nuts; 2 cloves garlic, crushed; 2 teaspoons snipped chives; 2 teaspoons thyme leaves; 1 cup grated tasted cheese combine with 1/3 cup shredded Parmesan; 3 small pita breads; Olive oil spray; Salt flakes, for sprinkling; 1 red onion, thinly sliced; 2 tablespoons red wine vinegar; Olive oil spray; 120g bacon, cut into thin strips; 1/4 cup ZOOSH Might Balsamic Splash Light; 2 teaspoons Dijon mustard; 120g baby spinach leaves

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PLACE the mushrooms on a greased baking tray, stalk side up. Combine the PHILLY, pine nuts, garlic and herbs and then spoon into the mushrooms and sprinkle with the cheese. Bake in a hot oven 200°C for 20-25 minutes or until just tender. Allow to cool slightly
SPRAY the pita breads with oil and season with salt flakes. Place on a baking tray and bake in a hot oven 200°C for 10-15 minutes, turning once or twice, until crisp. Cool slightly and then tear into 3-4cm pieces
TOSS the onion with half of the vinegar and some salt and set aside for 20 minutes
SPRAY a frypan with oil and add the bacon, cook until crisp then drain on paper towel. Whisk together the dressing and mustard
GENTLY toss together the spinach, pita, onion, bacon and dressing then transfer to a serving platter. Top with mushrooms and serve immediately

Tips & Hints:

To toast pine nuts, place on a baking tray and bake in a moderate oven 180°C for 5-8 minutes or until golden.

PLACE the mushrooms on a greased baking tray, stalk side up. Combine the PHILLY, pine nuts, garlic and herbs and then spoon into the mushrooms and sprinkle with the cheese. Bake in a hot oven 200°C for 20-25 minutes or until just tender. Allow to cool slightly
SPRAY the pita breads with oil and season with salt flakes. Place on a baking tray and bake in a hot oven 200°C for 10-15 minutes, turning once or twice, until crisp. Cool slightly and then tear into 3-4cm pieces
TOSS the onion with half of the vinegar and some salt and set aside for 20 minutes
SPRAY a frypan with oil and add the bacon, cook until crisp then drain on paper towel. Whisk together the dressing and mustard
GENTLY toss together the spinach, pita, onion, bacon and dressing then transfer to a serving platter. Top with mushrooms and serve immediately

Tips & Hints:

To toast pine nuts, place on a baking tray and bake in a moderate oven 180°C for 5-8 minutes or until golden.

PLACE the mushrooms on a greased baking tray, stalk side up. Combine the PHILLY, pine nuts, garlic and herbs and then spoon into the mushrooms and sprinkle with the cheese. Bake in a hot oven 200°C for 20-25 minutes or until just tender. Allow to cool slightly
SPRAY the pita breads with oil and season with salt flakes. Place on a baking tray and bake in a hot oven 200°C for 10-15 minutes, turning once or twice, until crisp. Cool slightly and then tear into 3-4cm pieces
TOSS the onion with half of the vinegar and some salt and set aside for 20 minutes
SPRAY a frypan with oil and add the bacon, cook until crisp then drain on paper towel. Whisk together the dressing and mustard
GENTLY toss together the spinach, pita, onion, bacon and dressing then transfer to a serving platter. Top with mushrooms and serve immediately