A savory and satisfying dish, these stuffed mushrooms are a perfect appetizer or side for any occasion. Packed with a flavorful vegetable filling, this recipe brings together the earthiness of mushrooms, the sweetness of carrots, and the freshness of parsley for a dish that’s as visually appealing as it is delicious.
Ingredients (Serves 6):
9 oz (250 g) large button mushrooms
4 tbsp (60 g) butter
4.4 oz (125 g) carrots, diced
4.4 oz (125 g) zucchini, diced
1 tbsp fresh parsley, finely chopped
Salt and pepper to taste
Instructions:
Remove the stems from the mushrooms and finely chop them.
In a skillet, melt the butter. Once it begins to foam, add the chopped mushroom stems, diced carrots, and zucchini. Sauté for 1 minute, stirring constantly.
Stir in the parsley, season with salt and pepper, and remove from heat.
Arrange the mushroom caps in a shallow, oven-safe dish. Fill each cap generously with the vegetable mixture.
Bake at 350°F (180°C) for 15 minutes. Serve immediately.
recipe Chi Mama
