Stuffed mushrooms with green onions and tomatoes
Stuffed mushrooms with green onions and tomatoes are the kind of dish I usually prepare when I have large mushrooms and simple vegetables on hand. If I don't want to cook something complicated or heavy, I quickly get out of a bind with this recipe. They are suitable as a fasting dish, but also go well alongside a steak if you need a warm side. The filling always remains quite juicy, which I like, and the ingredients are always at hand. Quick Info Total time: approx. 45-55 minutes Preparation time: 15-20 minutes Cooking/baking time: 30-35 minutes (pan + oven) Servings: 2-3 people (10 large mushrooms) Difficulty: easy Recipe type: fasting, side dish or warm snack Ingredients 10 larger mushrooms (preferably champignon) leaves from 3 green onions 3-4 peeled tomatoes 1 teaspoon bell pepper paste 2 tablespoons oil salt pepper 1/2 teaspoon dried basil 3 sprigs of fresh dill Preparation method 1. Quickly wash the mushrooms under running water, then dry them with a clean towel. Carefully remove the stems and keep them. 2. Cut the green onion leaves into thin rings. Finely chop the mushroom stems. 3. Cut the peeled tomatoes into small cubes. If they have a lot of juice, that’s fine, but drain the excess if you want a thicker filling. 4. Heat the two tablespoons of oil in a pan over medium heat. Add the green onions and chopped mushroom stems. Let them sweat for 4-5 minutes, stirring occasionally. 5. Add the chopped tomatoes, bell pepper paste, and a small cup of water (just enough to cover the bottom of the pan). Season with salt and pepper. Cook over medium heat until the mixture reduces and there is no more liquid, without rushing the heat. 6. Remove the pan from the heat. Sprinkle in the dried basil and chopped fresh dill. Mix well and let the filling cool for a few minutes. 7. Line a baking tray with parchment paper. Place the mushroom caps in the tray, hollow side up. 8. Fill each mushroom with a teaspoon of the mixture, without pressing too hard. 9. Place the tray in the oven at a moderate temperature (medium), and the oven should be preheated. Bake the mushrooms until they soften and a fork easily pierces them. It doesn't take long, depending on their size – between 20 and 35 minutes, sometimes even less. 10. Remove the mushrooms from the oven when they feel soft to the touch. Serve them hot, plain or alongside a steak if you are not fasting. Why I make this recipe often This recipe is quick and does not require expensive or hard-to-find ingredients. It works well in any season and is a handy solution for days when I don’t want to spend much time in the kitchen. The filling remains quite juicy, and there’s no need for additives or cheese to taste good. They are best right after you take them out of the oven. Tips and variations Tips Use the freshest mushrooms possible, without spots or scratches. If you can't find bell pepper paste, you can omit it, but the taste will be a bit simpler. Don't press the filling too hard into the caps, so it doesn’t spill out while baking. Take the tray out of the oven as soon as the mushrooms are soft, otherwise they become too watery. Substitutions Instead of green onions, you can use finely chopped white onion, but the taste will be a bit more intense. Fresh tomatoes can be replaced with canned tomatoes if you don't have fresh ones, but drain the excess juice. Bell pepper paste can be omitted, but the filling will be less flavorful. Variations Add some parsley to the filling if you like greens. You can also add a few diced bell peppers if you want a more varied filling (but it’s not in the original recipe). You can sprinkle a little breadcrumbs on top, but only if you’re not strictly fasting. Serving ideas Serve them hot, as is or as a side dish alongside a piece of oven-baked or grilled meat. They are also good at room temperature as an appetizer. Frequently asked questions What kind of mushrooms can I use? For this recipe, I use large white champignon mushrooms to fit the filling. I do not recommend very small or thin mushrooms as they dry out quickly in the oven. Do I have to peel the tomatoes? Ideally, they should be peeled because otherwise, the skins gather in the filling and it’s not pleasant in texture. If you’re in a hurry, you can leave the skin on, but it’s better without. Can I prepare the filling a day in advance? Yes, the filling can be made a day in advance and kept in the fridge in a container. Stuff the mushrooms and bake them just before serving. Can I use the mushrooms as a main dish? They can be served as a warm snack or as a main dish if you don’t want something very filling, but they are usually considered a side dish or appetizer. How spicy is the recipe? It is not spicy at all, but you can add a little hot pepper or more black pepper if you want it to have more intensity. Nutritional values Estimated values for one serving (2-3 stuffed mushrooms): Calories: 60-80 kcal Protein: 2-3 g Carbohydrates: 7-10 g Fats: 3-4 g Most of the calories come from oil and vegetables. The protein mainly comes from the mushrooms. Values may vary, but the recipe remains low in fats and calories. Storage and reheating Stuffed mushrooms are best right after baking. If there are leftovers, they can be stored in the fridge in a covered container for up to 24 hours. They can be reheated in the oven or microwave, but the texture becomes softer and the filling may release some water. It’s best to eat them fresh.
Preparation
We wash the mushrooms, wipe them with a clean towel, and remove the stems. We wash the green onion, cut it into rounds, and chop the mushroom stems. We dice the peeled tomatoes. In a pan, we heat the oil, add the green onion and mushroom stems. We sauté them for 4-5 minutes, add the tomatoes, the bell pepper paste, and a cup of water. We season with salt and pepper and let it simmer over medium heat. We remove the pan from the heat when there is no liquid left, sprinkle dried basil and chopped fresh dill. We line a baking tray with parchment paper and arrange the mushrooms. Using a teaspoon, we fill the mushrooms with the mixture, then place them in the preheated oven at an appropriate temperature. We poke them with a fork to check if they are cooked through; if the fork goes in easily, they are ready, and we take them out of the oven. Enjoy your meal!
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