Stuffed mushrooms

Name: Stuffed mushrooms - Zoe G.
Ingredients: 15 mushrooms 1 onion fresh parsley 1 clove of garlic (optional) 8 cherry tomatoes (half for each mushroom) 100 g cheese 1 tablespoon oil or butter salt pepper 1 teaspoon lem

Appetizers - Stuffed mushrooms by Zoe G. - Recipia

Stuffed mushrooms are easy to prepare and are perfect when you need a warm appetizer but don’t want to spend much time in the kitchen. The filling is made from sautéed onions, garlic, and mushroom stems, topped with cheese and cherry tomatoes. After a few minutes in the oven, the mushrooms are ready to serve. They are good both warm and cold. Quick Info Preparation time: the exact time for cleaning and cutting is not specified; preparation is done while heating the pan and oven. Cooking time: about 10 minutes for sautéing the filling. Baking time: 15 minutes. Total time: at least 25 minutes, not including the time for preparing the ingredients. Quantity: 15 stuffed mushrooms. Servings: the number depends on how they are served; the recipe yields 15 pieces. Difficulty: easy. Recipe type: quick appetizer, suitable for a regular meal or a platter of appetizers. Ingredients 15 mushrooms 1 onion 1 garlic clove, optional Fresh parsley 8 cherry tomatoes, halved 100 g cheese 1 tablespoon oil or butter 1 teaspoon lemon juice Salt Pepper Preparation method 1. Clean the mushrooms and remove the stems. Keep the caps whole, as they will be filled. Arrange them directly in a baking dish. 2. Cut the mushroom stems into small cubes. The finer they are chopped, the easier they will combine with the onion and fit into the mushroom caps. 3. Clean the onion and garlic. The onion can be chopped into slices or cubes, while the garlic can be minced or grated. Garlic is optional, so you can omit it if you prefer a milder taste. Chop the fresh parsley as well. 4. Put the oil or butter in a pan and heat it over low heat. When hot, add the onion and sauté for about a minute. 5. Add the garlic and chopped mushroom stems. Stir, then sprinkle the mixture with lemon juice. This helps prevent the mushrooms from oxidizing and keeps their white color. Season with salt and pepper. 6. Let everything cook on low heat for about 10 minutes, without exceeding this time. Stir occasionally until the onion softens and the mushroom stems are sautéed. Finally, add the chopped parsley and mix. 7. Fill each mushroom cap with the mixture from the pan. A heaping tablespoon for each mushroom is sufficient, depending on the size of the caps. 8. Cut the cheese into pieces and place a piece on top of each mushroom. Also, place half a cherry tomato on top of the filling. From the 8 cherry tomatoes, you will get 16 halves, so you may have one half left over if you use one for each of the 15 mushrooms. 9. Preheat the oven to 200 degrees Celsius. Place the dish in the oven and bake the mushrooms for 15 minutes, until the cheese melts. 10. Serve them warm or let them cool. They can also be eaten cold, especially if prepared for a platter of appetizers. Why I make the recipe often I love this recipe because it uses the mushroom stems as well, not just the caps. The filling is made in a single pan, and baking takes only 15 minutes. It doesn’t require many ingredients or complicated preparation. Plus, the mushrooms are good even after they cool, making them easy to serve when preparing multiple appetizers. It’s also a practical recipe for small quantities. The 15 mushrooms can be placed on a platter alongside other snacks or served as an appetizer before the meal. The cheese provides a soft and tasty layer on top, while the cherry tomato adds freshness and a bit of color. Tips Choose mushrooms that have whole caps and are similar in size. This way, they will cook approximately at the same time, and the filling will distribute more easily. Do not sauté the mushrooms on high heat. On low heat, the onion softens without burning, and the stems cook sufficiently in about 10 minutes. The lemon juice is added to the pan over the chopped mushrooms. In this recipe, it also has a practical role, helping to maintain the light color. Do not put too much filling in a single cap. A heaping tablespoon is the amount used for each mushroom, but this can vary slightly depending on their size. Check after 15 minutes if the cheese is melted. There is no need to leave the mushrooms longer than necessary, as the filling is already sautéed. Substitutions The oil can be replaced with butter in the same amount mentioned in the recipe. Choose the one that is more convenient for you. Garlic can be omitted. It is optional and does not change the structure of the filling. The cheese is the ingredient used for the top, and no other type of cheese is specified in the original recipe. If you replace it, it’s best to choose another cheese that can melt in the oven, keeping approximately the same amount. Variations You can leave the cherry tomatoes whole only if they are very small and stable on the mushrooms, but the recipe version uses halves. For the 15 mushrooms, you need half for each. If you do not use garlic, the mixture will have a milder taste, based mainly on onion, mushrooms, and parsley. Fresh parsley can be used in the amount you have on hand, without changing the other ingredients. It is suitable to add at the end to the sautéed filling to retain its flavor. For a simple presentation, you can place the mushrooms in a single layer in the dish and add the cheese and tomatoes just before baking. The recipe does not need any additional toppings to be prepared. Serving ideas Serve the mushrooms warm, immediately after the cheese has melted, or let them reach room temperature. They are suitable as an appetizer on a platter and can be placed alongside other cold or hot snacks. They can also be served cold, without the need for a separate garnish. If you prepare them for a meal with multiple courses, place them on the platter after they have cooled slightly, so they can be picked up more easily. Frequently asked questions Can I prepare the mushrooms before baking? Yes. You can clean the mushrooms, prepare the filling, and fill them before putting them in the oven. For the best result, the cheese and tomato halves are placed on top before baking. Is it mandatory to use garlic? No. In the ingredient list, garlic is optional. The mushrooms can be prepared with just onion, mushroom stems, salt, pepper, and parsley. Why is lemon juice added? Lemon juice helps prevent the mushrooms from oxidizing and keeps their white color. A teaspoon is used, added over the onion and mushroom stems during sautéing. How long should they stay in the oven? The mushrooms are baked at 200 degrees Celsius for 15 minutes. The filling is already sautéed, and the time in the oven is mainly needed to cook the mushrooms and melt the cheese. Can I serve the mushrooms after they have cooled? Yes. The recipe is good both warm and cold. After cooling, the cheese will be firmer, but the mushrooms remain suitable for a platter of appetizers. Nutritional values The values below are approximate and can vary depending on the size of the mushrooms, the type of cheese, and the exact amount of butter or oil used. For a stuffed mushroom, the approximate calculation is: Calories: about 35–50 kcal Protein: about 2–3 g Fat: about 2–4 g Carbohydrates: about 2–3 g For all 15 mushrooms, the recipe can have approximately 525–750 kcal in total. The cheese and oil or butter contribute the most to the calorie count, and the values can be lower or higher depending on the amount absorbed and the type of products used. These estimates do not represent an exact nutritional analysis. Storage and reheating Leftover mushrooms are stored in the refrigerator in a covered container after they have cooled. Since the recipe contains cooked mushrooms, cheese, and tomatoes, it is recommended to consume it within a short time. When reheating, place the mushrooms back in the oven and heat them until warm. There is no need to bake them again for a long time, as the filling is already cooked, and the cheese can dry out. They are also good cold, so they do not necessarily need to be reheated before serving.

Stuffed mushrooms

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