Clay's Kitchen : Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Filled Caps of Champignon

Recipe from: Pandora
Servings: 4

8 big champignon mushrooms, about 2 to 2½ inches diameter
1 clove garlic, mushed
1 tablespoon extra virgin olive oil
1 egg, beated
¼ cup Pecorino Romano cheese
½ teaspoon salt
½ teaspoon black pepper
½ cup breadcrumbs
¼ cup parsley, chopped

Remove mushroom stalks. With a teaspon excavate the mushroom internal in order to make sufficient space for filling. Chop stalks and pulp in a food processor then put the mixture in bowl. Add all the other ingredients of the recipe and mix with a spoon — the mixture must be neither soft, neither very hard. Fill the caps with the mixture, flattening it with your fingers against the inner surface of the caps. Don't fill too much caps because the filling inflate during cooking. Put the caps in an oiled baking pan. Sprinkle the caps with few other oil and few other breadcrumbs. Put in hot oven 400°F for about 35 minutes. Serve lukewarm over a salad bed.

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