Mushrooms with Inner Workings

You can fill so many vegetables ... this time I discovered huge mushrooms in the department store. Inspired by several recipes from my friends in bella Italia and bell`France, I took them with me and had a plan ... fill up and sniff, because I still had rilettes in the closet.

First clean the mushrooms and remove the remaining stem. Meanwhile, preheat the oven to 180 ° C fan-assisted air.

Now simply divide the rillettes and put them in the mushroom heads and distribute them. Smooth out by hand. (so that it somehow resembles a small UFO :-))

Place the filled mushrooms on a baking tray lined with baking paper and leave in the oven for about 20 minutes. The mushroom is cooked by the little fat in the rillette. It basically disappears and a very fine taste remains.

We had a fine wild rice and cucumber salad. A sauce to taste is quickly drawn. Buon appetit, let it taste you, buon appetito 🙂