To make this appetizer you will need large champignons. The more their hats will be, the more tasty they will fit in them. cheese filling. Stuff the mushrooms with grated pecorino sheep cheese romano, and sprinkle with a mixture of fresh herbs, garlic and breadcrumbs with a taste of Italian herbs. Mint will give this the snack is an interesting and unusual flavor. Bake mushroom caps in to make the topping golden and crispy, beautiful spread on a platter and serve on any occasion. friends: 
Time: 45 minutes Difficulty: easy Quantity: 28 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. breadcrumbs with Italian herbs
- 0.5 tbsp. grated cheese pecorino romano
- 2 garlic cloves, peeled and minced
- 2 tbsp. l chopped parsley leaves
- 1 tbsp. l chopped mint leaves
- 1/3 Art. olive oil
- 28 large champignons (6 cm in diameter), cut off the legs
Recipes with similar ingredients: breadcrumbs, pecorino cheese romano, garlic, parsley, mint, mushrooms champignons
Recipe preparation:
- Preheat the oven to 200 ° C.
- In a medium-sized bowl, mix breadcrumbs, cheese pecorino romano, garlic, parsley, mint, salt and pepper to taste and 2 Art. l olive oil.
- Sprinkle a heavy large baking sheet for about 1 tbsp. l olive oil to completely cover it. Put the filling in mushroom caps and place them on a baking sheet with the filling up. Sprinkle the filling of each mushroom with the remaining olive oil. Bake until the mushrooms are soft and the filling warms up and not covered with a golden crust, about 25 minutes. Serve.
