- champignons - 150 Grams
- mustard - 6 Art. spoons
- Butter - 100 Grams
- garlic - 2 teeth
- a bunch of parsley - 1 Piece
- olive oil - 1 Art. a spoon
- black ground pepper - 1/2 teaspoonfuls
- salt - 1 pinch
1. Prepare 6-10 large champignons, parsley (a larger bunch), garlic, mustard and softened butter. 2. Rinse mushrooms thoroughly under running water, then dry. Cut off the bottom of the bonnet. 3. Finely chop the greens, crush and add garlic, butter, a couple teaspoons of olive oil to the greens. 4. Mix everything well, season with salt and pepper to taste. 5. Spread the inner side of the hats with mustard (preferably with seeds). 6. We fill the mushrooms with stuffing from greens and oil. 7. Heat the oven to 180 degrees. Put mushrooms on a baking tray and bake for 5 minutes. Stuffed mushrooms serve immediately!
Servings: 2