Stuffed mushrooms baked

Name: Stuffed mushrooms baked - Emilia L.
Ingredients: 500 g champignon mushrooms; 200 g Prague ham; 200 g smoked cheese; 1 red bell pepper; green onion tops; 2 eggs; 1 tablespoon white flour; chili flakes; herbs de Provence; olive oil; celery leaves; salt

Appetizers - Stuffed mushrooms baked by Emilia L. - Recipia

I woke up one afternoon with some leftover champignon mushrooms from another recipe. I quickly found a bit of ham and a small piece of smoked cheese in the fridge, so I got to work. I often make this recipe when I need a quick appetizer or a warm snack without spending too much time in the kitchen. The filling is simple, and everything goes into the oven in less than 10 minutes. Quick Info Total time: 30 minutes Preparation time: 10-15 minutes Baking time: 10-15 minutes Servings: 4 Difficulty: easy Recipe type: warm appetizer, snack Ingredients 500 g whole champignon mushrooms 200 g Prague ham 200 g smoked cheese 1 red bell pepper green onion tops 2 eggs 1 tablespoon all-purpose flour chili flakes Herbs de Provence olive oil celery leaves salt Instructions 1. Quickly wash the mushrooms and let them drain or pat them dry with a clean towel. 2. Carefully break off the stems (don’t throw them away; you can use them in another recipe or filling). 3. Place the mushrooms on a baking tray lined with parchment paper. Sprinkle a little salt on each and lightly drizzle with olive oil. 4. Cut the ham, smoked cheese, and bell pepper into small cubes so they fit easily into the mushroom caps. 5. Slice the green onion tops into thin rounds. 6. In a bowl, beat the two eggs with salt. Add the tablespoon of flour, green onion, chili flakes (to taste), and a pinch of Herbs de Provence. Mix everything until you have a smooth batter. 7. Fill each mushroom: start with a few cubes of cheese, ham, and bell pepper. 8. Top with one or two teaspoons of the egg mixture, just enough to cover the ingredients without overflowing. 9. If there’s leftover egg mixture, you can drizzle a bit over each mushroom. 10. Sprinkle chopped celery leaves on top, to taste. 11. Bake in the oven at 180-200°C (preheated) for 10-15 minutes. The mushrooms should soften, and the cheese should melt and possibly get a little color. 12. Let them cool slightly before transferring to a serving platter. Why I make this recipe often It’s quick, and I always use what I have on hand. It doesn’t require many dishes or complicated ingredients. I can serve the mushrooms warm or cold, and they work just as well as an appetizer for guests or as a side dish. The recipe is easily adaptable based on what I find in the fridge. Tips and Variations Tips - Don’t wash the mushrooms too much; just enough to remove any dirt. - If you want the mushrooms to stay firm, don’t bake them for too long. - Use parchment paper to prevent sticking and avoid scrubbing the tray afterward. Substitutions - Prague ham can be replaced with another type of ham or even cooked meat leftovers. - Smoked cheese gives a stronger flavor, but you can also use plain cheese or processed cheese. - The red bell pepper can be substituted with any color bell pepper. - If you don’t have green onions, you can use a bit of finely chopped dried onion or omit it completely. Variations - You can add sliced olives or chopped mushroom stems if you want to use everything. - For a spicier version, add more chili flakes. - The Herbs de Provence can be swapped for parsley, dill, or thyme, depending on your preference. Serving Ideas - Serve them as an appetizer at a festive meal on a platter. - They can be paired with a simple rice side dish. - They are also suitable as a snack between meals, served cold or at room temperature. Frequently Asked Questions 1. Can I use smaller or larger mushrooms? Yes, but adjust the baking time if the mushrooms are very large. For smaller mushrooms, shorten the time by a few minutes. 2. What if I don’t have parchment paper? You can grease the tray with a little oil, but they might stick a bit more. Parchment helps with cleanup. 3. Can I omit the flour from the mixture? Flour helps bind the filling with the egg, but if you don’t have any, you can try without it. The filling will be a bit more liquid. 4. Can they be made in advance? They can be prepared a few hours ahead and stored in the fridge, but the texture is better when freshly baked. 5. Can I use feta cheese instead of smoked cheese? Feta doesn’t melt as nicely, but if you like the taste, you can give it a try. Nutritional Values Approximately, per serving (out of 4): Calories: 250-300 kcal Protein: 18-20 g Fat: 14-17 g Carbohydrates: 7-10 g Values may vary depending on the exact type of cheese and ham used, but the recipe is not very heavy. It has a moderate protein content and reduced carbohydrates. Storage and Reheating Stuffed mushrooms last in the fridge for 1-2 days in a covered container. They don’t retain their texture as well when reheated, but you can put them in the oven or microwave for a few minutes. They are also good cold if you don’t want to reheat them. Freezing is not recommended, as the mushrooms will become watery.

Stuffed mushrooms baked

Tags

Categories