Stuffed mushrooms with minced meat

Ingredients for 4 servings:

• 600 g minced meat
• 2 pts. mushrooms, white
• 2 cups herb cream cheese
• 2 cups sour cream
• 1 large onion(s)
• e.g. broth, for pouring
• 1 pkt. cheese, grated, (Gouda)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

delicious and different

Clean and hollow out the mushrooms, and place them in a large baking dish. Brown the Thuringian Mett (a kind of minced meat) in a pan, crumbling it up. Dice the onion and add it. Pour in the vegetable stock so that the Mett (a kind of sausage) is lightly covered. Let the whole thing simmer on low heat for a while. Then add the cream cheese and sour cream. Mix everything well, then add the grated cheese (the mixture should be a bit thicker, like a béchamel sauce) and let it all simmer for a while. Now add the sauce to the mushrooms, filling them all up to the brim. I always add the rest to the baking dish so there’s still some left for dipping. If you have any leftover cheese, you can simply sprinkle it on top. Bake in a preheated oven at 200°C for about 20-25 minutes. We like Röstitaler (roasted pork sausage) best with this.