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Stuffed Ceps


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  • 4 large fresh ceps or other boletes
  • 1 tablespoon butter
  • 1 large garlic clove crushed
  • 3 tablespoons chopped onion
  • 1/2 pound bacon chopped
  • 1 1/2 cups fresh white bread crumbs
  • 3 tablespoons chopped parsley
  • 1/2 cup thick cream


Servings 4


Step 1

First, prepare each cep by wiping it with a damp cloth. Remove the spongy section carefully, with a spoon, and discard. Cut out the stalk, chop it finely, and put it to one side.

Melt the butter in a skillet, add the garlic, onion, bacon, and chopped mushroom stalks, and cook gently, stirring occasionally, until they are well softened but not brown (about 5 minutes). Add the bread crumbs and parsley, and stir thoroughly for 1 minute. Remove from the heat, and allow to cool slightly before stirring in the cream.

Pile the mixture into the ceps, place them in a greased shallow pan, and bake them in a 425 degree oven for about 25 minutes.

This recipe yields 4 servings.

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