Italian Champignons
4 servings
30 minutes
Italian-style mushrooms are an elegant dish inspired by Italy's culinary traditions, where mushrooms hold a special place in gastronomy. The combination of fresh mushrooms with aromatic parmesan, tarragon, and garlic creates a unique palette of flavors. The light acidity of lemon juice preserves the freshness of the mushrooms, while butter adds tenderness. White wine and breadcrumbs add depth and texture to the filling, making it rich and sophisticated. Baked to perfect softness, these mushrooms can be served as an appetizer or a side dish to meat and fish dishes. They can be enjoyed hot or cold, savoring Italian chic right at home. This simple yet refined dish will captivate anyone who appreciates exquisite cuisine!
1
Preheat the oven to 150 degrees. Wipe the large mushrooms with a damp cloth, cut off the stems, and rub the caps with a little lemon juice to prevent darkening. Wash the small mushrooms, chop them finely, and then mix with the remaining lemon juice.
- Fresh champignons: 20 pieces
- Lemon juice: 0.5 tablespoon
2
Melt butter in a small pan, add shallots, garlic, and sauté for 4 minutes. Remove from heat, mix with parmesan and tarragon. Add salt and pepper.
- Butter: 1 tablespoon
- Shallots: 1 piece
- Grated Parmesan cheese: 100 g
- Tarragon: 1 tablespoon
3
Place the mushroom caps on a lightly greased baking sheet and stuff them with the prepared mixture. Bake for 12 minutes, sprinkle with grated parmesan and parsley, and serve hot or cold.
- Fresh champignons: 20 pieces
- Grated Parmesan cheese: 100 g
- Chopped parsley: 1 tablespoon
- Butter: 1 tablespoon