Stuffed Giant Mushrooms

For stuffed giant mushrooms, first twist out the stems from the giant mushrooms. Cook mushrooms in hot soup for 5 minutes, remove, let drain.

Remove crust from 3 slices of toast, dice finely, toast in butter, turning until golden brown. Press garlic clove through a press and fry.

Coarsely chop basil, grind with oil or in a food processor. Season with salt, pepper and lemon juice.

Stuff mushrooms with bread cubes, drizzle with basil puree and sprinkle with mountain cheese. Bake stuffed giant mushrooms in heated oven at 220 °C (gas 3-4, convection oven 200 °C) on the 2nd rack from the bottom for 10 minutes.

Preparation Tip:

Bring to the table stuffed giant mushrooms with frisee salad.

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