John Myers
Stuffed Giant Mushrooms
The perfect stuffed giant mushrooms recipe with a picture and simple step-by-step instructions.
- 1 packet Cream cheese yogurt
- Sea salt from the mill,
- Tellicherry pepper from the mill,
- Garlic freeze-dried from the mill, or 1-2 cloves of garlic
- Sweet paprika
- 1 Heaped teaspoons Finely chopped parsley
- 1 Heaped teaspoons Cut chives
- 8 Giant mushrooms
- Aluminum foil
- Mix the cream cheese well with all the spices and herbs and set aside.
- Clean the giant mushrooms and remove the stems. Personally, I always like to peel off the top layer of skin, but it’s up to you how to handle it. 😉
- Fill the giant mushrooms with the cream cheese cream until just below the edge.
- Place on a strip of aluminum foil and press the ends of the aluminum foil upwards together. When you want to put it on the grill. There it is grilled for about 15 minutes. You can of course also prepare it in the oven, then you don’t need aluminum foil, but you put the mushrooms in a baking dish.
- Bon appetit !!! Bom Apetite !!!
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