Baked Giant Mushrooms on Cream Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms, (iant mushrooms, 6 pieces)
- 200 cream cheese with herbs
- 250 g minced meat
- 100 g cream cheese
- 2 small onions
- 300 g ribbon noodles
- 1 cup sour cream
- 100 ml whipped cream
- 0.25 ¼ hot peppers, fresh or dried
- pepper
- salt
- sugar
- nutmeg
- 1 dash lemon juice
- butter
- Shot white wine
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, carefully unscrew the stems and set aside.
- Place the mushrooms on a baking sheet with the opening facing up and drizzle with a little lemon juice.
- Chop the onions and mushroom stalks and sauté in the butter until translucent. Deglaze with a little wine. Put aside.
- Fry the minced meat. Take it off the stove.
- Mix in the herb cream cheese and finely chopped peppers. Season to taste with salt, pepper, sugar and nutmeg. Spread the mixture over the mushrooms. Place a dollop of cream cheese on each filling and place in the oven at 150 ° for about 35 minutes. Place baking paper underneath!
- Bite-proof boiled ribbon noodles (I prefer homemade) toss in butter, season well with salt and mix with mushroom and onion mixture, cream and sour cream. To taste.
- Serve the pasta with the gratinated mushrooms.
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