Champiñones Rellenos con Limón
Mushrooms Stuffed with LemonThe strong lemon flavor in this easy-to-prepare tapa is very popular.
Ingrediënten
- 12 stuffing mushrooms rinsed and trimmed
- 2 tablespoons olive oil plus more for brushing
- 1 lemon
- 1 medium sweet onion such as Vidalia, finely chopped
- Kosher or sea salt
- Freshly ground black pepper
- 6 tablespoons bread crumbs
- 2 tablespoons grated aged Manchego or Parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructies
- Remove the stems and chop finely.
- Brush the caps with oil.
- Grate the lemon zest, then squeeze the juice (you will need about 3 tablespoons).
- Reserve.
- Preheat the oven to 400°F.
- Heat the oil in a large skillet over medium heat.
- Add the onion and mushroom stems and cook, stirring, until softened, about 8 minutes.
- Season with salt and pepper.
- Continue cooking until no liquid remains and remove from the heat.
- Stir in the bread crumbs, lemon juice and zest, cheese, and parsley and mix well.
- Fill each mushroom cap with the stem mixture.
- Arrange in a baking dish and bake 15 to 20 minutes or until softened.
Notes / Tips / Wine Advice:
Serve hot.
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