Stuffed mushrooms, ricotta cheese, pecans, pickles, onions and parsley |

Preparation time: 45 min

Preheat your four at 450 °F

• General preparation

  Remove the stems from the mushrooms and chop finely. Finely chop the shallots and parsley. Chop the garlic and crush the pecans.

• Preparation for the mushrooms

  Place the heads of the mushrooms on a baking sheet with parchment paper. Cook for about 8-10 minutes. Remove from the oven and turn them to be bottom side up. Once stuffed abundantly, return to the oven for about 15 minutes.

• Preparation for the onions

  Slice the red onions.

• Preparation for the stuffing

  Cook the shallots in a pan, add the mushroom stems and garlic. Let cool. In a bowl, combine your ricotta mixture and add the mushroom and shallot stuffing once cooled. Add the parsley and pecans. Stuff your mushroom caps and sprinkle with breadcrumbs to finalize if you wish.

• To serve

  Place three mushroom heads aligned on a bed of salad with chopped pecans. Garnish with pickles and onions.