Stuffed Mushrooms

Ingredients

• 500 g large fresh mushrooms
• 1 onion, finely chopped
• ½ cup kefalograviera (hard Greek cheese; or pecorino/gruyère), grated
• 2 eggs, beaten
• 3 tbsp breadcrumbs
• 2 tbsp fresh butter, plus 4 tbsp for the topping
• 4 tbsp Samos wine (or any sweet white wine)
• green pepper

Method

1. Clean and wash the mushrooms, dry them with kitchen paper, and remove the stems.
2. Melt 2 tbsp butter in a pan and sauté the chopped onion for 2 minutes, until softened.
3. Finely chop the mushroom stems, add them to the pan, and sauté for a few more minutes.
4. In a bowl, combine the grated kefalograviera, beaten eggs, breadcrumbs, the sautéed stems and a little green pepper. Mix well.
5. Sit the mushroom caps upside down in a buttered baking dish and fill each with the mixture.
6. Melt the remaining 4 tbsp butter with the wine and pour it over the mushrooms.
7. Bake in a hot oven for 15-20 minutes.
8. Turn on the grill for a few minutes to brown the tops. Serve hot.