John Myers
Ingredients for 4 servings:
- 12 large mushrooms
- 2 garlic cloves
- 4 shallots
- 1 cup sour cream
- 150 g cheese (Emmental), grated
- Herbs of your choice (frozen)
- some thyme, dried
- some tarragon, dried
- salt and pepper
- some paprika powder
- some butter
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
very versatile side dish to the main course or at the buffet
Trim and clean the mushrooms. Remove the stems and chop finely. Peel and chop the shallots and garlic. Sauté them, including the stems, in a little butter and season with salt and pepper. Then let cool. Grease an ovenproof dish with a little butter. Mix the cooled stuffing with the sour cream and herbs. Sprinkle the insides of the mushroom caps with a little grated cheese, then divide the mixture evenly between the caps. Finally, cover with the remaining cheese and sprinkle a little paprika on each cap. Place the dish in the oven preheated to 200°C and bake for about 20 minutes. Serve.
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