Soak the oats in 3/4 C. (180 ml) filtered water for one hour or overnight. Microwave for 5 minutes. Drain.

Preheat the oven to 350F/160C/gas mark 4.

Clean the mushrooms by carefully snapping off the stem at the base. Remove any gills that are attached to the stem. Clean the mushroom caps by scraping out the gills with a grapefruit spoon. (Compost the gills.) Reserve the stems. Wipe off the mushrooms with a damp paper or clean, damp kitchen towel.

Clean and finely mince the pepper and celery, shallot, and mushroom stems.

Heat the olive oil in a saute pan and saute the vegetables until golden brown, about 8 minutes. Pour in the marsala wine and stir, scraping up any brown bits. Cook until the wine has evaporated (you just "deglazed the pan." Woohoo!)

In a medium bowl, mix the oats, cooked veggies, pine nuts, sauce, almond meal, and crumbled bacon. (If using turkey bacon, mince finely and add.) The stuffing should hold together. If it seems too dry, add a bit more of the almond sauce.

Spray a baking pan and place the mushrooms top side down. Fill each mushroom evenly (I use an ice cream scoop).

Bake for 25 minutes for appetizers, 35 minutes for entrées. Tops should be golden brown and just starting to get crispy. Serve immediately.