Stuffed Mushrooms

DIFFICULTY Easy
TIME PREPARATION 15 Min
TIME COOK 25/30 MIN
EQUIPMENT Baking tray, paper stick, boxcutter (perhaps with short, curved blade), bowl, scissors, toothpicks (for sandwich version)
CATEGORY Vegetarian, Appetizer


INGREDIENTS Mushrooms (small / medium, but very firm) 2 per person
Garlic paste (see recipe)
1 egg
Grated Parmigiano cheese (about a tablespoon per person)
Fresh dill
Fresh chives
Salt and pepper (to taste)
Extra virgin olive oil
Version with bread:
sourdough bread (Tuscan bread type) or the limit is right for the good toast (maybe with mixed grain)
Half a glass of milk
Version with Ricotta
Fresh ricotta or cottage cheese crisp (be careful, however, that the taste will be a little more acidic)

DIRECTIONS
Remove the mushroom stems and dig a little inside
Wash them well and dry them with the paper (attention because mushrooms are very rich in water)
Prepare the filling:
Version with the bread
put the bread into the milk and squeeze
Add the bread squeezed with the other ingredients (egg paste, garlic, Parmigiano, pepper, herbs, cut with scissors). Salt add it to the end because the parmesan cheese is pretty tasty,
Fill the mushrooms (use a spoon). Make the stuffing leaves the mushroom for about 2 cm. (0.78 inches).
Version with ricotta or other soft cheese:
Add all ingredients to the cottage cheese instead of bread.
Note that the compound will be softer, so there bunny to create a deeper hole for the stuffing
If you choose the version "a sandwich after you have filled another half cover with the mushroom fungus and used a toothpick to keep them closed.
Add a little oil and bake in a moderate oven for about 25/30 minutes (or until you see that it will form a crust over the filling)

A small curiosity:
advanced if you can use to make the filling of small souflé:
Take the muffin molds (tiny realities) and cover with buttered bread crumbs.
Fill with mixture and cook the same way as mushrooms.
These little cakes are delicious with cheese, meat, psalms and ham. A delicious alternative to bread
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