Stuffed Mushroom Heads

fry and season. Dice the cocktail tomatoes and mix them with the finely chopped celery stalks, salt, cream cheese, olive oil and pepper and fill them into the mushroom caps.

Arrange everything on a flat plate and garnish with a celery leaf.

Related Recipes:

Celery Soup with StiltonPeel the celery, cut away the root end. Set aside beautiful light green and yellowish leaves and the heart of... Celery Salad with Tangerines and CurryCut the roots of the celery into small pieces. Remove celery greens, setting aside a few leaves for garnish... Stuffed Giant MushroomsSprinkle cleaned mushrooms with juice of one lemon and season with salt and pepper. Finely dice the removed... Celery Escalope on a Bed of Leeks Au Gratin with Blue …Remove the skin from the celery, halve and cut into slices about one centimeter thick. Blanch in lightly... Mushroom Heads Au GratinClean the mushrooms, but do not wash them and carefully twist out the stems. Finely chop the mushroom stems... Pasta with Meatballs and Tomato SauceFor the sauce, finely dice the onions. Finely chop the garlic. Clean the celery, remove the stalks and cut... Mushroom Escalope with RiceFor the mushroom schnitzel with rice fried chicken breasts, first cut the chicken breasts in half, lightly... Celery and Fennel Salad with Chorizo CrumbsFor the celery and fennel salad with chorizo crumbs, first put all the ingredients for the dressing in a jam... Viennese Potato Soup Á La SacherCut potatoes and root vegetables into cubes of about 1 cm and divide in a ratio of 1:2. Clean mushrooms with a... Spaghetti Stew Alla PuttanescaFor the spaghetti stew alla puttanesca, cut the cocktail tomatoes into eighths. Chop the dried tomatoes...