An easy solution for an impressive snack. Pick some nice mushroom caps, ideally chestnut champignons or portobellos look very pretty. Play with the flavour and herbs - voilà Stuffed Mushrooms. It is incredibly fast and luxurious. Ideal for a quick lunch or appetizer. Serve with a glass of white wine.
Total Time: 20 minutes
6 large mushrooms caps + stems (I used chestnut champignons), peeled
1 small shallot, peeled and finely chopped
A splash of olive oil
Sea salt and ground black pepper
2 teaspoons of crème fraîche
2 handfuls of Parmesan Cheese, grated
Preheat the oven to 180 degrees.
Heat up a splash of olive oil in a small frying pan. Shallot in, sauté for 2 minutes until nicely brown. Stems in. Season with salt and pepper. Mix until soften nicely.
Transfer the mix into a small mixing bowl.
Stir in crème fraîche. Taste and season accordingly.
Place the mushroom caps on a small baking tray lined with some baking paper. Fill them up with 1-2 teaspoon of the mixture, depending on the size of caps. Sprinkle with satureja and good amount of Parmesan Cheese.
Give it a last touch of olive oil and bake in the oven for 10 minutes. Serve warm with pickled cabbage or fresh tomatoes.
Makes 2 serves.