urban odds & ends

Easy and very delicious!

Stuffed mushrooms (serves 2 persones)

12 midsized white or brown mushrooms, stems removed and finely chopped
1 onion, finely diced
2 gloves garlic, finely minced
125g (4.4 ounces) cream cheese
1 egg yolk
1/2 cup parmesan, grated
1/2 cup white wine
1 hand parsley, chopped
1 hand chives, chopped
salt & pepper to taste


In a small pan, sweat onions and garlic over medium heat for about 5 minutes. Add the chopped mushroom stems and sauté over high heat, then add the wine (right after you take a gulp out of the bottle ;) ). Cook until the liquid is reduced, season to taste and set aside.

In a midsized bowl, stirr cream cheese, egg yolk, parmesan and herbs. Now include the cooled mushroom mixture and season to taste. Take a little spoon and taste, already deliiiiciiioous!

Transfer the mushrooms on a sheet and give a nice spoonfull of the mixture right into the cavity. Bake at 175°C (350°F) for about 15 Minutes or until the top is slightly golden. Lovely!

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