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).