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Ingredients
Ingredients- 2 tbsp. Svansø Pine nuts
- 12 large mushrooms
- ½ glass sun-dried tomatoes
- ¼ fresh red chilli
- 2 cloves pressed garlic
- 2 tbsp. chopped parsley
- ½ tsp. finely chopped rosemary
-
2 tbsp. Svansø Olive oil
- ½ tsp. sea salt
- Freshly ground pepper
- 50 g parmesan cheese
Preparation
Preparation1. Chop the pine nuts and toast them in a dry frying pan until golden.
2. Clean the mushrooms, cut off the stalk (keep them) and carefully hollow out the mushrooms with a small spoon.
3. Drain the sun-dried tomatoes of oil and chop them.
4. Chop the mushroom sticks and the fresh chilli.
5. Mix sun-dried tomatoes with chopsticks, pine nuts, chilli, garlic, parsley, rosemary, olive oil and sea salt - season with pepper.
6. Divide the filling among the 12 mushrooms and sprinkle with a little grated Parmesan cheese.
7. Gratinate them in the oven for about 20 minutes at 200° C and serve them warm.
Product in the recipe
Product in the recipe
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