Stuffed champignon mushrooms are a really tasty second course, these are without meat, with mascarpone, really delicious.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 30 oz mushrooms (champignon, about 25)
- 2 oz onion (1 onion)
- 1 clove garlic
- 1.8 oz Parmigiano Reggiano DOP (grated)
- 8.8 oz mascarpone
- 1 pinch black pepper (ground)
- to taste fine salt
- to taste olive oil
Preparation
First, clean the champignons: remove the part with soil and roots, clean the stem from any soil residues by gently scraping it with a knife. Use a damp cloth to wipe the entire mushroom to remove any remaining residues. Gently detach the stem and set it aside.
Clean the onion and finely chop it, also chop the mushroom stems into small pieces. Put some oil in a pan, sauté the onion, add the mushrooms and the garlic. Salt and cook for about 10 minutes. Remove the garlic and let it cool.
In a bowl, put the mushrooms, add the mascarpone, the grated Parmigiano, the pepper, and mix well.
Place the mushrooms in a pan with a diameter of 12 inches, previously oiled, and sprinkle the champignons with fine salt.
Fill the mushrooms with one or two teaspoons of the obtained filling until it’s finished, sprinkle abundantly with grated Parmigiano, and drizzle some oil on the surface. Bake at 356°F for about 30 minutes.
Tips
I recommend choosing mushrooms that are slightly large, to better balance the taste with the filling.
If you liked the stuffed champignon mushrooms, try other recipes with champignons:
