Baked stuffed mushrooms

Name: Baked stuffed mushrooms
Ingredients: 12 large button mushrooms; 1 small bell pepper (100 g); 2 green onions; 2 stalks green garlic or 5-6 garlic cloves; 15 g parsley; 10 g dill; 1/4 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon ground pepper; 15 ml oil; 5 ml oil for drizzling; 60 ml garlic sauce

Season - Baked stuffed mushrooms by Norica E. - Recipia

Baked stuffed mushrooms are served warm, with browned caps and a soft vegetable filling. The stems, bell pepper, green onion, garlic and herbs go into a sautéed filling, with garlic sauce on the side. I choose button mushrooms with deep caps and spray on the oil. Preparation: 20 minutes. Cooking: 34 minutes. Resting: 0 minutes. Total time: 54 minutes. Servings: 4. About 110 kcal and 6 g protein per serving.

Ingredients

12 large button mushrooms
1 small bell pepper (100 g)
2 green onions
2 stalks green garlic or 5-6 garlic cloves
15 g parsley
10 g dill
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground pepper
15 ml oil
5 ml oil for drizzling
60 ml garlic sauce

Preparation

1. Heat the oven to 220°C and line a large oven tray with parchment paper, without greasing it. 2. Wash the mushrooms, remove the stems and set the caps upside down to drain. Set aside 10 caps for the tray, and save the other two mushrooms and all the stems for the filling. 3. Place the 10 caps upside down on the tray and bake for 10 minutes at 220°C, until they start to soften. 4. While they bake, finely chop the stems and the two mushrooms, bell pepper and green onion. Chop the herbs and crush the garlic, then mix them with the salt, paprika and pepper. 5. Heat 15 ml of oil in a nonstick frying pan over medium heat. Sauté the mixture for 6 minutes, until softened and the liquid released by the mushrooms has reduced. 6. Take the tray out of the oven, pour the liquid from the tray into the pan with the filling and turn the caps open-side up. 7. Fill the caps, drizzle them with 5 ml of oil and bake for another 18 minutes at 220°C, until lightly browned. 8. Serve warm, with the garlic sauce on the side.

Notes

I serve them with toast; without garlic sauce they taste bland to me. Choose button mushrooms of a similar size, with deep, whole caps, so the filling stays in place. After washing, pat them dry on the outside if they’re still wet. Very large ones may need a few extra minutes for the second bake. If the mixture seems watery, leave it in the pan a little longer, until the liquid reduces. They keep in a sealed container in the fridge for up to 3 days. If you don’t have dill, add another 10 g of parsley; the mushrooms are still suitable for fasting.