A delicious recipe for stuffed mushrooms with a creamy brandade filling, topped with grated cheese and baked to perfection.
- 400 grams of mushrooms
- 100 grams of grated cheese
- 400 grams of cod
- 1 potato
- 1 clove of garlic
- glass of water
- 250 milliliters of milk
- 50 milliliters of olive oil
Prepare the brandade filling:
- Blanch the cod in milk and water for 4 minutes. Remove the skin and bones. Peel, wash, and dice the potato and cook it in the same liquid for 15 minutes. Peel the garlic and saut it in a pan with oil. Blend everything together with two tablespoons of oil. Gradually add the cooking liquid while continuing to blend until you achieve a smooth and thick cream. Let it cool.
Bake the mushrooms:
- Remove the stems from the mushrooms and place them upside down on a baking tray lined with parchment paper. Season with salt. Preheat the oven to 150C and bake the mushrooms for 5 minutes.
Gratinate with grated cheese:
Allow the mushrooms to cool slightly, then fill them with the brandade filling. Sprinkle grated cheese over the mushrooms and bake for 15 minutes at 170C.