a recipe from come dine with me help please?

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Ingredients 5 cap mushrooms 6 chestnut mushrooms 1 green pepper 1 red onion 4 oz pancetta 4 oz buffalo mozzarella 5 tbsps cream 3 slices of wholemeal bread to be used for the breadcrumbs 1 tbsp oregano Method: How to make stuffed mushrooms 1. De-stalk the cat mushrooms and moisten the bases with extra virgin olive oil, into which the stuffing will be placed. Into a saucepan, cut up the cat mushrooms stalks and add them to the chopped red peppers, onions, oregano and Pancetta. 2. Place the saucepan onto a medium heat and brown off the pancetta. Then leave the mixture to simmer. With the stuffing simmers, blend the wholemeal bread to make breadcrumbs. With the stuffing mixture ready, mix in the cream. Spoon the stuffing mixture into the Cat mushroom bases. Cover the stuffing with breadcrumbs before finally adding the mozzarella on top. They can then be left on the side until 30 minutes before serving. 3. Place the stuffed mushrooms into the oven for 30 minutes at 180 degrees. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Hope its the correct one.Xox

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Julie gets her party started with yummy stuffed mushrooms on Come Dine With Me Down Under Serves 5 VR Rose * Perfect wine match: VR Rose Ingredients * 5 large field mushrooms * 2 tbsp olive oil, plus extra to serve * 2 rashers streaky bacon, finely chopped * 3 large garlic cloves, crushed * 1 tbsp chives, chopped * 120g soft cheese * 110g goat's cheese * 1/3 each red, green, yellow peppers, chopped * 6 cherry tomatoes, chopped * Freshly grated Parmesan * Salt and freshly ground black pepper * 50g butter * Rocket leaves, to serve Method: How to make Rexie’s stuffed mushrooms with Parmesan and goat's cheese 1. Preheat the oven to 170°C/gas mark 3. Remove the stems from the mushrooms and chop into chunks. Heat the oil in a frying pan and fry the mushroom stems, bacon and garlic until soft coloured. 2. In a bowl mix together the chives, soft cheese, goat's cheese, peppers, cherry tomatoes, some Parmesan, salt and pepper together. Add the pan mixture to the bowl and mix well. 3. Spoon the mixture onto the mushrooms and top with breadcrumbs, a grating of Parmesan and a little knob of butter. Brush sides of each mushroom with a little oil and bake on a baking tray for 30 minutes. 4. Serve warm on a bed of rocket leaves with some olive oil drizzled over.