- 3
Ingredients
- 6 large, flat Portobello musrooms
- extra virgin olive oil
- 2 good slices of white bread, crusts removed
- 5 Tbsp. finely chopped fresh parsley
- 2-3 garlic cloves, crushed
- 3 Tbsp. cognac
- salt and pepper
Preparation
Step 1
Preheat the oven to 400 degrees F. Wipe the mushrooms with a damp cloth, if necessary. Cut off the stalks and set aside.
Heat a thin layer of olive oil in a large frying pan and saute the mushrooms briefly over a medium heat for about 5 minutes, sprinkling lightly with salt and pepper and turning them over once. Arrange them stem side up, in a flat, heatproof dish. To make the stuffing, chop the mushroom stalks and crumble the bread finely. You can do this in a food processor, if you like, with the parsley.
Place the mushroom stalks, bread and parsley in a bowl and add as much garlic as you like, plus a little salt and pepper. Moisten with the cognac and 3-4 Tbsp. of olive oil and mix well.
Press a little stuffing each mushroom and bake for about 20 minutes, or until the mushrooms are tender.