Stuffed mushrooms

Ingredients for 2 servings:

• 8 large mushrooms, fresh
• 1 cup sour cream, possibly lactose-free
• 1 onion(s)
• 80 g ham or bacon, diced, if desired
• ½ bunch chives
• 80 g grated cheese (e.g. Emmental)
• salt and pepper
• some butter or oil

Instructions

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

Low carb, gluten-free, lactose-free and vegetarian options available

Remove any soil from the mushrooms with a brush or cloth. Carefully remove the stems, but do not discard them; set them aside. Finely dice the onion and mushroom stems, finely slice the chives, lightly grease a baking sheet or simply a casserole dish, and place the mushroom caps on top, hole-up side up. Preheat the oven to about 200°C (top/bottom heat). Briefly fry the diced mushrooms and onion in a little butter with the diced ham in a pan. In a bowl, combine the onion, mushroom, and ham mixture with the sour cream, stir in the chives, and season with salt and pepper. Be careful with the salt, though; the diced ham is already salty. Stuff the mixture into the mushrooms, sprinkle some grated cheese over each mushroom, place the mushrooms in the oven, and bake for about 15-20 minutes, until the mushrooms are nicely baked and the cheese is lightly browned. Leaf salads go well with this dish.