These meat-stuffed mushrooms without eggs are delicious and light, perfect to serve as a main or appetizer.
The shape of champignon mushrooms makes them the most suitable for stuffing.
Regarding cleaning: despite various opinions, mushrooms should always be washed and thoroughly dried before use.
I personally adjust according to the type purchased and cleanliness level: I usually buy them in a tray and they are generally quite clean, occasionally rinsing under running water, paying particular attention to the space between the gills [lamellae under the cap] and the usually earthy stem and then allowing them to drain in a colander.
In the case of portobello or champignon mushrooms, I peel the mushroom cap with the help of a small knife.
For the filling, I used mixed lean minced beef and pork [ask for lean], alternatively, you can use minced chicken breast or turkey breast.
• I do not add eggs;
• I do not add milk;
• I add some wholemeal breadcrumbs;
• I add grated parmesan cheese.
I added the chopped mushroom stems to the base ingredients.
Baked in the oven.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 stuffed mushrooms
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 6 champignon mushrooms
- 0.53 lbs mixed lean minced beef and pork
- 2 tbsp wholemeal breadcrumbs
- 1 tbsp parmesan cheese (grated)
- 1 pinch garlic powder (optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
Tools
- 1 Bowl
- 1 Baking Tray 25×29 cm
- 1 Baking Paper sheet
Preparation
Rinse the mushrooms under water, dry them, and separate the caps from the stems.
If the caps are discolored or stained, peel them.Separate the stems at the attachment so that there is space for the filling.
Remove the earthy end part of the stems and chop the clean part with a knife.In a bowl, mix:
• the minced meat;
• the chopped mushroom stems;
• the wholemeal breadcrumbs [15g measure or 1 heaping tablespoon];
• the grated cheese [15g measure or 1 heaping tablespoon];
• garlic [optional];
• a pinch of salt;
• a pinch of pepper;
• chopped parsley;
and combine the ingredients.Line a baking tray with a sheet of baking paper.
Form balls and place them inside the mushrooms, pressing gently to avoid breaking the mushrooms.
Distribute the remaining filling among all the mushrooms, ensuring it adheres well.
Sprinkle each mushroom with grated cheese and grind pepper over them.
Preheat the oven briefly.
Bake at 356°F (180°C) in a convection oven for 30 minutes.Important
Since this is a preparation based on minced meat, it should always be well cooked and not rare to avoid the risk of foodborne illnesses from pathogenic microorganisms.
On a steak, any surface contamination is typically eliminated during cooking.
This is why it’s possible to eat a steak rare or slightly cooked.
In preparations based on minced meat, contamination can spread inside.
This is why when consuming burgers, meatballs, or other dishes made from minced meat, it’s important that the cooking is complete and there are no pink or undercooked areas.Plate up.
Add a drizzle of raw olive oil and some parsley.Your oven-baked meat-stuffed mushrooms without eggs are ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, diabetes.
Here you can find dedicated recipes.
Remember:
• Start the meal with a large portion of vegetables [raw or cooked];
• A balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• Always prepare it respecting the proportions and combinations indicated in your meal plan.
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