Mushrooms with Tarte Flambée Filling – Just Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 giant mushrooms
- 0.5 ½ onion (s), diced
- 4 teaspoons bacon, cut into strips - more does not hurt either
- 4 tablespoon, heaped cream cheese or sour cream or crème fraîche
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Rub mushrooms with a cloth, unscrew the stems and cut the thin edge of the mushroom caps a little with scissors so that the opening becomes larger. Scrape out the brown inner lamellas with a spoon and discard.
- In a small bowl, mix the cream cheese with pepper and salt with a fork and season to taste, but be careful, the bacon could also be quite salty.
- Grease a baking dish, put the mushrooms in it and generously coat the inside with cream cheese. Then come the onion cubes and the bacon.
- The mushroom stalks are simply placed next to the heads in the mold.
- Bake at 200 ° C on the lower rack for about 30 minutes until the bacon and onions begin to brown. Since the baking time also depends on the size of the mushrooms, I always check after 30 minutes.
- If you take smaller mushrooms they are great finger food for a party, then it is advisable to fill them with a piping bag. We usually eat them as a starter with some baguette or as a main course - then two per person - with a large salad.
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