Mushrooms are often considered one of the most adaptable vegetables in the world. There are endless ways to fill them, making them a versatile option whether you want a quick vegetarian main course or a tasty meat starter. Below, discover delicious and easy recipes for stuffed mushrooms that can be prepared in the oven.
Simple recipe for stuffed mushrooms with parmesan and cream cheese
If you want to prepare a delicious appetizer for your party, you can stuff mushrooms with breadcrumbs, which are then seasoned with garlic, herbs and two different types of cheese. What's the score? The most delicious appetizer that can quickly disappear before the main course comes to the table. Whether you're serving it for a birthday or family gathering, this easy appetizergives your banqueta touch of sophistication that is guaranteed to delight your guests.
Are you making stuffed mushrooms for the first time? Don't worry, because even if they look particularly elegant, the preparation is actually quite simple. Read on for all our useful advice for making this crunchy dish.
How should you clean the mushrooms?
Because mushrooms grow so close to the earth, a lot of dirt often sticks to them - so it's important to clean mushrooms before using them in cooking. After briefly washing them in a colander under cold running water, wipe the mushroom heads and stems with a damp paper towel to remove any dirt. The stem of the mushroom can be removed to make more room for the filling, but don't worry - it won't go to waste! These stuffed beauties are given extra quality by dicing the mushroom stems and caps and then cooking them before mixing them into the mixture.
Also read:Clean or wash mushrooms? Clean mushrooms etc. properly!
Should you only use small mushrooms?
Not at all – feel free to do sotry something different! You can use white or brown mushrooms for this dish, or you can also use portobello mushroom caps for a more substantial meal.
Prepare stuffed mushrooms in the oven
Ingredients:
- Cooking spray, for the pan
- 700 g small mushrooms (white or brown)
- 2 tablespoons butter
- 2 cloves of garlic, minced
- 30g breadcrumbs
- Salt
- Freshly ground black pepper
- 30g freshly grated Parmesan, plus more for sprinkling
- 120 g cream cheese, softened
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 tablespoon fresh chopped thyme
Preparation:
- Preheat the oven to 200°C. Grease a baking sheet with cooking spray. Remove the stems from the mushrooms and chop them roughly. Place the mushroom caps on the baking tray.
- In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and fry for 5 minutes until most of the moisture has been removed. Add the garlic and allow to smell fragrant for 1 minute, then add the breadcrumbs and allow to lightly toast for 3 minutes. Season with salt and pepper. Remove from heat and allow to cool slightly.
- In a large bowl, combine mushroom stem mixture, Parmesan cheese, cream cheese, parsley and thyme. Season with salt and pepper. Fill the mushroom caps with the filling and sprinkle with more Parmesan.
- Bake for 20 minutes, until the mushrooms are soft and the tops are golden.
- Garnish with parsley to serve. Bon appetit!
Delicious stuffed mushrooms with minced meat and feta
These minced meat stuffed mushrooms are a delicious and light meal that can be enjoyed outdoors in warm weather or at home in cold weather due to their juicy and tasty texture and filling. This is a lovely dish to make for a picnic when the weather gets nicer, which will become more and more the case now that spring is quickly approaching. The mealis easy to prepareand tastes great with a fresh and crunchy salad.
Prepare the mushrooms in the oven
Ingredients:
- 8 portobello mushrooms (or several smaller mushrooms – brown or white)
- 3 tablespoons olive oil
- 1 pinch of salt and pepper
- 1 garlic clove, finely chopped
- ½ large red onion
- 2 tablespoons balsamic vinegar
- 500g lean minced beef or mixed minced meat
- 1 handful of fresh coriander
- 25g Greek feta cheese
Preparation:
- Place the mushrooms cut side down on a baking sheet. Brush with a little oil and season with salt and pepper. Turn the mushrooms over and remove the stems. Brush with oil, drizzle with balsamic vinegar and season with salt and pepper.
- Bake the mushrooms for 6 minutes at 200 °C (fan oven 180 °C). Drain off excess liquid. (This is a delicious mushroom stock that you should save for another recipe.) Place the mushrooms back in the oven to keep warm while you prepare the ground meat.
- Heat a teaspoon of oil in a skillet over medium heat. Add the minced garlic and diced red onion. Sauté until soft and just starting to brown. Add the minced meat and fry until browned. Drain off excess liquid. Stir in the fresh, chopped coriander.
- Add the minced meat mixture to the warm mushrooms. Sprinkle with crumbled feta, season and serve two portobello mushrooms per person.
