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Baked mushrooms in the oven. Video recipe
Delicate champignons with a delicate mild taste are often added to salads, stews, filling for pies, put in pasta and risotto. Oven-baked mushrooms stuffed with various fillings can be a delicious snack.
Baked mushrooms in the oven
Mushrooms stuffed with crab meat and spicy cheese
To stuff 12-16 medium strong mushrooms, you will need:
– 3 tablespoons olive oil; – salt and freshly ground black pepper; – 1 head of shallots; – 1/4 cup mascarpone cheese; – 2 tablespoons chopped fresh parsley; – 2 teaspoons lemon zest; – 1/4 cup grated parmesan cheese – 1 cup diced brie cheese – 1/4 cup bread crumbs – 1 cup crab meat – 1/2 lemon
Preheat oven to 180 ° C. Cut off the legs of the champignons and chop them finely with a sharp knife. Put the mushroom caps in a bowl and stir with two tablespoons of olive oil, season with salt and pepper. Place the notch side up on a greased baking sheet. Chop the shallots. In a medium skillet, heat the remaining tablespoon of oil over medium heat. Saute the shallots and chopped shallots until tender, 3 to 4 minutes. Remove the skillet from the heat, add the mascarpone cheese and place the entire mixture in a bowl. Add parsley, lemon zest, parmesan, brie and bread crumbs. Disassemble the crab meat into fibers and place in a bowl as well, season with salt and pepper.
Spoon the filling into the mushroom caps with a teaspoon and bake for 15–20 minutes, or until the mushrooms are lightly browned and the filling is golden. Remove the mushroom baking sheet from the oven and squeeze the lemon juice onto it.
Champignons are very hygroscopic, they are not washed before cooking, but wiped with a damp paper towel or cloth
Champignons stuffed with mozzarella
You can also bake mushrooms stuffed with Italian mozzarella cheese. You will need: – 20 medium champignons; – olive oil; – 200 g mozzarella; – 1 head of red salad onions; – 1 clove of garlic; – 1 glass of bread crumbs; – 1 tablespoon of chopped parsley; – 1 teaspoon of ground paprika.
Preheat oven to 180 ° C. Divide the mushrooms into legs and caps. Chop the champignon legs. You can use a food processor for this. Peel and chop the onion and garlic and mix them together. Remove the mozzarella from the brine, dry and grate on a coarse grater. Toss with chopped vegetables and legs.
Place the breadcrumbs on a plate and drizzle with olive oil. Stuff the mushroom caps tightly, dip them in bread crumbs and place the filling up on a baking sheet. Season with paprika and sprinkle with parsley. Bake the mushrooms in the oven for 15-20 minutes.