John Myers
Mushroom Heads Filled and Baked
The perfect mushroom heads filled and baked recipe with a picture and simple step-by-step instructions.
- 5 Large mushroom heads
- 1 Onion, finely diced
- 1 Garlic clove, finely chopped
- 1 Egg
- 3 tbsp Freshly grated Gouda cheese
- 3 tbsp Fresh parsley with long stalks
- 2 tbsp Homemade breadcrumbs
- 2 tbsp Sea salt from the mill
- 2 tbsp Black pepper from the mill
- 2 tbsp Clarified butter
- 1 Bun slice
- Clean the mushrooms. Cut off the stem ends. Wash fresh parsley, spin dry, pluck the leaves from the stems, chop finely and save for further use.
- Cut a mushroom, the end of the mushroom stem and the stalks of the parsley into very small pieces. Heat the clarified butter, sauté the onion and sauté the prepared vegetables over a medium heat while stirring for about 5 minutes.
- Put the contents of the pan and the parsley leaves in a bowl. Add breadcrumbs, egg, salt, pepper and cheese, mix everything well, let it steep for a moment.
- Lightly salt the inside of the mushroom heads and fill with the mushroom mixture. In the preheated mini oven for approx. 10 minutes at 18 ° C. gratinated. Spread the remaining mushroom mixture on a bread roll and bake with it.
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