A quick idea to accompany a main course? Here are stuffed mushrooms. But don’t think this is the classic dish you can only make on Sundays, since they don’t take long to cook. It’s a very quick preparation with an even quicker cooking time. I made them in a multicooker pot, but at the end of the article you will also find other cooking methods.
- Difficulty: Very easy
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
The number of mushrooms also depends on their size. If they are particularly large you can use only 8 mushrooms; if they are medium-sized I recommend increasing to 12.
- 12 champignon mushrooms
- 2 oz fontina-type cheese
- 1 sprig parsley
- 1 tsp paprika (optional)
- 1 tsp chives
- 1 tbsp breadcrumbs
- as needed salt
- as needed extra virgin olive oil
- as needed grated Parmesan
Tools
For this recipe I used my Cecotec multicooker pot, with the oven lid. But you can make the same recipe in an air fryer, oven, microwave (cooking times will vary slightly).
NB: this article contains affiliate products.
- Chopper
- multicooker Multi-function pot
- Lid Cecotec
Steps
First let’s look at preparing the mushrooms, which is very easy and quick. Then we’ll focus on the cooking, which, as already mentioned, I give you in different methods.
First, clean the mushrooms: remove the earthy part, wipe them with a piece of damp paper towel, remove the stem. Then, with a sharp knife, peel them.
Collect the stems in a chopper and blend them until you obtain the texture you see in the photo.
In the mini food processor add parsley, breadcrumbs, paprika, chives and salt. Blend everything again.
Salt and oil the inside of the mushroom caps, then put a teaspoon of the mixture you prepared.
Oil the bottom of the multicooker pot and arrange the mushrooms.
Place the oven lid and close. Set the “Oven Cooking” mode for 12 minutes, at 242°F for the pot, while the lid at 356°F also for 12 minutes. Remember that on the Cecotec you need to lower the lid handle to make it work.
After the cooking time, turn off and let rest for a few minutes before serving.
Arrange the mushrooms in the air fryer basket, set to 392°F for 8 minutes. Check if they are cooked and, if not, extend the cooking for another couple of minutes, perhaps lowering the temperature to 338°F to avoid burning them.
Place the mushrooms in a baking dish lined with non-stick paper. Set the oven to 356°F and, once the temperature is reached, bake for 15-20 minutes, switching the knob to the grill for the last 3 minutes.
Put the stuffed mushrooms in a suitable dish, even better if crisp, and set to crisp mode for 10-12 minutes. In many microwaves this function is labeled as combi. Keep in mind that time may vary depending on the power of your microwave but also on the quantity and size of the mushrooms.
Storage
I recommend eating the stuffed mushrooms warm. If there are leftovers, place them in an airtight container and refrigerate for 1-2 days. Before consuming, reheat them for a few minutes in the oven, air fryer or microwave, taking care to place them in the cookware suitable for the respective appliance.
FAQ (Questions and Answers)
Read my review on the Cecotec lid for electric pressure pots GM
NB: this article contains affiliate products.
