Mushrooms stuffed with nuts, cheese and herbs
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Based on a recipe by Italian chef Gino D'Acampo. Quick, original and very tasty! I recommend to all who like mushrooms!
Ingredients for the mushrooms stuffed with nuts, cheese and herbs:
- Champignons (large or small 20 pieces) - 10 pcs
- Breadcrumbs (shredded, white (I have homemade)) - 5 tablespoon
- Semi hard cheese ( I have Gouda, but Parmesan is better) - 100 g
- Cashew Nuts / Cashews (original pine nuts) - 2 tablespoon
- Olive oil - 100 ml
- Garlic (optional) - 2 clove
- Parsley (fresh, chopped) - 2 tablespoon
- Mint (fresh, chopped) - 2 tablespoon
- Black pepper (to taste)
- Soy sauce - 1 tablespoon
How to cook mushrooms stuffed with nuts, cheese and herbs step by step with photos
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1. I took Gino's recipe as a base and slightly amended it according to the products I had. Wipe the mushrooms with a damp cloth to remove the dirt. Remove the stalks and finely chop them. Add soy sauce and fry in a little olive oil, being careful not to stir, so that the mushrooms do not sap. |
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2. Dry fry the nuts in a pan until lightly toasted. Chop them as finely as possible. Finely chop the herbs, chop the breadcrumbs. Grate cheese on a fine grater. |
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3. Add sauteed mushrooms, pepper, garlic, olive oil, and mix thoroughly. |
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4. Preheat the oven to 180 degrees. Stuff the caps with the mixture. Then place them on a baking tray lined with baking paper (I have a deep frying mat). Cook in preheated oven for 20 to 25 minutes, depending on the size of the mushrooms. |
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