Stuffed Gratin Mushrooms

Stuffed gratin mushrooms are a tasty and fairly simple dish to prepare. They make for a delicious appetizer or can also be served as a side dish. Here is the recipe.

Ingredients

• 12 medium-sized champignon mushrooms
• 1 clove of garlic
• Parsley to taste
• Breadcrumbs
• 2 tablespoons of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper
• (optional) 100 g of cooked ham or sausage

Preparation

1. Take the champignon mushrooms and gently clean them with a damp cloth or a soft brush. Remove the stems and slightly scoop out the mushroom caps to increase the space available for the stuffing.

2. Finely chop the mushroom stems with garlic and parsley.

3. Heat a drizzle of oil in a pan, add the mixture of stems, garlic and parsley, and if using, the finely chopped cooked ham or sausage. Let it sauté for a few minutes, then season with salt and pepper.

4. In a bowl, mix the sautéed mixture with breadcrumbs and grated Parmesan until uniform. If the stuffing is too dry, add a bit of oil to make it softer.

5. Stuff the mushroom caps with the previously prepared mixture, placing them on a baking tray lined with parchment paper.

6. Drizzle the stuffed mushrooms with a little extra virgin olive oil and bake in a preheated oven at 180 °C (356 °F) for about 20 minutes or until the mushrooms are golden and crispy on the surface.

7. Take the mushrooms out of the oven and serve them hot.

Curiosity

In Italian cuisine, gratin is a cooking method that involves baking a dish in the oven with a crispy crust on the surface, typically made from breadcrumbs and cheese. This technique not only provides a pleasant contrast in texture but also intensifies the flavors of the dish.