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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 x ca. 450 g | Mushrooms; large button |
| 1 x ca. 450 g | Sea legs |
| 1 Tasse | heavy cream |
| 2 Tasse | bread crumbs |
| 1 Bund | parsley chopped |
| 1 klein | onions diced |
| 1 Tasse | white wine |
| | mozzarella shredded |
| | Salt & white pepper to taste |
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Steam mushroom caps for 10 minutes. Chop into small pieces. Chop onion into small dice. Saut, onions, mushrooms in wine on medium-high until wine is reduced to 1/8 volume.
Add sea legs, cream and cook until cream is reduced to 1/8 volume.
Stir in bread crumbs, enough to make a firm stuffing.
Place 1 tablespoon of stuffing in each steamed cap and top with shredded mozzarella cheese and bake at 350 degrees fro ten minutes.
Call 319-391-2427 with any questions.
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