Mushrooms Lorraine

Ingredients for 4 servings:

• 12 mushrooms (giant mushrooms)
• 100 g bacon, finely diced
• 100 g spring onion(s), finely chopped
• 120 g cheese, grated
• 3 tbsp oil
• 2 eggs
• 1 tbsp crème fraîche
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Variation of Quiche Lorraine

Twist out the mushroom stems and finely chop. Brush the mushroom caps with olive oil, season with salt and pepper. Fry the bacon and mushroom stems in oil until golden brown. Add the spring onions, cook for another 1-2 minutes, and let cool. Beat the eggs with the crème fraîche and cheese until smooth. Add the bacon and onion mixture and season with salt and pepper. Fill the mushroom caps with the mixture and roast in a hot oven at 210°C on the second rack from the bottom for about 15 minutes. Tip: Prepare on the grill and serve as an appetizer or between-course meal at a BBQ.