John Myers
Filled Champions
The perfect filled champions recipe with a picture and simple step-by-step instructions.
- 16 Giant mushrooms
- 125 g Ham cubes
- 200 g Grated Gouda
- 1 packet Brunch paprika chilli
- 1 packet Brunch herbs
- 1 medium sized Diced onion
- Olive oil
- Salt
- Black pepper from the mill
- Nutmeg
- Ground caraway
- Aluminum foil
- Clean the mushrooms and get rid of the disturbance. The easiest way is if you twist it out a bit.
- Dice the mushroom stalks, fry them with the diced onion and the diced ham in a little olive oil. Season to taste with salt, pepper and nutmeg. Put the whole thing to one side and let it cool down.
- Once the mixture has cooled down, mix the whole thing with the two types of brunch and carefully taste it with the ground caraway seeds. This mixture is then poured into the mushroom heads.
- For each mushroom, put a piece of aluminum foil, the size of 25 X 25 cm, in front of you. On this you put about half a teaspoon of olive oil. On top of it, if it goes in the middle, you put the filled mushrooms, add some of the grated Gouda cheese on it.
- Now close the aluminum foil tightly. Once you have wrapped all the mushrooms individually, you can put the packets on the grill for about 20 to 30 minutes. Also works great in the oven.
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