Clean the mushrooms and twist / break out the stems. Chop the stems finely. Peel onion and chop finely. Wash parsley, dab dry and also chop. Heat the fat in a pan and brown the onions and chopped mushroom stems lightly.
Put them in a bowl, mix in parsley and season with salt, pepper and nutmeg. Clean, wash and cut the leek into rings. Wash, peel and thinly slice the potatoes. Layer potatoes and leek in flakes in a greased gratin dish. Peel garlic and press it through a garlic press. Wash the rosemary and oregano, dab dry and chop. Mix 120 g cream cheese, cream, garlic and herbs. Season with salt and pepper. Pour the icing evenly over the potatoes and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. Mix the remaining cream cheese with the mushroom mixture and fill the mushrooms with it.
Mix 120 g cream cheese, cream, garlic and herbs. Season with salt and pepper. Pour the icing evenly over the potatoes and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. Mix the remaining cream cheese with the mushroom mixture and fill the mushrooms with it. After half of the baking time, spread the mushrooms on the gratin and sprinkle everything with parmesan. Ready to bake. Serve garnished with fresh herbs as desired
Per portion (with 3 persons) approx. 2390 kJ/ 570 kcal. E 17 g/ F 42 g/ KH 30 g