Stuffed mushrooms

Name: Stuffed mushrooms - Angela P.
Ingredients: 12 champignon mushrooms; 2 green garlic stalks; 2 green onion stalks; a few strips of red bell pepper; dill; parsley; 2; 3 fresh basil leaves; salt; pepper

Sezon - Stuffed mushrooms by Angela P. - Recipia

Whenever I cook for fasting or want a light meal, stuffed mushrooms with vegetables are among the first options that come to mind. This recipe is especially handy when I have leftover greens in the fridge and larger champignon mushrooms suitable for stuffing. It doesn't require hard-to-find ingredients, it's quick, and from experience, nothing is left on the platter. Quick Info Total Time: about 30 minutes Preparation Time: 10-15 minutes Baking Time: 15 minutes Servings: 4 Difficulty: easy Recipe Type: fasting, appetizer or side dish Ingredients 12 champignon mushrooms (preferably larger, for stuffing) 2 green garlic stalks 2 green onion stalks A few strips of red bell pepper Dill (fresh) Parsley (fresh) 2-3 fresh basil leaves Salt, to taste Pepper, to taste 1 tablespoon oil (for sautéing) Preparation Method 1. Clean and wash the mushrooms. Carefully remove the stems without breaking the caps. Place the caps in a non-stick baking tray. 2. Choose two of the largest mushrooms and chop them into small cubes. Do the same with the bell pepper - cut it into small pieces suitable for stuffing. 3. Clean and finely chop the green onion and garlic. Finely chop the dill, parsley, and basil, but set aside some for sprinkling at the end. 4. Heat a pan with a tablespoon of oil. Add the chopped mushrooms, bell pepper, green onion, and garlic. Sprinkle salt and pepper to taste. Stir occasionally, keeping on medium heat for a few minutes until the vegetables soften and the liquid reduces. 5. Remove from heat and let the filling cool slightly. 6. Fill each mushroom cap in the tray with a tablespoon of the mixture from the pan. Do not press the filling too hard. 7. Place the tray in the preheated oven at 180°C. Bake for 15 minutes. There is no need to add water or cover the tray. 8. After baking, remove the mushrooms onto a platter and sprinkle with the reserved chopped greens from step 3. Why I make this recipe often I make it often because it's quick, doesn't require many ingredients, and can be adapted based on what I have on hand. It works well as a snack for lunch or as a side dish alongside a salad. It doesn't take much time, and I don't need to keep an eye on the oven. Tips and Variations Tips Choose mushrooms with a rounded cap to hold more filling. If the pan is wide enough, the vegetables will sauté more evenly. You can taste the filling before putting it in the mushrooms and add more greens if you feel it lacks flavor. Substitutions Green onion can be replaced with finely chopped dry onion. If you don't have green garlic, use 1-2 regular garlic cloves, crushed or finely chopped. You can also use yellow or orange bell pepper instead of red, but red gives a more vibrant color. Variations You can add a tablespoon of breadcrumbs mixed with herbs to the filling if you want a more cohesive texture. If you’re not fasting, you can sprinkle a bit of vegan cheese or plant-based cheese on top at the end of baking. You can add crushed sunflower seeds for extra texture. Serving Ideas I serve them warm, immediately after taking them out of the oven, as an appetizer or as a side dish to a seasonal salad. They are also good at room temperature as part of a fasting platter. Frequently Asked Questions Can I use smaller mushrooms? Yes, you can use any size of mushrooms, but they will hold less filling and you will get more pieces suitable for snacks on a platter. Do I need to remove the entire mushroom stem? Yes, but don’t throw away the stems - you will use them in the filling. If I don't have fresh basil, what can I use? You can skip the basil or use a bit of dried basil if you have it on hand, but don’t overdo it. Can I prepare the filling a day in advance? Yes, the filling can be made a day in advance and keeps well in the fridge in a closed container. Do I need to grease the tray with extra oil? No, if the tray is non-stick, there's no need. If you think it might stick, you can put a sheet of baking paper or a little oil on the bottom of the tray. Nutritional Values Estimated per serving (3 stuffed mushrooms, without extras): Calories: approximately 60-70 kcal Protein: 2-3 g Carbohydrates: 5-6 g Fats: 2-3 g (mostly from oil) Fiber: 2 g These are approximate values and may vary depending on the size of the mushrooms and the amount of oil used. Storage and Reheating Stuffed mushrooms are best fresh. If leftovers remain, you can store them in the fridge in a container for up to 24 hours. They can be reheated briefly in the oven or in a pan, but the texture becomes a bit softer. I do not recommend keeping them longer as they release water.

Stuffed mushrooms

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