Oven-baked stuffed mushrooms

Name: Oven-baked stuffed mushrooms - Speranta O.
Ingredients: 500 g mushrooms; 2 eggs; 1 tablespoon grated flour; 150 g dried salami; 150 g moldy cheese; green onion tops; 1/2 red bell pepper; nutmeg; salt; olive oil

Appetizers - Oven-baked stuffed mushrooms by Speranta O. - Recipia

I usually prepare stuffed mushrooms when I need a quick snack or something to put on the table between meals, especially if I have various leftover cheeses and a few slices of salami in the fridge. It's not the kind of recipe that requires much thought – it’s ready in about fifteen minutes, hassle-free, and doesn’t create a big mess. Quick Info Total time: 25 minutes Preparation: 10 minutes Baking time: 10-15 minutes Servings: 3-4 people Difficulty: easy Recipe type: warm or cold snack, suitable for any time of the day Ingredients 500 g mushrooms (medium or large champignons) 2 eggs 1 tablespoon of all-purpose flour 150 g dried salami 150 g blue cheese green onion tops (to taste) 1/2 red bell pepper ground nutmeg salt olive oil Instructions 1. Clean the mushrooms, remove the skin from the cap, and trim the stems if they're too long. Sprinkle each cap with salt and a pinch of nutmeg. 2. Wash and prepare the vegetables. Slice the bell pepper and green onions thinly. Cut the salami into slices or small pieces that fit easily into the mushrooms. 3. In a bowl, beat the eggs with a pinch of salt and a tablespoon of flour until frothy. You don’t need a mixer; a fork or small whisk works fine. 4. Lightly grease a baking dish with a bit of olive oil, just enough to prevent the mushrooms from sticking. 5. Place the mushroom caps in the dish with the hollow side facing up. Pour a little egg mixture into each cap – just enough to cover the bottom, don’t fill them completely. 6. Top the eggs with green onions, bell pepper, a few pieces of salami, and blue cheese in each cap. 7. Put the dish in the preheated oven at medium heat for 10-15 minutes. The filling should set, and the mushrooms should soften slightly without releasing too much liquid. 8. Remove the mushrooms when they are lightly browned around the edges and let them cool for a few minutes if you want them at room temperature. Why I Make This Recipe Often It's quick, practical, and doesn’t require special ingredients. You can almost always find mushrooms and leftover cheeses or salami in the fridge. It works well both warm and cold, and it doesn’t become bland even after a few hours. Each batch can look and taste different depending on what you add. Tips and Variations Tips Don’t use too much liquid filling, or it will overflow while baking. If the mushrooms are very small, reduce the filling amounts and chop the vegetables finely. A ceramic dish works just as well if you don’t have a non-stick one. Substitutions Blue cheese can be replaced with another type of aged cheese or leftover cheese. Instead of dried salami, you can use ham, bacon, or even extra vegetables if you want a meatless version. The red bell pepper can be swapped for any other crunchy vegetable – zucchini or smaller chopped mushrooms work too. Variations You can add fresh herbs if you have them on hand – parsley or basil, for example. If you have hard cheese, grate it on top for a browner crust. For a spicy version, sprinkle a bit of pepper or chili flakes over the filling before baking. Serving Ideas You can serve them directly on a platter alongside raw vegetables – cherry tomatoes, cucumber strips, or lettuce. They also work as breakfast if you let them cool and pair them with a slice of toasted bread. They are suitable as an appetizer for a gathering since they can be left on the table even when cold. Frequently Asked Questions 1. What kind of mushrooms should I use? The easiest to find and most suitable for stuffing are medium or large champignons. The cap should be deep enough to hold the filling. 2. If I don’t have dried salami, can I use something else? Yes, any other deli meat or even extra vegetables. Without salami, it becomes a lighter option, just as good. 3. Do I always need to remove the skin from the mushrooms? It’s not mandatory, but without the skin, they cook better in the oven and the filling adheres better. 4. Can I make the recipe without flour? Yes, just with eggs and a little salt. The flour helps bind the filling, but it’s not essential. 5. Do the mushrooms become very watery after baking? If you don’t overdo it with the liquid filling and choose mushrooms that aren’t very large and watery to begin with, they won’t release too much liquid. Nutritional Values Approximate values for one serving (out of 4): Calories: 190-210 kcal Protein: 12-14 g Fat: 13-16 g Carbohydrates: 6-8 g These values are estimates and depend on the exact type of cheese and salami you use. If you choose lighter cheese options or omit the salami, the calories decrease. Storage and Reheating Stuffed mushrooms can be stored in the fridge in a covered container for up to 24 hours. They can be eaten cold, but if you want to reheat them, use the oven (not the microwave) for a few minutes. After a day, the texture becomes softer and they are not as appetizing, so I recommend making them as needed for the same day.

Oven-baked stuffed mushrooms

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