Stuffed champignon mushrooms: a very simple recipe to prepare, to be served both as an appetizer and as a side dish for meat main courses. The filling can be simple as in this case, using the stems of the mushrooms, or with potatoes, speck and cheese. Here is the simpler version that I really like!
Ingredients for 2 people
- 4 large button mushrooms
- 3 tablespoons of breadcrumbs
- 2 sprigs of parsley
- 2 tablespoons of oil
VIDEO: HOW TO CLEAN AND PREPARE THE STUFFED MUSHROOMS
The first thing to do is to detach the stem from the mushroom head. We cut the base of the mushrooms (the one most in contact with the earth) and eliminate it, instead we keep the stems aside.
How to clean the mushrooms: with a damp cloth, we clean the mushrooms (both the stems and the heads), it is not necessary to wash the mushrooms under running water it only makes the mushroom absorb more water! At most we scratch with a small knife the parts that are still too dirty if present.
Put the mushroom stems, parsley, salt, garlic clove, breadcrumbs and 2 tablespoons of oil in a mixer.
we whisk for a few moments until the mixture becomes a sandy consistency
Fill the mushroom heads with the filling, add a drizzle of oil on the surface and bake at 180 ° for 15/20 minutes, at the end of cooking add a little salt to the surface.
This is the simplest filling, if you want you can also stuff it with potatoes, cheese and speck. We serve still hot as an appetizer or as a side dish. Enjoy your meal!
WINE PAIRING: This dish requires a delicate, fresh wine with good acidity. A German Riesling with a few years behind it is perfect. Or a Ligurian Riviera di Ponente Pigato.
for combinations www.vinacciolo.it
Stuffed Champignon mushrooms
Enjoy your meal!