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Mushrooms Parmigiana

Ingredients 11
Servings 4


  • olive oil for frying
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • 3
    medium baby marrows, chopped
  • 2
    vegetable or chicken stock powder
  • 45
    white wine
  • 2
  • salt and milled pepper
  • 15
    chopped parsley
  • 4
    extra-large fresh black mushrooms
  • 45
    freshly grated Parmesan cheese


Heat oil in a frying pan and sauté onion and garlic until glossy, about 5 minutes. Add baby marrows and toss to coat in oil. Add stock, wine and sugar and cook until vegetables are tender. Season to taste, sprinkle with parsley and remove from pan. Add a little extra oil to pan and fry mushrooms lightly, stalk sides up, for 3 to 4 minutes. Transfer mushrooms to a baking sheet. Divide vegetable mixture between mushrooms caps and top with Parmesan cheese. Cook under a preheated grill until cheese has melted slightly and turned golden. Serve hot.

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