We start by preparing the necessary ingredients for a delicious recipe of stuffed mushrooms with herring and vegetables. The first step is to take care of the mushrooms. We carefully wash each mushroom, making sure no dirt remains on them. After washing, we remove the stems and place them on a platter upside down to drain water. This will allow the mushrooms to remain firm and not lose their flavor when we bake them.
Next, we take care of the vegetables. We peel the onion and chop it finely, making sure to get uniform pieces. We peel the carrot and cut it into small cubes, so it cooks evenly and integrates well into the filling. We cut the cherry tomatoes into quarters, while the peeled ones are chopped finely, preparing them to add extra flavor to our dish.
In a pan, we pour the oil and add the onion, carrot, and cherry tomatoes, letting them sauté over medium heat for 2-3 minutes. This process will help develop the flavors and soften the vegetables. Once the vegetables have started to soften, we add some chopped mushroom stems and then pour in 3/4 cup of water. We let everything simmer over medium heat until the liquid reduces by half. When it has reduced, we add the peeled tomatoes and vegetable sauce, mixing to combine the flavors.
After all the liquid has reduced well, we remove the pan from the heat and sprinkle salt and pepper to taste. The pieces of herring, which we drain of oil and pat with a paper towel to remove excess fat, are cut into small pieces and added to the cooked vegetables. We also remember to add chopped fresh parsley, which will give a fresh note to the dish.
Now, we prepare the mushrooms for stuffing. We place the mushrooms in a baking tray lined with parchment paper and generously fill them with the vegetable and herring mixture. We sprinkle herbs de Provence to add an aromatic touch and pour a little water into the tray to prevent the mushrooms from sticking.
We put the tray in the preheated oven at a suitable temperature and let the mushrooms bake for 40-50 minutes. This time will allow them to become tender and absorb all the delicious flavors. When they are ready, we take them out of the oven and place them on a platter. Our dish is now ready to serve, and each bite will be an explosion of flavors! Enjoy your meal! If you are not preparing them for fasting days, feel free to add an egg to the filling for an even richer texture!
Next, we take care of the vegetables. We peel the onion and chop it finely, making sure to get uniform pieces. We peel the carrot and cut it into small cubes, so it cooks evenly and integrates well into the filling. We cut the cherry tomatoes into quarters, while the peeled ones are chopped finely, preparing them to add extra flavor to our dish.
In a pan, we pour the oil and add the onion, carrot, and cherry tomatoes, letting them sauté over medium heat for 2-3 minutes. This process will help develop the flavors and soften the vegetables. Once the vegetables have started to soften, we add some chopped mushroom stems and then pour in 3/4 cup of water. We let everything simmer over medium heat until the liquid reduces by half. When it has reduced, we add the peeled tomatoes and vegetable sauce, mixing to combine the flavors.
After all the liquid has reduced well, we remove the pan from the heat and sprinkle salt and pepper to taste. The pieces of herring, which we drain of oil and pat with a paper towel to remove excess fat, are cut into small pieces and added to the cooked vegetables. We also remember to add chopped fresh parsley, which will give a fresh note to the dish.
Now, we prepare the mushrooms for stuffing. We place the mushrooms in a baking tray lined with parchment paper and generously fill them with the vegetable and herring mixture. We sprinkle herbs de Provence to add an aromatic touch and pour a little water into the tray to prevent the mushrooms from sticking.
We put the tray in the preheated oven at a suitable temperature and let the mushrooms bake for 40-50 minutes. This time will allow them to become tender and absorb all the delicious flavors. When they are ready, we take them out of the oven and place them on a platter. Our dish is now ready to serve, and each bite will be an explosion of flavors! Enjoy your meal! If you are not preparing them for fasting days, feel free to add an egg to the filling for an even richer texture!
Ingredients
500 g of larger mushrooms, 1 carrot, 1 onion, 6 cherry tomatoes, 150 g of peeled tomatoes, 1 can of herring in oil, salt, pepper, 2 tablespoons of oil, 4 sprigs of fresh parsley, 1 tablespoon of vegetable sauce, 1 teaspoon of dried herbs de Provence.