Stuffed Mushroom Caps are a delicious vegetarian side dish, perfect to accompany meat dishes or enjoy on their own. Porcini mushrooms are filled with a tasty mixture of chopped parsley, garlic, a bread roll soaked in milk, egg, breadcrumbs and grated cheese. They are then baked until golden and crispy. A simple dish to prepare but with an irresistible flavor.
Clean the mushrooms, remove the stems and chop them
Cook them in olive oil with the clove of garlic (which you will discard) for twenty minutes
Remove the garlic, season with chopped parsley, then combine with the bread crumb soaked in milk and squeezed, two tablespoons of grated cheese and the egg; salt and pepper to taste
Fill the mushroom caps with the mixture, arrange them in a buttered baking dish, sprinkle with breadcrumbs and dot with butter
Bake in a preheated oven for about half an hour
Bowl
Pan
Oven
Store in the refrigerator in an airtight container for up to 2 days
Vegetarian dish
Italy
| Energy (kcal) | 107.27 |
| Carbohydrates (g) | 12.23 |
| of which Sugars (g) | 2.76 |
| Fat (g) | 3.03 |
| of which Saturates (g) | 1.23 |
| Protein (g) | 7.16 |
| Fiber (g) | 2.75 |
| Sale (g) | 0.2 |
