Chanterelle stuffed courgettes

Name: Chanterelle stuffed courgettes
Yield: 4
Ingredients: Pepper; Grated lemon rind and juice to taste; Salt; 1 dl Cream 13; 1 tbsp Canola oil; 1.5 tbsp Wheat flour; 2 Courgettes (a) 400 g; 2 dl Light broth; 300 g Chanterelles; 6 tbsp Grated Parmesan cheese

Sides

Cook time: 0 min.
Servings: 4

Ingredients for Chanterelle stuffed courgettes

		Pepper
		Grated lemon rind and juice to taste
		Salt
1	dl	Cream 13
1	tbsp	Canola oil
1.5	tbsp	Wheat flour
2		Courgettes (a) 400 g
2	dl	Light broth
300	g	Chanterelles
6	tbsp	Grated Parmesan cheese

Instructions for Chanterelle stuffed courgettes

To prepare the Chanterelle stuffed courgettes recipe, please follow these instructions:

Courgetterne split and deseed dug out with a spoon. Then be divided courgetterne into 2 equal pieces. Boil them in salted water for 2 minutes. Onto of and put into a baking dish on the curved side.

Brush the mushrooms clean. Share the mushrooms if they are large and fry them in the oil. Sprinkle the flour over and infants with broth and cream. Season with lemon, salt and pepper.

Com courgetterne and sprinkle the cheese in the completion of these Chanterelle over, cakes in the oven at 225 degrees c. alm. oven for about 10 minutes.

Chanterelle stuffed courgettes

Ingredients for Chanterelle stuffed courgettes

Instructions for Chanterelle stuffed courgettes

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