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Stuffed mushrooms and grilled bream

Category:	Grilling
Difficulty/Costs:	reasonable/manageable
Number of people:	12
Ingredients:	12 bream abundant rosemary 6 lemons Coarse sea salt 24 large mushrooms 12 tomatoes 12 EL bacon 6 shallots 12 cloves garlic abundant parsley 200 g grated cheese (Gruyere) Oil Salt Pepper

Preparation:

Remove the stems from the mushrooms, then clean them with a fine brush or a kitchen roll. Never use water, though! In a pan heat up some olive oil and fry the bacon in it. Then remove and set aside in a bowl. Now put the mushrooms into the same pan and quickly fry on both sides. Then place them upside down on a baking dish. Wash tomatoes, peel, remove seeds and dice. Then mix them with the bacon. Chop the mushroom stalks, garlic, shallots and parsley and add to the mixture. Mix everything well and season with oil, salt, pepper and lemon. Then fill the mushrooms. Finally, sprinkle with the cheese and bake at 180 ° C for 15 to 20 minutes in the oven. Wash and crisscross the Doraden. Brush with oil and sprinkle with coarse salt, sprinkle pepper and a little lemon juice on top. Put the rosemary on the grill and the fish on top. Put rosemary as well on the other side. Depending on size the fish on the grill will take 15 – 20 minutes.