Filled portebello mushrooms

Name: Filled portebello mushrooms
Yield: 4
Ingredients: Chopped dill or parsley; Pepper; Salt; 1 Medium onion; 2 Hard boiled eggs (8-9 min); 2 tbsp Oil; 2 tbsp Grated mild cheese; 4 tbsp Sour cream 15-18%; 4-8 Mushrooms depending on the size

Appetizers

Cook time: 0 min.
Servings: 4

Ingredients for Filled portebello mushrooms

		Chopped dill or parsley
		Pepper
		Salt
1		Medium onion
2		Hard boiled eggs (8-9 min)
2	tbsp	Oil
2	tbsp	Grated mild cheese
4	tbsp	Sour cream 15-18%
4-8		Mushrooms depending on the size

Instructions for Filled portebello mushrooms

To prepare the Filled portebello mushrooms recipe, please follow these instructions:

Cut the stems of the mushrooms and chop them roughly. Chop the loaf and mix with the stems, brush them lightly and cool. Chop the eggs and mix with cremefraiche, dill and mushroom mixture and spices. With salt and pepper. Add dill. Slice the mushrooms in oil and put them on baking paper with the cavity upwards. Place the filling on top and sprinkle grated cheese over. Oven 200 grams for 10 minutes. Server heat.

tips:
Serve a light salad or bread for the mushrooms. Decorate with a kvist dild.

Filled portebello mushrooms

Ingredients for Filled portebello mushrooms

Instructions for Filled portebello mushrooms

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