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
Print Recipe
Pin Recipe Instructions
- 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.
- Pour the mushroom dish into the soup bowls, cover with the toasted, appropriately cut toast slices and sprinkle with the grated cheese.
- Bake in the oven at 180 degrees convection / grill for about 10 minutes.
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