The quick stuffed mushrooms are a simple and tasty recipe, perfect in both vegetarian and vegan versions. A dish I’ve been making forever, passed down from my mom and my aunt, who discovered it years ago and reproduced it at home with great success.
The peculiarity of these mushrooms is that the stuffing is prepared using the stems themselves, chopped and seasoned with salt, pepper, garlic, and parsley. I also add a bit of mozzarella and a piece of sliced cheese on top to make them stringy and creamy, but they can easily be made without cheese, with plant-based alternatives, or left plain.
They are cooked in the oven in a few minutes, but in summer, I prefer the air fryer, so I avoid overheating the kitchen. Great as a vegetarian main dish, a tasty side, or a shared appetizer, they are delicious both hot and stringy or at room temperature: always a hit!
Other versatile ideas:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Energy 127.03 (Kcal)
- Carbohydrates 3.67 (g) of which sugars 1.30 (g)
- Proteins 7.95 (g)
- Fat 9.58 (g) of which saturated 4.54 (g)of which unsaturated 2.27 (g)
- Fibers 0.90 (g)
- Sodium 726.99 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 large champignon mushrooms
- salt
- pepper
- 1 bunch parsley
- 1 clove garlic
- 1 drizzle extra virgin olive oil
- 50 g mozzarella (optional)
- 2 slices of cheese (or vegan cheese slices)
Tools
For cooking in an air fryer, I used two 20 cm pans
- 2 Baking Pans
- 1 Air Fryer
Preparation
Clean the champignon mushrooms well and dry them. Gently detach the stems from the caps and collect all the stems in a bowl.
With a knife, cut all the stems into small pieces. Season them with salt, pepper, chopped parsley, and minced garlic. I also add a bit of chopped mozzarella, but in the original recipe, it’s not included: if you prefer a vegan version, you can omit it or replace it with plant-based cheese.
Place the mushroom caps on the base of a baking pan lined with parchment paper. Fill them with the prepared mixture, forming a small mound on each mushroom. Use all the stuffing evenly.
Place a piece of cheese slice on top of each stuffed mushroom (I cut each slice into four and use just one piece to flavor). For the vegan version, replace with thin slices of plant-based cheese. Add a drizzle of oil on all the mushrooms.
In a traditional oven: bake in a preheated oven at 392°F (200°C) for about 15 minutes.
In an air fryer: bake at 356°F (180°C) for about 15 minutes.
NOTES
These stuffed mushrooms are truly a little magic in the kitchen: easy to prepare but always appreciated by everyone. In my house, we’ve always loved them as a vegetarian main dish, a tasty side, or even as an appetizer served among the aperitifs.
The great thing is they lend themselves to a thousand variations: if you want a vegan version, just replace mozzarella and cheese slices with plant-based cheeses, or leave them in their simplicity, only with the stuffing of stems and aromas. The result is always tasty, light, and fragrant.
And if it’s hot outside and you don’t want to turn on the oven, the air fryer is the ideal solution: they cook in a few minutes, remain soft and juicy, and the kitchen doesn’t heat up too much.
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