Preparation for Stuffed Champignons with Sun-dried Tomatoes

• To prepare the stuffed champignons, we start by preparing the filling. In a bowl, pour the breadcrumbs, Grana cheese, salt, and chopped parsley. Mix and combine the ingredients well, then drizzle with some olive oil to make the breadcrumb mixture softer.

• Cut the mozzarella and rehydrated and washed sun-dried tomatoes into small pieces, chop the capers as well, and then add to the flavored breadcrumb mixture. Mix everything well; if needed, add a little more olive oil.

• Proceed with cleaning the mushrooms, removing the outer skin and the stem, which you set aside, then scoop out the mushroom removing the brown part. Wash them well and quickly under running water, then place them in a baking dish.

• If you like, you can cook and soften them for a few minutes in the microwave, covered with plastic wrap, but you can also skip this step, perhaps adding a few tablespoons of water to the bottom of the baking dish during cooking to make them softer.
  

  

• Cut the stems into small pieces; if you have time, sauté them in a pan for about 3 minutes with a little olive oil and a clove of garlic, otherwise add them raw to the breadcrumb mixture.

• Stuff the champignon mushrooms with the prepared mixture, press the breadcrumb mixture well with your hands, then place the stuffed mushrooms in a baking dish or pan.
  Drizzle everything with olive oil and a sprinkle of water.

• Bake the stuffed mushrooms in a hot oven for about 15 minutes at 320°F, increasing the temperature to 390°F for the last 5 minutes. When the stuffed champignon mushrooms look sufficiently golden, they are ready to be served.

• For more versions of champignon mushrooms click here.