Stuffed breaded mushrooms

Delicious stuffed breaded mushrooms recipe

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

If you're looking for a simple and quick recipe for a savory appetizer, stuffed breaded mushrooms are the perfect choice. These delicious mushrooms, filled with a creamy mixture of pâté and vegetables, are ideal for serving at a party or as a family snack. Let's see how you can make these wonders step by step!

Ingredients:
- 20 large mushrooms (preferably champignon)
- 2 tablespoons of pâté (meat or vegetable, depending on preference)
- 1/2 red bell pepper, diced
- 1 green onion, finely chopped
- Salt and pepper to taste
- 2 eggs
- Flour (for coating)
- Breadcrumbs (for a crispy crust)

Instructions:

1. Preparing the mushrooms: Start by cleaning the mushrooms with a damp cloth to remove dirt. Carefully remove the stems, leaving the caps intact. Place the mushrooms on a clean towel to drain well. This step is essential for achieving a crispy texture for the breaded mushrooms.

2. Preparing the filling: In a medium bowl, combine the pâté with the diced bell pepper and chopped green onion. Mix well until you achieve a homogeneous composition. Taste the filling and add salt and pepper to your liking. This filling can be customized with various ingredients, such as olives or feta cheese, for an even more intense flavor.

3. Stuffing the mushrooms: Use a small spoon to fill each mushroom cap with the mixture obtained earlier. Make sure the filling is well packed but not overstuffed.

4. Preparing for breading: In a small bowl, beat the two eggs. Prepare another bowl with flour and one with breadcrumbs. Coat each stuffed mushroom first in flour, then in beaten egg, and finally in breadcrumbs, ensuring they are well covered. This is the essential step for achieving a perfectly crispy crust.

5. Frying the mushrooms: In a large skillet, heat enough oil to cover the bottom of the pan. Once the oil is hot (tested by dropping a drop of water that should sizzle), add the stuffed mushrooms. Fry them for 3-4 minutes on each side until they are golden and crispy.

6. Serving: Remove the mushrooms from the skillet and place them on a paper towel to absorb excess oil. Serve them hot, alongside a fresh salad or with a yogurt and garlic sauce for an extra burst of flavor.

Unique suggestion: For a more sophisticated taste, you can add some fresh herbs, such as parsley or dill, to the pâté filling. You can also experiment with different types of mushrooms, such as shiitake or portobello, to vary the flavor and texture.

So now that you have all the details, you're ready to impress everyone with these stuffed breaded mushrooms. Enjoy every bite and don't forget to share the recipe with your friends!