Stuffed mushrooms

Ingredients for 4 servings:

• 16 large mushrooms
• 1 onion(s)
• 1 tbsp butter
• 250 g cream cheese
• 2 egg yolks
• 2 tbsp breadcrumbs
• 1 bunch parsley, chopped
• 1 clove(s) garlic
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

As a starter, main course, or side dish. Refined and very spicy

Rinse the mushrooms, dry them and twist out the stems. Carefully hollow out the mushroom caps with a teaspoon and finely chop the flesh and stems. Peel and finely chop the onion and sauté in butter until softened. Add the chopped mushrooms and sauté until softened and almost all the liquid has evaporated. Allow to cool. Put the onion mixture in a bowl with the cream cheese, egg yolks, breadcrumbs, parsley, salt and pepper. Peel and press the garlic clove and add it. Mix everything together. Fill the mushroom caps with the mixture and place in a greased, ovenproof dish. Place the dish on the oven rack. Bake at around 180°C (top/bottom heat, preheated, fan: around 160°C, not preheated, gas mark 2, preheated) for around 20 minutes. Serve with white bread. Also delicious as a side dish, for example. E.g. with steak.