Stuffed Mushrooms with Onion

I chose larger mushrooms with small stems, ideal for stuffing. These mushrooms are full of flavor and have a pleasant texture, making them perfect for our recipe. The first step was to clean them well; I used a sharp knife to remove the stems, being careful not to damage the caps. After I finished cleaning, I continued with preparing the filling. I took a large onion, which I peeled and chopped finely. I put coconut oil in a pan and let it heat up. When the oil was hot enough, I added the chopped onion. I sautéed the onion until it became translucent, about 10 minutes, stirring occasionally to avoid burning it.

After the onion turned golden, I added salt, pepper, sweet paprika, and the chopped mushroom stems that I had kept to add extra flavor to the filling. I continued to sauté the mixture over medium heat for about 3 minutes until all the ingredients softened and the flavors combined perfectly. Then I added the minced garlic, which I let cook for just a few seconds so it wouldn't become bitter. After turning off the heat, I tasted it again, adding salt and pepper to taste.

It was time to deal with the mushrooms. After cleaning each cap of any impurities and rinsing the mushrooms under a stream of cold water, I sprinkled them with lemon juice to prevent oxidation. Then, I began to fill them with the delicious mixture of onion, stems, and garlic. I carefully placed them in a baking dish, one next to the other, so they wouldn't overlap. I drizzled them with a little coconut oil and covered them with aluminum foil to keep them moist during baking.

I preheated the oven to 180 degrees Celsius and placed the dish inside for about 30 minutes. The mushrooms will become tender and flavorful, and the filling will develop a light golden crust. Once the baking time was up, I took the dish out of the oven and let the mushrooms rest for a few minutes. They are served warm, on a leaf of fresh green salad or on a slice of toasted bread, drizzled with garlic sauce. For an extra flavor and a nice appearance, I sprinkled fresh chopped parsley on top. This recipe is not only tasty but also healthy, perfect for an unforgettable dinner!