I like to use aromatic herbs because they contain few or no calories, they have undeniable medicinal properties and they enhance the flavor of a dish. Generally used as a seasoning, their nutritional contribution is minimal, but if we get used to eating them regularly, they contribute to our body's well-being.* I have indicated 100 ml olive oil to make the flavored herb oil, but you need only a few drops to enhance the flavor of each mushroom.
1 tablespoon extra-virgin olive oil (for the stuffing)
1 teaspoon olive oil (for baking)
100 ml extra-virgin olive oil
Recipe preparation steps
Clean the ceps; hollow out the stems, reserving the flesh; chop it finely. In a small bowl, combine the chopped cep, garlic and shallot.
In a skillet, sauté the stuffing in hot oil; cook briskly for about 1 minute. Season with salt and pepper and sprinkle with parsley. Stuff each mushroom stem. Place the ceps in a small lightly oiled baking dish; season with salt and pepper; brush with a little olive oil. Bake in a preheated 180°C oven for 10 minutes.
Meanwhile, liquefy the herbs in a blender with the olive oil to produce an aromatic, flavorful oil.
When the ceps are cooked, serve them on hot plates and sprinkle them with a few drops of the flavored oil.