Filled Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 large mushrooms, fresh
- 1 cup sour cream, possibly lactose-free
- 1 onion (s)
- 80 g ham or bacon, diced, possibly
- 0.5 ½ bunch chives
- 80 g cheese (e.. Emmentaler), rated
- salt and pepper
- some butter or oil
Print Recipe
Pin Recipe Instructions
- Remove the soil from the mushrooms with a brush or cloth. Carefully pull out the stems, but do not throw them away, put them aside.
- Finely dice the onion and the mushroom stalks, cut the chives into fine rings, grease a tray or simply a baking dish, place the mushroom heads on top with the hole facing up. Preheat the oven to around 200 ° C (top / bottom heat).
- Briefly fry the mushroom and onion cubes in a little butter with the ham cubes in a pan. Mix the onion, mushroom and ham mixture with the sour cream in a bowl, stir in the chives and season with salt and pepper. But be careful with the salt, the ham cubes are already salty.
- Pour the mixture into the mushrooms, sprinkle some grated cheese over each mushroom, put the mushrooms in the oven and bake for about 15-20 minutes, until the mushrooms are nicely baked and the cheese browns slightly.
- Leaf salads go well with this.
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