Stuffed Kitchen Herb Mushrooms

Neatly twist out or give away the stalk of the mushrooms, creating a cavity for stuffing.

In a small baking bowl, season the softened butter with salt and pepper and whisk until small specks form.

Combine the parsley, garlic and pine nuts. set aside a third of this mixture and a quarter of the Sbrinz for the sauce. Add remaining culinary herbs and sbrinz to butter form and stir in well. Later fill into the prepared mushroom caps. Place these in a buttered baking dish.

Stir the set aside kitchen herbs and Sbrinz with the soup and half cream and spread evenly around the mushrooms.

Bake the kitchen herb mushrooms in the oven heated to 200 °C on the second rack from the bottom for about twenty-five minutes. Serve very hot.

As a side dish, dry rice or roasted small skin potatoes are suitable.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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