Portobello mushrooms with walnut and parmesan filling

Ingredients for 2 servings:

• 4 portobello mushrooms
• 1 onion(s)
• 50 g walnut kernels
• 2 garlic cloves
• 4 tbsp Parmesan, grated
• 2 tbsp parsley, chopped
• 2 tbsp coriander, chopped
• 2 tbsp olive oil
• 1 dash of balsamic vinegar bianco
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Clean the mushrooms and remove the heads from the stems. Set the heads aside to prepare the filling first. Roughly grind the walnuts, dice the onion, finely chop the garlic, and mix everything together. Dice the mushroom stems and mix in, along with the chopped parsley, chopped coriander, and half of the grated Parmesan. Season the mixture with salt and finish with olive oil and a drizzle of balsamic vinegar. Place the heads smooth-side down on a baking sheet lined with baking paper and spread with the filling. Sprinkle with the remaining Parmesan and bake in the oven at 190°C for about 15 minutes. Fresh bread is a good accompaniment.