Stuffed mushrooms with cream cheese

Name: Stuffed mushrooms with cream cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 large mushrooms (à approx. 75 g) for stuffing; 2 TABLESPOONS Olive oil; 1 small onion; 100 g sliced boiled ham; 100 g Rocket; 4 Stem(s) Marjoram; 200 g Double cream cream cheese; 4 TABLESPOONS Breadcrumbs; 2 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 large mushrooms (à approx. 75 g) for stuffing
2 TABLESPOONS Olive oil
1 small onion
100 g sliced boiled ham
100 g Rocket
4 Stem(s) Marjoram
200 g Double cream cream cheese
4 TABLESPOONS Breadcrumbs
2 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean the mushrooms and carefully break out the stems. Chop mushroom stems finely. Heat oil in a pan and fry mushrooms for about 5 minutes, turning them over. Peel onion and cut into fine cubes.
2
Cut the ham into cubes. Clean and wash the rocket, shake it dry and chop it except for something to garnish. Wash marjoram, shake dry, pluck leaves from the stalks and chop. Mix cheese, ham, rocket, mushroom stems, breadcrumbs and egg yolks.
3
Season with salt, pepper and marjoram. Stuff the mushrooms and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Arrange and garnish with rocket.