Mushrooms Au Gratin

For mushrooms au gratin, using a teaspoon or Parisienne corer, scoop out mushrooms, season the inside of the mushroom heads with salt, pepper and lemon juice.

Place mushroom heads on a wire rack with the opening facing down. Finely chop leftover mushrooms and ham.

Add onion, parsley, tomato paste, egg, salt and pepper and mix until smooth. If needed, you can firm up the mixture with breadcrumbs.

Spread the stuffing into the hollowed mushroom heads, brush an ovenproof dish with a little oil and place the stuffed mushroom heads in the dish.

Sprinkle with grated Parmesan cheese and place butter flakes on top. Bake in the preheated oven at 200 degrees convection for about 12 minutes until crispy. Serve with green salad as an appetizer.

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