Mushrooms Stuffed in Sauce

A tasty dish, easy to make in no time.
For this recipe, I preferred oven cooking, but they can also be cooked in a combination microwave oven.
The stuffing is what I usually use for making the Messinese-style braciolettine, and besides, scraps are not thrown away but used as a base in the sauce where the mushrooms will also cook.
Essentially, with this recipe, we will create a second course and a tasty sauce to dress pasta, perhaps some tagliatelle.

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Cost: Very Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven, Microwave
Cuisine: Italian
Seasonality: All Seasons

351.25 Kcal

calories per serving

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Energy 351.25 (Kcal)
Carbohydrates 40.85 (g) of which sugars 4.92 (g)
Proteins 14.46 (g)
Fat 16.26 (g) of which saturated 4.49 (g)of which unsaturated 2.87 (g)
Fibers 4.78 (g)
Sodium 628.44 (mg)

Indicative values for a portion of 9 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

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1.1 lbs champignon mushrooms (or Portobello)
1.25 cups breadcrumbs (seasoned Sicilian style, see recipe)
2.12 oz provola cheese (or mozzarella)
to taste salt
to taste extra virgin olive oil
to taste pepper
2.25 cups tomato sauce
Half clove garlic

Mushrooms Stuffed in Sauce

Tools

What we need to make

1 Knife
1 Bowl
1 Baking Pan
1 Cutting Board

Steps

To make

First, clean the mushrooms well with a damp cloth, carefully removing any traces of soil.
Remove the stem and the brown part from the inside, and do not throw away the scraps but chop them and place them in the baking pan.
Sprinkle a little salt and ground pepper inside the mushrooms.
Prepare the Sicilian-style seasoned breadcrumbs, following my recipe, click here.
Cut the provola cheese into very small cubes and put half of it in the breadcrumbs, saving the rest for later.
At this point, we need to moisten the filling with a little water and 1 tablespoon of extra virgin olive oil, until it reaches a consistency similar to that of a meatball.
Mix well.
With your hands, form a ball of filling, fill the mushroom cap, pressing firmly with your hands.
At this point, the pieces of mushrooms you obtained before are in the baking pan; pour the extra virgin olive oil, a pinch of salt and pepper, and half a clove of chopped garlic.
Pour the tomato sauce and mix well, place the stuffed mushrooms with the topping facing up, and cover them with the remaining chopped provola cheese.
Transfer the baking pan to a preheated oven at 356°F for 20 minutes, or in a combination microwave for 15 minutes on micro grill function 750w.
The mushrooms stuffed in sauce are ready, let them cool slightly before serving.