1. Rinse mushrooms, remove the legs.

2. Mix the mustard, fenugreek, lemon juice and soy sauce.

3. Put the bowl in the cap and the stem, cover a few times gently shake to mushrooms covered with marinade. Leave for 20 minutes. During this time a couple of times to shake the mushrooms.

4. Part of hats to put on wooden skewers. Strung better with the blunt end of the skewers to avoid cracking mushrooms. Lay the mushrooms on the grill with the bonnet up for a few minutes. During this time finely chop the chicken and slightly larger than the cheese.

5. Once the bottom part is slightly brown and will shrivel, turn over the skewers. To lay out hats in the chicken and top close with a couple of pieces of cheese. Cook to melt cheese and required the readiness of mushrooms, focusing on their personal taste. I cooked about 10 minutes after turning.

6. Cut the bacon into thin pieces about 2 to 2. On a skewer alternately wear the hats and fat. Separately strung legs, alternating with bacon. Why I removed the legs of all the fungi and not the part? Personally I really like it when a little melted fat flows into the hat, adding flavor to the mushrooms themselves. But, basically, it's a matter of taste, so for the second option to remove the legs do not have. Cook like a regular kebab from time to time turning the skewer. Cooking time also depends on personal tastes, from the desired degree of roast bacon and mushrooms. I cook for about 10 minutes.