-1.2 kg big fresh mushrooms
-500 g minced pork
-2 tablespoons flour
-3 tablespoons boiled rice, well drained
-1 onion, finely chopped

-2 eggs
-100 g Swiss cheese
-1 tablespoon fresh chopped parsley
-salt, ground pepper

Slice all mushroom stems. Stir-fry onion until it becomes transparent, and then add sliced mushroom stems and meat. Continue frying until meat is tender and the juice is evaporated. Let mixture get luke-warm, then mix with salt, pepper, flour, eggs, parsley and boiled rice.
Spread a little salt and pepper on each mushroom cap, and then fill up mushrooms with the mixture. Set close together filled mushrooms on an oiled oven tray. Spread grated cheese on top of each mushroom.
Bake until mushroom caps are tender and top cheese gets slightly brown. Serve warm.
Tip: you can serve the mushrooms with hot white sauce (béchamel) on top.


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