Mushrooms with cream cheese

Delicious, beautiful snack for the festive table! Mushrooms with cream cheese, baked whole, always delight the guests. They look smart and will be appropriate for any occasion. Diversify the filling with pieces of chicken, meat or sausage, which olives or cucumber are perfect for.

Julia M.

The author of the recipe

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Composition / ingredients

servings:

Champignons

300

Cream cheese (cottage cheese, without additives)

200

Garlic

Dill

Vegetable oil

Basil (dried)

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 9 g

Fats 68 % 21 g

Carbohydrates 3 % 1 g

165 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make mushrooms with cream cheese? Prepare the necessary ingredients for this. Choose the largest champignons, given that they will decrease slightly in size when baking in the oven. As greens, you can take not only dill - it can be replaced with green onions or fresh basil. I love basil in any form, so in this recipe I will use it in dried form. If desired, it can be replaced with other aromatic herbs to your taste.
Step 2:
Wash the champignons well in running water from dirt, cleaning off the particles of earth from them. Then blot the mushrooms with paper towels from excess moisture. Cut out the core of each champignons along with the leg. The legs will not be useful to us, so they can be used for another dish.
Step 3:
For the filling, mash the curd cream cheese. In advance, let it warm up at room temperature so that it becomes softer. Finely chop the dill and pass a couple of garlic cloves through the press. Add dill and garlic to the cheese. Add dried basil. To taste, you can add a little salt. Mix all the ingredients thoroughly.
Step 4:
Fill each mushroom with the resulting cheese filling.
Step 5:
For baking, you can take any heat-resistant mold. I'm going to cook mushrooms in a metal mold. Lubricate the bottom and sides of the mold a little with vegetable oil and put all the filled mushrooms into it. Put the mold in the oven, preheated to 180 degrees, for 40-45 minutes. When baking, be guided by your oven.
Step 6:
The finished mushrooms will decrease in size. Juice will appear from them and almost all of it will have time to evaporate. Transfer the finished champignons to a dish, decorate to your liking and serve to the table. They are very tasty both hot and cold. Bon appetit!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.