mushrooms, as big as possible and as many as you calculate are needed
1 small onion
1 clove of garlic
soft light cheese, style Philadelphia brand


Wash the mushrooms, pull stems from them and chop finely. Chop the onion and garlic also finely. In a frying pan fry the stems, onion and garlic with two tablespoons of olive oil until golden. Add the cheese until forming a hot mix and retire from fire. Preheat the oven at 180ºC. Stuff the mushrooms with the mix, punt a strip of leek wet with olive oil on each one, and bake them for 15 minutes with a bit of olive oil in a baking sheet. Remember to put the tray in the oven not a its centre but lower to avoid the leeks burning.


Substitute the leeks for the mushroom slices left or cheese for grill such as emmental.


You can avoid the use of garlic, or add pepper, roquefort cheese or bacon. See a videoguide for stuffed mushrooms with parmesan, port win, parsley and other ingredients at Videojug.


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