French Stuffed Mushrooms
3 servings
60 minutes
The recipe is taken from the book "Holiday Salads and Appetizers.
Calories383.7kcal
Proteins11.9grams
Fats32.6grams
Carbohydrates9.4grams
Button mushrooms
300
g
Clarified butter (ghee)
0.3
glass
Breadcrumbs
0.3
glass
Dry red wine
0.3
glass
Grated cheese
0.3
glass
Cream
3
tbsp
Olive oil
1
tbsp
Chopped parsley
3
tbsp
Spring onion
to taste
Chopped tarragon leaves
0.5
tsp
1
Wash the mushrooms, clean them, and separate the caps from the stems.
2
Brush the caps with butter.
- Clarified butter (ghee): 0.3 glass
3
Sauté green onions in olive oil, add wine, and bring to a boil.
- Spring onion: to taste
- Olive oil: 1 tablespoon
- Dry red wine: 0.3 glass
4
Remove from heat, add crumbs, half of the cheese, parsley, and tarragon.
- Breadcrumbs: 0.3 glass
- Grated cheese: 0.3 glass
- Chopped parsley: 3 tablespoons
- Chopped tarragon leaves: 0.5 teaspoon
5
Stir, add cream (adding one spoon at a time, ensuring the mixture remains quite thick).
- Cream: 3 tablespoons
6
Stuff the caps with the resulting mixture, drizzle with butter, and sprinkle with the remaining cheese.
- Button mushrooms: 300 g
- Clarified butter (ghee): 0.3 glass
- Grated cheese: 0.3 glass
7
Bake in a preheated oven at 190 degrees for 15-20 minutes.
