Stuffed giant mushrooms

Ingredients for 4 servings:

• 8 mushrooms (giant mushrooms)
• 1 small onion(s)
• 3 tomatoes
• some parsley
• 100 g cream cheese
• salt and pepper
• nutmeg
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with cream cheese and tomatoes – also great for grilling

Clean the mushrooms and remove the stems. Finely chop the stems, parsley, and onion, and dice the tomatoes. Heat the oil. First, fry the mushrooms on both sides for about 10 minutes. Remove from the pan. Then fry the onion with the chopped stems for about 5 minutes. Add the diced tomatoes and parsley, toss briefly, and season with salt, pepper, and nutmeg. Remove from the heat, stir in the cream cheese, and season to taste. Fill the mushrooms with the cream cheese mixture and briefly broil them under the oven grill. For charcoal grilling, the mushrooms do not need to be browned. Simply place them top-down on the hot grill for a few minutes, fill them with the cheese mixture, wrap them in aluminum foil, or place them in an aluminum pan, and grill for about 10 minutes.