Stuffed Mushrooms

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 260
• Protein: 7 g
• Carbs: 15 g
• Fat: 19 g

Ingredients

• 12 piece Button mushroom ( large size )
• 2 piece Garlic ( minced )
• 3 tbsp Flat-leaf parsley ( finely chopped )
• 60 g Breadcrumbs
• 50 g Parmesan cheese ( grated )
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the mushrooms

   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. Sautéing the filling

   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. Binding the stuffing

   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. Stuffing and baking

   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.

Chef's tips

• 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.

Storage

Can be kept for 2 days in the refrigerator. Reheat in the oven to preserve the crispness of the stuffing.