Ingredients
- White mushrooms 7 items big
- Fresh mozzarella 100 gr
- Bacon 3 slices finely chopped
- Cream cheese 2 tablespoons
- Parsley 1 tablespoon
- Gruyere cheese 1 small cup
- Lemon pepper 1 1/2 teaspoon
- Chili pepper a little,powdered
- Toast bread 2 slices crumbled
- Olive oil 3 tablespoons
- Spring onion 1/2 finely chopped
- Garlic 1 clove pureed
- Onion 1 finely chopped
Instructions
Chop the bacon,the onion,the spring onion,the mozzarella cheese and the parsley finely.Grate the Gruyere cheese and crumble the toast bread slices.Clean the mushrooms thoroughly with a damp towel,cut the off the stems and carefully spoon out the pith so as to stuff them.Heat at high temperature 2 tablespoons olive oil and saute the finely chopped bacon,the spring onion and the onion,the lemon pepper,the chili pepper,lower the heat and add the pureed garlic and the crumbled bread.Remove fro the heat,let it cool and pour the mixture into a bowl.Heat 1 spoon of olive oil at high temperature,place the empty mushrooms to golden on both sides and leave them for 2-3 minutes at low temperature. While heating fill the mushrooms with a little Gruyere.Remove from the heat and let them cool.Pour the stuffing into a bowl and add the cream cheese,the mozzarella cheese cut into smaller pieces,the Gruyere cheese(keep some of it for garnish) and the parsley(keep some of it for garnish optionally).Mix the ingredients together and stuff the mushrooms.After stuffing sprinkle with Gruyere and parsley and place them in a roasting pan.Bake in preheated oven at 180 degrees for 15-20 minutes approximately until the cheese melts(depending on the oven).