Stuffed champignons with pine nuts and raisins

Ingredients:

Mushrooms

• 24 large white or brown button mushrooms, stems removed and finely chopped
• 2 tablespoons extra-virgin olive oil

Filling

• 1/4 cup olive oil
• 0.5 cup finely chopped carrots
• 0.5 cup finely chopped onion
• 0.5 cup grated fontina cheese
• 3 tablespoons of pine nuts
• 3 tbsp chopped golden raisins
• 2 tbsp finely chopped fresh parsley
• 1 cup coarse fresh bread crumbs

Preparation:

1. Preheat oven to 220°C.
2. Mushrooms:
   
   If the mushroom caps are very round, cut a thin slice off each top so they stand upright and don't fall over. Combine the mushroom caps in a large bowl with the oil and 1/4 teaspoon of salt.
3. Filling:
   
   Heat olive oil over medium heat. Add the sliced ​​mushroom stems, carrots, and onion and cook, stirring occasionally, until softened, 6-8 minutes. Transfer to a large bowl, sprinkle with 3/4 teaspoon of salt and a few turns of black pepper, and let cool.
4. Add fontina, pine nuts, raisins, and parsley to the cooled sautéed mushrooms. Stir in bread crumbs to moisten well.
5. Fill each mushroom with an equal amount of filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is golden brown and crispy on top, about 15 minutes. Let cool for 5 minutes and transfer to a serving platter.