Steps

• First, in a bowl work the spreadable cheese with the milk to soften it.

  In the mortar or a small bowl, crush the green peppercorns with the oil.

  If you like, more green pepper can be used, but I used only half a teaspoon to prevent the cheese cream from becoming too spicy (considering also the pepper for decoration).

  Add the crushed pepper oil to the cheese, and also add the chopped garlic.

  👉 Alternatively, you can try crushing the garlic in the mortar with the green pepper, but this time I simply chopped it with a knife.

  Mix well, also adding the oregano.

  Cover the bowl with plastic wrap and place it in the fridge.

  While the cheese cream is resting, clean the mushrooms:

  Twist off the stems (keep them for another preparation).

  Clean the mushroom caps. Sometimes I remove the skin that covers them, sometimes I don’t (it depends on the mushrooms or their size or my mood). This time I removed it.

  😃 (Next time I have to remember not to use the serrated knife, I noticed those ‘lines’ only when taking the photo! But let’s pretend it’s an intentional decoration, right?).

  Quickly wash the caps and dry them immediately.

  Place the cheese cream in a piping bag with a large hole nozzle (to avoid pieces of pepper clogging the nozzle).

  Fill the cavity of the mushroom caps.

  Decorate with a green peppercorn (or more if you like) and maybe a sprinkle of oregano.

  Refrigerate for at least half an hour before serving.

  And then…

  …Have a lovely evening, savor these flavors slowly, and, why not, enjoy them with a nice glass of white wine!

  Enjoy! 🤗

  

• Alternative use for green pepper cheese cream:

  For those who don’t like mushrooms (like some child of mine!), this fresh cheese flavored with pepper and oregano is also excellent spread on canapés and crostini. 😋