Mushroom caps with smoked mozzarella and thyme
2 servings
30 minutes
Mushroom caps with smoked mozzarella and thyme are an exquisite dish of European cuisine that combines the rich aroma of mushrooms, the delicate texture of mozzarella, and the spicy notes of thyme. This recipe can be found in various gastronomic traditions across Europe, where mushrooms are valued for their rich flavor and versatility. When grilled, the mushrooms develop a delicious golden crust, while the smoked mozzarella adds depth and zest. Butter provides creaminess, and fresh garlic and herbs enhance the flavor. This dish is perfect as an appetizer or a light main course, especially when paired with crusty bread and white wine. Mushroom caps with smoked mozzarella and thyme create a harmonious blend of simple ingredients that results in true culinary magic.
1
Clean the mushrooms from the stems and place them in a greased baking dish in a single layer, tops down.
- Olive oil: to taste
2
Finely chop the mushroom stems and mix with minced garlic and thyme leaves. Fill the caps with the mixture.
- Fresh champignons: 230 g
- Garlic: 5 clove
- Fresh thyme: 5 stem
3
Place a small piece of butter on top of each cap.
- Butter: 15 g
4
Brush with olive oil on top and place a thin slice of mozzarella on each. Season with salt and pepper.
- Olive oil: to taste
- Smoked mozzarella cheese: 30 g
- Salt: to taste
- Freshly ground black pepper: to taste
5
Preheat the grill in the oven and place the mushrooms for 5-7 minutes until golden brown and fragrant. Transfer to a plate, sprinkle with parsley, and serve immediately.
- Chopped parsley: to taste