Stuffed Porcini Mushrooms

Ingredients for 4

250g of porcini mushrooms
250g of minced meat
150g of hard bread
50g of parmesan cheese
2 cloves of garlic
1 egg
fresh marjoram
salt and pepper
4 more big porchini mushrooms of equal size
olive oil

The mushrooms from Garfagnana. Are they, or are they not from Lucca?

Leave on the shelf, the four big mushrooms for an hour. Put in the blender, the 250g of Porcini mushrooms, garlic, bread, cheese, egg and salt and pepper: leaving you with a smooth and homogenous paste. At this point, take the big mushorooms, cut the heads off them and scoop out their insides. Finely chop the insides of the mushrooms and add them to the paste and blend it again. Stuff the mushrooms with the blended mixture. Brush them with oil and put them in the oven at 180°C for 20 minutes. If you accompany this dish with polenta and a mushroom sauce, you will be in paradise. The paradise of Garfagnana.

Recipes kindly supplied by Il Tirreno

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