Oven-baked stuffed mushrooms

Name: Oven-baked stuffed mushrooms
Ingredients: 22 medium button mushrooms (500 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 150 g rustic salami; 150 g cheese; 100 g pork fat; 1 medium onion (150 g); 2 medium tomatoes (300 g); 40 g butter

Appetizers - Oven-baked stuffed mushrooms by Tudorita K. - Recipia

Oven-baked stuffed mushrooms get their filling from rustic salami and pork fat, with cheese melting over slices of onion and tomato. The button mushroom caps soften as they bake, while the stems sit alongside them in the pan and brown. I eat them while the cheese is still soft. Prep: 20 minutes. Cook: 20 minutes. Total: 40 minutes. Serves: 4. Approximately 500 kcal and 24 g protein per serving.

Ingredients

22 medium button mushrooms (500 g)
1 teaspoon salt
1/2 teaspoon ground pepper
150 g rustic salami
150 g cheese
100 g pork fat
1 medium onion (150 g)
2 medium tomatoes (300 g)
40 g butter

Preparation

1. Wipe the mushrooms clean and separate the stems from the caps. 2. Arrange the caps and stems in a baking pan. Sprinkle them with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 3. Cut the salami, cheese and pork fat into small pieces, and the onion and tomatoes into slices. Put a piece of each into the caps and top each with a small knob of butter. 4. Bake at 200°C for 20 minutes, until the cheese has melted and the mushrooms have softened.

Notes

Store any leftovers in a sealed container in the fridge for up to 3 days; the cheese will soften again when reheated. Serve them with a simple green salad. Mushrooms that are similar in size will bake at about the same rate; very large caps may need a few extra minutes, while small ones soften faster. Choose firm mushrooms with whole caps and no soft spots so they hold the filling. If the tomatoes are very juicy, use thin slices and remove the seeded part so they don't release too much liquid into the caps. Slicing the onion thinly is the step that's easy to rush; thick slices stay firm after baking. You can use 150 g of brânză de burduf, a Romanian cheese, instead of the cheese; the filling will be saltier. This dish contains dairy.