Baked Stuffed Mushrooms

Ingredients

• 8 large Champignons
• 2 cloves garlic
• 1 onion
• 2 tbsp butter
• 2 tbsp finely chopped parsley
• 100 g freshly grated Parmesan
• 1 egg
• 1 slice white bread
• Salt
• ground pepper
• 1 tbsp plant oil

Instructions

1. 1.

   Clean the mushrooms, twist stems out of caps, trim stem ends and finely chop the stems.

2. 2.

   Peel and chop garlic and onion; sauté in 1 tbsp hot butter until translucent. Add chopped mushroom stems and cook for about 3 minutes, then set aside.

3. 3.

   Remove crust from white bread, cut into small cubes and toast in remaining butter.

4. 4.

   Combine the onion-mushroom mixture with parsley, parmesan, and croutons; beat in the egg and season with salt and pepper.

5. 5.

   Place mushroom caps side by side in a greased baking dish, fill with the prepared mixture, and bake at 180°C (medium) for about 20-25 minutes until golden brown. Serve warm or cold.