Stuffed mushrooms

Stuffed Breaded Mushrooms: A Savory Delight in Your Style

It is said that the simplest dishes can bring the greatest culinary joys. Today, I invite you to discover the recipe for stuffed breaded mushrooms, a dish that combines the crunchy texture of breadcrumbs with a creamy, delicious filling. This recipe is not only simple but also adaptable, allowing you to personalize it to your taste.

Preparation Time: 15 minutes
Baking Time: 10 minutes
Total Time: 25 minutes
Number of Servings: 4 servings

Necessary Ingredients

- 500 g mushrooms (preferably champignon or forest mushrooms)
- Pâté (about 200 g, preferably chicken or liver)
- 2 large eggs
- 100 g flour
- 100 g cornmeal
- Oil for frying (enough to cover the bottom of the pan)
- Salt and pepper to taste

Necessary Utensils

- A deep frying pan
- A deep plate for eggs
- Two flat plates for flour and cornmeal
- A bowl for draining the mushrooms
- An absorbent napkin to drain excess oil

Step by Step: Your Guide to Preparing Stuffed Breaded Mushrooms

1. Preparing the Mushrooms
Start by washing the mushrooms thoroughly under cold running water. Make sure to remove any impurities. Once clean, remove the stems, taking care not to damage the caps. These will be filled, so keep them intact.

2. Blanching the Mushrooms
Bring a pot of water to a boil and add a tablespoon of salt. When the water is boiling, add the mushrooms and let them boil for about 5 minutes. This step will help soften the mushrooms and enhance their flavor. After 5 minutes, remove the mushrooms and place them cap-side down on a rack to drain excess water.

3. Preparing the Filling
In a bowl, beat the two eggs well with a pinch of salt and pepper. This will be the base to bind the ingredients and provide additional delicious flavor. You can also add spices to taste, such as oregano or basil for extra aroma.

4. Filling the Mushrooms
Fill each mushroom cap with pâté, making sure there is enough to provide a rich flavor. This is an opportunity to experiment with other fillings – for example, you can use goat cheese or a mixture of croutons and herbs.

5. Coating the Mushrooms
Place the flour on a flat plate, and the beaten eggs in a deep plate. In a third plate, put the cornmeal. Coat each mushroom as follows: first in flour, then in egg, and finally in cornmeal. The latter will give a crunchy, golden crust, perfect for frying.

6. Frying the Mushrooms
Heat the oil in a deep frying pan over medium heat. Make sure the oil is hot enough before adding the mushrooms so they do not absorb too much oil. Fry the stuffed mushrooms for 3-4 minutes on each side, or until they are golden and crispy. Remove them onto an absorbent napkin to eliminate excess oil.

Serving and Pairing Suggestions

Stuffed breaded mushrooms are served hot, alongside a fresh vegetable salad or a yogurt sauce. They pair wonderfully with a glass of dry white wine or even a refreshing lemonade. You can also try serving them with a tomato sauce or a spicy sauce for a contrast of flavors.

Nutritional Benefits and Calories

Each serving of stuffed breaded mushrooms contains approximately 300-350 calories, depending on the type of pâté used and the amount of oil absorbed. Mushrooms are an excellent source of antioxidants, B vitamins, and minerals, helping to strengthen the immune system and maintain health.

Variations and Tips

If you want to transform the recipe, you can try the following variations:
- Cheese-stuffed mushrooms: Use feta or mozzarella cheese instead of pâté.
- Vegetable-stuffed mushrooms: Fill the mushrooms with a mixture of sautéed vegetables (bell peppers, zucchini, onion) and cheese.
- Meat-stuffed mushrooms: Add ground meat to the filling for a heartier option.

Frequently Asked Questions

1. Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but make sure to thaw them before using and drain them well.

2. How can I prevent the mushrooms from becoming soggy?
Blanching the mushrooms is essential to maintain their texture. Also, fry them over medium heat to avoid leaving them in oil for too long.

3. Can I prepare them in advance?
Yes, you can prepare the mushrooms a day in advance and keep them in the refrigerator. Fry them before serving to bring them back to freshness.

These stuffed breaded mushrooms are perfect for a quick dinner, a party, or simply to indulge yourself on a weekend evening. Whether you choose to serve them as an appetizer or main dish, they are definitely a delicious and surprising choice. Enjoy your meal!