Stuffed mushrooms
with goat’s cream cheese
Ingredients for 4 people
- 12Brown mushrooms (25 g each)
- 1 TbspVegetable oil
- 4 Sprig(s)Thyme
- 1Small garlic clove(s)
- 30 gParmesan cheese
- 50 gKühne Red Paprika Stripes
- 100 gGoat’s cream cheese
- Salt
- Pepper
- 1Lime(s)
- 6 Sprig(s)Dill
- 6 Sprig(s)Parsley
- 0.5 BunchChive
- 2 TbspOlive oil
Nutritional information
Approx. 195 kcal (818 kJ) / 7 g protein / 16 g fat / 4 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Break off mushroom stems and cut the opening slightly larger if necessary. Brush a casserole dish with oil and place the mushrooms inside next to each other.
2. Pull the thyme leaves from the stems. Peel and finely chop the garlic. Finely grate the parmesan cheese. Drain peppers. Add cream cheese, thyme leaves, garlic and pepper in a bowl and stir until smooth. Season heavily with salt and pepper. Preheat oven to 200° C.
3. Fill the mushrooms with cream cheese, sprinkle some parmesan on top and bake for 20 minutes until the cheese is slightly brown and has melted.
4. Squeeze the lime and collect some of the juice. Coarsely chop dill, parsley and chives, marinate with olive oil and lime juice and add to the mushrooms.
*Tip: The goat’s cream cheese can be substituted with normal cream cheese.*
