I have a recipe that is usually used for bbbq... so instructions say grill on a grill, but I'm sure you will be able to find the right temperature and time for the oven...
I always use a bit more garlic
filled mushrooms
12-16 big white mushrooms
juice of two lemons
some whitewine
some Worcestersauce
salt
pepper
100g cooked ham, chopped
1 small onion, chopped
2 garlic gloves
100g fresh dandelionleafs
1 can Mascarpone
1 can cream cheese with french herbs
1 can cream
1 can grated parmesan cheese
1 can chopped fresh herbs
clean the mushrooms and get of the base (whatever you call it, I hope you know what I mean
) sprinkle with a mix of the wine, half of the lemonjuice and the worcestersauce.
Season with salt & Pepper
saute the ham, add the onions and the mashed garlic and saute for a short time.
chop the dandelionleafs chunky (?), add to the ham and saute with.
take off the heat an fold in the mascarpone, season with lemonjuice, wine, worcestersauce, salt & pepper.
fill the mushroom heads.
get some pieces of alufoil and spread wih oliveoil,
place the mushroom on and fold.
put on a grill.
Mix the creamcheese with cream and lemonjuice, add the herbs, season with wine, worcestersauce, salt & pepper.
serve with the hot champignon top with the grated parmesan, serve and
enjoy!
*wow* that was rather heavy to translate...
if it wouldn't have been for you, pds, I would have skipped that.. hope everybody understands everything.....