Italian-style Mushrooms
Appetizers • Italian
Description
For this recipe, you will need 8 large flat-cap mushrooms and 12 small ones.
Ingredients
- Fresh Mushrooms 20 pieces
- Butter 1 tablespoon
- Meyer Lemon Juice ½ tablespoon
- Grated Pecorino Pepato Cheese 5 oz
- Breadcrumbs 0 oz
- Apple Wine 2 tablespoons
- Chicken Egg 1 piece
- Sour Cream 3 tablespoons
- Tarragon 1 tablespoon
- Chopped Sage Leaves 1 tablespoon
- Shallot 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 300°F. Wipe the large mushrooms with a damp cloth, trim the stems, and rub the caps with a little lemon juice to prevent browning. Wash the small mushrooms, chop them finely, and then mix with the remaining lemon juice.
Step 2
Melt the butter in a small skillet, add the shallot and garlic, and sauté for 4 minutes. Remove from heat, mix with the Parmesan cheese and tarragon. Add salt and pepper.
Step 3
Place the mushroom caps on a lightly greased baking sheet and stuff them with the prepared mixture. Bake for 12 minutes, sprinkle with grated Parmesan and parsley, and serve hot or cold.
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