Stuffed Mushrooms with Herb Crust
Finger food
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Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
These stuffed mushrooms with herb crust are a delicious appetizer or a hearty finger food. The mushrooms are filled with an aromatic mixture of ham, fresh herbs, cream cheese and Gruyère and baked in the oven. The recipe is easy to prepare and is perfect for a festive menu or a cozy brunch. Preparation with the Thermomix® makes the steps easier.
Ingredients (14 ingredients)
-
100 g Ham
-
8 Stiele Chervil
-
5 Stiele Parsley
-
8 Stiele Thyme
-
8 Giant mushrooms
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2 Onion
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2 EL Butter
-
100 g Double cream cheese
-
50 g Gruyère
-
1 Egg yolk
-
2 EL Breadcrumbs
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Salt
-
Pepper
-
4 EL Olive oil
Preparation (9 steps)
Prepare ham
Cut the ham into small cubes and set aside.
Prepare herbs
Wash and shake dry the herbs. Pluck the herb leaves, except for 4 sprigs of thyme, and set aside.
Prepare mushrooms
Clean the mushrooms, remove the stems and set aside.
Chop onion
Peel and halve the onion and place in the mixing bowl. Chop 3 sec./level 5.
Sauté mushroom stems and onion
Add the chopped mushroom stems and 2 tbsp butter to the onions in the mixing bowl and sauté 3 min./120°C/level 1.
Chop herbs
Add the plucked herbs to the mixing bowl and chop 3 sec./level 5. Push down with the spatula.
Prepare filling
Add the diced ham, cream cheese, grated Gruyère, egg yolk and breadcrumbs to the herbs and onion in the mixing bowl. Stir in 20 sec./level 3. Season with salt and pepper.
Fill mushrooms
Place the mushrooms in a baking dish or ovenproof pan and fill with the herb mix filling. Place the remaining thyme sprigs next to the mushrooms.
Drizzle and bake mushrooms
Drizzle the stuffed mushrooms with olive oil and bake in a preheated oven (electric oven: 220°C/convection oven: 200°C) for 15-20 minutes.
Finished cooking? Great! 🎉
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Allergens
- Eggs
- Milk (including lactose)
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