Champiñones Rellenos, a classic Spanish tapas bar dish, is made by sautéing mushroom stems and leftover cheese scraps with garlic and packing them into the caps. Minutes in the oven and they arrive golden at the table.
Remove the mushroom stems and chop them, keeping the caps intact and set aside.
Sauté the chopped mushroom stems, garlic and parsley in the olive oil, then stir in the kashar cheese and breadcrumbs.
Spoon the filling loosely into the mushroom caps and bake in an oven preheated to 200°C for 12-15 minutes until golden.
Do not pack the filling into the caps tightly — an overstuffed filling can spill over and crack the caps in the oven. Allergens: contains milk and dairy, 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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