An easy-to-make and tasty antipasto or secondo piatto to pair with potatoes or a salad.
Mushrooms usually release a lot of water. That’s why we pre-cook them for a few minutes in the oven before stuffing them so that they lose water. Once stuffed they will still lose some water during cooking in the oven, but by doing this you will avoid them losing too much water and you will end up with a watery baking tray, including the mushrooms.
Serves: 4 | Preparation time: 10 mins | Cooking time: 10-15 mins
- Button mushrooms: 500 g
- Tinned tuna in olive oil: 250 g, alternative: smoked mackerel
- Parmigiano, grated: 40 g
- Provolone cheese, grated: 20 g
- Garlic: 1 peeled clove
- Parsley, chopped: 1 sprig
- Bread crumbs: to taste
- Extra Virgin Olive Oil – EVOO, to taste
- Salt and pepper: to taste
Preheat the oven to 180°C / 350 F / Gas 4.
Wipe mushrooms clean with a small mushroom brush or some damp kitchen paper, then remove the stems and scoop out 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 and minced parsley. Turn off the heat.
Drain tuna, mix it in a bowl with some of grated Parmigiano, leaving a bit for later. Add bread crumbs and grated Provolone, add fried stems and stir.
Pre-cook the mushrooms in the oven with the cap facing upwards for 5 minutes to allow them to get rid of the water they release.
Take them out of the oven without turning it off, drain them of the water they have released, change the baking paper and put them back on top. Fill each cap with the mix, topping with the leftover Parmigiano and some olive oil, a pinch of salt and again in a static oven 10 minutes or until cheese has melted by creating a nice little crust on top.