Baked Stuffed Mushrooms

Baked Stuffed Mushrooms

Baked Stuffed Mushrooms

Looking for a great appetizer? You will love this tasty recipe for baked porcini mushrooms stuffed with freshly-grated Parmesan cheese, garlic and spices.

December 29, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

8

total time

0 HR 50 MIN

ingredients

Mushrooms
8, Porcini variety
Parmesan
200 g, freshly grated
bread
100 g, fresh
Eggs
2
Egg yolk
1
Garlic
1/2 clove
Marjoram
1 pinch
Oregano
1 pinch
Extra-virgin olive oil
salt
To taste
Pepper
To taste

Preparation

  • Separate large mushroom caps from stems, clean well with a damp cloth and dry with a dry cloth. Trim the stems, cut them into pieces and then chop them with the garlic and a pinch of salt.
  • In a bowl, blend mushrooms, eggs, fresh bread without crusts, soften in warm milk then squeeze dry, Parmesan cheese, oregano, marjoram, 15ml olive oil and a little freshly ground pepper.
  • Blend, add salt to taste, then stuff the hollow in the mushroom caps with filling. Level off the surface well with the dampened blade of a knife.
  • Grease an oven dish slightly with the remaining olive oil and place the mushroom caps in it; trickle olive oil over the surface and bake in the oven for about 40 minutes over moderate heat.
  • Can also be made with other types of mushrooms, including champignon.

Wine pairing: Prosecco Spumante DOCG Conegliano and Valdobbiadene

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