Mushrooms stuffed with crème fraîche and ham

Ingredients for 4 servings:

• 800 g mushrooms
• 100 g cooked ham
• 2 onions
• 2 cloves garlic
• 2 cups of crème fraîche
• 1 dash of soy sauce
• 1 small bunch of parsley
• Cheese (Gouda)
• Parmesan
• lemon juice
• 1 pinch of chili powder
• 2 tsp honey
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the mushrooms, brush them dry, and carefully remove the stems. Cut the stems into small cubes. Place the crème fraîche in a bowl and add the diced onions, chopped garlic, and cooked ham cut into 1-2 cm cubes. Stir in about half of the chopped mushroom stems. (The other half won’t fit into the mushroom caps; use it for something else, e.g., in a side salad.) Add a dash of lemon juice and soy sauce, season with a little chili powder, salt, and pepper, and add two teaspoons of honey. Finally, mix in the freshly chopped parsley. Stuff the mushroom caps. Place the mushrooms in a baking dish in a preheated oven at 200°C for 30 minutes. After 20 minutes, sprinkle the grated Gouda over the mushrooms, and 5 minutes later, top with the grated Parmesan.