Stuffed mushrooms

Ingredients for 8 servings:

• 800 g mushrooms
• 200 g cream cheese
• 200 g Gorgonzola or other blue cheese
• 200 g crème fraîche
• 3 tomatoes, dried in oil
• 250 ml vegetable stock
• 1 small onion(s)
• salt and pepper
• Paprika powder
• 2 garlic cloves
• 250 g bacon, smoked or finely diced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Starter or main meal

Rinse or brush the mushrooms, remove the stems, and set aside. Finely slice the sun-dried tomatoes. Mix the cream cheese, sun-dried tomatoes, and Gorgonzola well in a blender. If the mixture is too spicy, stir in a little of the crème fraîche. Stuff the mushrooms with the mixture. Finely dice the onion and finely chop the garlic cloves, then sauté in a little of the oil from the sun-dried tomatoes in a pan until translucent. Add the mushroom stems and fry gently until softened. Deglaze with the vegetable stock, stir in the remaining crème fraîche, and season with salt, pepper, and paprika. Purée the mixture with a hand blender and pour into a large baking dish. Place the stuffed mushrooms in the baking dish, stuffing side up, and sprinkle with finely diced bacon. Bake in an oven preheated to 180°C for 30-35 minutes. Serves 8 as a starter. Served with a fresh salad and bread or tagliatelle, it makes a delicious main meal for 4.