STUFFED MUSHROOMS with Gruyere cheese

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves
  • 3 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 8 Portobello mushrooms, medium size

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 dash Black pepper
  • 1 Table salt

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Gruyere cheese

Found on philosokitchen.com

Description

Ingredients

• 8 portobello mushrooms medium size
• 1 egg
• 1 cup gruyere cheese
• 3 cloves of garlic
• 2 bay leaves
• 1 tbsp fresh parsley
• 3 tbsp unsalted butter
• 1 dash black pepper
• to taste table salt

Directions

• SEARING MUSHROOMS Clean the mushrooms and eliminate the stalks. Pour the butter into a large pan and place over medium heat. When the butter is melted and starts bubbling, add garlic peeled and crushed, and bay leaves. Sauté garlic until pale gold, then add the mushrooms top side down. Salt and sear the mushroom until golden brown, then turn the mushrooms and sear the down side. Keep an eye on garlic: when it will be well golden brown, but not burnt, put aside and save for the stuffing. Cook the mushroom until tender without losing their shape.
• EGG & CHEESEPre-heat the oven on 400° F. Mash the golden brown garlic .Crack and pour the egg into a bowl. Beat lightly the egg, then combine with grated Gruyere, minced parsley and mashed garlic. Mix all the ingredients with a fork until consistent. The mixture have to be dense enough to fill the mushrooms without trickling. If not, add more cheese.
• STUFFED MUSHROOMSPlace the stuffed mushroom on a baking tray lined with parchment paper. Bake the mushrooms at 400° F about 15 mins, until the stuffing is thick, then broil until golden brown.
• SERVINGComplete stuffed mushrooms with a generous dash of black pepper. then serve very hot. Stuffed mushrooms are delicious paired with meats or fresh greens, and perfect as bites for a party or watching the game!