Stuffed mushrooms, baked

Stuffed mushrooms baked: a delicious and versatile recipe

Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes
Number of servings: 4

The history of stuffed mushrooms is one filled with flavor and creativity. This dish has evolved over time, bringing together various ingredients and flavors, making it so popular among cooking enthusiasts. Today, I invite you to discover a simple yet flavorful recipe that will delight your taste buds and add a touch of flavor to your meal.

Ingredients:
- 500 g fresh champignon mushrooms
- 150 g light telemea cheese
- 125 g light cheese
- 1 egg
- 2 green onions
- A handful of fresh dill
- Freshly ground pepper, to taste

Preparing the stuffed mushrooms

1. Preparing the mushrooms: Start by cleaning the champignon mushrooms. Carefully break off the stems and set them aside, as you will use them for the filling. Make sure the mushroom caps are clean and intact, so they can be filled.

2. Preparing the filling: In a blender or food processor, add the telemea cheese, raw egg, fresh dill, and finely chopped green onions. Blend everything until you get a creamy and homogeneous mixture. Don't forget to add freshly ground pepper to enhance the filling's flavor. This combination will give the mushrooms a savory taste and a pleasant texture.

3. Filling the mushrooms: Preheat the oven to 160 degrees Celsius. Place a baking sheet in a tray and put the mushroom caps upside down. Using a teaspoon, fill each mushroom with the cheese mixture, being careful not to overfill them to avoid spillage during baking. Cheese lovers can also sprinkle some grated cheese on top of the filling.

4. Preparing the stems: Don't throw away the mushroom stems! Chop them finely and place them in the tray alongside the caps. You can add the remaining filling on top to avoid wasting any of this delicious combination.

5. Baking: Grate cheese on top of the stuffed mushrooms and stems to add a golden, crispy crust. Place the tray in the preheated oven and let it bake for 15-20 minutes, until the mushrooms are slightly browned and the cheese melts beautifully.

6. Serving: Once the mushrooms are ready, take them out of the oven and let them cool slightly. These stuffed mushrooms can be served warm or cold, as an appetizer or main dish. You can garnish them with a few fresh dill leaves for an extra pop of color and flavor.

Practical tips:
- Choose the freshest mushrooms, with firm caps and clean gills. Larger mushrooms can hold more filling, but smaller ones are easier to serve as appetizers.
- You can experiment with various fillings, adding ingredients like bell peppers, olives, or even some chopped nuts for a more complex flavor.
- If you prefer a vegetarian option, you can replace the telemea cheese with vegan cheese or well-marinated tofu.
- This dish pairs perfectly with a fresh green salad or a side of mashed potatoes for a complete lunch or dinner.

Frequently asked questions:
- Can I use mushrooms of another variety? Absolutely! You can try portobello or shiitake mushrooms for a different flavor.
- How can I make this recipe dairy-free? Substitute the telemea and cheese with available vegan alternatives.
- Can I prepare the mushrooms a day in advance and bake them later? Yes, you can prepare the filling and mushrooms a day ahead, keeping them in the fridge. Bake them for a few extra minutes if they are cold.

Calories and nutritional benefits:
A serving of stuffed mushrooms (about 3-4 mushrooms) contains approximately 180-220 calories, depending on the ingredients used. These mushrooms are rich in protein, calcium, vitamins A and C, and are low in fat. Additionally, mushrooms are an excellent source of antioxidants.

For a personal touch, I suggest serving the stuffed mushrooms with a glass of dry white wine or a refreshing lemonade. These will perfectly complement the intense flavors of the filling and turn your meals into unforgettable moments.

I hope you enjoy this simple and delicious baked stuffed mushroom recipe that brings joy to every meal! Enjoy your meal!