Stuffed mushrooms

Name: Stuffed mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 12 Riesenchampignons (ca. 35 g); 1/2 red and yellow pepper; 1/2 bunch Chives; 2 packages (150 g each) Preparation of cream cheese with herbs from Provence; 200 g Whipped cream; 1 cube (10 g) Spice composition with herbs and spices "Mushroom herbs; 1 TABLESPOON sauce thickener; 7-10 Tbsp Frisée salad

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

12 Riesenchampignons (ca. 35 g)
1/2 red and yellow pepper
1/2 bunch Chives
2 packages (150 g each) Preparation of cream cheese with herbs from Provence
200 g Whipped cream
1 cube (10 g) Spice composition with herbs and spices "Mushroom herbs
1 TABLESPOON sauce thickener
7-10 Tbsp Frisée salad

Directions

1
Clean the mushrooms while unscrewing the stems. Wash the mushrooms and dab dry. Clean, wash and cut the peppers into small cubes. Wash chives, dab dry and cut into small rolls. Stir paprika and chives into the cheese.
2
Fill the mushrooms with the mixture, place them on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes. Bring cream to the boil, add herb cubes and stir until dissolved. Bring to the boil again, stir in sauce thickener. Arrange two mushrooms each with some salad and sauce on a starter plate