Stuffed mushrooms

Ingredients for 4 servings:

• 8 large mushrooms
• 300 g herb cream cheese
• 200 g crème fraîche
• 200 g cooked ham
• 100 g Emmental cheese, grated
• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp white wine
• 1 dashes Worcestershire sauce
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low-carb suitable

Finely dice the onion and garlic. Cut the cooked ham into small cubes. Carefully remove the stems from the mushrooms and set aside. Then carefully hollow out the mushrooms with a teaspoon – it is important to remove the gills. Then place them in a suitable dish (baking dish, glass dish, or baking sheet). Finely dice the stems. First, sauté the onion and garlic until the onions are translucent. Add the ham. Season everything generously with salt and pepper. Once everything is lightly browned, add the finely diced mushroom stems. Sauté everything until the liquid that forms has evaporated. Now deglaze with Worcestershire sauce and white wine and reduce until there is almost no liquid left in the pan. Reduce the heat and add the cream cheese and crème fraîche. Then reduce the heat slightly and season again with salt and pepper if necessary. Remove the pan from the heat and add the freshly grated nutmeg. Fill the hollowed-out mushrooms with the mixture and sprinkle with grated cheese. Bake in a preheated oven at 200°C (fan oven) for 10 minutes. After these 10 minutes, switch the oven to fan-assisted grill or grill (at the same temperature), then bake. This recipe is perfect for a low-carb diet.