Stuffed mushrooms cooked over an open fire is a Mediterranean dish that is sure to please all barbecue lovers.
It is necessary
- - large champignons - 8 pcs.;
- - garlic - 2 cloves;
- - soft goat cheese - 150 g;
- - ham - 4 slices;
- - olive oil - 2 tablespoons;
- - peeled pine nuts - 2 tablespoons;
- - parsley - 1 bunch.
Instructions
Step 1
You don't need to wash the champignons. Wipe them off with a damp towel. If the mushrooms are very dirty, then first clean their surface with a knife and then wipe. Cut off the legs. To prepare the dish, you only need hats.
Step 2
Peel the cloves of garlic and pass through a press. Cut the soft goat cheese into small pieces. Lightly fry the pine nuts in a dry hot skillet. Cut the ham into cubes. Chop the parsley. Mix all ingredients.
Step 3
Place one tablespoon of filling inside each cap (a little more if the caps are rather large). Sprinkle everything with olive oil
Step 4
Place the mushrooms on a wire rack with the filling facing up and place over the coals. Fry until the cheese is melted. If the heat is too high, wrap each stuffed hat in foil.
