Stuffed mushrooms à la Julie

Ingredients for 4 servings:

• 400 g mushrooms, large
• 1 large onion(s)
• 2 cloves garlic
• 1 tbsp butter
• 200 g cream cheese, low-fat is also possible
• 2 egg yolks
• 1 bunch parsley, chopped
• 3 tbsp breadcrumbs
• Salt and pepper, black
• 1 handful of cheese, grated (e.g. Emmental)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian, with cream cheese and onions

Clean the mushrooms, twist out the stems, and carefully hollow out the insides. Finely chop the stems, the hollowed-out mushroom flesh, the onion, and the garlic. Melt the butter in a pan and sauté the minced meat until the liquid has evaporated. Then chill. Mix the cream cheese, egg yolk, parsley, and breadcrumbs in a bowl, season generously with salt and pepper. Add the onion and mushroom mixture, mix well, and season to taste. The mixture should be quite thick; add a little more breadcrumbs if desired. Fill the mushrooms with the mixture and place on a baking sheet. Sprinkle with grated cheese and bake in a preheated oven at approximately 160°C (fan oven) for about 15 minutes. We like to eat the stuffed mushrooms as a side dish to hearty dishes such as beef roulades and bread dumplings or as a light main course with salad, cheese and bread.