Large flat mushrooms make lovely containers for stuffing. Trim the stalks from 4 large mushrooms and reserve. Fry a small chopped onion and a crushed garlic clove in 2tablespoons olive oil with 2 chopped celery stalks, 2rashers chopped Tendersweet bacon, the chopped stalks and 1 skinned and chopped tomato for 5 minutes until softened. Season well, add 1tablespoon chopped fresh oregano or sage and 2tablespoons double cream.
Brush the outside of the mushrooms with more oil and grill on each side for about 5 minutes. Add the filling to the cups, spreading it out.
Top with sliced Mozzarella cheese. Return to the grill until just melted, then serve sprinkled with chopped herbs on 4 rounds of hot buttered brown toast.