Champignon mushrooms with telemea cheese and dill

Delicious Recipe: Stuffed Champignon Mushrooms with Telemea Cheese and Dill

When the craving for a less meaty barbecue urges you to venture into the world of vegetable delights, stuffed champignon mushrooms with telemea cheese and dill are the perfect choice. This simple yet flavorful recipe combines textures and aromas that will delight your senses. Preparing this dish is not only quick but also an opportunity to experiment with fresh and healthy ingredients.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total: 35 minutes
Number of servings: 4

Ingredients

- 400 g whole champignon mushrooms
- 200 g telemea cheese (preferably of good quality)
- 1 large egg
- 1 bunch of fresh dill
- 2-3 cloves of garlic
- A pinch of pepper
- Olive oil (for frying)

Short History

Mushrooms, known for centuries as a versatile ingredient in the kitchen, have been used in various dishes around the world. Champignon mushrooms are the most popular due to their delicate flavor and versatility. Stuffed with cheese, they become a delicacy that can be served as an appetizer or a side dish. Telemea cheese, with its creamy texture, adds a flavor boost and a pleasant contrast to the mushrooms.

Step by Step

1. Preparing the mushrooms
Start by carefully washing the champignon mushrooms under a stream of cold water. Make sure to remove any impurities. Then, carefully cut off the stems (don’t throw them away! You can use them in stews or soups). Gently clean the caps of the thin skin covering them to enhance the flavor.

2. Preparing the filling
In a bowl, grate the telemea cheese. Add the egg and finely chopped dill. Mix well until you achieve a homogeneous composition. The dill brings a fresh aroma that perfectly complements the mushrooms and cheese.

3. Cooking the garlic
Peel the garlic cloves and slice them thinly. The garlic will add a spicy note and a tempting aroma to the dish.

4. Stuffing the mushrooms
Place the mushroom caps on a baking tray or in a frying pan. Sprinkle a pinch of pepper in each cap, then add a few slices of garlic. Fill each mushroom with a spoonful of the cheese and egg mixture. Make sure the filling is well packed.

5. Cooking methods
- On the grill: Place the mushrooms directly on the hot grill. Cook for 10-15 minutes, turning them halfway until the caps become tender.
- In the oven: Preheat the oven to 180°C. Place the mushrooms in a baking dish and cover with aluminum foil. Bake for 15-20 minutes. At the end, you can remove the foil to brown them slightly.
- In a pan: Add a little olive oil to a pan and heat it. Place the mushrooms and cook over medium heat, covered, for 10-15 minutes. Check occasionally to ensure they don’t stick.

6. Serving
Serve the mushrooms warm, garnished with a little fresh dill. They are excellent as an appetizer or as a main dish alongside a fresh green salad. You can pair them with a bottle of dry white wine or even a fruit cocktail.

Practical Tips

- Cheese variations: If you want to add a different note, replace the telemea cheese with burduf cheese. In this case, omit the egg and use only the cheese mixed with dill.
- Oil: If you prefer not to use oil, you can opt for oven cooking, ensuring the mushrooms are well covered with foil to prevent drying out.
- Serving: These stuffed mushrooms can also be served at room temperature, making them perfect for parties or picnics.

Nutritional Benefits

Champignon mushrooms are rich in vitamins, minerals, and antioxidants. They contain vitamin D, which is essential for bone health and the immune system. Telemea cheese provides calcium and protein, while dill adds extra vitamins and minerals, aiding digestion.

Frequently Asked Questions

Can I use other types of mushrooms?
Yes, you can experiment with portobello or shiitake mushrooms for different flavors.

What side dishes go well with this recipe?
A tomato salad with basil or a side of mashed potatoes can perfectly complement this dish.

Can the stuffed mushrooms be frozen?
It is recommended to cook them before freezing. After cooking, you can place them in airtight containers and store them in the freezer.

This recipe for stuffed champignon mushrooms with telemea cheese and dill is not just a delight but also a way to enjoy the simple yet refined flavors of nature. Don’t hesitate to experiment and add your personal touch! Enjoy your meal!