Do you want an easy appetizer, quick to prepare and also economical? The stuffed mushroom heads are what you are looking for.
The stuffed mushroom heads are a simple and tasty entree that will amaze you with kindness and simplicity: in ten minutes and without spending a fortune, you will prepare a tasty and succulent dish.
The filling of the mushroom heads is prepared with the stems of the same chopped mushrooms, flavored with parsley and grated parmesan. At the end of the preparation, is 20 minutes of oven for grilling and browning the mushrooms stuffed heads.
The mushrooms are very cheap and can be easily found in any supermarket in any period of’year because now is widespread their cultivation. The mushroom cap mushroom is soft and fleshy and lends itself well to all kinds of preparation. When you buy the mushrooms have l’care to verify their consistency is important fact that mushrooms are firm and hard to the touch.
- Champignon mushrooms small pieces (270 g) 12
- Garlic 1 clove
- Extra virgin olive oil 2 tablespoons
- Parsley 2 tufts
- Parmesan cheese (Of which 10 g to brown) 40 g
- Bread only the crumbs 30 g
- Vegetable broth 50 ml
- Fine salt 1 pinch
- black pepper q.s.
To prepare the heads of stuffed mushrooms, started by cleaning the mushrooms: eliminate the excess land and quickly rinse under the’water, then dry them gently. Detached from the stalk of the mushroom head mushrooms with one hand holding the mushroom hat, and with the’other twist and pull the stem, being careful not to break the mushroom cap (1). Scrape the stems with the blade of a knife (2) and chop (3).
then pour the oil in a pan and fry the’whole peeled garlic (you can also use it in his shirt). Once the’garlic is golden add the chopped stems of mushrooms (4) and brown for about 5 minutes. Remove the garlic (5) at the end. While the mushrooms browned, pour in a mixer the bread (6) and chop finely.
Once the mushrooms are cooked, transfer them to a bowl and add the chopped crumbs, grated cheese keep aside a little 'for the gratin (7), bread crumbs and parsley, chopped (8-9), broth to obtain a mixture quite thick and creamy (8), add salt and pepper to taste.
then add salt (10) and pepper to taste. Stir with a spoon (11) and finally add the vegetable broth to obtain a mixture quite thick and creamy (12).
Peel the hats of the mushrooms (13) (not anticipated this long before, because it annerirebbero too), fill the mushroom heads with’mixture using a spoon (14- 15);
then brush them with the’egg (16) and arrange them in a baking sheet covered with waxed paper, with the part of the filling facing upwards. Sprinkle with grated Parmesan cheese (17) drizzle with a drizzle of’extra virgin olive oil’olive oil and bake in oven preheated to 180 ° for 20-25 minutes (if ventilated oven at 160 ° for 10-15 minutes). Once cooked (18) heads of stuffed mushrooms basting with a little oil d’oil and garnish the dish with a sprig of fresh parsley!
Preserved the heads of stuffed mushrooms after cooked in the refrigerator for 1-2 days.
You can freeze if you have used fresh ingredients not thawed.
For the filling, off to the imagination! You can choose to stuff the mushroom heads with your favorite ingredients: a filling of vegetables, tuna or ham for example!