Stuffed champignons

18 big champignons

juice form 1 lemon

100g almond flakes or other nuts, you can mix them like you want

4 garlic cloves

100g butter

1 - 2 bunch of parsley

1 tablespoon of spicy mustard (eg. de Dijon)

2 white toasts without crust

1 glass of milk

2 eggs

salt, pepper

Clean the mushrooms, separate the tights from the heads, put in different bowls and mix with lemon juice - it prevents them from getting dark.

Put bread into milk and leave for few minutes to soak up.

Chop the tights, add garlic, almonds, butter, roughly chopped parsley and mustard. Blend everything well together. 

Squeeze bread and add to the mixture, add eggs, salt and pepper and mix well. 

Fill the heads generously with the mixture forming nice hills (the rest of the filling you can put in a small bake pan covered with a layer of butter or oil).