Mushrooms with Tarte Flambée Filling – Just Tarte Flambée

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The mushroom stalks are simply placed next to the heads in the mold.
5. 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.
6. 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.