Stuffed mushrooms

Ingredients for 8 servings:

• 8 large mushrooms (small ones will work too, but you’ll need more)
• 1 m.-sized onion(s)
• 1 tsp olive oil
• 200 g cream cheese
• 1 tbsp herbs, chopped (fresh or frozen, e.g. basil, oregano, thyme, chives, parsley)
• salt and pepper
• possibly lemon juice, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

taste best fresh from the grill!

Wash the mushrooms thoroughly, then cut off the stem end about 2 mm thick. Then separate the stems. Carefully remove the gills with a teaspoon and hollow out the caps a little more. Save the caps for later. Cut the stems, gills, and mushroom pieces from the hollowing out into small cubes with a knife. Finely dice the onion. Heat the olive oil in a pan. Fry the onion in the oil until browned, then add the mushroom pieces (not the caps!). Briefly fry the mushrooms, then add the cream cheese, stir, and melt over low heat, then bring to a boil briefly. Allow the mixture to cool slightly, then mix in the herbs, season with salt, pepper, and a squeeze of lemon juice, if desired. Carefully fill the mixture into the mushroom caps with a teaspoon. Stuffed mushrooms are best placed in an aluminum grill tray on the grill, or place them under the broiler in the oven until the filling is browned and the mushrooms are soft. Great for buffets, for vegetarians as a meat substitute at barbecues, or as a delicious meal with rice and salad!