I cooked baked mushroom caps, which is the easiest recipe there is to get a side dish—and if desired, a main course—in the style of low cost, low effort, and high yield.
There’s nothing simpler: take the champignon mushrooms, remove the stems, clean the caps, fill them with breadcrumbs, bake, and… end of the recipe! 😀
👇 Other mushroom sides? Here they are! 👇
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 Champignon mushrooms (medium-sized)
- 3.5 oz Breadcrumbs
- 1 bunch Parsley
- 1 clove Garlic
- to taste Oil
- to taste Pepper
Tools
- Oven
- 2 Cocotte individual portion
Preparation
Clean the mushrooms by trimming the base of the stem and removing the soil with a damp cloth.
👉 For extra safety, you can quickly rinse them under water and then dry immediately with a clean cloth or paper towel, gently patting them.
Twist to remove the stem.
👉 Save the stems for another preparation. You can add them to vegetable sauces or soups, or I recommend trying one of these recipes, specifically cooked at the time to use up leftover stems and mushrooms: Venus Rice Salad and Aromatic Penne with Breadcrumbs.
Peel the caps.
Season the breadcrumbs with extra virgin olive oil (or seed oil if unavailable), finely chopped garlic, chopped parsley, and a pinch of pepper.
Fill the caps with seasoned breadcrumbs.
Place the stuffed caps on a baking sheet or tray, or as I did, in individual baking dishes (naturally with the filling facing up).
Bake in a 356°F oven for 20-25 minutes, the cooking time depending on the size of the caps as well as the characteristics of your oven, as always.
The baked mushroom caps stuffed in this simple way make a great side dish to accompany cheeses and eggs or meat mains, such as stuffed turkey breast or… the recipe I’ll talk about in a few days. 🙂 But they can also become a main dish, simply by enriching the filling. How? Check out this recipe! 😉
Salt-Free Tips
Naturally, my stuffed mushroom caps are cooked without added salt. Try it yourself! The garlic added to the breadcrumbs is my flavor enhancer.
An extra tip: if you haven’t gotten used to cooking without salt yet, use gomasio! Add it to the breadcrumbs!
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, as your palate needs to adjust slowly and shouldn’t notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t dilute flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally indulge in breaking the rule. It’s good for your mood and helps you persist.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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