Stuffed mushrooms
Instructions
Put the bread crumbs soaked in milk.
Meanwhile Peel the mushrooms, wash them quickly under running water and dry.
Disconnect the chapels from the stalks and chop them together with peeled cloves of garlic and parsley.
Put the chopped mixture in a bowl and add the breadcrumbs, well squeezed and crumbled, salt and pepper.
After well mixed divide the mixture into 16 equal parts giving each a round dumpling.
Then there are the chapels filled with these ' meatballs ', pressing slightly to adhere well to the filling and place them, one close to the other, in a slightly greased round baking dish with oil.
Sprinkle the remaining oil on the mushrooms and place the baking dish in the oven heated to 180 degrees previously, letting it cook for three quarters of an hour.
Let cool the preparation before serving as an appetizer or dish.
Ingredients and dosing for 4 persons
- 16 large fresh mushrooms and sodi
- 50 g of stale bread crumbs
- 1/2 cup of milk
- 3 tablespoons of olive oil extra virgin
- 1 handful of parsley
- Salt
- Pepper
- 2 cloves of garlic