STUFFED MUSHROOMS WITH TRITTICO 1898 VERMUT ROS

TYPE

Course: appetizer

Difficulty: easy

Serves: 7

Time: 15′ prep + 30′ cooking

INGREDIENTS
500 gr  Portobello mushrooms
2 tbsp. butter
30 ml Vermut Ros
2 cloves garlic, minced
30 gr breadcrumbs
Salt
Black pepper
30 gr grated Parmesan cheese
100 gr cream cheese, softened
2 tbsp. chopped parsley, plus more for garnish
1 tbsp. chopped thyme

STEP 1 – Remove stems from mushrooms and roughly chop them. Place mushroom caps in a baking tray on a baking sheet. Preheat oven to 356 °F.

STEP 2 – In a pan over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out 5 minutes. Then, simmer with Trittico 1898 Vermut Ros and after, add garlic and cook until fragrant. Add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.  In a large bowl mix together the mushroom mixture, Parmesan cheese, cream cheese, parsley, and thyme. Season with salt and pepper.

STEP 3 – Fill mushroom caps with filling and sprinkle with more Parmesan.  Bake until mushrooms are soft and the tops are golden, 20 minutes. Serve moderately warm.

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