Directions
- Preheat the oven to 180°C (350°F).
- Chop the onion, carrot, garlic and nduja into small cubes.
- Fry the carrot and onion on a little olive oil.
- Add garlic, minced meat and fry over high heat to keep the meat juicy.
- Add tomato puree and nduja. Mix everything and fry for about 2-3 minutes.
- Finally add the tomatoes and stew for about 10 minutes on low heat.
- Add 2 tablespoons of parmesan and season with salt and pepper. Mix it all up.
- Rinse the mushrooms, cut off the stems and stuff them with prepared filling.
- Sprinkle 1 tablespoon of parmesan on top of each mushroom.
- Put in the oven for 10 minutes.
- Serve hot.
Ingredients
3 portobello mushrooms
200 g minced meat (beef and pork)
100 g Italian sausage nduja
2 cloves of garlic
0.5 onion
0.5 carrot
5 tbsp. grated parmesan
1 can of tomatoes (400 g)
1 tbsp. tomato paste
salt and pepper, olive oil
Fusion / Other
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