Stuffed Mushrooms with Cream Cheese and Garlic
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g mushrooms, small, white, still closed
- 200 g cream cheese
- 1 lemon (s)
- 6 clove (s) garlic
- 2 bay leaves
- 6 grains allspice
- 5 peppers, e.g. jalapenos, pickled
- Salt and pepper, freshly ground
- Thyme, dried
- Rosemary, dried
- lots olive oil
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves. Brush off the mushrooms and unscrew the stem.
- Heat 3 tablespoons of oil in a pan and simmer the mushrooms and garlic cloves over medium heat until all of the liquid has evaporated. Turn carefully several times in between, season with salt and drizzle with lemon juice. (Save 1 teaspoon.) Remove from pan and let cool.
- In the meantime, mix the cream cheese with the rest of the lemon juice, freshly ground pepper, salt, thyme and rosemary (depending on your taste, other herbs, onion leek or similar can be used).
- With the help of a piping nozzle, pour the cream cheese into the heads and place in a flat container together with the garlic cloves.
- Then there are the jalapenos cut into strips, the bay leaves and the allspice grains. Pour in oil until all mushrooms are completely covered. Place in the refrigerator for at least 24 hours.
- Tip:
- I`ve also tried a mixture of chilli oil and sunflower oil, which is also delicious. If you want to make it even easier for yourself, simply take the finished herbal cream cheese.
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