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

Collection: Mushroom Recipes

Difficulty: Easy
Cost: Cheap
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)
7 oz ground beef
1.8 oz grated Parmesan cheese
2 eggs
0.5 cup rice (boiled and well drained)
2 pinches fine salt
2 pinches black pepper (ground)
to taste garlic powder
5.3 oz breadcrumbs (for coating)
2.5 cups seed oil (for frying)
2 eggs
0.8 cup all-purpose flour
0.25 cup 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 soil and roots, clean the stem of any soil residues by gently scraping it with a knife. Use a damp cloth to wipe the entire mushroom, trying to remove all remaining residues. Gently detach the stem and set it aside.
To prepare the filling, combine the ground beef that has been previously browned in a pan with a little oil (it must be cooled first), the Parmesan cheese, eggs, boiled and well-drained rice, salt, pepper, and garlic powder. Mix everything well.
Now fill the inside of the mushroom with a nice teaspoon. Try to press slightly to better compact the filling.
Mix the eggs and flour in a bowl, whisk well. At this point, add the water and continue mixing until you get a fluid and homogeneous mixture. Season with smoked paprika, garlic powder, and ground black pepper.
Dip the previously filled mushrooms into the batter.
Roll them well, so that the entire surface is covered.
Then pass them in breadcrumbs, trying to compact slightly to make them stick better.
Pour the oil into a pan, when it’s hot enough, add the stuffed mushrooms little by little. Let them brown well, do not keep the flame too high, or you risk burning them. To make sure the oil is hot enough, put a pinch of breadcrumbs in it, if it rises 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!