500 g bigger Portabello mushrooms
100 g ham
100 g bacon
100 g cheese
1 clove garlic
1 small egg
1 onion
3 tbsp sour cream
salt, pepper

Clean well the mushrooms, remove the stems from the caps.
Chop fine onion, garlic and mushroom stems.
Cut the ham, bacon and cheese into small cubes.
Put olive oil into frying pan, add chopped onion, garlic, stems, ham, bacon and fry for 5-6 minutes.
Set aside to cool.
Season with salt and pepper to taste and add cheese, sour cream and egg into the stuffing.
Stir all together and fill the caps of the mushrooms. Sprinkle with finely chopped parsley (optional).
Stuffed caps place into previosly greased baking pan and bake for 20-25 minutes in pre-heated oven at 180C.