Stuffed mushrooms with cheese

Ingredients for 2 servings:

• 6 giant mushrooms
• ½ onion(s)
• 150 g crème fraîche with herbs
• 150 g sheep’s cheese
• 2 tsp sour cream
• 80 g Cheddar cheese
• 3 cherry tomatoes
• 1 handful of basil leaves
• 1 tsp, heaped parsley, fresh or frozen
• ½ tsp garlic powder
• herbal salt
• pepper
• some cherry tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

quick and tasty

Preheat the oven to 175°C fan/200°C top/bottom heat. Brush the mushrooms thoroughly and remove the stems by gently rocking them back and forth. For the cheese mixture, dice the onion, finely dice the feta cheese and cheddar cheese, and chop the cherry tomatoes into small pieces. Then mix everything with the herb crème fraîche, sour cream, and chopped basil and parsley. Season the mixture with herb salt, a little pepper, and garlic powder. The mixture can be modified or expanded to your liking—for example, with goat’s cheese or diced mountain cheese. Then, using a teaspoon, fill the mushrooms with the cheese mixture. Press the mixture firmly every now and then to ensure there’s not too little of it in the mushrooms—the filling can be a small “mountain.” If you like, you can press a few cherry tomatoes into the mixture. Place the mushrooms in an ovenproof dish and bake in the oven for 20 to 25 minutes.