Stuffed, Pickled Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g mushrooms, small
- 200 g cream cheese, possibly with herbs
- 1 sprig rosemary
- 1 clove garlic
- 200 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the mushrooms and carefully unscrew the stems so as not to damage the heads. Then sweat the heads together with a little olive oil in a pan over medium heat (about 10 minutes), here a little rosemary can be added to the pan. Then let the heads cool down!
- Then fill the heads with the cream cheese using a piping bag (herbs can be mixed with the cream cheese as desired). Place the filled mushroom heads in a glass (do not squeeze!).
- Chop the rosemary sprig as finely as possible and distribute evenly over the mushrooms, as well as the garlic clove. If several glasses are to be filled (depending on the size and quantity of mushrooms), always use a sprig of rosemary and a clove of garlic per glass.
- Finally fill the glass with olive oil until all the mushrooms are covered. After completion, it is best to let it rest for a day.
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