Stuffed baked mushrooms

Ingredients for 4 servings:

• 1 bunch of flat-leaf parsley
• 1 small onion(s)
• 1 garlic clove(s)
• 20 large mushrooms
• 40 g butter
• 100 g cheese (Gouda) or Emmental, grated
• 4 tbsp crème fraîche
• salt and pepper
• Paprika powder
• e.g. chili pepper(s)

Instructions

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

Finely chop the parsley, onion, and garlic clove. Snap off the stems of the mushrooms and finely chop them as well. Sauté these chopped ingredients in butter uncovered for 5 minutes, then set aside and let cool. Next, mix 3 tablespoons of grated cheese and the crème fraîche into the mushroom mixture. Season with salt, pepper, and paprika. If you like it spicier, add a finely chopped chili pepper (with or without seeds). Grease an ovenproof casserole dish with butter. Preheat the oven to 200°C. Lightly salt the inside of the mushroom caps, then fill them with the mushroom and cheese mixture using a teaspoon and place them in the dish. Sprinkle the remaining cheese over the mushrooms and bake in the oven on the middle rack for 10 minutes.