Spring herb mushrooms
Instructions
Clean the mushrooms and cut the stems and dug a bit inside the chapels, preserving the pulp.
Finely chop the stems and pulp.
Then let them dry in a pan with the garlic and two tablespoons of oil.
Add the parsley and chopped basil, salt and pepper.
Remove the pot from heat and mix with a tablespoon of bread crumbs.
Spread the mixture inside the chapels.
Place in a baking pan with two tablespoons of oil the chapels and sprinkle with salt, pepper and fresh thyme.
Passed in oven at 170 degrees for 20 minutes.
I have always experienced the recipe with mushrooms, given the season, but I guarantee that the set is still very appetizing, either as a side dish for roast or grilled meat, either as ' vegetarian ' appetizer.
The only essential thing is the use of herbs (parsley, basil, thyme and garlic) fresh and absolutely not dried or frozen.
Ingredients and dosing for 4 persons
- 8 mushrooms (or mushrooms)
- Breadcrumbs
- 1 sprig of parsley
- 1 sprig of basil
- 1 sprig of thyme
- 1 clove of garlic
- Olive oil extra virgin
- Salt
- Pepper