The savory mushroom muffins are mini cakes I made with just a few delicious ingredients. Perfect to serve at the table for a family dinner or with friends.
I often prepare them as a main dish or a single dish, although they are also great as an appetizer.
Shall we prepare them together?
If you like mushrooms, here are some other quick recipes you might want to click on:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Stovetop, 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 (ricotta is also fine if you don't like cottage cheese)
- 1.5 cups flour
- 2 eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 oz fontina cheese (or another 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)
- 1.75 oz pecorino cheese (grated)
- 1 packet instant baking powder for savory preparations
- to taste sesame seeds (if you like)
Tools
A hand whisk, muffin molds, a bowl to mix the ingredients
Steps
First, let’s take care of the mushrooms. I used frozen champignon mushrooms but fresh ones are also fine, which need to be washed and cleaned of dirt before being cooked in the pan.
➡️Make sure 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.
Take the mushrooms, cut them and place them in the pan. Let the excess water evaporate (for the frozen ones) and then add olive oil, salt, the two garlic cloves, and after a few minutes the chopped parsley and 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, crack the eggs inside, add the salt, grated pecorino, a pinch of chili pepper or pepper (if you like), chives or other spices you prefer, and start whisking.
Add also the oil, milk, and cottage cheese and continue mixing. Now gradually incorporate the sifted flour and baking powder.
By continuing to mix, you will have obtained a nice homogeneous and compact dough. It’s time to also add the champignons and the diced fontina cheese.
Mix the mixture a little more and get ready to pour the mixture into our molds. I usually, when I prepare muffins, whether sweet or savory, use paper cups, which I place inside the mold, so I don’t have to oil and butter. If you don’t have them, butter and flour the mold directly before pouring the mixture.
Because of the presence of baking powder, when pouring the mixture, try not to go too far over half of each mold, otherwise, they will rise too much during baking.
Before baking, I sprinkled them with sesame seeds, I think they go really well.
With these doses, you will get about 12 muffins.
Preheat the oven in static mode at 180 degrees Celsius (356 degrees Fahrenheit) and once at temperature, bake for about 20 minutes. It might take a few minutes more or less, it always depends on everyone’s oven. Do the toothpick test before turning everything off and removing them from the oven.
All that’s left is to wish you bon appétit
Tips and Variations
You can also make these muffins by adding to the mixture other ingredients, like diced cold cuts or other types of cheese.
If you happen to have leftovers, store them in the refrigerator for a few days. When ready to use, revive them for a few minutes in the oven and they will be delicious again.
FAQ
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