Stuffed mushrooms can become a scrummy secondo piatto or even an appetizer by using the small ones like champignons as we made. Paired with tuna, they recreate the feeling of a classic “mari e monti” (sea and mountains) flavour combination very dear to the Italian tradition.
The best feature of this recipe is that it can be easily adapted to fit anyone’s taste: you can simply exchange tuna with some minced meat – or perhaps with some rice, to please your vegetarian friends.
Serves: 4 | Preparation time: 10 mins | Cooking time: 10-15 mins
- Champignon or Portobello mushrooms: 500 g
- Tinned tuna in olive oil: 250 g, alternative: smoked mackerel
- Parmigiano, grated: 40 g
- Provolone cheese: 20 g
- Eggs: 1
- Garlic: 1 peeled clove
- Parsley: 1 sprig
- Bread crumbs: to taste
- Extra Virgin Olive Oil – EVOO, to taste
- Salt and pepper: to taste
Preheat the oven to 180°C.
Wipe mushrooms clean with a small mushroom brush or some damp kitchen paper, then remove the stems and empty the inside of each mushroom with a teaspoon . Chop up the stems along with their pulp, parsley and peeled garlic clove.
Combine them all in a pan with a tbsp of olive oil. Fry it up for 5 mins, add a pinch of salt and pepper. Turn off the heat.
Drain tinned tuna, mix it in a bowl with egg and 30g of grated Parmigiano. Add enough bread crumbs to get a firm mixture and dry some moisture from the tuna. Combine the fried stems into the tuna/egg mix and stirring well.
Fill each cap with a generous spoonful of tuna mix, diced Provolone,then topping with the rest of 10g of grated Parmigiano and some olive oil.
Place mushrooms on a lined oven tray with baking paper, bake to 180°C for 15 minutes or until cheese has melted by creating a nice little crust on top.