Champiñones rellenos de queso azul para amantes del ajo

Ingredientes

• 1/4 cup olive oil (extra virgin)
• 12 large cremini mushrooms
• 6 cloves garlic, (minced)
• 1 small shallot, (finely chopped)
• 3 tablespoons dry sherry
• 2 tablespoons fresh parsley, (chopped)
• 1 tablespoon fresh sage, (chopped)
• 1 large egg white
• 75 gm (about 1/2 cup) blue cheese, crumbled
• 1/3 cup panko crumbs, ((gluten-free, if necessary) or dry gluten-free bread crumbs)

Preparación

1. 1

   Heat oven to 375°F. Remove stems from mushrooms and finely chop them. Wipe mushroom caps carefully with a damp soft cloth or paper towel.

2. 2

   Toss mushroom caps with 2 tbsp olive oil and salt and pepper on a baking sheet. Place stem side down and bake for 25 - 30 minutes or until tender.

3. 3

   Meanwhile, heat remaining 2 tbsp oil in a medium skillet and add garlic. Cook until golden, 4 - 6 minutes. Transfer to a paper towel to drain. Add chopped mushroom stems, shallot, salt and pepper, cook until shallot is soft.

4. 4

   Add sherry or wine and cook until it evaporates. Remove to a small bowl and stir in parsley, sage, garlic, blue cheese, panko crumbs and finally, the egg white. Stir until well combined.

5. 5

   Fill mushroom caps with 2 tsp of the filling. Return to baking sheet and broil until tops are browned, 3- 4 minutes. Serve hot.