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🍽️ Large Stuffed and Baked Mushrooms

418 kcal · 30 min · 4 servings

Ingredients

• 20 Portobello mushrooms
• 2 garlic cloves
• 1 onion
• 40 g dried tomatoes (marinated in oil)
• 2 tbsp olive oil
• 3 tbsp fresh chopped herbs (e.g. thyme and tarragon or parsley)
• 1 egg yolk
• 2 tbsp chopped pine nuts
• 3 tbsp freshly grated Parmesan
• 50 g white bread crumbs
• salt
• chili flakes
• olive oil (for the dish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Clean the mushrooms and carefully twist out the stems.
3. 3. Lightly hollow out the mushroom caps.
4. 4. Chop the removed mushroom stems finely.
5. 5. Peel the garlic and the onion.
6. 6. Dice the garlic and onion finely.
7. 7. Drain the tomatoes.
8. 8. Chop the tomatoes finely.
9. 9. Heat oil in a pan.
10. 10. Sauté the onion and garlic in the hot oil until translucent.
11. 11. Add the chopped mushroom stems and tomatoes to the pan.
12. 12. Let the ingredients cook briefly together.
13. 13. Allow any liquid in the pan to evaporate.
14. 14. Remove the pan from the heat.
15. 15. Let the mixture cool down slightly.
16. 16. Mix the mixture with the herbs.
17. 17. Stir in the egg yolk.
18. 18. Add the pine nuts.
19. 19. Add the Parmesan cheese.
20. 20. Mix everything with the breadcrumbs.
21. 21. Season the filling with salt.
22. 22. Season the filling with chili flakes.
23. 23. Fill the mushroom caps with the mixture.
24. 24. Place the stuffed mushrooms in a lightly oiled baking dish.
25. 25. Bake the mushrooms in the preheated oven for about 20 minutes.
26. 26. Remove the mushrooms from the oven when they are golden brown.
27. 27. Arrange the mushrooms on a serving plate.
28. 28. Serve the mushrooms hot.

Nutrition per serving

• kcal: 418
• Protein: 38 g · Fett/Fat: 23 g · Carbs: 16 g