Clean overcaps and stalks of the mushrooms are steamed in boiling milk and then dried. Melt the chopped salo, Remove crackling, fry the finely chopped onion in the remaining oil, add bread crumbs, parsley, crackling, black pepper, salt and egg yolks, whipped with mustard. Mushrooms filled with the prepared stuffing, pinning him in the middle stumps, sprinkle with grated feta cheese and bake on grill 3-5 minutes. Fry the chopped tomato slices on both sides in sunflower oil, put on mushrooms and decorate with parsley, then serve.