200 grams of cream cheese
5 pieces of dried tomatoes
10 pieces of walnuts, baked*
salt to taste
*It is good the walnut kernels to be baked
on a teflon skillet without fat
Clean the mushrooms by cleaning them from the scalp and stumps. Salted them thoroughly, then fill them with cream cheese. Cream cheese is 200 grams, which means you have to distribute 40 grams in each sponge. Cut the tomatoes using kitchen scissors. Cut the walnut kernels finely with a knife. Sprinkle the cream cheese in the sponge dried tomatoes and nuts. Bake at an average level in an oven for about 15 minutes at 180 degrees.
Enjoy your meal!