Stuffed mushrooms with vegetables

Stuffed Mushrooms with Vegetables - A Delicious and Healthy Recipe

Who doesn't love mushrooms? These forest delights are not only tasty but also extremely versatile. Today's recipe, stuffed mushrooms with vegetables, is an excellent choice for a light lunch or a savory dinner. It's a simple recipe, perfect for those who want to impress their family or friends with a dish full of flavors and colors.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:
- 15 large champignon mushrooms
- 1 medium zucchini
- 1 carrot
- 1 tomato
- 1 small onion
- Olive oil (or other vegetable oil)
- 100 ml tomato juice
- 2 tablespoons soy milk
- Salt and pepper to taste
- Fresh herbs (parsley, dill, or your preference)

Preparation:

1. Preparing the mushrooms: Start by cleaning the mushrooms and removing the stems. These will be used later in the filling, so set them aside. Make sure the mushrooms are well cleaned, but do not wash them too much to avoid soaking them in water.

2. Preparing the filling: In a pan, add a few tablespoons of olive oil and heat it over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. Then, add the grated carrot and diced zucchini. Sauté the vegetables for another 5-7 minutes until they become slightly soft.

3. Finalizing the filling: Chop the mushroom stems and two more large mushrooms into small cubes, then add them to the pan. Continue to sauté for a few minutes, stirring constantly. Finally, add the diced tomato and tomato juice. Season with salt and pepper to taste, then add the fresh herbs. Mix everything well and let it simmer on low heat for about 5 minutes until all the ingredients are well integrated.

4. Stuffing the mushrooms: Preheat the oven to 180°C. Fill each mushroom with the vegetable mixture, making sure they are full but not overloaded. Place the stuffed mushrooms in a ceramic dish. In the remaining sauce from the pan, add the 2 tablespoons of soy milk and mix well. Pour this sauce over the mushrooms to keep them moist during baking.

5. Baking: Cover the dish with aluminum foil or a lid and place it in the oven. Bake for 25-30 minutes until the mushrooms become tender and their aroma intensifies. If you prefer the mushrooms to be more browned, you can remove the foil for the last 5-10 minutes of baking.

6. Serving: The stuffed mushrooms are served warm, garnished with a bit of fresh herbs. They are excellent on their own but can also be accompanied by a fresh green salad or a side of basmati rice for a complete lunch.

Practical tips:
- Choose fresh, firm mushrooms without spots.
- You can also add other vegetables to the filling, such as bell peppers or spinach.
- If you want a cheesy version, you can add feta or mozzarella cheese to the filling for a richer taste.
- This recipe is perfect for vegans due to the use of soy milk.

Nutritional benefits:
Mushrooms are an excellent source of plant protein, vitamins (especially B vitamins), and minerals like selenium. Zucchini is rich in fiber and low in calories, making this recipe a healthy choice. Additionally, the carrot adds a boost of beta-carotene, and the herbs provide antioxidants.

Frequently asked questions:
- Can I use other types of mushrooms? Yes, you can experiment with shiitake or portobello mushrooms for different flavors.
- What drinks pair well with this dish? A dry white wine or a light herbal tea are excellent choices to complement the flavors.
- How do I store leftovers? The stuffed mushrooms can be stored in the refrigerator for 2-3 days and can be reheated in the microwave or oven.

So, enjoy this simple yet flavorful recipe. Stuffed mushrooms with vegetables are not only a delicious choice but also an excellent way to bring more vegetables into your diet. Bon appétit!