Stuffed porcini mushrooms

White mushroom is the king of mushrooms, so the dish is royal! The white mushroom is rightfully called the king of mushrooms. It has wonderful taste qualities, truly royal size and is distributed almost everywhere. Only a truffle is called tastier than a boletus, but very few people know about the truffle, it is a rather rare mushroom. Porcini mushrooms are suitable for cooking any food with mushrooms, the reverse, however, is not true. For a recipe for stuffed mushrooms, except for white mushroom, it is unlikely that any other will do. After all, the size and strength of mushrooms are important to us.

Katerina

The author of the recipe

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Composition / ingredients

servings:

Garlic

Eggs

Ham

150

Porcini mushrooms (12 pieces)

240

Bread

150

Milk

150

Salt

to taste

Ground black pepper

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 35 % 9 g

Carbohydrates 38 % 10 g

158 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 1 h

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So, let's start cooking. Cut off the legs of the mushrooms and cut them finely. This is our future filling. Add chopped ham and finely chopped garlic cloves to it. Bread soaked in milk. After a while we crumble it into the filling. Add eggs, salt, pepper. Mix well.
We stuff the mushroom caps with stuffing, put them on a baking sheet, well oiled. Put in the oven and bake at 180 degrees for 40 minutes. For beauty and more giving a piquant taste, you can rub the cheese up 5 minutes before cooking. Or sprinkle with breadcrumbs. Bon appetit!!