Baked Mushroom Caps are a delicious side dish that celebrates the unique flavor of porcini mushrooms. These are large porcini mushrooms stuffed with a mixture of parsley, garlic, breadcrumbs, and spices, then baked until they become golden and crispy. This dish is a great option to enhance a special dinner or to serve as an appetizer at a buffet. Try this recipe and discover an explosion of flavors and textures.
Scrape the mushroom caps using a small knife to remove any dirt residues, then wipe them with a damp cloth
Peel the garlic and finely chop it together with the parsley; place the mixture in a bowl, add the breadcrumbs, 2 tablespoons of oil, a pinch of salt, a dash of chili pepper, and mix with a wooden spoon
Grease a large baking tray with the remaining oil; fill the caps with the mixture and place them in the tray with the stuffed side facing up, then sprinkle them with marjoram
Place in a preheated oven at 180 degrees and let cook for 10 minutes
Arrange the porcini caps on a serving plate and serve them hot
Cutting Board
Knife
Bowl
Frying Pan
Oven
Store the Baked Mushroom Caps in an airtight container in the refrigerator, consume within 2-3 days.
Italy
| Energy (kcal) | 161.78 |
| Carbohydrates (g) | 4.61 |
| of which Sugars (g) | 1.21 |
| Fat (g) | 13.97 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 3.57 |
| Fiber (g) | 2.31 |
| Sale (g) | 0.44 |
