Champignons stuffed with sun-dried tomatoes and nuts

Prepare the sauce. Finely chop the parsley, set aside 3 tablespoons of herbs for the filling.

Peel the garlic, finely chop one clove. With a fine grater, remove the zest from half of the lemon.

In a small bowl, combine parsley, garlic, zest, vinegar and 60 ml olive oil. Season with salt and pepper to taste.

Separate and finely dice the mushroom legs. Grease the caps on all sides with half of the remaining oil, lightly season with salt and pepper, and place on a baking sheet.

Cut the shallots into small cubes. Chop the sun-dried tomatoes. Cut 5-6 cloves of garlic into thin slices.

Heat the remaining oil in a frying pan, fry the shallots 2-3 minutes until transparent, add the garlic. Cook vegetables until tender.

Add champignon legs to onion and garlic, fry until brown for 3-4 minutes, then remove from heat. Top with sun-dried tomatoes, pine nuts, and parsley set aside. Season with salt and pepper to taste, mix thoroughly.

You can use any other nuts.

Fill the mushroom caps with the filling. Bake in the oven at 175 degrees for 10-15 minutes, until dark and tender. Serve the mushrooms with the sauce.