Ingredients

Check off ingredients as you go

For 6 large button mushrooms

• 1 tbsp olive oil
• 250g (1 cup) cream cheese
• 4-5 sprigs fresh chives, chopped
• 2-3 sprigs fresh parsley, chopped
• 1 tbsp caramelized onions, minced
• 2 slices Emmental cheese (or Emek), cut into small cubes
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Clean the mushrooms and remove the gills (the dark part). Remove the stems and mince them finely.
2. In a small skillet, sauté the mushroom stems in 1 tablespoon olive oil until they release their water. Season with salt and pepper. Turn off the heat and add the fresh chopped herbs. Transfer to a mixing bowl and combine with the cream cheese, caramelized onions, and cheese cubes.
3. Place the mushroom caps in a baking dish, then fill each cap with the cream cheese mixture. Bake on the middle rack for 15 minutes at 180°C (350°F).