Stuffed mushrooms

Ingredients for 2 servings:

• 500 g mushrooms, white or brown
• 1 bell pepper(s)
• 1 bunch of spring onions
• 1 pack of cream cheese with herbs or chili or to taste
• some milk

Instructions

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

vegetarian, for the oven or grill

Break off the stems of the mushrooms and set aside. Finely dice the bell pepper, one or two spring onions, and a few mushroom stems (depending on their size), and place everything in a bowl. Add the cream cheese, according to your taste, and mix everything well. Add a little milk if desired to make the mixture more smooth, but don’t make it too runny, or it will run out of the mushroom heads. Preheat the oven to 130-150°C (top/bottom heat). Arrange the mushroom heads, bottom side up, on a baking sheet lined with baking paper. Fill the heads with the mixture and bake in the preheated oven on the middle rack for about 30 minutes, until the heads are lightly browned and the filling is liquid. Alternatively, grill the mushroom heads, bottom side up, in aluminum foil or, better yet, in an aluminum tray. Then place on the grill and grill for about 30 minutes, until the heads are lightly browned and the filling is liquid. A kettle grill or other grill with a lid is best for this. Tip: To fill the mushroom heads, put the mixture into a piping bag; this makes them easier to fill. A freezer bag can be used as an alternative to a piping bag. Simply snip off a corner, fill with the mixture, and the disposable piping bag is ready. The finished mushrooms are perfect as a starter with garlic bread or baguette, for example. As a side dish at a barbecue, as finger food at a party, or simply as a snack. They are delicious both hot and cold.