Baked Boletus Caps Ernesto

Ingredients

• 8 large boletes
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 0.5 bunch thyme
• 0.5 bunch Parsley
• 2 sprigs Rosemary
• 30 g Butter
• 2 tbsp breadcrumbs
• 70 g freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200°C (392°F) with upper and lower heat. Clean the mushrooms and cut off the stems. Heat oil in a pan and sear both the caps and stems on all sides, seasoning with salt and pepper; remove and set aside.

2. 2.

   Wash, dry, and finely chop the thyme, parsley, and rosemary. Melt butter in a small pan, sauté the herbs in the butter, then mix in the breadcrumbs.

3. 3.

   Place the seared mushrooms in a greased, oven-safe dish, sprinkle the herb mixture over them, and top with Parmesan. Bake for 8-12 minutes until the cheese is golden yellow. Remove and serve immediately.