Traditional recipes

Stuffed mushrooms

Stuffed mushrooms

Stuffed mushrooms recipe of 09-10-2016 [Updated on 01-03-2017]

Stuffed mushrooms are a simple and tasty autumn appetizer to make, they are prepared with the heads of champignon stuffed with the same stems as the mushrooms and with the addition of bacon, parmesan and aromatic herbs. In this way you will get some morsels to be enjoyed in one bite that will make your guests happy, perhaps for this Sunday lunch.
Some time ago I tasted a vegetarian version with a filling made with bread crumbs and cheeses, but I find this more tasty with the addition of bacon;)
The recipe of baked stuffed mushrooms you can also find it in my book I menu di Misya as the first course of the menu dedicated to family lunch, and in fact in my house it is one of the most popular dishes. Now I greet you and I wish you a good Sunday, this morning I have the change of season brrrr

Method

How to make stuffed mushrooms

Clean the mushrooms by removing the stem and then rubbing them with a damp cloth. (Here the complete guide)
Detach the stem from the mushroom cap, Set the heads apart

Chop the stems and put them in a bowl with the bacon cubes

Chop the onion, brown it in a pan with the oil then add the mushroom stems and bacon

Once well browned, put them in a bowl with marjoram, pepper and parmesan. Stir to obtain a homogeneous mixture

With the help of a teaspoon fill each mushroom. Then place the stuffed mushrooms in a baking tray covered with parchment paper. Drizzle with a drizzle of oil and bake in the oven at 180 degrees for 20 minutes

Serve the stuffed mushrooms


Video: Appetizer Recipe: Stuffed Mushrooms by Everyday Gourmet with Blakely (October 2021).