The savory mushroom muffins are mini cakes made with a few but delicious ingredients. Great to present at the table for a family dinner and among friends.
I often prepare them as a main course or a single dish, even though they are perfect as an appetizer.
Shall we prepare them together?
If you like mushrooms, here are some other quick recipes to click on below:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the ingredients we need to prepare this recipe
- 15 oz champignon mushrooms
- 7 oz cottage cheese (if you don't like it, ricotta is fine too)
- 1.6 cups flour
- 2 eggs
- 4 tbsp milk
- 4 tbsp vegetable oil
- 2 oz fontina cheese (or other cheese, like asiago or provolone)
- to taste chives
- 2 cloves garlic
- to taste parsley
- to taste fine salt
- to taste extra virgin olive oil
- 1 pinch chili pepper (optional)
- 2 oz pecorino cheese (grated)
- 1 packet instant yeast for savory preparations
- to taste sesame seeds (if you like)
Tools
A hand whisk, muffin molds, a bowl to mix the ingredients
Steps
First, take care of the mushrooms. I used frozen champignon mushrooms but fresh ones are fine too, which must be washed and cleaned from dirt before cooking in the pan.
➡️Please, if you don’t use a cloth to clean them from dirt and prefer to rinse them under running water, it should be a quick step, otherwise the fresh mushroom will absorb too much water.
Cut the mushrooms and put them in a pan. Let the excess water evaporate (for frozen ones) and then add olive oil, salt, the two cloves of garlic and, after a few minutes, the chopped parsley. Let it cook. Before turning off the stove make sure all the water has evaporated, sauté them a bit, and set them aside to cool.
In another bowl, break the eggs, add salt, the grated pecorino cheese, a pinch of chili pepper or pepper (if you like), chives or other spices you prefer, and start whisking.
Add the oil, milk, and cottage cheese and continue to mix. Now gradually incorporate the sifted flour and yeast.
By continuing to mix, you will have obtained a nice homogeneous and compact dough. It’s time to add the champignons and diced fontina cheese.
Mix the batter a bit more and get ready to pour it into our muffin molds. I usually use paper liners, whether the muffins are sweet or savory, placed inside the mold so I don’t have to grease and flour it. If you don’t have them, butter and flour the mold directly before pouring the batter.
Due to the presence of yeast, when pouring the batter, try not to exceed halfway up each mold, otherwise, it will rise too high during baking.
Before baking, I sprinkled sesame seeds, which I think go really well.
With these quantities, you will get about 12 muffins.
Preheat the oven in static mode to 350°F and once it’s at temperature, bake for about 20 minutes. It may take a few more or fewer minutes, depending on everyone’s oven. Do the toothpick test before turning off and removing from the oven.
All that’s left is to wish you bon appétit
Tips and Variations
You can make these muffins by also adding other ingredients to the batter, like diced cold cuts or different types of cheese.
If you happen to have leftovers, store them in the refrigerator for a few days. When using, reheat them for a few minutes in the oven and they will be delicious again.
FAQ (Questions and Answers)
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