Cream cheese and feta stuffed Portobello
- 6 large Portobello mushrooms
- 400 g of feta cheese
- 250 g natural cheese cream (eg Philadelphia)
- 3 cloves garlic
- 2 tablespoons chives
- olive oil
Break out the stem of the Portobello mushrooms, rinse under running water and place on a baking sheet.
Mix the feta cheese,the cream cheese, the crushed garlic, the chopped chives and the olive oil.
Fill the mushroom caps with the cream and bake until golden brown in a preheated oven for a few minutes.
Serve and eat it immediately!