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.