Stuffed mushrooms

The Stuffed mushrooms are a very tasty and quick to prepare appetizer, but above all very cheap.

Moreover, thanks to the stuffed mushrooms, you will please everyone since it is a very popular dish. They are made using the heads of the champignon mushrooms, which are then filled with a filling made with parmesan and the same mushroom stalks.

Ingredients

  • 500 g of champignon mushrooms
  • 2 ladles of vegetable stock
  • ¼ cup breadcrumbs
  • 1/3 cup Parmigiano Reggiano
  • 2 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp parsley
  • Salt, to taste
  • Pepper, to taste

Directions

Start with the main ingredient of this recipe: mushrooms. Remove the earthy part at the bottom of the stem and gently detach it from the head. Be very careful during this phase because you will need the mushroom cap to remain intact for the preparation of stuffed mushrooms.

Once the earthy part has been removed, proceed with the cleaning of the mushrooms. This is a very delicate operation to be carried out with accuracy since mushrooms often contain a lot of earth, which will be completely eliminated so that no residues remain in your stuffed mushrooms.

Now that the mushrooms are full, chop the stalks, making small pieces. Now take a pan and put inside the garlic, also this very finely minced, and oil. At this point start frying. To try to chop the garlic at best use a special garlic crush. It is important that the garlic is reduced to very small pieces, so that they are not visible inside the stuffing of your stuffed mushrooms.

Alternatively, however, leave the whole cloves of garlic and remove them after having browned them for a few minutes together with the oil. Now, insert the stalks of the mushrooms that you have previously minced and brown them for five minutes. Add the minced parsley and season with salt and pepper. The parsley, just like garlic, must be minced very finely.

At this point transfer all the contents of the pan into a fairly large bowl and add the grated cheese, preferably Parmigiano Reggiano, and the breadcrumbs. Use the breadcrumbs ready or decide to prepare it yourself.

To make the stuffing more creamy, add a couple of ladles of vegetable stock. Only at the end, add the chopped parsley.

Now prepare the stuffed mushrooms. After washing them carefully, peel them and put them in a pan, previously covered with baking paper to prevent your stuffed mushrooms from sticking to the bottom. Now take the filling and, using a teaspoon, fill the mushroom caps until they are completely filled. Add some oil.

At this point, place your stuffed mushrooms in a preheated oven at 350°F for about 20-25 minutes. The stuffed mushrooms are ready when the filling is golden, so take them out. If you want, add a few sprigs of parsley, before serving the dish to your guests.

Stuffed mushrooms

Tips

Store the stuffed mushrooms in the refrigerator for a couple of days, closed in an airtight container or covered with cling film. Before serving them, however, warm up them.

Best Video Recipes


  • Stuffed shortcrust flowers
  • Ham and cheese eggplant rolls
  • Homemade Italian sofficini
  • Coconut and Kinder muffins
  • Pumpkin and almond cake
  • Easter Bunny Brioche
  • Baked Potato Pancakes
  • Lemon brownies
  • Zucchini puff pastry flowers
  • Potato Smiles
  • Zebra Cake
  • Baked Ham and Cheese Omelette Roll