Stuffed baked mushrooms

Name: Stuffed baked mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g medieval Gouda cheese; 2 (approx. 125 g) Spring onions; 1 washer (25 g) White bread; 12 Mushrooms (ca. 35 g); 2 thick slices of Kasseler cold cuts (approx. 40 g each); 150 g Herb cream cheese; 50 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 4 TABLESPOONS Olive oil; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g medieval Gouda cheese
2 (approx. 125 g) Spring onions
1 washer (25 g) White bread
12 Mushrooms (ca. 35 g)
2 thick slices of Kasseler cold cuts (approx. 40 g each)
150 g Herb cream cheese
50 g Schmand
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
4 TABLESPOONS Olive oil
7-10 Tbsp Parsley

Directions

1
Grate cheese. Clean and wash spring onions and cut into fine rings. Remove the rind from the bread and grate finely. Clean the mushrooms, carefully unscrew and chop the stems. Dice smoked pork. Mix cream cheese, sour cream, bread, 3/4 of the spring onions, 3/4 of the smoked pork and chopped mushroom stems.
2
Season to taste with salt and pepper. Put one tablespoon of oil in each casserole dish, put three mushrooms in each and spread the cream cheese in it. Sprinkle with grated cheese, remaining spring onions and remaining smoked pork loin.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Remove from the oven, sprinkle with pepper and serve garnished with parsley as desired.