Stuffed Portobello mushrooms
Stuffed Portobello mushrooms are yummy! This type is very similar to Champignon only a little grown, ideal for making them stuffed. The filling I propose is quite classic: breadcrumbs, parmesan, garlic and parsley. The right filling so as not to turn what can be served as a side dish into a thoughtful second course. Very easy to make, you can prepare them as many times as you want, they are excellent especially in combination with a second course of meat. Making this recipe with mushrooms is absolutely not difficult, following my advice it will be excellent and success on your tables is assured.
Ingredients
PORTOBELLO MUSHROOMS 8BREADCRUMBS 4 tablespoonsPARMIGIANO REGGIANO 4 tablespoons1 EGGS1 CLOVE OF GARLICPARSLEY 1 tuftEXTRA VIRGIN OLIVE OIL to tasteSALT to tasteBLACK PEPPER to taste
Preparation
First prepare the filling: combine the Parmesan cheese, breadcrumbs, egg, minced garlic and chopped parsley in a bowl; Mix everything well. Clean the mushrooms well and keep the caps that will have to be stuffed. Grease a baking tray with extra virgin olive oil. Grease the caps by brushing them with a little extra virgin olive oil, salt and pepper. Place the caps in the pan with the inside facing up. Brush the inside with oil, season with salt and pepper. Distribute the filling in the caps and season with a drizzle of extra virgin olive oil. Bake at 200°C for about 20 minutes. At the end of cooking, serve them hot with a drizzle of olive oil.
Stuffed Portobello mushrooms are yummy! This type is very similar to Champignon only a little grown, ideal for making them stuffed. The filling I propose is quite classic: breadcrumbs, parmesan, garlic and parsley. The right filling so as not to turn what can be served as a side dish into a thoughtful second course. Very easy to make, you can prepare them as many times as you want, they are excellent especially in combination with a second course of meat. Making this recipe with mushrooms is absolutely not difficult, following my advice it will be excellent and success on your tables is assured.
Ingredients
PORTOBELLO MUSHROOMS 8
BREADCRUMBS 4 tablespoons
PARMIGIANO REGGIANO 4 tablespoons
1 EGGS
1 CLOVE OF GARLIC
PARSLEY 1 tuft
EXTRA VIRGIN OLIVE OIL to taste
SALT to taste
BLACK PEPPER to taste
Preparation
First prepare the filling: combine the Parmesan cheese, breadcrumbs, egg, minced garlic and chopped parsley in a bowl; Mix everything well. Clean the mushrooms well and keep the caps that will have to be stuffed. Grease a baking tray with extra virgin olive oil. Grease the caps by brushing them with a little extra virgin olive oil, salt and pepper. Place the caps in the pan with the inside facing up. Brush the inside with oil, season with salt and pepper. Distribute the filling in the caps and season with a drizzle of extra virgin olive oil. Bake at 200°C for about 20 minutes. At the end of cooking, serve them hot with a drizzle of olive oil.
No comments:
Post a Comment