Baked Stuffed Mushrooms
Ingredients
- Ingredients
- 20 Prince mushrooms (or other wild mushrooms)
- 2 garlic cloves
- 1 onion
- 40 grams sun-dried Tomatoes (in oil)
- 2 Tbsps olive oil
- 3 Tbsps freshly chopped Fresh herbs (such as thyme and tarragon or parsley)
- 1 egg yolk
- 2 Tbsps chopped Pine nuts
- 3 Tbsps freshly grated Parmesan
- 50 grams White bread crumbs
- salt
- Red pepper flakes
- olive oil (for the pan)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Trim mushrooms, carefully remove stems and hollow. Cut mushroom stalks into small pieces. Remove garlic and onion and chop finely. Drain tomatoes and chop.
Heat oil in a pan and sauté onion with garlic until translucent. Add mushroom stems and tomatoes and sauté briefly. Let simmer while stirring until all liquids are gone. Remove the pan from the heat and let cool slightly. Then mix onion mixture in a bowl with herbs, egg yolk, pine nuts, Parmesan and breadcrumbs and season with salt and red pepper flakes. Fill mushroom caps with breadcrumb mixture.
Place stuffed mushrooms in an oiled baking dish and bake in the preheated oven for about 20 minutes until golden brown. Arrange on a plate and serve immediately.
