Stuffed and Gratinated Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 9 large mushrooms, (giant mushrooms)
- 250 g minced meat (round meat) from pork
- 1 small zucchini
- 5 spring onion (s)
- 2 cloves garlic
- 30 g bacon, (reen, i.e. fatter)
- 5 slices cheese, (for gratinating)
- some herbs Provence
- some parsley, fresh
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- First preheat the oven: 200 ° C top and bottom heat
- Now mix the minced with the chopped onions, the chopped zucchino, the pressed garlic cloves, the chopped bacon and add enough herbs as well as salt and pepper. (Be careful with the salt, the bacon is very salty.)
- Now put the whole thing in small heaps in the pan and sear it gently on all sides for about 10 minutes.
- At the same time, the mushrooms are cleaned, the stems removed and finally filled with the contents of the pan.
- (If you clean the mushrooms right at the beginning, you can also add the stems to the minced meat mixture.)
- The mushrooms are now brushed with a little olive oil, put in small pieces of cheese on top and put in the oven!
- At 180 ° C top and bottom heat, the champis are ready in approx. 30 minutes.
- So that this snack is not too dry, we always enjoy a mushroom cream soup with it.
- The whole thing is then garnished with fresh parsley.
- Herbal baguette is a wonderful accompaniment here.
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