Фаршированные грибы

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

1. 1Preheat oven to 200°C / 400°F. Place mushroom caps gill-side up on a lightly oiled baking tray.
2. 2If using pancetta, fry in a dry pan until crisp, then set aside.
3. 3Combine chopped mushroom stems, breadcrumbs, garlic, Parmesan, parsley, and olive oil in a bowl. Season well. Add pancetta if using.
4. 4Press the filling firmly into each mushroom cap, mounding it slightly.
5. 5Drizzle with a little extra olive oil. Bake for 15–18 minutes until golden on top and mushrooms are tender.
6. 6Serve warm, garnished with extra fresh parsley and Parmesan shavings.
7. 7Tip: Don't skip salting the mushrooms lightly before filling — it draws out excess moisture so the caps don't become watery.