Big hats of champignons well will be suitable for preparation of stuffed mushrooms. These are the mushrooms differing in the delicate taste reminding cepes. One more advantage of champignons is that they grow all the year round and can be served to a table regardless of a season. Also juicy, fragrant Italian pesto sauce enters a compounding of a dish. In combination with boiled egg, sauce will impact to a dish a pungent and unique flavor. Garlic will complement a dish with a necessary ostrinka, and the cheese crust will create completeness.
It is required to you
- 10-12 large hats of champignons
- 150 g of parmesan
- 4-6 garlic gloves
- 3-4 eggs
- for sauce:
- 50 g of parmesan
- 50 g of a fresh basil
- 50 g of olive oil
- 50 g of pine nuts
- 4 garlic gloves
- 5 lemons
Instruction
1. Rinse hats of champignons cold water and dry on a paper towel.
2. Hard-boil eggs, cool and clean.
3. Clean garlic and cut lengthways segments. Make about 6 peaked segments of each clove.
4. Divide parmesan into two parts.
5. Grate one part of cheese.
6. Cut the second part of cheese on small peaked triangles, 1Х0,5 cm in size.
7. In an internal part of each hat thrust on several pieces of cheese and segments of garlic.
8. Then cut eggs with circles and lay on several circles in each hat.
9. For preparation of sauce, wash out a basil and dry.
10. Grate cheese on a small grater.
11. Squeeze out juice of a lemon.
12. Clean garlic and miss through a press.
13. In a mortar crush a basil.
14. Add garlic, nuts and cheese to a basil.
15. When weight gains uniformity, continuing to grind, add to it olive oil and lemon juice.
16. Sauce has to gain uniform consistence.
17. Then distribute sauce in each hat, watering it on egg.
18. Lay a form bottom for roasting by a foil.
19. Oil a brush each mushroom outside olive and lay out in a form for roasting.
20. Strew from above each hat the cheese grated.
21. Slightly cover a dish with a foil, only from all directions that the foil didn't concern top of mushrooms.
22. Bake mushrooms in the oven of 25-35 minutes warmed up to 180 degrees.
23. Lay out ready mushrooms on a dish and decorate with greens.