Mushrooms stuffed by Laurent Mariotte

Ingredients

For 4 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. 1.Preheat the oven to 180°C (th.6).
2. 2.Rinse the mushrooms and gently separate the heads of the feet.
3. 3.Cut the feet and 2 dice mushrooms.
4. 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. 5.Cut the cheese into dice and add it out of the heat to the mushrooms.
6. 6.Place the 6 mushrooms in a gratin dish and stuff them with the mixture.
7. 7.Pepper, pour a trait of olive oil and bake for 15 min. Sprinkle with chiseled parsley and serve.