Stuffed mushrooms

[With a 'relative’ stuffed artichoke that I posted a few days ago, no less tasty but even quicker to prepare: the mushroom stuffing. The filling flavorful manages to ' redeem’ This white puffball trivial of greenhouse, located in supermarkets, a little’ watery for crying out loud, and makes a tasty dish, great as a side effect but also as a starter for a vegetarian dinner.

Ingredients for 4 people:

  • 12 fresh white mushrooms
  • 60 grams of stale bread crumbs
  • 20 grams of grated pecorino cheese
  • 20 grams of grated Parmesan cheese
  • 30 grams of provolone, diced small
  • extra virgin olive oil as required
  • salt and pepper
  • a pinch of chopped parsley
  • a clove of garlic

Preheat the oven to 200 degrees. In a bowl, prepare the filling by mixing the breadcrumbs, finely chopped parsley and garlic, pecorino, the grated Parmesan cheese, a pinch of salt and freshly ground pepper.

Add to the mixture just enough oil to moisten it all without making it ' sticky ': must be a grainy but soft stuffing.

Clean the mushrooms with a damp cloth and remove stems (you distrust from the throw because you can do a great risotto or a dish of noodles) making sure to leave intact the chapel of the fungus and fill them with the stuffing. Cover a baking sheet with parchment paper, grease it with a drizzle of extra virgin olive oil and arrange the mushrooms. Bake for 10 minutes.

THE PAIRING: These stuffed mushrooms, savoury flavours of cheese, combine well to a White wine as the Salice Salentino Doc: light and slightly fruity, not above the mushroom delicacy and exalts the filling.

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