Stuffed mushrooms with vegetable pâté

Stuffed mushrooms with vegetable pâté

Are you looking for a tasty and healthy recipe, perfect for a fasting meal or as an appetizer at a party? Then stuffed mushrooms with vegetable pâté are the ideal choice! These delicious mushrooms are not only full of flavor but also easy to prepare. I will guide you step by step in making this dish, and at the end, I will teach you how to customize it to your taste.

Preparation time: 15 minutes
Baking time: 25-30 minutes
Total time: 40-45 minutes
Number of servings: 4-6

Ingredients:
- 500 g fresh mushrooms (choose large mushrooms, preferably champignon)
- 200 g vegetable pâté (you can choose a pâté made from vegetables, peas, or lentils, depending on your preferences)
- 2-3 tablespoons peanut oil (or olive oil, if you prefer)
- 50 g shelled sunflower seeds (for decoration and added crunch)
- Salt and pepper, to taste

Brief history:
Stuffed mushrooms are a cherished recipe in various corners of the world, with deep roots in the culinary traditions of many cultures. They can be filled with a variety of ingredients, from cheese and meat to vegetable preparations. In this recipe, we focus on a healthy and nourishing mix, ideal for vegans and vegetarians.

Step by step:

1. Preparing the mushrooms: Start by washing the mushrooms well under cold running water. Make sure to clean them thoroughly, removing any impurities. Break off the stems, being careful not to damage the caps. These will be filled later. You can keep the stems to use in other dishes, such as soups or stews.

2. Draining the mushrooms: After cleaning the mushrooms, place them cap-side down on a clean towel or in a colander to drain. This step is essential because mushrooms absorb water, and excess moisture can affect the final texture of the dish.

3. Filling the mushrooms: In a bowl, mix the vegetable pâté with a tablespoon of peanut oil, salt, and pepper. Use a spoon or a piping bag to fill each mushroom cap with the vegetable pâté mixture, being careful not to overfill.

4. Lining the baking tray: Take a baking tray and line it with parchment paper. This will prevent the mushrooms from sticking and make cleaning easier. Place the stuffed mushrooms in the tray, cap-side up.

5. Seasoning: Brush each mushroom with a little peanut oil using a cooking brush. This will help achieve a crispy, golden crust. Sprinkle the sunflower seeds on top of the mushrooms for added texture and flavor.

6. Baking: Preheat the oven to 180°C (medium heat). Place the tray with mushrooms in the oven and let them bake for 25-30 minutes until they are golden and well-cooked. Set a timer so you don’t forget them.

7. Serving: Once the mushrooms are baked, take them out of the oven and let them cool slightly. They can be served warm or cold. They are perfect as appetizers or snacks between meals. You can pair them with a fresh green salad or a plant-based yogurt sauce for a refreshing touch.

Useful tips:
- You can experiment with different types of vegetable pâté, choosing varied flavors such as olives, peppers, or even mushrooms to enrich the taste.
- If you want to add extra flavor, you can include fresh herbs in the pâté mixture, such as dill, parsley, or basil.
- Instead of sunflower seeds, you can use other types of seeds, such as pumpkin or sesame seeds, to vary the textures.

Calories and nutritional benefits:
This recipe is not only delicious but also healthy. Mushrooms are low in calories, rich in fiber and vitamins, and the vegetable pâté provides essential plant-based proteins. A serving of stuffed mushrooms contains approximately 150-200 calories, depending on the type of pâté used and the amount of oil.

Frequently asked questions:
1. Can I use frozen mushrooms?
We recommend using fresh mushrooms for the best results. Frozen mushrooms may have a different texture, but if this is your only option, make sure to thaw and drain them well before filling.

2. How can I store the stuffed mushrooms?
These mushrooms store well in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven to bring back their crispy texture.

3. Can I adapt the recipe for a gluten-free option?
Yes, make sure the vegetable pâté you use does not contain gluten or make it at home from gluten-free ingredients.

4. What drinks pair well with stuffed mushrooms?
These mushrooms pair excellently with a dry white wine, a vegetable cocktail, or a natural tomato juice.

After going through this recipe, I hope you feel inspired to try it at home. Stuffed mushrooms with vegetable pâté are not just a culinary delight but also an excellent way to discover and experiment with healthy ingredients. Enjoy your meal!