蒜蓉烤白蘑菇

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蒜蓉烤白蘑菇

烹調步驟

步驟 1

預溫烤爐至176℃，在一個小的煎鍋裏，用橄欖油快炒大蔥和大蒜約一至兩分鐘。然後將麵包屑，荷蘭芹和1或2撮鹽與蔥蒜混合略炒。

步驟 2

將蘑菇洗淨去除莖，塗上油放在烘焙的盤子裏。加入稍許黃油在每個蘑菇帽的底部。然後加入麵包屑混合。

步驟 3

最後均勻的將馬蘇里拉乳酪和1或2小撮胡椒灑在蘑菇帽上，烘烤它們直到乳酪深化和變成金黃色。

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Garlic Stuffed White Button Mushroom

Ingredients:
12 large White button Mushrooms
2 large Shallots; minced
6 cloves Garlic; (or more if desired), minced
1/2 cup Bread crumbs
4 tablespoons Butter
1 tablespoon olive oil
1 teaspoon Parsley
2 dash Salt
2 dashes Black pepper; ground
1/2 cup Mozzarella or cheddar cheese; grated

Preparation:
1.Preheat oven to 176 degrees centigrade. In a small frying pan, sauté shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt.

2.Wash and stem the mushrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap.

3.Then add the bread crumb mixture. Finally generously top each mushroom cap with mozzarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.