Mushrooms Parmigiana

Fairlady
4 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

olive oil — for frying
1.00 onion — finely chopped
2.00 garlic — cloves, crushed
3.00 baby marrow — chopped
2.00 ml stock powder — vegetable or chicken
45.00 ml wine — white
2.00 ml sugar
salt and freshly ground black pepper
15.00 ml fresh parsley — chopped
4.00 black mushrooms — fresh, large
45.00 ml parmesan cheese — freshly grated
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.