4 stuffing portobellos (these guys are definitely smaller than regular portobellos)
2 slices thick cut bacon
1/2 cup baked beans
1 - 2 T olive oil
Preheat oven to 425*
Remove the stems from the portobellos and use a melon baller to scoop out some of the flesh. Chop the removed stems and flesh and place in a medium bowl. Slice the bacon strips in half lengthwise and chop into small pieces. Cook until golden brown. Add the bacon and 1 T bacon grease to the chopped mushrooms along with the baked beans. Mix together, adding salt to taste, and divide mixture between the four mushrooms. Pour the olive oil in the bottom of a baking dish and add stuffed mushrooms. Make sure the bottom of the mushrooms are coated thoroughly in oil and cook for 20 - 25 minutes until tender. Serve alongside your English fry up and enjoy!