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Preparation |
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- Remove the stems from bigger mushrooms, and fry the caps on a little olive oil, on each side.
- Remove the mushrooms from heat, and season them lightly with salt and pepper. Pierce them with skewers and place them in a baking dish.
- Fill the gaps with the Vivis fresh cream cheese with ham, and cook au gratin in a pre-heated oven at 200 °C for about five minutes. Serve hot and sprinkle with fresh chopped herbs.
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Ingredients |
/ serves 2 |
| 1 tablespoon |
of olive oil |
| 200 g |
of button mushrooms |
| 125 g |
of Vivis fresh cream cheese with ham |
| | salt, pepper | | | herbs (chives, parsley and marjoram) |
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