Baked Mushroom Caps are a delicious side dish that celebrates the unique flavor of porcini mushrooms. They are large porcini mushrooms filled with a mix of parsley, garlic, breadcrumbs and spices, then baked until golden and crisp. This dish is an excellent option for enriching a special dinner or for serving as an appetizer at a buffet. Try this recipe and discover an explosion of flavors and textures.
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Scrape the mushroom caps using a small knife to remove any soil residues, then rub them with a damp cloth
Peel the garlic and finely chop it together with the parsley; place the chopped mixture in a bowl, add the breadcrumbs, 2 tablespoons of oil, a pinch of salt, a pinch of chili pepper and mix with a wooden spoon
Grease a large baking tray with the remaining oil; distribute the chopped mixture into the caps and arrange them on the tray with the filled side facing up, then sprinkle them with the marjoram
Place in a hot oven at 180 degrees and cook for 10 minutes
Arrange the porcini caps on a serving dish and serve them hot
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Store the Baked Mushroom Caps in an airtight container in the refrigerator and consume within 2-3 days.
Italia
| Energy (kcal) | 150.73 |
| Carbohydrates (g) | 29.62 |
| of which Sugars (g) | 3.11 |
| Fat (g) | 1.13 |
| of which Saturates (g) | 0.16 |
| Protein (g) | 5.52 |
| Fiber (g) | 3.81 |
| Sale (g) | 0.9 |
