1. Mushrooms to wash, to separate the legs from hats. RUB the cap with salt, pepper, spices as desired (I usually only salted and Perco) and sprinkle with lemon juice. Put in the oven for 15-20 minutes until tender. Readiness is easy to determine by smell, the mushrooms will shrivel and let the juice out. Or try to be soft.

2. Legs finely chopped. Onions and garlic also finely chopped. Sauté stems with onion and garlic. All this beat with a blender into a puree. Add cream cheese and mix well until smooth. 3. Fill the hat with stuffing. Decorate as desired with herbs. Do not bake!!! Mushrooms ready.