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🍽️ Crispy Mushrooms with Ham Filling

580 kcal · 45 min · 4 servings

Ingredients

• 8 large mushrooms (fresh)
• 1 container sour cream (possibly lactose-free)
• 1 onion(s)
• 80 g ham (or bacon, diced, possibly)
• 0.5 bunch chives
• 80 g cheese, grated (e.g. Emmental)
• salt and pepper
• some butter (or oil)

Instructions

1. 1. Clean the mushrooms carefully with a brush or a clean cloth to remove dirt.
2. 2. Carefully pull the stems out of the mushroom caps.
3. 3. Set the stems aside, as you will need them later for the filling.
4. 4. Dice the onion finely.
5. 5. Chop the removed mushroom stems finely as well.
6. 6. Cut the chives into small rings.
7. 7. Lightly grease a baking sheet or a baking dish with fat.
8. 8. Place the mushroom caps with the hollow side facing up on the tray.
9. 9. Preheat the oven to 200 degrees Celsius with top and bottom heat.
10. 10. Melt some butter in a pan.
11. 11. Sauté the onion cubes and mushroom stems briefly in the butter.
12. 12. Add the ham cubes and sauté them briefly as well.
13. 13. Remove the pan from the heat.
14. 14. Place the warm mixture into a bowl.
15. 15. Stir the sour cream into the warm mixture.
16. 16. Fold the chives into the filling.
17. 17. Season the mixture with pepper.
18. 18. Be sparing with salt, as the ham is already salty.
19. 19. Fill the mushroom caps with the prepared mixture.
20. 20. Sprinkle each stuffed mushroom with grated cheese.
21. 21. Place the tray into the preheated oven.
22. 22. Bake the mushrooms for 15 to 20 minutes.
23. 23. Remove the mushrooms when the cheese is golden brown and the mushrooms are cooked through.
24. 24. Serve the stuffed mushrooms with a fresh leaf salad.

Nutrition per serving

• kcal: 580
• Protein: 29 g · Fett/Fat: 49 g · Carbs: 7 g