Stuffed Mushrooms
Ingredients
- 12 pcButton mushroom (large size)
- 2 pcGarlic (minced)
- 3 tbspFlat-leaf parsley (finely chopped)
- 60 gBreadcrumbs
- 50 gParmesan cheese (grated)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Meaty mushroom caps filled with a garlic and parsley mixture that browns in the oven. The stuffing is crispy on top and tender inside, with the powerful scent of melted parmesan.
- 1
Remove the mushroom stems with a quick snap without damaging the caps. Clean the caps with a damp cloth. Finely chop the stems with a knife.
- 2
In a pan, heat 2 cas of olive oil. Sauté the chopped stems with the minced garlic until the vegetation water has evaporated and the garlic smells fragrant.
- 3
Off the heat, mix the sautéed stems with breadcrumbs, grated parmesan, and chopped flat parsley. The stuffing should be moist and hold together between your fingers.
- 4
Generously fill each cap with the stuffing. Place in a dish, drizzle with the remaining olive oil, and bake at 200°C until the crust is golden brown and the mushrooms are tender.
Frequently asked questions
How do you get this dish right?
- Never wash mushrooms in plenty of water, they will soak up liquid and lose their texture.
- If the stuffing seems too dry, add a drizzle of olive oil or a spoonful of broth to soften it.
How long does this dish keep?
Can be kept for 2 days in the refrigerator. Reheat in the oven to preserve the crispness of the stuffing.
