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Preheat the oven to 170 degrees.
Peel the mushrooms, remove the stalks and wash them under running cold water.
We lined a tray with baking paper.
Place the washed mushrooms in the pan, sprinkle a little salt and pepper and put them in the oven at 160 degrees for about 15 minutes.
Meanwhile, cut the zucchini into rounds, sprinkle a pinch of salt and a pinch of pepper over them and fry them in a non-stick pan over high heat to get the appearance of baking on the grill and to soften. Remove to a plate and leave to cool.
The tails are washed, then cut into small pieces.
Put them in the pan in which we fried the zucchini, add the finely chopped onion, the tomato cut into pieces, sprinkle with a pinch of salt and let them all cook together over a high heat for about 10 minutes.
Then add half the amount of cheese, mix and remove the pan from the heat.
Remove the tray with mushrooms from the oven, fill the hats with the mixture above, sprinkle the rest of the cheese and freshly chopped green parsley and put the tray in the oven for about 25 minutes.
Serve the mushrooms with sliced fried pumpkin slices and lettuce.