1. Wipe mushrooms clean with a damp paper towel (do not soak). Remove stems. Use a spoon to gently scrape out the dark gills. 2. Brush mushrooms on both sides with olive oil. Sprinkle inside with salt and black pepper. 3. Crumble the feta cheese into a bowl. 4. Shred the mozzarella cheese. Add mozzarella to the bowl, reserving a small portion for topping. 5. Add ricotta cheese. 6. Peel and finely mince the garlic, then add it to the mixture. 7. Mix everything until well combined. 8. Place bacon in a pan over medium heat. Cook until lightly crispy but still flexible. Remove and place on paper towel to drain excess fat. 9. Finely chop parsley or chives. Set aside for serving. 10. Preheat the grill to medium heat. Lightly oil the grates. 11. Place mushrooms cap-side down. Grill for 4–5 minutes until they begin to soften. 12. Turn mushrooms cap-side up. Spoon the cheese mixture evenly into each mushroom. Sprinkle remaining mozzarella on top. 13. Place bacon slices or break into pieces and arrange on top. 14. Cook for 6–8 minutes with closed grill lid. until cheese is melted and mushrooms are tender. 15. Remove from grill. Sprinkle with chopped herbs. Serve hot. TIP: Oven Method Preheat oven to 400°F (200°C). Place mushrooms on a baking sheet. Bake empty mushrooms 5–7 minutes, then remove excess liquid. Add filling and bacon. Bake 12–15 minutes until cheese melts. Optional: broil 1–2 minutes for a golden top.

   1. Cook potatoes, they should stay relatively hard and let them cool until a bit above room temperature 2. Peel potatoes 3. Cut potatoes into thin pieces, size of about a quarter. Shape is not important 4. Shred onion on smallest grater - the ones that stick out 5. Salt on top of potatoes 6. Pepper in top 7. Put onions on top of potatoes 8. Poor Gefro (mixed with .5 liters water) or beef stock on top 9. Oil 10. Vinegar 11. Potatoes should be "swimming" in the sauce, they will absorb a lot 12. Let sit for at least 30 min 13. Can add more stock, salt pepper as needed 14. Chives cut into small pieces on top