John Myers
Ingredients for 1 servings:
- 20 large mushrooms
- ½ stalk(s) leek
- 200 g cream cheese with herbs
- 1 tbsp oil
- 100 ml white wine
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the mushrooms and remove the stems. Wash the leeks, halve them, and cut them into thin rings. Finely chop the mushroom stems, setting the heads aside. Sauté the leeks and chopped mushroom stems in hot oil until soft. Let cool, then mix with the cream cheese and season with salt and pepper. Place the mushroom heads in an aluminum tray or casserole dish and fill with the cream cheese mixture. Just before cooking, add the white wine to the casserole dish. Cook in a preheated oven at 200°C (or on a heated, closed grill with indirect heat) for about 20 minutes. It’s perfect as an appetizer with bread as a side dish, or as a side dish for a barbecue.
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