mushrooms stuffed with spinach and pancetta

what you need:

4 large field mushrooms
1 bag of spinach, forget the weight, sowwy as the princess would say!
100g pancetta cubes
1 garlic clove
30g dried or fresh breadcrumbs(fine without too)
50g grated parmesan cheese
4 tbsp olive oil
sea salt and black pepper

what to do:
-pre-heat the oven to 190 degrees.
-wash and rinse your spinach and cook in a dry pan for 2-3 mins until wilted. Drain and squeeze out as much liquid as possible and finely chop.
-cut the stalks out of the mushrooms and finely chop.
-heat your oil and add your onions and garlic and cook over a low heat for about 10 mins until soft but not coloured.
-add your pancetta and mushroom stalks and cook for 5 minutes.
-add your spinach, breadcrumbs and 1/2 your parmesan to the pan, season and toss together.
-arrange your mushrooms rounded side down on a baking tray, season and divide your stuffing between the mushrooms. Top with parmesan cheese.
-cook for 15 mins until crisp and golden.