STUFFED PORTOBELLO MUSHROOMS WITH CRISP CRUMB AND TRUFFLE SALT

Serves 2

Ingredients:

• 4 large portobello mushrooms
• 60g wheat flour
• 30g melted butter
• 30g breadcrumbs
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 150g cream cheese
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 2 tablespoons olive oil
• Urbani Truffle Salt

Instructions:

Preheat the oven to 200°C. Line a baking sheet with parchment paper. Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and carefully scrape out the gills using a spoon. Place the mushrooms on the prepared baking sheet, gill-side up. In a small bowl, mix together the wheat flour, melted butter, breadcrumbs, dried parsley, garlic powder, salt, and pepper to make the crisp crumb topping. Set aside. In another bowl, combine the cream cheese, grated parmesan cheese, minced garlic, fresh parsley, black pepper, and white pepper. Mix until well combined. Stuff each mushroom with the cream cheese mixture, pressing it gently to fill the cavity. Sprinkle the crisp crumb topping evenly over the stuffed mushrooms. Drizzle olive oil over the mushrooms. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown and crisp. Remove from the oven and sprinkle with Urbani Truffle Salt while still hot. Let cool slightly before serving.