Instructions
Preheat the oven to 180 degrees.Heat up a splash of olive oil in a small frying pan. Shallot in, sauté for 2 minutes until nicely brown. Stems in. Season with salt and pepper. Mix until soften nicely.
Transfer the mix into a small mixing bowl.
Stir in crème fraîche. Taste and season accordingly.
Place the mushroom caps on a small baking tray lined with some baking paper. Fill them up with 1-2 teaspoon of the mixture, depending on the size of caps. Sprinkle with satureja and good amount of Parmesan Cheese.
Give it a last touch of olive oil and bake in the oven for 10 minutes. Serve warm with pickled cabbage or fresh tomatoes.
Makes 2 serves.
