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How to make stuffed mushrooms (simply delicious)


Mushrooms Stuffed With Meat

Here is a wonderful dish: stuffed mushrooms, ideal to serve on any occasion and perfect both as a single dish and as a side dish!

Today we prepare a beautiful dish, but above all, very good: let’s talk about the recipe of stuffed mushrooms, appetizing and wonderful to bring to the table to make a great impression with your guests. They are excellent both as an appetizer and as a single dish or side dish .

For this recipe we recommend Champignon mushrooms, whose cap lends itself to being stuffed , however you can also use the porcini caps or, again, prepare tasty stuffed Portobello mushrooms. Even for the filling there are many combinations that you can try, letting yourself be inspired by instinct and imagination (perhaps focusing on purely autumnal foods). Stuffed mushrooms are very similar, in fact, to meatballs : every recipe that is good is the right one for this dish! We thought of using sausage and provolone for our filling. How about, let’s get started? Then go to the stove!

Mushrooms Stuffed With Meat
Mushrooms Stuffed With Meat

How to make meat stuffed mushrooms

  1. Let’s start immediately with cleaning the mushrooms. Remove all the earthy parts with a cloth or a knife, and once done, pass them again with a kitchen brush.
  2. At this point, remove the heads and leave the stems aside, which you will need for the filling.
  3. We compose therefore our filling: cook the potatoes cut into cubes with a little ‘of water in the pan, for about 10-15 minutes until they are soft.
  4. Add the sausage, salt, pepper and chopped mushroom stems and leave to cook.
  5. When you have obtained a nice homogeneous mixture, turn off and add the parsley, a tablespoon of grated cheese and a drizzle of oil.
  6. Stuff the mushroom caps and also add the provola a dadin i.
  7. Line a baking sheet with parchment paper, put the stuffed mushrooms on top and finish with a drizzle of oil.
  8. Cook at 180 ° C for about 15 minutes .

The recipe for stuffed mushrooms baked in the manner of Primo Chef is ready! As we told you previously, for the ingredients of the filling you can vary at will : ranging from vegetables to rice, up to the most famous version of this dish, which is made with minced meat.

The variants of stuffed champignon mushrooms

Stuffed champignon mushrooms can be prepared not only with different fillings, but also following several cooking methods. If you want some more ideas to bring these “fruits of autumn” to the table to amaze your envoys, then you’ve come to the right place. We, for example, also prepare pan-fried mushrooms , with a very tasty but editable vegetarian filling. Then there are also the stuffed mushrooms au gratin, always baked in the oven but with that constraint on the surface that makes every dish enjoyable.

Finally we want to offer you a patented filling: that of Sicilian mushrooms!

Stuffed mushrooms in a pan

stuffed mushrooms in a pan
stuffed mushrooms in a pan

The preparation and cooking of this dish is not very different from that for baked stuffed mushrooms, quite the contrary. Before moving on to the preparation, let’s see the ingredients we have proposed for a vegetarian filling .

  • 400 g of Champignon mushrooms
  • 150 g of grated cheese
  • 1 cup of white wine
  • extra virgin olive oil to taste
  • 50 g of chopped hazelnuts
  • fresh parsley to taste
  • 2 cloves of garlic
  • black peppercorns to taste
  • Salt to taste

Clean the mushrooms well, remove the earth and separate the stem from the caps. Cut the stems into small pieces and cook them in a pan with a drizzle of oil and the garlic. Once they are tender, turn off the heat, add salt and pepper, chopped hazelnuts, grated cheese and almost all the chopped parsley. Mix well and stuff the mushrooms. Put the stuffed mushroom caps in a pan with a drizzle of oil, brown well and blend with the white wine. Cook for about 10-15 minutes and until they are soft and tender. Turn off the heat, complete with a final sprinkling of cheese and parsley and serve.

Sicilian stuffed mushrooms

Sicilian stuffed mushrooms
Sicilian stuffed mushrooms

This recipe, which we have said to be patented, actually goes from family to family (especially in southern Italy). The ingredients that never seem to be lacking are pine nuts and fresh cherry tomatoes. So here’s how we prepare it.

  • 400 g of Champignon mushrooms
  • 150 g of grated cheese
  • breadcrumbs to taste
  • extra virgin olive oil to taste
  • 150 g of cherry tomatoes
  • fresh parsley to taste
  • 50 g of pine nuts
  • black pepper to taste
  • Salt to taste

Proceed as usual: clean the mushrooms from the earth, then separate the cap from the stem and cut the latter into small pieces. Put a pan on the fire with a drizzle of oil, let it heat up then add the stalks and the chopped tomatoes. Separately, always toast the pine nuts in a pan and add them to the pan with the tomatoes. Cook over low heat, adding a drop of water as needed. Once it is cooked, add the mixture with the cheese, salt, pepper, a little breadcrumbs, the freshly chopped parsley and a drizzle of raw oil. Stuff the caps and arrange them on a baking sheet of parchment paper. Finally bake in the oven at 200 ° C for about 15 minutes.

The recipe for gratinated stuffed mushrooms

Stuffed mushrooms au gratin
Stuffed mushrooms au gratin

Here we are at the last preparation, the classic one of gratinated mushrooms. The gratin includes the presence of breadcrumbs, sometimes grated cheese, parsley and oil mixed together, so that in the form at a high temperature it forms the classic gratin crust while maintaining the softness of the mushroom almost intact.

  • 5 Champignon mushrooms
  • grated cheese to taste
  • breadcrumbs to taste
  • fresh parsley to taste
  • extra virgin olive oil to taste
  • Salt and Pepper To Taste

Clean the mushrooms and separate the cap from the stems. Cut the stems and sauté them in a pan with a drizzle of oil until soft. Separately, mix together freshly chopped parsley, a little grated cheese to taste, breadcrumbs and oil. Mix well, add the gratin to the stems, season with salt and pepper and stuff the mushroom caps. At this point, place the stuffed mushrooms in a baking tray lined with parchment paper, and bake for about 15 minutes at a high temperature ( about 200 ° C ) making sure that the surface does not burn. For the last 5 minutes, set the grill mode to complete the gratin and serve. If you want you can also opt for the gluten-free version of this recipe .

storage

All versions of these stuffed mushrooms we recommend consuming them at the moment , in order to enjoy them fully and without alterations due to storage in the fridge. However, you can leave them in the refrigerator for up to 1 day , and heat them the next day in a pan or in the oven before serving. We do not recommend freezing in the freezer.


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