Ingredients
Check off ingredients as you go
Makes 6 large stuffed mushrooms
- 1 Tbsp olive oil
- 250 g (9 oz) cream cheese
- 4-5 sprigs fresh chives, finely chopped
- 2-3 sprigs fresh parsley, finely chopped
- 1 Tbsp caramelized onions, thinly sliced
- 2 slices Emmental-style cheese (or Emek), cut into small cubes
- Salt, pepper
- Peel the mushrooms and scrape out the dark gills. Remove the stems and slice them finely.
- In a small skillet, sauté the mushroom stems in 1 Tbsp olive oil until they release their liquid. Season with salt and pepper. Turn off the heat and add the chopped fresh herbs. Pour into a bowl and mix with the cheese cubes, the caramelized onions and the cream cheese.
- Place the mushroom caps in a baking dish, then fill each cap with the cream cheese stuffing. Bake on a rack in the middle of the oven for 15 minutes at 180°C (350°F).