champignons au four / stuffed roast mushrooms

large paris mushrooms (atleast 2 per person)
echalotte
lardon
boursin cheese
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wash the mushrooms
break the stalks and keep them aside
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fry the lardon
add finely chopped echallotte
then add the mushroom stalked finely chopped
when it is all golden fried, turn off the heat and mix in the boursin cheese (add pepper if you like)
fill the mushrooms with the stuffing
and bake in a pan at approx 200°
I keep checking on them and when the mushroom starts collapsing on itself it means it's cooked

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serve with green salad, or with a gratin of courgettes (or basically some vegetable)