Mushrooms with cream cheese

4 servings
1 hour

How to make mushrooms with cream cheese? Prepare the necessary ingredients for this. Choose the largest champignons, given that they will decrease slightly in size when baked in the oven. As greens, you can take not only dill - it can be replaced with spring onions or fresh basil. I love basil in any form, so I will use it dried in this recipe. If desired, it can be replaced with other aromatic herbs to your taste.

Rinse the champignons well in in-line water from pollution, cleaning out particles of earth from them. Then wet the mushrooms with paper towels for excess moisture. For each champignon, cut out the core along with the leg. The legs will not be useful to us, so they can be used for another dish.

For the filling, mash the curd cream cheese. In advance, let it warm at room temperature to soften. Finely chop the dill and run a couple of garlic cloves through the press. Add the dill and garlic to the cheese. Pour in the dried basil. To taste, you can salt a little. Mix all the ingredients thoroughly.

Fill each champignon with the resulting cheese filling.

For baking, you can take any heat-resistant form. I will cook mushrooms in metal form. Brush the bottom and sides of the mold with vegetable oil a little and put all the filled mushrooms in it. Place the tin in an oven preheated to 180 degrees for 40-45 minutes. When baking, navigate your oven.

Ready-made mushrooms will decrease in size. Juice will appear from them and almost all will have time to evaporate. Transfer the finished champignons to a dish, decorate to your liking and serve. They are very tasty both hot and cold. Enjoy your meal!