4 servings
- 12 mushrooms of about 6 cm in diametre
- lemon juice
- 10 g butter
- 1 shallot chopped
- 1 bunch parsley chopped
- 2 sprigs basil chopped
- 125 g full-fat cream cheese (65 % fat)
- 30 g mature Emmentaler AOC grated
- salt
- lemon pepper
- cayenne pepper
- cress or radish sprouts
- Rub well the mushrooms with a kitchen towel and remove stems carefully from mushrooms. Put mushroom caps in salted water, add lemon juice and simmer for circa 3 minutes. Pour into a sieve, drip off well and dry with paper towel if necessary.
- For the cheese cream steam shallot and herbs briefly in butter and let cool off a bit. Then mix well with cream cheese and Emmentaler AOC and flavour.
- Using the icing bag with star nozzle, fill the mixture into the mushroom caps and store in cool place for 30 minutes.
- Drizzle cress with a simple salad dressing.
Tip: Mushroom lovers also like to eat the filled mushrooms raw. The cheese cream may also be put on crackers and served as appetizer.