Preparation:
Brush the outside of the mushroom caps with melted butter. Season the minced meat with salt and pepper.
Place the meat, the almost completely chopped onion and the chopped garlic in a pan with heated vegetable oil. Sauté until the mince begins to color.
Add the cottage cheese, Italian herbs and breadcrumbs and mix thoroughly. Add half of the grated hard cheese and mix well again.
Fill the caps with the filling and cover with a layer of cheese. Bake in a preheated oven at 200 °C for 15 minutes. Garnish the finished dish with the remaining chopped onions.
