Parasol Cordon Bleu

Ingredients for 4 servings:

• 8 mushrooms (parasol mushroom / giant parasol mushroom), depending on size or less
• 4 slices of cooked ham
• 4 slices of Gouda
• 5 eggs
• 100 ml milk
• salt and pepper
• nutmeg
• e.g. breadcrumbs or chopped nuts

Instructions

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

my version of mushroom cordon bleu

Clean the parasol hats with a brush. Be careful with the slats, as they break easily. Place the hats with the slats facing up on a board and season with salt, pepper, and nutmeg. Remember that the egg will also be seasoned, and the cheese and ham are salty too! Place a slice of cheese and a slice of ham on each of four hats. Place an unfilled hat on top of each one and secure with toothpicks if desired. Place them in a baking dish. Whisk the eggs with salt, pepper, and milk and pour over the mushrooms. Sprinkle with breadcrumbs or chopped nuts if desired. Place in the oven at around 180°C for 30 minutes. They go very well with buttered toast and salad. Of course, you can also bread the hats and fry them in a pan. If you prefer something a little lower in fat, bake them in the oven.