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 cooked ham in slices (ask the butcher for lactose-free variety); 100 g Rocket; 4 Stem(s) Marjoram; 200 g lactose-free cream cheese; 1 stale bread roll (ask the baker for lactose-free variety); 2 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

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 cooked ham in slices (ask the butcher for lactose-free variety)
100 g Rocket
4 Stem(s) Marjoram
200 g lactose-free cream cheese
1 stale bread roll (ask the baker for lactose-free variety)
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. Crumble the rolls into breadcrumbs.
3
Mix cheese, ham, rocket, mushroom stalks, 4 tablespoons breadcrumbs and egg yolks. Season with salt, pepper and marjoram. Fill mushrooms and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
4
Arrange and garnish with rocket.