Cheese-stuffed champignons, preparation

1) Clean and rinse 24 large mushrooms. Drain them on a canvas, detached the stems, chop them And skip them with a knob of butter for 2-3 minutes.

2) Let it cool down And mix them with 150 g of fresh cheese with garlic and herbs (like Tartare or Boursin), 80 g of grated Cheddar and a pinch of spicy paprika. Transfer in a pastry bag. Grease of oil the cavities of a mold of 24 mini muffins.

3) Jumbled up in a bowl 1 tablespoon of breadcrumbs, 1 of grated parmesan and 1 of chopped parsley. Stuffed the mushroom caps with the cheese filling, dip them from the stuffed side into the mix of breadcrumbs and fix them in the mold cavities.

4) Bake at 180 ° for 15-20 minutes. Serve helping you with a spoon to remove the hats and any spilled stuffing.

Bocconcini appetizing, they are perfect for an appetizer or, arranged in finger food saucers, for a buffet aperitif.