Stuffed Mushrooms

2.58
★★★☆☆
(37 votes)
Total Time Icon
Total time: 50 min
Preparation Time Icon
Prep time: 30 min
Cooking Time Icon
Cook time: 20 min
Yield Icon
Enough for 4 people

🍓 Ingredients

1/2 tablespoons Lemon juice
8 large Mushrooms flat
12 small Mushrooms
1 Shallot finely chopped
20 grams Butter
2 tablespoons Wine white
1 clove Garlic finely crushed
100 grams Parmesan grated
3 tablespoons Heavy cream
1 Egg lightly beaten
50 grams Breadcrumbs fresh
1 tablespoon Tarragon chopped
1 tablespoon Parmesan to serve
1 tablespoon Parsley chopped

🍽 Instructions

Preheat the oven to 150° C (gas 1).

Wipe the large mushrooms with a damp cloth, remove the stems, rub the caps with a little lemon juice to keep them white.

Wipe and chop the small mushrooms, mix with the remaining lemon juice. Heat the butter in a small skillet.

Saute the shallots and garlic, stirring, for 4 minutes. Add the small mushrooms and wine. Cook, stirring, for an additional 4 minutes. Remove from heat. Stir in Parmesan cheese, breadcrumbs, egg, heavy cream and tarragon.

Seasoning.

Place the mushrooms on a lightly oiled baking sheet, spread the filling on top.

Bake for 12 minutes.

Serve warm or cold sprinkled with Parmesan and parsley.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
🤷
Carbs
🤷
Fats
🤷
kcal
🤷
kJ
🤷

📝 Recipe Overview


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