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Dificuldade |
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Difícil |
Tempo de Preparação |
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20 min |
Tempo de Confecção |
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30 min |
Preparação:
Aquecer o forno a 180 graus.
Retirar os pés dos cogumelos para juntar à mistura da alheira.
Temperar os cogumelos com um fio de azeite, sal e pimenta.
Tirar a pele da alheira e numa taça, envolver muito bem com 2 colheres de sopa de geleia, os pés dos cogumelos picados e a salsa picada.
Recheie os cogumelos com esta pasta da alheira e leve ao forno por 18 a 20 minutos. Retirar, fazer uma cova ao meio e juntar um ovo de codorniz (abrir os ovos de codorniz com cuidado, com a ponta de uma faca). Levar novamente ao forno por mais 5 ou 6 minutos e servir.
Sugestão:
Pode servir cada cogumelo sobre uma fatia plana de pão torrado e juntar rúcula, pingada de azeite, vinagre balsâmico e salpicada de sal.
Ingredientes:
4 cogumelos Portobello grandes
1 alheira de Mirandela
1 molhinho de salsa
4 ovos de codorniz
Geleia de Marmelo Casa de Mateus
Azeite q.b.
Sal q.b.
Pão torrado (facultativo)
Rúcula (facultativo)
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