Plateau apéro : bouchées champignons farcis et assortiment de charcuterie corse

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Plateau apéro : bouchées champignons farcis et assortiment de charcuterie corse. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Plateau apéro : bouchées champignons farcis et assortiment de charcuterie corse is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Plateau apéro : bouchées champignons farcis et assortiment de charcuterie corse using 11 ingredients and 15 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make Plateau apéro : bouchées champignons farcis et assortiment de charcuterie corse:

1. 200 g lomo corse artisanale (rapportée de corse pour moi)
2. 150 g coppa corse artisanale (rapportée de corse pour moi)
3. 150 g saucisson sec corse artisanal (rapporté de Corse pour moi)
4. 500 g champignons de Paris frais
5. 1 yaourt grec
6. 1/2 citron jaune confit (fait maison recette en lien)
7. 1 cuillère à soupe persil haché
8. 1/2 oignon rouge
9. Poivre du moulin
10. 6 cornichons
11. 5 baies au moulin

Instructions to make to make Plateau apéro : bouchées champignons farcis et assortiment de charcuterie corse

1. Couper le lomo en tranches fines avec une trancheuse
2. Couper la coppa en tranches fines avec une trancheuse
3. Couper ensuite le saucisson en tranches fines à la trancheuse
4. Couper le bout terreux des champignons ôter ensuite la peau des chapeaux enlever les pieds des champignons
5. Éplucher et émincer le demi oignon rouge
6. Couper les pieds des champignons en morceaux les mettre dans le bol d un petit robot les hacher
7. Ajouter l oignon rouge hacher de nouveau
8. Couper le citron confit en morceaux ôter les pépins ajouter dans le bol du robot mixer
9. Ajouter les 5 baies puis le persil mixer
10. Ajouter le yaourt grec poivrer mixer
11. Poser sur un très grand plat rond les chapeaux de champignons ajouter le lomo en couronne
12. Ajouter ensuite le saucisson puis la coppa
13. Remplir chaque champignon de farce au yaourt couper 3 cornichons en rondelles et les trois autres en éventail
14. Poser rondelles de cornichons sur les champignons et les éventails sur la charcuterie
15. C est prêt ! Servir avec un bol de cornichons et des tranches de pain grillé bon appétit 😋 et bon apéro

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