Stuffed Giant Mushrooms

Sprinkle cleaned mushrooms with juice of one lemon and season with salt and pepper. Finely dice the removed stalks and sauté in butter with diced onion and crushed garlic. Add finely diced peppers, continue to sauté for 5 minutes and when cooled, mix with crumbled onions, cheese cubes and chopped parsley. Carefully pour the mixture into the mushroom caps so that the filling rises a little. Then put everything together in an ovenproof dish.

Mix the clear soup with the fresh cream, pour it in and put the dish in the preheated oven (200 °C) for 15 minutes. Thicken the gravy with the sauce thickener and season with spicy seasoning.

* From Mrs. Antje’s kitchen

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