The stuffed mushrooms are a tasty and versatile dish, perfect as an appetizer, side dish, or vegetarian main course. This simple and delicious recipe enhances champignon mushrooms with a flavorful filling made of breadcrumbs, Parmesan cheese, mushroom stems sautéed in a pan, and a touch of vegetable broth to achieve a soft and tasty texture. Baking in the oven gives the mushrooms an irresistible golden crust, keeping the filling moist and rich in flavor. Ideal for any occasion, they are prepared in a few steps with genuine ingredients accessible to everyone.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 12 champignon mushrooms (large)
- to taste salt
- to taste pepper
- to taste olive oil
- to taste breadcrumbs
- to taste Parmesan cheese
- 2 cups vegetable broth (add more as needed)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Wooden spoon
- 1 Bowl
- 1 Teaspoon
- 1 Baking tray
- 1 Parchment paper
Steps
Clean the champignon mushrooms by removing any soil residues.
Briefly rinse them under running water and gently dry them with a cloth.
Remove the stems from the caps and set them aside.Cut the stems into small pieces.
In a pan, heat a few tablespoons of extra virgin olive oil and add a clove of garlic (it can be whole or in large pieces to facilitate removal).
Sauté the mushroom stems over medium heat for a few minutes.
Add a tablespoon of vegetable broth, chopped parsley, salt, and pepper.
Once cooked, remove the garlic and drain the stems from the excess oil.Transfer the cooked stems to a bowl.
Add breadcrumbs, grated Parmesan cheese and mix.
Add a bit of vegetable broth, just enough to achieve a soft and compact mixture, similar to that of meatballs.Stuff the mushroom caps with the filling, pressing lightly to compact it.
Place the stuffed mushrooms on a baking tray lined with parchment paper.
Drizzle each mushroom with a bit of extra virgin olive oil.
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until the mushrooms are well browned and the filling has formed a light crust.Remove the mushrooms from the oven and serve them hot as an appetizer, side dish, or vegetarian main course.
Enjoy your meal!
Storage
Stuffed mushrooms can be stored in the refrigerator for 2-3 days in an airtight container. Before serving them again, reheat them in the oven at 350°F (180°C) for 10 minutes or in a pan with a lid. It is not advisable to freeze them after cooking, as mushrooms tend to lose texture.
Tips
To clean the mushrooms: Avoid soaking them, as they might absorb too much water. A quick rinse under running water and pat them dry with a clean cloth is sufficient.
Soft filling: If the filling mixture is too dry, add a few extra tablespoons of vegetable broth to soften it.
Even cooking: To ensure that the mushrooms cook evenly, choose caps of similar size.
Notes
For a light version: Use less breadcrumbs or replace them with a reduced amount of blended oatmeal.
For a more intense flavor: Add aromatic herbs like thyme or oregano to the filling, or a pinch of chili pepper for a spicy touch.
Suitable for different diets: You can easily adapt this recipe to a vegetarian diet, vegan (by removing Parmesan cheese or replacing it with nutritional yeast), or gluten-free (by replacing breadcrumbs with a gluten-free version).
Variations
With meat: Add crumbled sausage or sautéed bacon to the mushroom stems for a heartier filling.
With melting cheese: Add cubed mozzarella or scamorza for a gooey center.
With vegetables: Mix grated zucchini or chopped spinach into the filling for a richer vegetarian variant.
With nuts or pine nuts: Add chopped nuts or toasted pine nuts for a crunchy texture and a different flavor.
These adjustments will make your stuffed mushrooms a versatile dish perfect for any occasion!
FAQ – Frequently Asked Questions about Stuffed Mushrooms
Can I use other types of mushrooms besides champignons?
Yes, you can use portobello or other varieties of mushrooms with large and sturdy caps to hold the filling. Note that cooking time may vary depending on the size and type of mushroom.
How can I make the recipe vegan?
Replace Parmesan cheese with nutritional yeast flakes or a grated plant-based cheese. Also, make sure the breadcrumbs used are free from animal-derived ingredients.
Can I prepare stuffed mushrooms in advance?
Absolutely! You can prepare them up to the point of baking, store them in the refrigerator covered with plastic wrap, and bake as needed. They are perfect for planning ahead!
How can I prevent the mushrooms from drying out in the oven?
Ensure to brush the mushrooms with a bit of oil and add a small amount of vegetable broth to the baking tray to maintain moisture during cooking.
Can I freeze stuffed mushrooms?
You can freeze them before cooking. Once filled, arrange them on a tray and freeze. After they solidify, transfer them to a food bag or airtight container. When you want to cook them, bake directly without thawing, adding a few more minutes to the cooking time.
What can I serve with stuffed mushrooms?
Stuffed mushrooms pair well with a fresh salad, mashed potatoes, rice, or a side of grilled vegetables. They are perfect as an appetizer or a light main dish.
Do mushrooms always need to be washed?
Yes, but briefly. Never soak them, as they might absorb too much water. A quick clean under running water is sufficient.
