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chanterelle stuffed round zucchini

Recipe: Chanterelle stuffed round zucchini

Serves: 9 (as a starter)
  • 9 round zucchinis
  • Stuffing

  • 300 g of buckwheat
  • 300 g of chanterelles, washed and cleaned
  • 2 red onions, diced
  • a few branches of fresh rosemary
  • one tbsp. of butter
  • 1/3 cup of dry red wine
  • salt and pepper, to taste

  • Cut tops off the zucchinis and scoop the flesh - you can use it to make another dish.
    Sprinkle the inside with salt and set aside.

    Cook the buckwheat.
    Melt butter in a large skillet, add onion and saute it.
    Add rosemary leaves. After about a minute add chanterelles.
    Cook over moderate heat for about 5.
    Add wine and simmer for another 3-4 minutes.
    Add buckwheat and mix. Season with salt and pepper. Remove from heat.

    Stuff the zucchinis and cover with tops.
    Bake at 180C for about 40 minutes.


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