Stuffed mushrooms with cream cheese and parmesan

Stuffed mushrooms with cream cheese and parmesan

Portions: 4 persons | Preparation time: 60 minutes

The mushrooms are filled with a creamy filling made from cream cheese, parmesan, breadcrumbs and garlic and deliciously gratinated in the oven.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )
Stuffed mushrooms with cream cheese and parmesan
Stuffed mushrooms with cream cheese and parmesan

Portions: 4 persons | Preparation: 60 minutes

The mushrooms are filled with a creamy filling made from cream cheese, parmesan, breadcrumbs and garlic and deliciously gratinated in the oven.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Baking, Roasting | Menu: Vegetarian | Cuisine: German recipes

Ingredients

  • 1-2 tsp oil
  • 400 g mushrooms
  • 2 tsp butter
  • 1 clove of garlic
  • 1 tbsp breadcrumbs
  • Salt, to taste
  • Pepper, to taste
  • 50 g Parmesan, alternatively Grana Padano
  • 150 -170 g cream cheese
  • 3-4 sprigs of parsley

Instructions

  1. Preheat the oven to 200°C.
  2. Remove the stalks from the mushrooms and chop them finely.
  3. Fry the stalks of the mushrooms in a pan with butter over a medium heat for about 5 minutes until the liquid has evaporated.
  4. Add the chopped garlic and sauté for 1 minute.
  5. Add the breadcrumbs and sauté for 3 minutes while stirring.
  6. Season with salt and pepper, remove from the heat and allow to cool slightly.
  7. Serve the fried mushroom mixture with grated Parmesan, cream cheese, some chopped parsley, Mix salt and pepper.
  8. Put the filling into the mushroom caps.
  9. Sprinkle with the remaining Parmesan.
  10. Bake the stuffed mushrooms for 20 minutes at 200 °C.
  11. To serve, dress the mushrooms with parsley.

Utensils

  • knife
  • pan
  • mixing spoon