Stuffed mushrooms with herb cream cheese and parmesan

• 175 gmushrooms(large, closed caps)
• 50 gcream cheese
• 25 glow-fat quark
• ½egg
• 20 gparmesan(freshly grated)
• ½ clovegarlic
• 10 gwalnuts(roughly chopped)
• 2 ½ gparsley(fresh, chopped)
• 2 ½ gchives(finely sliced)
• 5 mlolive oil
• ½ pinchblack pepper(to taste)

Instructions

1. 1

   Preheat the oven to 200 °C (top and bottom heat) and line a tray with parchment. Twist the stems out of the 175 g mushrooms and chop them finely. Wipe the mushroom caps clean with a kitchen towel.

2. 2

   Sauté the chopped stems with the ½ clove garlic in a dry pan over medium heat until the released liquid has evaporated. This keeps the mushrooms firm rather than watery.

3. 3

   Stir the 50 g cream cheese, 25 g low-fat quark and the beaten ½ egg until smooth. Fold in half of the 20 g parmesan, the sautéed stems, 2 ½ g parsley and 2 ½ g chives, then season with salt and ½ pinch black pepper.

4. 4

   Place the mushroom caps hollow-side up on the tray, drizzle with the 5 ml olive oil and spoon the herb filling generously into each one.

5. 5

   Scatter over the chopped 10 g walnuts and the remaining 20 g parmesan. Bake for 18 to 20 minutes until the filling is golden and the mushrooms are tender.

6. 6

   Let them cool briefly and serve lukewarm.

Nutrition per 100 g