Sicilian Stuffed Champignon Mushrooms.
A tasty dish, easy to make in just a few minutes.
We can prepare this recipe in the microwave, traditional oven, or air fryer.

The filling is what I usually use for classic Sicilian rolls, and also the scraps are not thrown away, but you can use them to make risotto.
An important role in this recipe will be given to seasoned Sicilian breadcrumbs. Click here for the recipe.

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Difficulty: Very Easy
Cost: Very Economical
Rest time: 2 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Microwave, Oven, Air Fry
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

202.84 Kcal

calories per serving

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Energy 202.84 (Kcal)
Carbohydrates 15.52 (g) of which sugars 3.05 (g)
Proteins 8.62 (g)
Fat 12.25 (g) of which saturated 5.54 (g)of which unsaturated 3.50 (g)
Fibers 1.78 (g)
Sodium 381.85 (mg)

Indicative values for a portion of 115 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

Let’s do the shopping

1.1 lbs Champignon mushrooms (medium size)
1 egg
1 cup breadcrumbs (seasoned Sicilian style see recipe)
4 slices of cheese
1.75 oz provola cheese
to taste salt
1.5 tbsps extra virgin olive oil
to taste pepper
1 pinch nutmeg
1.5 tbsps butter
1/4 cup onion

Sicilian Stuffed Champignon Mushrooms

Tools

What we need to make

Cutting Board
Knife
Microwave Tray
1 Microwave Oven combinato

Sicilian Stuffed Champignon Mushrooms

Preparation of Sicilian Stuffed Champignon Mushrooms

Clean the mushrooms well with a damp cloth, carefully removing all traces of soil.
Remove the stem, and the brown part from the inside. But don’t throw away the scraps, as they will be part of the filling.
Dust a little salt and ground pepper inside the mushrooms.
In a pan, chop the onion and gently fry it with the oil and butter.
Then add the mushroom stems, cut into very small pieces.
Adjust salt, pepper, and nutmeg, and cook for 5 minutes with the lid on.
Prepare the seasoned Sicilian breadcrumbs as I indicated above. Cut the provola into cubes and add them.
At this point, we need to moisten the filling by adding 1 egg and the minced mushroom stems until reaching a consistency similar to that of a meatball.
Knead well.
With the help of your hands, form a ball of filling, fill the mushroom caps by pressing firmly with your hands.
Pour a little extra virgin olive oil into a baking dish, and place them.
For microwave cooking
Cook in the microwave for 10 minutes,
Then cut the cheese slices with your hands and place them on top of each, and cook on grill for 5 minutes
Serve warm.
Here are your Sicilian Stuffed Champignon Mushrooms
For classic oven cooking
temperature at 350°F for about 20 minutes
For air fryer cooking
preheat your appliance
then cook the mushrooms at 340°F for 15 minutes.