Stuffed mushrooms

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I like very much mushrooms and they are very rich in vitamins and other essentials nutrients.

I did with what I had in the fridge tonight – the pictures are not as good looking as they could be as it was dinner time and the light wasn’t natural.

What do you need?

  • 12 white mushrooms – the bigger the better (I only had small ones)
  • 100g of chicken ham
  • 2 small garlic clove
  • Olive oil
  • Salt (I had black salt from Menorca, delicious), black pepper, fresh parsley
  • 10ml of white wine
  • 1 carrot
  • 2 table spoon of Philadelphia cheese
  • equivalent of 1 table spoon of goat cheese

Cut the mushroom stem and gently scoop out a bit of the inside. Chop with the garlic to make it very small and stir in 5mn in olive oil with the chopped chicken ham. Add salt & pepper.

In a bowl, mix it together with the Philadelphia and goat cheese, add the fresh parsley.

In a baking tray, put some olive oil, fill the mushrooms with the filling you just prepared. Put in the over for 20 mn approximately at 170°. After 10mn, add the white wine.

Meanwhile, with a  potato peeler, peel the carrot in thin layers, stir in olive oil with some salt, black pepper and ginger. Add on top of the mushrooms before serving.

Enjoy.

 

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