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