Mushrooms in a bag

Name: Mushrooms in a bag - Doriana G.
Ingredients: 5 champignon mushrooms approx. 300 g; 2 slices of smoked neck; 2 slices of pork roll; 3 green onions; dill; 1 egg; salt; pepper; 50 g cheese

Appetizers - Mushrooms in a bag by Doriana G. - Recipia

I found some large and beautiful mushrooms at the market. I hadn't bought them yet and was already thinking about how to cook them in the oven, stuffed. I also had a piece of baking bag left, so I quickly decided what to do with them. I usually clean the mushrooms of their skin, even though it's said that it's not necessary; that's just how I've gotten used to it. I never throw away the stems; I use them for the filling, chopping them finely and combining them with whatever I have in the fridge. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 15 minutes Baking time: 60 minutes Servings: 5 (large caps) Difficulty: easy Recipe type: dinner, snack, can also be packed Ingredients 5 large champignon mushrooms, about 300 g 2 slices of smoked neck 2 slices of pork roll 3 green onions 1 egg 50 g cheese a few sprigs of dill salt pepper Preparation method 1. Clean the mushrooms of their skin. You can skip this step if you don't feel like it, but I prefer to clean them. 2. Remove the stems, chop them finely, and set them aside. Do the same with the smoked neck and pork roll – cut them into small cubes. 3. Chop the green onions and mix them with the mushrooms and the two types of meat. 4. In a pan, sauté the mixture over medium heat, just enough to soften it a bit. It shouldn't be fried too hard, just enough to blend the flavors. 5. Transfer everything to a bowl. Add the egg, grated cheese, and chopped dill. Mix well and adjust the taste with salt and pepper. 6. Stuff the mushroom caps with the mixture from the bowl. Squeeze gently so nothing spills out. 7. Place the stuffed mushrooms in a baking bag, which I poke in a few places so it doesn't puff up too much in the oven. 8. Put the bag in a tray and bake everything in the oven at a moderate heat for about 60 minutes. 9. When the mushrooms are ready, let them cool a bit before taking them out of the bag. Why I make this recipe often It's quick to prepare, doesn't dirty too many dishes, and importantly for me, it can be eaten warm or cold. The large mushroom caps absorb the filling's flavor very well, and the baking bag keeps them juicy. I find it a flexible recipe that's great for using up leftovers from the fridge. Tips and variations Tips - Large mushrooms are easier to stuff, and the caps don't dry out in the oven. - If you find the filling mixture too liquid, you can add a bit more grated cheese. - The baking bag should be poked in a few places; otherwise, it may puff up too much. Substitutions - If you don't have pork roll, you can use just smoked neck or another ham. - The cheese can be any type that melts – mozzarella or Trappist works well too. - You can replace dill with parsley, but it will slightly change the final taste. Variations - You can also add diced bell peppers to the filling. - Other types of mushrooms can work if you find large caps. - If you have leftover cheese or meat from other meals, you can add them to the filling. Serving ideas - They can be eaten warm or cold, as a snack or main dish. - They are also suitable for packing if you want something different for lunch. - A simple salad makes a complete meal. Frequently Asked Questions 1. Do I have to clean the mushrooms of their skin? It's not mandatory, but if you want them to be as clean as possible with a finer texture, it's worth cleaning them. 2. Can the recipe be made without a baking bag? Yes, but the mushrooms won't be as juicy. In a regular tray, they can dry out more, and you need to watch them to avoid burning. 3. Can I use only one type of meat in the filling? Of course. You can use just smoked neck, just roll, or even another deli meat you have on hand. 4. What type of cheese works best? Any cheese that melts easily and isn't too salty. You can also try mozzarella for a more elastic texture. 5. If I don't have green onions, can I use dried onion? Yes, but use a smaller amount so it doesn't overpower the taste of the other ingredients. Nutritional values The values are approximate for one serving (one stuffed mushroom): Calories: 140-170 kcal Protein: 10-12 g Fat: 9-11 g Carbohydrates: 3-4 g Values vary depending on the type of meat and cheese used. The recipe is quite filling, with a good ratio of protein to fat. Storage and reheating Stuffed mushrooms keep well in the fridge, in a covered container, for up to 2 days. They can also be eaten cold, but if you want to reheat them, use the oven or a pan, not the microwave, to avoid making them too watery. If there are leftovers, they are just as good the next day.

Mushrooms in a bag

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