Stuffed Mushrooms: 4 Recipes to Try

Loves stuffed mushrooms? Learn which is the ideal type for these make the best recipes and the benefits of this food for the health.

Stuffed Mushrooms 4 Recipes to Try

To prepare stuffed mushrooms you can choose to use the type Portobello, because it will be the ideal format for garnish.

You can easily find in the supermarkets, along with other varieties are also edible, such as Shiitake, Shimeji, Funghi and Mushroom-of-Paris (champignon), for example.

4 RECIPES STUFFED MUSHROOMS

1. STUFFED MUSHROOMS WITH CHEESE

This recipe takes two kinds of cheese flavor accented the cream cheese and the parmesan.

As a suggestion, you can use your creativity and add other types of cheese, after all, this ingredient is always welcome to give more flavor and creaminess to any dish.

– Ingredients –

  • 12 fresh mushrooms, large
  • 1 tablespoon of olive oil
  • 2 cloves garlic, minced
  • 200g of cream cheese
  • 60g grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon of cayenne pepper

– Mode of preparation –

  1. Pre-heat the oven to 180°C;
  2. Line a baking sheet with parchment paper;
  3. Wipe the mushrooms gently and remove the stems;
  4. Chop up the stalks from the mushrooms and discard the hard part;
  5. In a frying pan, pour in the olive oil and add the garlic and the stalks chopped;
  6. Let it cook until the garlic is golden brown and set aside;
  7. When the sautéed mixture to cool, add the cream cheese, the parmesan cheese and the chilies; Mix well to form a smooth paste;
  8. With the help of a small spoon, fill the hats of the mushrooms with this folder;
  9. Aconchegue them on the baking sheet lined with parchment paper;
  10. Bake in the oven for 20 minutes or until the mushrooms begin to release water.

2. STUFFED MUSHROOMS WITH BACON

Lovers of bacon will love this option mushroom stuffed. A combination of flavours absolutely delicious.

– Ingredients –

  • 300g of fresh mushrooms large
  • 1 tablespoon olive oil + q. b. to water
  • 2 cloves garlic, minced
  • 100g of bacon chopped
  • 100 g of the crumb of bread
  • Oregano q. b.
  • Salt and pepper q. b.

– Mode of preparation –

  1. Pre-heat the oven to 180°C;
  2. Line a baking sheet with parchment paper;
  3. Wipe the mushrooms gently and remove the stems;
  4. Chop up the stalks from the mushrooms and discard the hard part;
  5. In a frying pan, pour in the olive oil and add the garlic and the stalks chopped;
  6. Let it cook until the garlic turn golden and the water ones evaporate;
  7. Add the bacon, the oregano, the crumb of bread and wrap well;
  8. Season with salt, pepper, mix a little more and turn off the heat;
  9. With the help of a spoon, fill generously the hats of the mushrooms with the sautéed mixture;
  10. Aconchegue them on the baking sheet lined with parchment paper and drizzle them with olive oil;
  11. Bake in the oven for 20 minutes or until the mushrooms begin to release water.

3. STUFFED MUSHROOMS WITH SPINACH AND SAUSAGE

In this recipe meet the nutritional qualities of the mushrooms with the spinach.

– Ingredients –

  • 6 mushrooms large
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 125g spinach
  • 10 units of black olives, chopped
  • 1 sausage, without skin and cut in pieces
  • Cheese 100g mozzarella
  • Salt and pepper q. b
  • 1 tablespoon olive oil + q. b. to water

– Mode of preparation –

  1. Pre-heat the oven to 180°C;
  2. Line a baking sheet with parchment paper;
  3. Wipe the mushrooms gently and remove the stems;
  4. Chop up the stalks from the mushrooms and discard the hard part;
  5. Take a frying pan on the stove with a little olive oil, add the chopped onion and let it cook;
  6. Join after the stalks of chopped mushrooms, the garlic, and let cook about 5 minutes;
  7. Add the sausage mince, olives and stir well to form a folder;
  8. Season with salt, pepper, add the spinach and stir until these murchem; Remove from the heat and set aside;
  9. With the help of a spoon, fill generously the hats of the mushrooms with the sautéed mixture;
  10. Aconchegue them on the baking sheet lined with parchment paper, sprinkle the mozzarella and drizzle them with olive oil;
  11. Bake in the oven for 20 minutes or until the mushrooms begin to release water and the cheese is golden. Serve then.

4. STUFFED MUSHROOMS VEGETARIAN

For the vegetarians there is also this option, shared site Tibetan Vegetarian Cuisine.

– Ingredients –

  • 6 mushrooms large
  • 3 dessert spoons of capers
  • 2 apples, large, chopped
  • 1 pinch of flower of salt
  • 1 pinch of pepper
  • 1 drizzle of olive oil
  • 3 dessert spoons of thyme
  • Island cheese, grated

– Mode of preparation –

    1. Wash mushrooms and let drain;
    2. Remove the stems to the mushrooms and chop;
    3. Place the mushrooms in a roasting pan;
    4. Pour a drizzle of olive oil on top of mushrooms and sprinkle of sea salt and pepper;
    5. Add the thyme and capers, along with the stems minced;
    6. Cover with the apples and the island cheese grated;
    7. Put in the oven the hard grating and the servant then.

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