Baked Portobello mushrooms with cream cheese

Name: Baked Portobello mushrooms with cream cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp Oil; 16 Portobello mushrooms; 2 Shallots; 1 Garlic clove; 3 Branches of rosemary; 6 TABLESPOONS soft butter; 200 g Horseradish cream cheese; 1 TEASPOON small capers (Nonpareilles); 7-10 Tbsp salt, pepper; 1⁄2 Federation Basil; 1⁄2 Federation flat leaf parsley

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp Oil
16 Portobello mushrooms
2 Shallots
1 Garlic clove
3 Branches of rosemary
6 TABLESPOONS soft butter
200 g Horseradish cream cheese
1 TEASPOON small capers (Nonpareilles)
7-10 Tbsp salt, pepper
1⁄2 Federation Basil
1⁄2 Federation flat leaf parsley

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Coat the sheet with oil. Clean the mushrooms (cut the stems briefly), if necessary brush them carefully.
2
For the cream cheese and herb butter, peel the shallots and garlic and dice them roughly. Wash the rosemary, dab dry and chop the needles coarsely. Finely puree shallots, garlic, rosemary, butter, cream cheese and capers with a hand blender.
3
Season to taste with salt and pepper.
4
Fill the mushrooms with the butter, place them on the baking tray and bake in a hot oven for 15-20 minutes.
5
Wash the basil and parsley, shake dry and roughly pluck. Serve mushrooms sprinkled with the herbs. Possibly serve with lemon wedges. Baguette tastes good with it.