Mushrooms with garlic, stuffed with cheese and nuts

If necessary, wipe the champignons off the ground with a damp cloth. Cut the stems from the caps and cut them into small cubes. Carefully remove skins and skirts from hats.

Prepare the food: Peel the garlic and chop thoroughly with a knife or pass through a garlic press. Wash the parsley and tarragon, dry well and chop finely.

Heat a dry frying pan over high heat. Place the nuts in the pan and cook them, stirring constantly so they don't burn, about 3 minutes. Remove the pan from the heat, transfer the nuts to a suitable bowl, let cool, and then chop the nuts into coarse crumbs with a knife.

Heat vegetable oil in a frying pan over medium heat and fry the champignon caps until golden brown, 3-4 minutes on each side. Transfer the mushrooms to a plate and let cool.

Cut soft cheese into small cubes. Mix cheese, nuts, garlic, chopped herbs and mushroom stems in a bowl. Pour the cream into a bowl and season with nutmeg, salt and pepper. Mix all ingredients well.

Using a teaspoon, fill each cap tightly with the resulting filling. Place the champignons on a baking sheet covered with an oiled piece of parchment. Try not to let the caps touch each other.

Place the baking sheet with stuffed champignons in an oven preheated to 200°C and bake the mushrooms for 6-8 minutes. Serve as a hot or cold appetizer.