Mushrooms stuffed by Laurent Mariotte
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Other
Auto-translated · View original
Contains tree nutsVegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
20 min
Total time
35 min
Ingredients
Ingredients
servings
- 8 8 Paris mushrooms
- 150 g 150 g of Selles-sur-Cher
- 1 1 handles of nuts
- 2 2 strands of flat parsley
- fine grey salt
- mill pepper
- olive oil
Method
- 1
Preheat the oven to 180°C (th.6).
- 2
Rinse the mushrooms and gently separate the heads of the feet.
- 3
Cut the feet and 2 dice mushrooms.
- 4
In a skillet with a fillet of olive oil, sauté the mushroom hash 5 minutes. Cook the nuts and parsley and add to the mushrooms. Mix, salt and pepper.
- 5
Cut the cheese into dice and add it out of the heat to the mushrooms.
- 6
Place the 6 mushrooms in a gratin dish and stuff them with the mixture.
- 7
Pepper, pour a trait of olive oil and bake for 15 min. Sprinkle with chiseled parsley and serve.
Source : marmiton
Reviews
Reviews
★★★★★
—Loading…
Comments
- No comments yet. Be the first to share your thoughts!