Filled Mushrooms with Herbal Cream Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g mushrooms, brown or pink
- 150 g cream cheese
- 2 shallot (s)
- 1 small clove garlic
- 1 bunch herbs (garden herbs, e.g. parsley, chives, marjoram, wild garlic etc.)
- salt and pepper
- 2 teaspoons cream
- 10 small cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- The brown mushrooms have a more intense taste than the white mushrooms and they look even more interesting. To clean it, it is sufficient to rub it with a dry cotton cloth.
- Cut off the lower cut on the handle. The slats do not have to be removed. Peel and finely chop the shallots and garlic. Wash the herbs and also finely chop them. Mix everything together with the cream cheese, possibly add 1 - 2 teaspoons of cream and season with a little salt and pepper.
- Spread the mixture on the lamellas around the base of the stem and place the mushrooms with the hat down in an ovenproof dish. Depending on the space in the tin, place a few cherry tomatoes in the gaps.
- Bake in the preheated oven for about 15 minutes. Finally grill over for about 5 minutes. Be careful not to get too dark!
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