These stuffed mushrooms can be used as an appetizer or as an accompaniment to a main course.
- ½ kg of fresh mushrooms, large
- 1 onion, chopped in brunoise
- ½ cup of kefalograviera (gruyere) cheese, grated
- 2 eggs
- 3 tbsp of breadcrumbs
- 2 tbsp of butter + 4 tbsp extra
- 4 tbsp of wine
- ground green pepper
Preheat the oven to 180ºC.
Clean and wash the mushrooms. Dry on kitchen paper and remove the stems.
Melt the butter in a pan and sauté the onion for 2 minutes, until soft.
Finely chop the mushroom stems, and add to the onion in the pan; sauté for a few minutes more.
Combine the grated cheese, eggs, breadcrumbs, sautéed mushroom stems and onion, and a little pepper in a bowl and mix well.
Arrange the mushrooms on a greased baking tray or roasting pan and fill with the stuffing.
Melt 4 tablespoons of butter, combine with the wine and pour over the mushrooms; cook in a hot oven for 15-20 minutes.
Brown under a grill for a few minutes. Serve hot.