Summary

Ingredients

• 12 large mushrooms
• 1 onion (s)
• 1 slice (s) toast without crust
• Water for soaking
• 20 g butter
• 0.5 ½ bunch parsley, chopped
• 2 tablespoon sour cream (Smetana)
• 30 g cheese, rated
• 1 tablespoon mustard, hot
• salt and pepper
• 2 tablespoon breadcrumbs
• 20 g flakes butter
• Butter for the mold
• possibly sour cream

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Instructions

1. Clean the mushrooms, unscrew the stem and blanch the heads in boiling water for two minutes. Pluck the toast without the crust into fine pieces and soak in cold water.
2. Finely chop the onion and mushroom stalks and fry them carefully in the butter with the parsley for four to five minutes. Add the well-squeezed white bread and let cool. Now mix in the mustard, sour cream and grated cheese. Season to taste with salt and pepper.
3. Fill the dried mushroom heads with the mixture and sprinkle with breadcrumbs. Place in a buttered dish, cover with a few flakes of butter and bake in a preheated oven for 15 minutes at 200 ° C (top / bottom heat).
4. Serve hot. If you like, you can also serve sour cream.