Stuffed mushrooms

Ingredients for 4 servings:

• 1 bunch of parsley
• 1 small onion(s)
• 1 clove(s) garlic
• 20 mushrooms, equal size, fresh
• 40 g butter
• 100 g cheese (Pikantje from Gouda), grated
• 4 tbsp crème fraîche
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and roughly chop the parsley. Peel and finely chop the onion and garlic clove. Clean the mushrooms (remove the skin). Snap off the stems (the gentlest way to snap them is to twist them as you do so) and finely chop. Sauté the onion, garlic, chopped mushroom stems, and parsley in butter for 5 minutes, uncovered. Let cool. Stir some of the grated cheese and the crème fraîche into the mushroom mixture. Season with salt and pepper. Brush an ovenproof dish well with butter. Spoon the mixture into the mushroom caps using a teaspoon. Place the caps in the dish and sprinkle with the remaining cheese. Bake at 180°C for approx. 20-30 minutes. If the baked goods are getting too brown, simply cover them with aluminum foil. Tip: If you like your mushrooms savory, simply fry 30g of streaky bacon with the mushroom stems.