Mushroom heads to montanara
Instructions
Gently clean the mushrooms, remove the chapels, ungetele with oil and cook for a few minutes on the grill.
Prepare the polenta with 100 g of flour using hot milk instead of water.
Make milk more flavorful by adding a clove of garlic which then shall clear away and a little chopped Marjoram.
Stir carefully to get a polenta very soft and smooth, add salt and pepper.
Cut thin slices fontina and then the cooked polenta.
Stir and fill with the mixture of mushroom heads.
Arrange on serving dish and serve.
Ingredients and dosing for 4 persons
- 4 large mushrooms
- 60 g of fontina cheese
- Polenta prepared with 100 g flour
- 1 clove of garlic
- Minced marjoram
- Milk
- Olive oil
- Salt
- Pepper