With a slightly unusual filling, you’ll love these Fried Stuffed Champignon Mushrooms! You can enjoy the stems sautéed with a bit of oil, garlic, salt, and parsley, a real treat!

Collection: Mushroom Recipes

Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: about 25 mushrooms
Cooking methods: Frying
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1.1 lbs mushrooms (champignon about 25 mushrooms)
0.44 lbs ground beef
1.75 oz grated Parmesan cheese
2 eggs
0.5 cups rice (boiled and well drained)
2 pinches fine salt
2 pinches black pepper (ground)
to taste garlic powder
5.3 oz breadcrumbs (for breading)
2.5 cups vegetable oil (for frying)
2 eggs
0.8 cups all-purpose flour
0.25 cups water
2 pinches fine salt
1 pinch smoked paprika
1 pinch garlic powder
1 pinch black pepper (ground)

Steps

First, clean the champignons: remove the part with dirt and roots, clean the stem of any remaining dirt by gently scraping it with a knife. With a damp cloth, wipe the entire mushroom to remove all remaining residue. Gently separate the stem and set it aside.
For the filling preparation, combine the minced meat that has been previously sautéed in a pan with a little oil (let it cool first), Parmesan cheese, eggs, and blanched rice, well drained and cold, salt, pepper, garlic powder. Mix everything well.
Now fill the inside of the mushroom with a good teaspoon. Try to press slightly to better compact the filling.
Mix the eggs and flour in a bowl, mixing well with a whisk. At this point, add the water and continue mixing until you get a smooth and homogeneous mixture. Season with smoked paprika, garlic powder, and ground black pepper.
Pass the previously stuffed mushrooms in the batter.
Roll them well, so as to cover the entire surface.
Then pass them in breadcrumbs, trying to compact slightly to make it stick better.
Pour the oil in a pan, when it is hot, add the stuffed mushrooms a few at a time. Let them brown well, do not keep the flame too high, otherwise, you risk burning them. To be sure that the oil is hot enough, put a pinch of breadcrumbs in, if it rises to the surface immediately, you can proceed
Once golden, remove the mushrooms from the heat and place them on a plate covered with absorbent paper for frying or kitchen paper to absorb excess oil.
Here’s your snack, appetizer, or finger food ready!
And bon appétit!