Large Portobello Mushrooms with Parmesan Garlic Filling
Prep: 15min
|
Servings: 4
|
Cook: 20min
Large Portobello mushrooms stuffed with a creamy parmesan garlic filling are a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Portobello gourmet mushroom
- 0.5 bunch Parsley
- 2 cloves garlic
- 3 tbsp breadcrumbs
- 3 tbsp Parmesan
- 5 tbsp olive oil
- 2 tsp lemon juice
- Salt
- Pepper
Instructions
-
1.
Clean the mushrooms, remove and finely chop stems. Wash parsley, shake dry and finely chop. Preheat oven to 220°C (428°F). Peel garlic and press through a sieve into a bowl. Add chopped mushroom stems, breadcrumbs, Parmesan, 2 tbsp olive oil and lemon juice; mix well.
-
2.
Season with salt and pepper. Brush a baking sheet with remaining oil, place mushrooms on it and fill each cap with some cheese mixture. Bake in preheated oven until golden brown and serve sprinkled with parsley.
