top of page


16.08.2023 Mushrooms with Mediterranean filling.jpg

Preparation time 40 minutes

Clean the mushrooms, carefully twist out the stems and hollow out the caps. Chop the mushroom stems into small pieces. Peel the garlic and onion and dice finely.


Heat the oil in a pan and sauté the onion and garlic over a medium heat until translucent. Add the mushroom stems and sauté for 1 minute. Allow the liquid to evaporate, then remove the pan from the heat.


Drain the tomatoes and collect 2 tablespoons of oil. Finely chop the tomatoes. Drain the olives and chop finely. Wash the herbs, shake dry and pick off the leaves. Finely chop the thyme and cut the basil into strips. Drain the mozzarella well and dice finely. Grate the parmesan. In a bowl, mix the mushroom mixture with the tomatoes, olives, tomato oil, herbs, egg yolk, mozzarella, parmesan and breadcrumbs. Season with salt and chili flakes and fill the mushroom caps.


Place the mushrooms in a large baking dish and bake in a preheated oven at 200 °C (fan oven 180 °C; gas: mark 3) for 20-25 minutes until golden brown.


8 large mushrooms

2 cloves of garlic

1 onion

1 tbsp olive oil

40 g dried tomatoes in oil

40 g black pitted olives

4 sprigs of thyme

2 stalks basil

125g mozzarella

15 g Parmesan

1 egg yolk

1 tbsp wholemeal breadcrumbs

Salt, chilli flakes

bottom of page