Stuffed mushrooms

Ingredients for 3 servings:

• 6 giant mushrooms, white or brown
• 4 half tomatoes, dried
• 1 tsp garlic, finely chopped, pickled in oil
• 1 dashes Worcestershire sauce
• 150 g goat’s cheese
• ½ tsp sea salt
• ½ tsp pepper
• n. B. Clarified butter for frying
• e.g. salted pistachios for decoration
• 6 tsp Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with goat’s cheese

Remove the stems from the mushrooms and fry them on top and bottom in hot clarified butter, then place them upside down in a baking dish. Chop the sun-dried tomatoes and fry them. Chop the mushroom stems and add them to the tomatoes. Season with garlic, salt, pepper, and Worcestershire sauce. Remove from the heat and let cool. Then mix with the goat cheese. Fill the hollowed-out mushrooms with the goat cheese and mushroom mixture and sprinkle with grated Parmesan cheese. Bake in the oven at 180°C for 20 minutes. Garnish with pistachios to serve.