15 min
Prep time
25 min
Cook time
6
Servings
Medium
Difficulty
40 min
Total time
Ingredients
Instructions
-
1
Preheat the oven to th 6 (180° C).
-
2
Cut off the earthy ends of the mushrooms and remove the stems to delicately free the caps.
-
3
Reserve the mushroom stems and wash the caps.
-
4
Blanch them for 5 minutes in boiling salted water, then drain.
-
5
Put the mushroom stems, ham, bread without the crust, parmesan except for 2 tablespoons, peeled onions cut in half, egg, parsley, salt, pepper into a food processor and blend until you get a homogeneous and fairly fine stuffing.
-
6
Fill the mushroom caps with this stuffing, place them on the baking tray or dish, drizzle them with a little olive oil, sprinkle them with the remaining parmesan, and scatter thyme over them.
-
7
Cook for about 20 minutes until the stuffing is golden brown.
-
8
Preferably use a steamer to pre-cook the mushrooms for 5 minutes: their flavor will be preserved, they will absorb less water, and their flesh will remain noticeably firmer.
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