Stuffed Mushrooms
De grands champignons farcis de chapelure aux herbes, ail, persil et parmesan, cuits au four jusqu'à dorure. Chauds, savoureux et parfaits en entrée.
8 ingredients
7 steps
Ingredients
- 18 large flat mushrooms (Portobello), stems removed and finely chopped
- 280g panko breadcrumbs
- 33 cloves garlic, finely minced
- 440g Parmesan, finely grated
- 53 tbsp fresh flat-leaf parsley, chopped
- 62 tbsp extra virgin olive oil, plus extra for drizzling
- 7Salt and freshly ground black pepper
- 8Optional: 50g pancetta or Italian sausage, finely diced
Instructions
- 1Preheat oven to 200°C / 400°F. Place mushroom caps gill-side up on a lightly oiled baking tray.
- 2If using pancetta, fry in a dry pan until crisp, then set aside.
- 3Combine chopped mushroom stems, breadcrumbs, garlic, Parmesan, parsley, and olive oil in a bowl. Season well. Add pancetta if using.
- 4Press the filling firmly into each mushroom cap, mounding it slightly.
- 5Drizzle with a little extra olive oil. Bake for 15–18 minutes until golden on top and mushrooms are tender.
- 6Serve warm, garnished with extra fresh parsley and Parmesan shavings.
- 7Tip: Don't skip salting the mushrooms lightly before filling — it draws out excess moisture so the caps don't become watery.