Adelgaza con Marisa
INGREDIENTS:
ELABORATION:
- 12 to 16 large whole mushrooms
- 200 gr of minced beef
- 50 grams of Iberian ham in cubes
- A teaspoon of concentrated tomato
- 1 clove garlic
- 1/4 teaspoon chopped parsley
- 1/2 medium onion
- 150 ml of dry white wine
- 1 bay leaf
- 2 shots of nutmeg
- 100 gr of granulated cheese
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
- 1 teaspoon of oil
ELABORATION:
- Clean the mushrooms and cut the stems, leaving only the caps.
- The latter are brushed with oil and add salt, pepper and parsley and set aside.
- The stems are finely chopped and sautéed with finely chopped onion in a little oil. When they take on color, add the minced meat and ham, season with salt and pepper and add a pinch of nutmeg.
- Add the crushed garlic with the chopped parsley and the white wine and stir while the alcohol evaporates.
- As soon as the meat has taken on colour, it is removed from the heat and the concentrated tomato is added so that the mass takes consistency.
- Fill the mushroom caps with this mixture and place them on a baking tray lined with baking paper.
- The oven is preheated to 190ºC. and are introduced into it for 15 minutes.
- Finish by putting a little granulated cheese on top of each piece and decorate as desired. The leftover sauce is sprinkled over them.
