Italian-style Mushrooms

Appetizers | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, you will need 8 large flat-cap mushrooms and 12 small ones.

Ingredients

Fresh Mushrooms - 20 pieces
Butter - 1 tablespoon
Meyer Lemon Juice - ½ tablespoon
Grated Pecorino Pepato Cheese - 3.5 oz
Breadcrumbs - 1.9 oz
Apple Wine - 2 tablespoons
Chicken Egg - 1 piece
Sour Cream - 3 tablespoons
Tarragon - 1 tablespoon
Chopped Sage Leaves - 1 tablespoon
Shallot - 1 piece

Step by Step guide

Step 1

Preheat the oven to 302°F. Wipe the large mushrooms with a damp cloth, trim the stems, and rub the caps with a little lemon juice to prevent browning. Wash the small mushrooms, chop them finely, and then mix with the remaining lemon juice.

Step 2

Melt the butter in a small skillet, add the shallot and garlic, and sauté for 4 minutes. Remove from heat, mix with the Parmesan cheese and tarragon. Add salt and pepper.

Step 3

Place the mushroom caps on a lightly greased baking sheet and stuff them with the prepared mixture. Bake for 12 minutes, sprinkle with grated Parmesan and parsley, and serve hot or cold.