Baked Mushrooms with Blue Cheese

Preheat the oven to 200°C (approximately 400°F).

Trim mushrooms, carefully remove stems and hollow out caps. Chop mushroom stems into small pieces. Peel garlic and onion and chop finely. Heat oil in a pan and saute onion and garlic until translucent. Add chopped mushroom stems and sauté briefly. Continue to simmer until resulting liquids are gone. Remove the pan from the heat and let cool slightly. Crumble half of blue cheese into a bowl and mix with herbs, egg yolks and breadcrumbs. Add onion mixture to the bowl, mix and season with salt and pepper. Fill mushroom caps with blue cheese mixture. 

Place mushroom caps in an oiled baking dish and bake for about 20 minutes in the preheated oven until golden brown.

Rinse beans, trim, cut in half or thirds and blanch for about 6 minutes in a pot of boiling salted water. Drain, rinse with cold water and drain again. Rinse lettuce, trim, shake dry and tear into small pieces.

For the dressing, mix sour cream in a bowl with lemon juice and 1-2 tablespoons water. Add parsley and chives, mix and season with salt and pepper.