Black Truffles · Cooking · Gluten Free

Stuffed Portobello mushrooms

CastelloMontegiove Portobello

The large Italian portobello mushrooms are delicious and very easy to prepare. You can use them instead of meat for a vegetarian dinner, as a side dish or for a simple lunch together with a green salad and a piece of bread. You can even sneak in a grated black truffle for a more extravagant version.

As side dish that serves 4:

4 large Portobello mushrooms

Filling:

1-2 large garlic cloves minced

Parsley

Bread crumbs

Butter

Salt and pepper

For topping Parmesan cheese, grated.

 

Heat up the oven to 200 degrees.

Cut the stalk out and clean the mushrooms (save the stalk) and leave them upside down on baking paper on a baking tray.

Chop the stalk, and the rest of the ingredients in a food processor. Put the mix back in the mushrooms and sprinkle some parmesan cheese on top.

Place in the preheated oven for 15-20 minutes or until the parmesan cheese on top is golden.

 

Buon Appetito!

 

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