|
Larger
capped mushrooms |
2
|
|
Tomato |
1/2 |
|
Breadcrumbs |
1 tbsp |
|
Grated cheese |
50 g |
|
Garlic |
1 clove |
|
Salt, black pepper, grated
cloves,
paprika, dry or fresh herbs |
to taste |
|
Prepare the mushrooms:
twist stems loose or separate them from the caps with the tip of a
knife:
|
Prepare stuffing for mushrooms: a tomato
half and mushrooms stems cut into small pieces. Finally
chop garlic, add breadcrumbs, grated cheese, salt and spices.
Mix together:
Melt the
butter in a small sauce pan and
lightly
brush
mushroom caps with it:
Stuff the mushroom caps with the prepared
stuffing and roast in a
450 F (200˚C) oven, until lightly
brown, about 20 minutes:
Great as a starter
at dinner parties:
|
