A classic Spanish tapas dish, champiñones rellenos is made by sautéing chopped mushroom stems and leftover cheese with garlic, then spooning the filling into the caps. The mushrooms turn golden in the oven in just a few minutes.
Remove and chop the mushroom stems. Set the caps aside without breaking them.
Sauté the chopped mushroom stems, garlic, and parsley in olive oil. Add the Kashar cheese and breadcrumbs and stir to combine.
Fill the mushroom caps lightly and bake in a preheated 200°C / 390°F oven for 12–15 minutes, until golden.
Do not pack the filling tightly into the mushroom caps; compressed filling can overflow and split the caps during baking. Contains dairy and wheat (gluten).
Fırında tarifte yazan 12 dakika yerine 15 dakika tuttum ki kaşar iyice eriyip üstü hafif kızarsın, kapakların hiçbiri çatlamadı; bir dahaki sefere galeta ununu biraz azaltmayı düşünüyorum çünkü üst tabaka fazla kalın kaldı.
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