Herbs in the mushroom
The herb-crusted egg in a mushroom is a very delicate appetizer and quick to prepare. It's also a great recipe idea for your next buffet.
Ingredients · Servings 1
- 120g Mushrooms
- 1 egg (size M)
- 1 tbsp herb cream cheese
- 3 stalks of fresh parsley
- 1 pinch of black, ground pepper
- 1 pinch of salt
- 1 tsp sunflower oil
Method · 30 min
- Clean the mushrooms (using kitchen paper instead of water), otherwise they will absorb liquid and become watery when baked.
- Then twist out the stems and lightly brush the mushroom caps with oil.
- Preheat the oven to 220°C (top/bottom heat). Wash the parsley, pat it dry, and pluck off the leaves.
- Now finely chop the parsley and mushroom stems with a mezzaluna. Beat the egg with a fork.
- Then mix the herbed cream cheese with the chopped mushroom stems, parsley and egg.
- Season the mixture with salt and pepper and fill the mushroom caps with it.
- Line a baking tray with parchment paper, place the mushrooms on it and bake for about 15 minutes.
