Baked Stuffed Portobello Mushrooms

Ingredients

• 20 Portobello gourmet mushrooms
• 2 cloves garlic
• 1 onion
• 2 tbsp olive oil
• 3 tbsp freshly chopped herbs (e.g., thyme and parsley)
• 1 egg yolk
• 2 tbsp chopped pine nuts
• 3 tbsp freshly grated Parmesan
• 50 g white bread crumbs
• Salt
• chili flakes
• Olive oil (for the dish)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Clean the mushrooms, carefully remove the stems, and hollow out the caps. Chop the mushroom stems finely. Peel and dice the garlic and onion.

3. 3.

   Sauté the onion and garlic in hot oil until translucent. Add the chopped mushroom stems and sauté briefly. Let any liquid evaporate. Remove the pan from heat and allow to cool slightly. Then mix in herbs, egg yolk, pine nuts, Parmesan, and breadcrumbs. Season with salt and chili flakes and fill the mushroom caps.

4. 4.

   Place the stuffed mushrooms in a greased baking dish and bake in the preheated oven for about 20 minutes until golden brown. Remove and arrange on a plate to serve.

5. 5.

   Serve with bean salad if desired.