Stuffed mushrooms

Ingredients for 3 servings:

• 6 mushrooms (giant mushrooms)
• 1 onion(s)
• 1 bunch parsley, fresh or frozen
• rosemary
• Thyme
• salt and pepper
• Cheese (e.g. Emmental, Parmesan), grated
• Olive oil for frying
• butter flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious with rice, bread, salad…

Finely dice the onions. Dry clean the mushrooms (brush, use a paper towel, etc.) and trim off the base of the stems. Then carefully break the stems out of the mushrooms, carefully scrape out the gills with a teaspoon, and finely dice both. When scraping, it’s best to stabilize the walls with your thumb to prevent them from breaking. The finer you dice the onions and mushrooms, the finer the flavor. First, fry the diced onions in olive oil, then sear the finely diced mushrooms. Then add the parsley, a little rosemary, and thyme. Season the mixture with salt and pepper. You can add a little saltiness, depending on your taste, of course. Spread the mixture over the mushrooms and cover with cheese. Place a knob of butter on each mushroom and place the mushrooms in a baking dish. This does not need to be greased separately. Bake at 180°C (top/bottom heat) for approximately 15–20 minutes (depending on the oven). I like these stuffed mushrooms best with rice and a lemon-butter sauce. The mushrooms don’t require many ingredients, are quick to prepare, taste absolutely delicious, and are a great addition to more festive meals. I also enjoy them cold, so they’re perfect for buffets with salad and bread.