While you bake these stuffed cep mushrooms according to Jada’s recipe, cheese-garlic filling flavored with fresh herbs, and covered with a golden crust of breadcrumbs. value of one serving: (a total of 28 stuffed mushrooms hats) Calories 42, total fat 3 g., saturated fat g., protein 2 g., carbohydrates 2 g., fiber g., cholesterol mg., sodium mg., sugar г. 
Time: 35 мин. Difficulty: Easy Quantity: 28 stuffed mushroom caps. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 28 large (diameter 7 cm) ceps without legs
- 1/2 tbsp. breadcrumbs
- 1/2 tbsp. grated pecorino romano cheese
- 2 peeled and chopped garlic cloves
- 2 tbsp. l chopped fresh parsley leaves
- 1 tbsp. l chopped mint leaves
- Salt and ground black pepper
- 1/3 Art. olive oil
Recipes with similar ingredients: porcini mushrooms, pecorino romano cheese, breadcrumbs, garlic, parsley, mint
Recipe preparation:
- Preheat oven to 205 ° C. In a medium-sized bowl mix breadcrumbs, cheese, garlic, parsley, mint, salt and pepper to taste and 2 tbsp. l olive oil.
- Grease a large, heavy baking sheet with a tablespoon of olive oils. Put the filling in the recesses in the hats and put them on baking tray with a notch up. Pour the filling of each mushroom with the remaining oil. Bake until the mushrooms are soft and the filling warms up and does not turn golden, about 25 minutes. Serve.
