Separate the stems from the mushroom caps, remove the base of the stems by cutting it with a knife, washed well and cut the stems into small pieces. Wash also the heads of the mushrooms and put to drain. Put in a blender the pieces of the stems, about 150 ml of water, 10 ml of olive oil, a bit of parsley, a pinch of salt and a clove of garlic and mix everything;

It must become a thick creamy sauce. Add the breadcrumbs, eggs, Parmesan cheese and a little ground black pepper. Now, place in a baking pan (greased with oil) chapels with the concave side up, put salt on the heads of the mushrooms and fill with the mixture you have prepared. Spread on the filling a bit of bread crumbs and drizzle with olive oil. Put in the oven (preheated) for about half an hour or until that you will create a crust on the surface of the chapels filled. If necessary, turn on the grill in the last 5-10 minutes in order to get a nice browning.

 
While mushrooms are cooking, prepare the sauce. In a small saucepan, melt 30g butter, add 25 g of potato starch and mix well. Then add 300 ml of boiling milk and cook everything until you get a thick sauce, then finally add the saffron and stir.
In a serving plate arrange the saffron sauce in a small bowl (as shown in the pictures) or you can make a bed on which to lay the mushroom caps gratin.
Serve hot with a little black pepper over.

This recipe is proposed as a main dish and is both as an alternative to the main meat or fish. In fact, champignon mushrooms are good sources of protein . In particular, some are rich in essential amino acids (such as lysine and tryptophan) and at the same time they are low in calories (20 kcal per 100 g ) . They are also very rich in minerals and vitamins. Their composition makes them suitable for low-calorie diets and vegetarian , but of course they can be enjoyed by all.
The mushrooms (Agaricus bisporus ) mushrooms are among the most popular and widely marketed for their great taste and low cost , can be found throughout the year , so they are suitable for every season .
You can recognize the quality by checking the consistency of the cap and the stem, which must be white and well solid. Furthermore, the lower part of the head must be intact .
The recipe that we propose is primarily made from mushrooms and is enriched with egg and parmesan which flavors well and contribute to the nutritional value of the dish.

Energy, recalculated
349.17
Total dietary fiber
3.72
alcohol
0.00
water
224.96

0.00
Total Protein
16.37
animal protein
10.62
vegetable protein
5.74
total lipids
22.39
lipids animals
13.16
plant lipids
9.23
cholesterol
102.98
available carbohydrates
21.88
starch
17.19
sugars 4.85