mushrooms stuffed mushrooms I have a second nice and tasty and are a happy alternative to the usual meatballs. With no frying, are highly suited to children who may simply enjoy using their hands ... for this are well suited for standing buffet, picnic, picnics and how nice finger food for an informal brunch ... Easy, you prepare in advance, the filling can even be prepared a day before and left in the fridge (of course the stems of the mushrooms will be added just before filling the chapel). For this recipe you choose mushrooms with chapels rather wide and firm. Bon appetit!
Ingredients:
400g of meat including ground beef and a sausage skinned
60g grated parmesan 20g chopped parsley 2 eggs
breadcrumbs 1 clove garlic picere
salt and pepper, walnut Nutmeg mushrooms
Wash the gunghetti and put them to drain a bit 'so lose the excess water.
In a large bowl mix all ingredients for meatloaf, adding to the mix a bit 'of bread crumbs to give the right texture and stems of the mushrooms cut into small pieces.
Knead with hands until mixture is smooth and compact.
Line a baking sheet.
Using a spoon, fill the mushroom caps with crumb mixture and squeeze it well and shaking the excess part of the filling.
Place the mushrooms on the pan with the breaded side up.
Bake in oven at 180 ° / 200 ° until the breading is not golden.
the mushrooms and eat them warm from the oven. They're great too cold .... The stuffing of the meatloaf will vary according to taste and to provide for additions of other ingredients. Good appetite!
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