Saturday, May 16, 2015

Spicy Stuffed Mushrooms

The best stuffed mushrooms ever! Easy and a little spicy, perfect with the creamy


6 big mushrooms, stems removed and cleaned
Pink pepper to garnish
100g cream cheese
chopped fresh chives, to taste
1 TBS olive oil
1 TBS paprika powder
½ tsp Himalayan salt

Preheat oven to 175ºC. Clean mushrooms with a damp paper towel and then carefully break off stems, discarding them. In a bowl, stir all stuffing ingredients. Fill each mushroom cap with a generous amount of stuffing and arrange them on a baking sheet. Bake on a cookie sheet for 20 minutes or until golden brown. Sprinkle pink pepper and serve.

I took this recipe from Natürlich, March edition (page 46). I tested, photographed and then translated it for you. You can leaf through all editions online if you want. It's a free publication distribution at my local whole-foods (in Germany).

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