Summary

Ingredients

• 8 large mushrooms (giant mushrooms)

For the filling:

• 100 g cooked ham, finely diced
• 1 medium bell pepper (s), red, finely diced
• 200 g cream cheese
• 1 egg yolk

For the vegetables:

• 500 g leek, the white it, cut into fine rins
• 1 medium onion (s), diced
• 0.25 liter ¼ water
• 1 teaspoon, heaped vegetable stock, instant
• some oil for frying
• salt and pepper

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Instructions

1. Clean the mushrooms, unscrew the stems, salt the heads inside and chop the stems. Mix all ingredients well for the filling, season with salt and pepper. Fill the mushrooms with most of the filling.
2. Fry the onion in a little oil, add the chopped mushroom stalks, fry briefly, mix in the leek and fry for another 5 minutes. Deglaze with water, stir in the vegetable stock and simmer for about 5 minutes. Mix the remaining cream cheese mixture into the leek, season with salt and pepper.
3. Put the leek mixture in a baking dish, spread the mushrooms on top, pressing a little into the mixture. Cook in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C) for approx. 25 - 30 minutes.
4. Can be prepared well and kept in the pan for a few hours in a cool place before cooking. Mashed potatoes or rice go well with this.