Stuffed mushrooms with zucchini and dill
Sometimes I arrive at the market without a clear idea and choose the vegetables that look the freshest. That's how I found some quite large mushrooms, which seemed perfect for stuffing. I didn't have a precise recipe in mind, but I had a zucchini, some dill, and the basic ingredients in the fridge, so I improvised a simple filling. The stuffed mushrooms with zucchini and greens went into the oven, and the smell was pleasant. I served the mushrooms with a quick salad, but they also go well with classic side dishes. It doesn't take long to prepare them, and the result is hearty yet light. Quick Info Total time: about 55 minutes Preparation time: 15 minutes Baking time: 40 minutes Servings: 4 Difficulty: easy Recipe type: vegetarian main dish or side dish Ingredients 800 g mushrooms (preferably large champignons) 1 medium zucchini (approx. 300 g) 1 bunch of fresh dill 1 egg 3 tablespoons breadcrumbs Salt Pepper 1 teaspoon vegeta (or flavored salt) 50 ml oil (for drizzling and greasing the pan) 3 cloves of garlic 1 small onion Fresh parsley (for garnish, optional) 1 small piece of cucumber (for garnish, optional) Preparation method 1. Wash the mushrooms well and remove the stems. Don’t throw away the stems; you’ll use them for the filling. 2. Prepare a baking tray and grease it with a little oil. Place the mushroom caps with the insides facing up, side by side. 3. Sprinkle salt, pepper, and vegeta over the mushrooms directly in the prepared tray. I use moderate amounts, so they don't turn out too salty. 4. Wash the mushroom stems and chop them as finely as possible. 5. Wash the zucchini and grate it on the large grater (there's no need to squeeze it beforehand). 6. In a bowl, combine the grated zucchini, chopped stems, breadcrumbs, finely chopped dill, finely chopped onion, and crushed or finely chopped garlic. 7. Add the egg and mix everything until the composition is homogeneous. 8. Adjust the salt and pepper to taste. 9. Take a spoonful of the mixture and fill each mushroom, pressing lightly to ensure the filling stays in place. 10. Drizzle a little oil over each stuffed mushroom. 11. Place the tray in the preheated oven at 200°C (top-bottom heat or regular function) and bake for 40 minutes. The mushrooms should be soft and browned at the edges. 12. Finally, if desired, sprinkle chopped parsley on top and add a small slice of cucumber on each for presentation. Why I make this recipe often This recipe is quick, uses simple ingredients, and I don’t have to think much about the side dish – it goes well with almost anything I have on hand. It’s quite filling but also easy to adapt. I make it when I have larger mushrooms or when I need to cook something for fasting (without egg). It keeps well in the fridge for a day or two, although it usually disappears quickly. Tips and Variations Tips - If you want them to be even more flavorful, you can add your favorite herbs to the filling, but don’t overdo it with the amounts. - The zucchini doesn’t need to be squeezed, as the breadcrumbs absorb the liquid. - The mushrooms should be as fresh as possible, without spots or soft areas. - The tray doesn’t need baking paper; the oil is sufficient. - The filling doesn’t need to be very compact, just held together by the egg and breadcrumbs. Substitutions - You can replace the dill with parsley if you don’t like the flavor of dill. - Vegeta can be omitted or replaced with homemade flavored salt. - For fasting versions, leave out the egg and add a little more breadcrumbs. - If you don’t have zucchini, you can use courgette or even a combination of carrot and bell pepper. Variations - If you want a richer taste, you can add a little grated cheese to the filling (only if you’re not fasting). - It also works with finely chopped bell pepper if you have some in the fridge. - For a crispy crust, you can sprinkle a little breadcrumbs on top before baking. Serving Ideas - Next to boiled or mashed potatoes. - With a portion of plain rice. - Simply with a vegetable salad – tomatoes, cucumber, bell pepper. - If you want it to be spicy, add a sliced hot pepper on the side. - They can also be served cold as an appetizer. Frequently Asked Questions 1. What type of mushrooms is best for this recipe? The best are large, fresh champignons because they have a deep cap. I do not recommend very small mushrooms – they don’t hold enough filling. 2. Should the zucchini be squeezed of water before adding it to the mixture? Not necessarily. The breadcrumbs absorb the liquid from the zucchini. If the zucchini is very watery, you can squeeze it lightly by hand, but it’s not mandatory. 3. Can I make the recipe without the egg? Yes, for a fasting version, leave out the egg and add another tablespoon of breadcrumbs or a small boiled and mashed potato to bind the mixture. 4. Can I add other vegetables to the filling? Yes, but don’t add large amounts so that the mixture doesn’t become too wet. Finely grated carrot or diced bell pepper work well in the mix. 5. Can I use the stuffed mushrooms as a cold appetizer? Yes, they can also be served cold, cut in half or quarters. They are suitable on platters at parties or as a snack. Nutritional Values Estimation for one serving (without sides): Calories: approximately 120-150 kcal Protein: 5-7 g Carbohydrates: 12-15 g Fats: 6-8 g Values may vary depending on how much oil you use or if you add cheese. It is a recipe with moderate calorie content, rich in fiber and vitamins from vegetables. If you use an egg, it increases the protein intake. Storage and Reheating Stuffed mushrooms can be stored in the fridge, in a closed container, for up to 2 days. They can be easily reheated in the oven or microwave, but the texture becomes slightly softer after cooling. I do not recommend keeping them for more than two days as the filling becomes watery. They are best consumed on the day they are prepared or at most the next day.
Preparation
Clean the mushrooms, place them in a greased tray, and season with salt, pepper, and seasoning mix. Wash and finely chop the stems. Grate the zucchini, place it in a bowl, add the chopped stems, breadcrumbs, finely chopped dill, onion, and garlic. Season with salt and pepper and mix well, then fill the mushrooms with the mixture. Drizzle a little oil on each one. Place the tray in a preheated oven at 200 degrees and let it bake for about 40 minutes. Enjoy your meal! On the side, we can serve boiled potatoes, rice, or simply a vegetable salad, a fresh tomato, and a slice of cucumber. If we also have a hot pepper, that's no problem.
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