Herb Cheese and Ham Mushrooms
Pane-bistecca
These herb cheese and ham mushrooms are incredibly easy to make and can be prepared in advance! They take part at the Blogevent from Zorra from Kocchtopf’s Event Delikatessen mit Hut – Mushrooms in all Variations, hosted by Felix from FEL!X KITCHEN.
As I mentioned earlier, mushrooms are really the best vegetables for stuffing. You can stuff them with just about anything, and they are quick and easy to make. If you use really large mushrooms, like I do, you can serve them as an appetizer (or as a side dish), because they also look really nice. But you can also serve them with a salad as a whole meal. Mushrooms are also very low in calories, so it’s not a heavy meal.
Here is one of my many variations of stuffed mushrooms!
As I mentioned earlier, mushrooms are really the best vegetables for stuffing. You can stuff them with just about anything, and they are quick and easy to make. If you use really large mushrooms, like I do, you can serve them as an appetizer (or as a side dish), because they also look really nice. But you can also serve them with a salad as a whole meal. Mushrooms are also very low in calories, so it’s not a heavy meal.
Here is one of my many variations of stuffed mushrooms!
Ingredients
4 large mushrooms (mine were very large, approx. 10 cm in diameter!)
1 Pack Herb Cream Cheese 150 g
60 g Creme fraiche
2 Slices cooked Ham, chopped
Pepper
Paprika
Instructions
1
Step 1
Mix the cream cheese with the crème fraîche, ham, and spices.
2
Step 2
Wipe the mushrooms thoroughly with a damp cloth, remove the stems, and place them upside down in a greased gratin dish.
3
Step 3
Divide the filling between the 4 mushrooms and sprinkle with paprika.
4
Step 4
Bake in the oven at 180°C for approx. 30-40 minutes. If the mushrooms are smaller, the baking time will be shorter!
Notes
Quick and easy to make!
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Gefüllte Pilze sind immer wieder lecker!
Deine unkomplizierte Variante gefällt mit gut.
Danke für’s Mitmachen, Felix
Ich bin gerne dabei, hab noch mehr auf Lager.
LG Wilma