Large stuffed mushrooms
- 140 g (150 ml) butter
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 350 ml bread crumbs
- 150 g mozzarella, cut into chunks
- Hand full basil, roughly chopped
- Salt and freshly ground black pepper to taste
- 4 large mushrooms
Preheat oven to 200 °C. Melt about 30 ml of the butter and sauté onion and garlic until soft and translucent. Melt the rest of the butter separately. Add it, the bread crumbs, cheese and basil to the onions. Season with salt and black pepper. Put mushrooms in an oven dish and put filling on top of them. Bake for 20 minutes until just soft and slightly browned on top. Serve warm.
The earthy Newton Johnson Felicité Pinot Noir 2008.