I’ve been talking about this recipe for a long time, and here it is for you, the Stuffed Mushrooms with an easy and tasty step-by-step recipe. Below, you also find the video recipe available on the YouTube channel of Le Ricette di Bea! The champignons stuffed with minced meat are among the dishes that become popular online between September and October. Indeed, the recipe for Stuffed Mushrooms in a skillet can be a different side dish or main course from the usual.
Preparing Stuffed Champignon Mushrooms in a skillet has never been so easy and quick, with just a few simple steps to present your family or guests with a delicious appetizer or a tasty side dish. On the blog, you will also find other mushroom recipes, such as the stars with sausage and mushrooms perfect for Christmas or the classic mushroom scallops always delicious and a dinner saver! So here are some ideas with clickable links to read and choose how to use champignon mushrooms with other recipes.
Of course, I’m not selling you the discovery of the century as a recipe, I’m explaining and especially illustrating with the video recipe my version of stuffed mushrooms in a skillet with minced meat and tomato pulp, a sprinkle of parsley, and some fresh grated cheese. Oh, what a delight, my mouth is watering again just writing this text! What are you waiting for to try this quick and tasty stuffed mushroom recipe like this?
The Autumn that blurs the contours 😍 so sang Guccini in his song Autumn. I thought of this recipe in the month of October, when the Champignons are almost at their end. A way or a recipe, in my opinion, to blur the contours of summer. Just as the colors of the leaves fade from green to shades of orange and brown, so too do some vegetables bid us farewell until next year. And if the contours blur, you fade these stuffed mushrooms with good white wine, buy some nice crunchy bread for sopping up and treat yourself to a moment of taste and flavor!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 430.11 (Kcal)
- Carbohydrates 19.87 (g) of which sugars 4.86 (g)
- Proteins 21.17 (g)
- Fat 30.30 (g) of which saturated 13.01 (g)of which unsaturated 15.00 (g)
- Fibers 2.26 (g)
- Sodium 1,600.25 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Mushrooms in a Skillet:
- 8 champignon mushrooms
- 5.29 mixed minced meat
- 1 pinch salt
- 1 pinch black pepper
- to taste parsley
- to taste nutmeg
- 4 teaspoons cheese (grated)
- 1 tablespoon breadcrumbs
- 2 tablespoons tomato pulp
Tools for Quick and Tasty Stuffed Mushrooms:
Do you also want the spoon or wooden spatula with the Le Ricette di Bea logo? Write to me in chat or in the comments and I’ll give you all the necessary information to purchase it!!!
- 1 Skillet
- 1 Wooden spoon
- 1 Knife
- 1 Colander
- 2 Paper towel
- 1 Spoon
- 1 Teaspoon
- 1 Bowl
- 1 Plate
- 1 Lid
- 1 Coffee cup
Stuffed Mushrooms Step-by-Step Recipe:
Let’s start the preparation with the champignon mushrooms. Remove the stem and outer skin with light movements and no knife, all with your hands because you don’t want to break the mushroom, mind you. The mushroom cap will serve as a little boat to fill with the minced meat.
Then wash it under the faucet, again being delicate. Dry them with a cloth or kitchen paper as you can see in the video recipe above.
Place them on a plate and let’s proceed with the filling preparation.
Take a bowl and pour the minced meat inside, add 4 teaspoons of grated cheese and two tablespoons of tomato passata. Sprinkle with salt, pepper, and parsley. If you have fresh parsley, chop it finely, otherwise dried parsley is fine.
Work the minced meat with your hands; it should become sticky. If you don’t want to use the tomato passata, replace it with an egg yolk. Now our mushroom filling is ready.
For the stuffed mushrooms in a skillet, the filling is the decisive moment. Not too much and not too little. Take some minced meat, as if you were making classic meatballs. Place the meatball on the inside of the champignon mushroom and with both thumbs apply slight pressure to make the filling adhere to the mushroom. You can see this step very well in the video recipe above or on the YouTube channel by clicking here. Place the stuffed mushrooms with minced meat back on the plate and set aside.
Now let’s move on to preparing the sauté. Take an onion, in my case a small white one, place it on a wooden cutting board, and use a knife without serrations. Cut off the end, make a small incision, and peel it. You can see this step in the video recipe. Then cut three or at most four slices to be further diced. Set aside.
Once the onion is ready, turn on the stove to medium heat. Place a non-stick skillet on top and pour in plenty of extra virgin olive oil. Let the onion slide into the skillet from the cutting board with the help of the knife. Sauté until it softens. Stir with a wooden spoon when necessary. Once the onion turns transparent, it’s time to add the mushrooms. Let everything cook over medium-high heat for a few minutes.
Then pour a coffee cup full of white wine or water. Let it evaporate still over medium-high heat. Once the liquid is absorbed and evaporated, it’s time to place the lid. Continue cooking for about ten minutes over low heat.
After this time, move the stuffed mushrooms in a skillet with the help of a spoon (if you want the spatula or spoon from Le Ricette di Bea write in the comments or social chats for all the information). Then remove the lid and continue cooking for another 10 minutes or so.
In the stuffed champignon mushrooms in a skillet video recipe there’s also the Bea’s Tip, which is: sprinkle the mushrooms with breadcrumbs to create a nice crust and thicken the cooking liquid, making it perfect for sopping up. If you have any doubts, watch the video!
After following this step, let cook for a few more minutes, always over medium-low heat and again with the lid. After this time, turn off the stove and let it rest. Serve your side dish of mushrooms or main course of champignon mushrooms stuffed with meat to your family or guests with some bread for sopping up!
I remind you that you can follow the blog’s social channels, you will find all the referral links below, and I wish you a good appetite!!! Until the next recipe!!!
Storage of Stuffed Mushrooms in a Skillet:
Let the champignon mushrooms stuffed with minced meat completely cool in the skillet or on a plate. Then transfer them to a lidded bowl suitable for the refrigerator if you plan to eat them in the next two days. Otherwise, use a box for the freezer and store them this way for about a month. When you are sure to serve them, remember to place the stuffed mushrooms in the refrigerator the night before if you plan to heat them for lunch, or in the morning if you will serve them for dinner.
Recipe Variations for Stuffed Mushrooms Cooked in a Skillet:
One of the variations that comes to mind, since I add little, is the tomato pulp. You can add the classic egg to bind the minced mixture.
But the real alternative variation of this recipe is the cooking method. You can indeed prepare the mushrooms with the step-by-step recipe I presented today, and then bake the stuffed mushrooms in the oven instead of in a skillet as I did. However, consider using a non-stick baking tray, pouring some extra virgin olive oil inside, a peeled garlic clove, and a coffee cup of white wine or water to prevent the mushrooms from sticking to the bottom of the tray itself.
