Winter mushroom

Ingredients for 4 servings:

• 4 large mushrooms (preferably brown)
• 1 dashes olive oil
• 1 pinch(s) of salt and pepper
• 1 pinch of oregano
• 2 prunes
• 2 slices of sheep’s milk feta cheese (approx. 5 mm thick)
• 4 slices of bacon
• 4 slice(s) toast bread, whole grain
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with sheep’s cheese and plum

Clean and dry the large mushrooms, and place them stem-side up in an ungreased baking dish. Remove the stems and drizzle a few drops of olive oil over the mushrooms; the baking dish doesn’t need to be oily. Season the mushrooms well with salt and pepper and sprinkle a little oregano (a pinch is enough) in the center of the mushroom. Halve the feta cheese so that roughly equal-sized pieces (approx. 2 x 3 cm) can be rolled in a strip of bacon with a prune each. Carefully press the package into the mushroom head. In the meantime, preheat the oven to 150°C (fan oven). Place the baking dish in the hot oven for approx. 15-20 minutes, until the bacon is golden brown and crispy. You can check the doneness of the mushrooms by pricking them (e.g. with a sharp knife). Place the appropriate number of whole-grain toast slices in the oven or toast them in a toaster, spread them with butter and serve the mushrooms on top.