Mushrooms with Herb Stuffing
Gently wipe mushrooms with paper towels. Trim the end of the mushrooms. Cut the stems cut off and finely chop. Place mushroom caps on a lined baking pan and drizzle with some lemon juice.
Trim the scallions. Peel garlic and finely chop both. Cook chopped mushrooms, scallions, garlic and bread crumbs in olive oil for about 3 minutes. Cool.
Mix cream cheese, egg yolks, herbs and onion-mushroom mixture. Season with herb salt, pepper and lemon juice. Spoon filling into the mushroom caps. Bake in preheated 200°C (approximately 400°F) about 15 minutes.