John Myers
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Raclette – Filled Giant Mushrooms
The perfect raclette – filled giant mushrooms recipe with a picture and simple step-by-step instructions.
Edible mushroom base:
- 6 piece Giant mushrooms, pitted
Colorful minced meat filling:
- 150 g Minced meat, depending on the size, the rest is for solo meatballs
- 6 piece Eggs tomatoes
- 10 g Tomato puree
- 2 tbsp Mushroom meat, from the hollowing out
- 2 tbsp Vegetable pieces [zucchini, carrot, leek]
- 1 piece Shallots chopped
- 1 piece Egg
- 1 tsp Chopped parsley
- 1 tsp Rosemary, chopped
- 1 tsp Chopped basil
- 1 pinch Black pepper from the mill
- 1 pinch Salt
Place on top after frying:
- 6 piece Yellow cheese strips for gratinating or processed cheese
other fillings:
- Nuts, almonds, celery, zucchini, carrots, diced ham, potatoes
- Sausage pieces, herbs and much more
Prepare mushrooms and filling:
- Remove the stems from the mushrooms and hollow them out accordingly for filling. 2. Chop up the vegetable pieces, mushroom stalks and the spices beforehand and mix with the egg. 3. Now fill the mushrooms with the mixture and fry the top and bottom for 5 minutes each. 4. Finally bake with cheese strips on top.
Use:
- with fondue sauce, bread, barbecue sauce, lettuce, vegetables and other barbecue items. Cheese fondue or cheese soup also goes well with it. Serve hot on the table.
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