Baked mushrooms

Name: Baked mushrooms - Dina D.
Ingredients: 1 kg mushrooms (I used white and brown) a bunch of dill 1 half bunch of parsley a head of garlic 40 ml oil approx. half a teaspoon of coarse salt

Sezon - Baked mushrooms by Dina D. - Recipia

On some Friday evenings, when I can't find inspiration for something complicated, I look through the fridge and always find mushrooms. They are one of the simplest options for a fasting dinner, especially when I don't feel like cooking for a long time. Usually, I also have some garlic, herbs, and oil at home, so this recipe really doesn't require much. Plus, it's done without any hassle and works even if you don't have much cooking experience. Quick Info Total time: 35-45 minutes Preparation time: 10-15 minutes Baking time: 20-30 minutes Servings: 4 Difficulty: easy Recipe type: fasting dinner, warm side dish Ingredients 1 kg white and brown champignon mushrooms A bunch of dill Half a bunch of parsley 1 head of garlic 40 ml oil (sunflower or other neutral oil) About half a teaspoon of coarse salt Preparation method 1. Start by preparing the mushrooms. You can wipe them with a damp cloth if you want to keep their firm texture, or you can quickly wash them under cold running water. After they are dry, carefully break off the stems from the caps. 2. Finely chop the mushroom stems. You will use these for the filling. Clean the garlic and chop it very finely or crush it, depending on your preference. Wash the herbs (dill and parsley) and chop them finely. 3. In a bowl, combine the chopped stems, garlic, herbs, salt, and oil. Mix everything well with a spoon until the mixture is homogeneous. 4. Place the mushroom caps in a heat-resistant dish or a yena dish. Arrange them with the rounded side down (that is, the cap up, like cups ready to be filled). 5. Fill each mushroom with about a teaspoon of the prepared mixture. They shouldn't be too full, just enough to cover the gap left by the stem. 6. Place the dish in the preheated oven at 200 degrees. Let them bake for 20-30 minutes. The mushrooms should be slightly browned and release a little juice. 7. Serve them hot, immediately after taking them out of the oven. Why I make this recipe often Because it's quick to make, you don't need many ingredients, and it goes well with almost any fasting meal. They can also be eaten cold, but I find them best fresh out of the oven. If I don't feel like making something complicated, I know for sure that this recipe won't cause any headaches. Tips and variations Tips If the mushrooms are very large, you can adjust the amount of filling. Don't overfill them so that they don't spill while baking. Fresh garlic is more aromatic, but you can reduce the amount if you don't want an intense taste. Use coarse salt for texture; it feels better when baked. Substitutions If you don't have dill, you can use just parsley. It works without either of the two herbs. Sunflower oil is the most neutral, but you can try another type as long as it doesn't have a very strong flavor. For those who don't strictly fast, you can add a little pepper or other simple spices, but the recipe works without. Variations You can add chopped walnuts or raw seeds for a different texture. If you can't find brown mushrooms, use only white ones without changing the recipe. I have also tried adding a little chopped onion to the mixture, but the taste becomes sweeter. Serving ideas As a simple main dish, together with a seasonal salad. It goes well as a side dish next to boiled or baked potatoes. They can be placed on a platter at a fasting buffet for variety. Frequently asked questions Can I use other types of mushrooms besides champignon? Yes, but it's important that they are varieties that hold their shape while baking. Champignon are the most suitable, but you can also try with brown mushrooms. Can the stuffed mushrooms be frozen? I do not recommend it. After freezing and reheating, the texture becomes watery, and the taste is not as fresh. If I don't have a yena dish, can I use a regular baking dish? Yes, any baking dish works, as long as it’s not very deep. You can use baking paper if you want it to be easier to clean. Can I leave the raw stuffed mushrooms in the fridge and bake them later? It's better to bake them immediately because mushrooms release water if they sit filled, and the filling can oxidize easily. How much garlic should I use if I don't want a very intense taste? You can start with half a head and taste the mixture before using it. Save the rest for another occasion. Nutritional values Estimation for 1 serving (out of 4): Calories: approximately 100 kcal Protein: 4-5 g Carbohydrates: 6-8 g Fats: 5-6 g The information is approximate. The recipe is low in calories, rich in fiber from mushrooms and herbs, and has a low-fat content. Storage and reheating It's best to eat them fresh. If there are leftovers, they can be stored in the fridge, covered, for up to 2 days. They can be reheated briefly in the oven or microwave, but the texture becomes softer. Freezing is not recommended.

Baked mushrooms

Tags

Categories