Baked Mushrooms with Toast in Soup Bowls

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g mushrooms, quartered
  • 250 ml cream (cooking), 15% fat content
  • 1 medium onion (s), diced
  • 75 g ham, diced
  • 1 tablespoon chives or parsley
  • 10 g butter
  • 3 slices toasted bread, toasted
  • 100 g cheese (Emmentaler), rated
  • salt
  • Black pepper
  • Sprinkle wort
Baked Mushrooms with Toast in Soup Bowls
Baked Mushrooms with Toast in Soup Bowls

Instructions

  1. Heat the butter in a pan, add the diced onion and diced ham and sauté until translucent. Halve or quarter the cleaned mushrooms depending on the size, add and fry. After about 10 minutes add the cooking cream and season with salt, pepper and the sprinkling seasoning and add the chives or parsley.
  2. Pour the mushroom dish into the soup bowls, cover with the toasted, appropriately cut toast slices and sprinkle with the grated cheese.
  3. Bake in the oven at 180 degrees convection / grill for about 10 minutes.

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