1 tablespoon parsley, finely chopped, for the filling
1 tablespoon Parmesan cheese, grated, for the filling
salt, for the filling
pepper, for the filling
6 button mushrooms
2 cups provolone cheese, diced
cherry tomato, cut in halves, for decoration
fresh thyme, for decoration
Preparation
25 mins
15 mins
Low
Preheat the oven to 180 °C.
On a cutting board, cut the Natural Turkey Breast Zwan® into small cubes. Set aside until use.
In a hot skillet, pour in the olive oil, add the heavy cream, garlic powder, parsley, grated Parmesan cheese, and season with salt and pepper. Cook for 2 minutes. Add the Natural Turkey Breast Zwan® and mix, cook for another 5 minutes on medium-low heat. Remove from heat and let cool slightly.
Clean the mushrooms, remove the stem with your hands and the dark part with a spoon, hollowing it out gradually.
In a baking dish, place the mushrooms and fill with the previous mixture, cover with diced Provolone cheese. Bake for 20 minutes at 180°C.
Serve on a flat dish, decorate with cherry tomatoes and thyme.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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