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Ingredients (4 servings)
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500 g Riesenchampignons
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100 g Kaisertaler
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1 Stk. Bergbaron
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150 g Frischkäse
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Petersilie, Salz, Pfeffer, Olivenöl
Preparation
- Clean the mushrooms, remove the stems, and chop them very finely.
- Cut the Kaisertaler and 100 g of the Bergbaron into very small cubes.
- Briefly sauté the chopped mushroom stems in a little olive oil, then mix with the cream cheese, cheese cubes, chopped parsley, salt, and pepper.
- Fill the mushroom caps with the cheese mixture, place on a baking sheet, and bake in the preheated oven at 190 degrees for 15 minutes.
