For 2 people
For 2 people
Preheat the oven to 180°.
Remove the stems from the mushrooms, cut off the ends, peel, and dice them. Then, peel the mushroom caps and place them in a lightly greased baking dish. Bake for 10 minutes at 180°C.
Meanwhile, fry the diced onions in a little olive oil for about 10 minutes.
Remove the mushrooms from the oven and discard the water, then return them to the dish. Add the diced mushroom stems with the onions and sauté for 5 minutes.
Add the bacon cut into small pieces, then 5 minutes later, add 1 large tablespoon of crème fraîche and finally, the Bresse Bleu cut into small pieces.
Fry for a few minutes and put this stuffing in the center of each mushroom.
Finally, bake for another 15 minutes at 180°C.
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