Stuffed mushrooms with herb cream cheese

Ingredients for 2 servings:

• 500 g mushrooms, brown or pink
• 150 g cream cheese
• 2 shallots
• 1 small garlic clove(s)
• 1 bunch of herbs (garden herbs, e.g. parsley, chives, marjoram, wild garlic, etc.)
• salt and pepper
• 2 tsp cream
• 10 small cherry tomatoes

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

also good as a starter

Brown mushrooms have a more intense flavor than white mushrooms and look more interesting too. To clean them, simply rub them with a dry cotton cloth. Cut off the bottom of the stem. The gills do not need to be removed. Peel and finely chop the shallots and garlic. Wash and finely chop the herbs. Mix everything together with the cream cheese, add 1-2 teaspoons of cream if desired, and season with salt and pepper. Spread the mixture over the gills around the base of the stem and place the mushrooms, cap-down, in an ovenproof dish. Depending on the space in the dish, add a few cherry tomatoes in the gaps. Bake in the preheated oven for about 15 minutes. Finally, grill for about 5 minutes. Be careful not to overcook them!