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Champignon mushrooms stuffed with gorgonzola and nuts

ingredients

servings

4

Champignon mushrooms

500 grams

Gorgonzola cheese

200 grams

Semiskimmed milk

1 spoon

Porchetta

50 grams

Shelled walnuts

20 grams

Water

400 grams

Bouillon cube, vegetable flavour

1 unit

Breadcrumbs

1 spoon

Extra virgin olive oil

2 spoons

Spicy chillies

1 gram

Black pepper

to taste

Onions

1 half

Fresh mint

4 leafs

Apples

2 unit

White sugar

2 spoons

Ground cinnamon

1 teaspoon

single courses from Italy - Sicilia

Champignon mushrooms stuffed with gorgonzola and nuts

Champignon mushrooms stuffed with gorgonzola and nuts

with meat with gluten with lactose with nuts high in calcium

ready in

50 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Champignon mushrooms stuffed with gorgonzola and nuts

So much for ... Hat

Champignon mushrooms stuffed with gorgonzola and nuts step 1

step 1

Procedure: The broth: prepare 400 ml. with a nut or vegetable

Champignon mushrooms stuffed with gorgonzola and nuts step 2

step 2

The filling: grind the nuts, put them in a bowl, combine the gorgonzola, the milk, the sliced ​​porchetta 1 tablespoon of oil and a pinch of black pepper

Champignon mushrooms stuffed with gorgonzola and nuts step 3

step 3

The stems: remove the stems from the mushrooms and the latter cut them into thin slices fry the onion with 1 tablespoon of oil add the mushrooms with the stems and mint

Champignon mushrooms stuffed with gorgonzola and nuts step 4

step 4

cook for 5 minutes and remove the hats leaving only the stems to pour 100 ml. of vegetable broth and cook for another 15 minutes

Champignon mushrooms stuffed with gorgonzola and nuts step 5

step 5

The hats: place the hats in a tegliacon with the high edges, on oven paper fill it with the compound and sprinkle the breadcrumbs

Champignon mushrooms stuffed with gorgonzola and nuts step 6

step 6

pour the remaining broth into a baking pan preheated to 200 ° for 20 minutes when it is poured out, keep the remaining cooking bottom

Champignon mushrooms stuffed with gorgonzola and nuts step 7

step 7

Velvety: prepare when the hats are cooked take the stems with the bottom of the frying pan

Champignon mushrooms stuffed with gorgonzola and nuts step 8

step 8

put them in the mixer's glass add 1 teaspoon of chili pepper the baking pan remaining eviscerated

Champignon mushrooms stuffed with gorgonzola and nuts step 9

step 9

Apples: peel and cut them into pads put them in pan, add 2 tablespoons sugar 1 tsp cinnamon and make them caramel

Champignon mushrooms stuffed with gorgonzola and nuts step 10

step 10

At the table: distribute to the bottom of the serving dish, the velvety rest over the stuffed mushrooms to place next to the caramelized apples and serve

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