Cook the mushrooms in a fry pan with rosemary and olive oil. Season and add the wine, allow it to evaporate then cover with a lid and leave for 2 minutes.
MAKE THE STUFFING
Mix the chicken, bacon, egg, cream, salt, pepper and nutmeg together in a bowl. Remove the mushrooms from the fry pan and stuff with the mixture. Arrange the stuffed mushrooms on a baking tray and cook for 12 minutes.
MIX THE DRESSING
Mix the Pesto, lemon juice and Extra Virgin Olive Oil to form a dressing. Toss the red onion and lettuce in the dressing and split between the 4 plates.
SKEWER
Carefully skewer three mushrooms and two tomato halves. Then place on the salad bed.
