John Myers
Stuffed Mushrooms with Tomato Cream Cheese
The perfect stuffed mushrooms with tomato cream cheese recipe with a picture and simple step-by-step instructions.
- 24 Mushrooms
- 1 Shallot
- 1 Clove of garlic
- 4 Dried tomatoes in oil
- 150 g Cream cheese double cream setting
- 4 Basil leaves
- Pepper from the grinder
- Freshly grated Parmesan
- Butter
- Gently rub the mushrooms. Separate the stem and remove the lamellas from the mushrooms. Brush a baking dish with a little butter, put in the mushrooms.
- Peel the shallot and dice finely. Peel and press garlic. Braise both in a little butter. Finely dice the dried tomatoes and add. Fry briefly. Chop the basil and add to the tomato and shallot mixture. Take it from the stove and let it cool off. Then stir in the cream cheese, season with pepper.
- Pour the cream cheese filling into the mushrooms. Sprinkle with grated Parmesan cheese. Baked in a preheated oven at 200 ° C for about 20 minutes.
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