84.🍄Champiñones rellenos de tomate seco, anchoas y jamón🍅🐟🍖

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, 84.🍄Champiñones rellenos de tomate seco, anchoas y jamón🍅🐟🍖. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make 84.🍄Champiñones rellenos de tomate seco, anchoas y jamón🍅🐟🍖 is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook 84.🍄Champiñones rellenos de tomate seco, anchoas y jamón🍅🐟🍖 using 10 ingredients and 5 steps. Here is how you can achieve that.

Tenía unos champiñones enormes y eran ideales para hacerlos rellenos. Indagando en la despensa, os muestro el resultado. Este plato no lleva sal añadida, ya que las anchoas y el jamón la llevan de manera suficiente.
#weekendreto #abecedario #champiñones

Ingredients and spices that need to be Make ready to make 84.🍄Champiñones rellenos de tomate seco, anchoas y jamón🍅🐟🍖:

1. 8 champiñones grandes
2. 1/2 cebolla tierna
3. 25 gr jamón en minitacos
4. 25 gr anchoas en aceite
5. 65 gr tomates secos en aceite
6. 20 cl vino blanco
7. 5 hojas albahaca fresca
8. 15 gr queso parmesano rallado para el relleno
9. 20 gr queso parmesano rallado para la cobertura
10. Aceite de oliva virgen extra

Instructions to make to make 84.🍄Champiñones rellenos de tomate seco, anchoas y jamón🍅🐟🍖

1. Separar el tallo de los champiñones. Cortar a los tallos la parte terrosa y tirarla. Tanto los champiñones como los tallos, limpiarlos con un pincel de cocina o un paño húmedo. Si se quiere, pelar los champiñones para que se vean más uniformes por fuera.
2. Picar la cebolla y empezar a sofreírla en una sartén con un poco de aceite de oliva. Cuando esté un poco transparente, añadir los champiñones y tallos cortados en trozos y seguir sofriendo con la cebolla.
3. Precalentar el horno a 200 grados y hornear los champiñones 10 minutos. Después sacarlos para que se enfríen.
4. Picar los tomates secos, partir las anchoas en cuatro partes cada una y mezclar con el sofrito anterior. Sumar el jamón, el vino y salpimentar. Cuando se haya evaporado el vino, añadir la albahaca picada e integrar con el resto de los ingredientes. Apagar el fuego y mezclarle los 15 gramos de queso rallado.
5. Rellenar los champiñones, ponerles por encima el queso rallado restante y volver a hornear 10 minutos más. Buen provecho!!! 😉

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