In which I stuff 'shrooms and baconate my vegetables

Imagine this with toasty browned cashews on...Good, right?

If I lived alone all the time, my weeknight dinner rota would read something like this; baked mushrooms, stirfry (might include mushrooms), pasta (mushroomy potential there), risotto (a few lonely dried porcini in the stock at least) and a friday night empty-fridge-panic induced takeaway. 
So yeah, I like my fungi. My insides probably look like a fairy grotto. Actually they probably look gross, 'cause they're insides. But metaphorically, at least, they're all pixies dancing round 'shroom rings.

Buuut I don't live alone, I live with a man who considers mushrooms a strange and unusual, nigh on suspicious ingredient and their very use in dinner is tantamount to a poisoning attempt. You must see my predicament. 
When I do cook for just me, one of my absolute favourites is a stuffed mushroom. My stuffed mushrooms have five components, each endlessly customisable but all utterly delightful and each contributing something to the plateful.

Bookmarked!- Breakfast Risotto

Bookmarked! No, not risotto for breakfast. Even I'm far from that bonkers and I'm certainly not the sort of person who is up, ready and raring to fry, add wine and stir, stir, stir before work. This is a risotto inspired by breakfast. Or more accurately, inspired by this bacon, egg and leek risotto made by Smitten Kitchen.