Bresc BV

Stuffed mushrooms with mojo verde


  • 8 large Dutch mushrooms
  • 100 g butter
  • 50 g panko
  • 50 g grated cheese
  • 10 g Bresc Chimichurri
  • 10 g Bresc Chopped shallot
  • salt and pepper

Preparation method

Mix the butter with the chopped shallot, chimichurri, panko and grated cheese. Season with filling with salt and pepper. Remove the stalks from the mushrooms. Fill the mushrooms with the chimichurri mixture. Sprinkle a little grated cheese over the mushrooms. Grill the mushrooms on a moderately heated barbecue at 120 °C.