You will need:
500 g fresh mushrooms;
1 tbsp roasted sunflower seeds;
100 g curd cheese with caraway
50 g blue cheese;
80 g spreadable curd cheese;
100 ml olive oil;
150 g cold-smoked bacon, sliced;
salt and pepper to taste.
Preparation:
Wipe the mushrooms with a damp cloth. Remove the stems and trim the cap edges with a knife so that more filling fits. Cut the cheese into pieces.
Sprinkle a pinch of sunflower seeds into the mushroom cap, add a piece of curd and blue cheese. To hold the filling, brush the cap edges with the spreadable curd cheese.
Wrap the mushroom caps with a slice of bacon and fix it to the mushroom with wooden skewers.
Grill the stuffed mushrooms on the grill grate for 10–15 min, until the mushrooms soften and juices begin to release.
Sprinkle a pinch of sunflower seeds into the mushroom cap, add a piece of curd and blue cheese. To hold the filling, brush the cap edges with the spreadable curd cheese.
Wrap the mushroom caps with a slice of bacon and fix it to the mushroom with wooden skewers.
Grill the stuffed mushrooms on the grill grate for 10–15 min, until the mushrooms soften and juices begin to release.