Ingredients
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15 -20 fresh mushrooms
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4 tablespoons olive oil, plus
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2 tablespoons olive oil
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5 sprigs parsley, chopped
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1 bunch fresh basil, chopped
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150 g cream cheese
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1 -2 tablespoon parmesan cheese (or to taste)
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3 tablespoons dry breadcrumbs
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salt (to taste)
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pepper (to taste)
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1 egg
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1 garlic clove, crushed
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50 g sun-dried tomatoes, chopped
Instructions
- Preheat oven to 180°C.
- Remove stems from mushrooms and chop the stems finely.
- Heat 4 tbls of olive oil in a pan and saute chopped stems and garlic in oil.
- Remove pan from heat and mix in the remaining ingredients: sun dried tomatoes, chopped herbs, cream cheese, Parmesan, egg, breadcrumbs and seasoning.
- Fill mushroom caps with the stuffing.
- Brush the outsides of the caps with olive oil and place them in an oven-proof pan.
- Bake for 15 minutes.