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Stuffed mushrooms

Stuffed mushrooms


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These mushrooms are part of the cycle "nothing is lost, everything is transformed", meaning I have some material left from the stuffed and mottled eggplants and I thought I should use it !!!


Tips & Tricks for the recipe for baked stuffed mushrooms

1. What ingredients can we change in this recipe for baked mushrooms?

Being such a versatile recipe, it can be easily adapted to different diets or to use the ingredients you already have in the fridge.

First of all, you don't have to use portobello mushrooms. For this baked mushroom recipe, you can also use large mushrooms. It will not fit the same amount of filling in each, because they are not as big as portobello, but they will be just as tasty.

Regarding the 3 types of cheese in the filling, you can replace mozzarella with cheddar or any other type of cheese that melts.

If you do not have chives on hand, you can replace it with other greens such as parsley, thyme, basil, coriander, rosemary or tarragon.

For meat lovers, you can make or buy bolognese sauce with beef. Choose a keto to follow the diet, and fill the mushrooms with a tablespoon of sauce, then add the cheese filling.

Another trick you can do, and at the same time maintain the keto recipe, would be to fill the mushrooms with beef and cheese.

Another delicious idea to fill the mushrooms in the oven would be to cook your favorite minced meat, which you can grind with a spatula, and then add it directly to the cheese mixture. Then follow the steps in the recipe below.

If you opt for a meat filling, first cook the mushrooms for about 12-15 minutes at 180 ° C. Then add the meat filling and the cheese filling and cook in the oven for another 5 minutes or until golden and the cheese begins to melt.

You can even use turkey, crab or shrimp. The possibilities are endless when it comes to combining this mushroom filling in the oven.

2. How can we make this recipe for vegan baked mushrooms?

To make this vegan baked mushroom recipe, replace the classic cheeses with vegan cheeses.

I like to combine flavors and textures using several types. You can find mozzarella, cheddar or even vegan feta cheese. Any of these work perfectly.

Also, for the recipe to be vegan, give up the egg.

3. The best way to cook them

There are several ways to cook this recipe.

The first would be to cook them in the preheated oven (200 ° C) for 30-35 minutes, covered with aluminum foil. The mushrooms are ready when they are tender and the cheeses have melted.

These stuffed mushrooms can be cooked even on the grill, but for this option you will have to give up the tomato sauce.

Start by heating the grill to a medium temperature. Place the mushrooms on a tray that you cover and cook for about 15 minutes or until they brown a little at the base and become tender.

4. What can we serve with these mushrooms stuffed in the oven

This recipe is perfect for any season. In summer, for example, I like to serve it next to fresh dishes such as Greek salad with bacon and avocado or with avocado and asparagus salad.

In autumn and winter, these baked stuffed mushrooms are perfect with garlic and Parmesan potatoes. But keep in mind that the recipe will no longer be keto.

Now that you know everything you need to cook this recipe for stuffed mushrooms in the oven, it's time to move on to the actual cooking.

Why not, even for dinner tonight to impress your loved ones (and only you will know how easy they are to cook).

And if you liked this video recipe and want to see more, subscribe to my YouTube channel!


Vegan stuffed mushroom recipe

The recipe for vegan stuffed mushrooms is a very versatile and easy to combine, ideal as a second dish or a light dinner. In this case, we opted for a vegan version, replacing meat or tuna with fresh vegetables, including pumpkin. Let's take a look at the benefits of these excellent ingredients!


Nutritional content

The benefits of pumpkins

Zucchini is a very nutritionally beneficial food because contains a lot of vitamins and minerals which the body needs to function properly.

It has few calories (25 kcal per 100 g). Therefore, it is very suitable for low-calorie diets. It also has a high content of water, calcium, potassium, magnesium and vitamin B1, C and folic acid.

Among the benefits of eating pumpkin are the following:

  • Helps digestion. Intake of this food can help improve digestive problems such as constipation, gastritis or acidity and reflux. It also improves intestinal transit because it contains a significant amount of mucilage, a type of fiber beneficial for intestinal health.
  • Zucchini has a diuretic effect. The use of pumpkin recipes in the daily diet can help eliminate excess fluid from the body due to the high potassium and low sodium content of this vegetable. Therefore, zucchini is especially beneficial in case of hypertension, kidney stones or oliguria (low urine production).
  • Regulates cholesterol levels. Zucchini is a cholesterol-free food because it has zero fat. By consuming it, you ingest large amounts of nutrients without increasing your LDL level (commonly called bad cholesterol).

The benefits of mushrooms

Mushrooms have a high water content and a low caloric intake, just like pumpkins. Regarding their mineral content, we can highlight the large amounts of potassium, phosphorus and selenium. As for vitamins, they contain niacin and riboflavin, essential for the proper functioning of the body. They also contain folic acid and vitamin C.

This vegetable helps regulate blood glucose and blood pressure, as well as strengthening the immune system.


Vegan stuffed mushroom recipe

The recipe for vegan stuffed mushrooms is a very versatile and easy to combine, ideal as a second dish or a light dinner. In this case, we opted for a vegan version, replacing meat or tuna with fresh vegetables, including pumpkin. Let's take a look at the benefits of these excellent ingredients!


Tips & Tricks for the recipe for baked stuffed mushrooms

1. What ingredients can we change in this recipe for baked mushrooms?

Being such a versatile recipe, it can be easily adapted to different diets or to use the ingredients you already have in the fridge.

First of all, you don't have to use portobello mushrooms. For this baked mushroom recipe, you can also use large mushrooms. It will not fit the same amount of filling in each, because they are not as big as portobello, but they will be just as tasty.

Regarding the 3 types of cheese in the filling, you can replace mozzarella with cheddar or any other type of cheese that melts.

If you do not have chives on hand, you can replace it with other greens such as parsley, thyme, basil, coriander, rosemary or tarragon.

For meat lovers, you can make or buy bolognese sauce with beef. Choose a keto to follow the diet, and fill the mushrooms with a tablespoon of sauce, then add the cheese filling.

Another trick you can do, and at the same time maintain the keto recipe, would be to fill the mushrooms with beef and cheese.

Another delicious idea to fill the mushrooms in the oven would be to cook your favorite minced meat, which you can grind with a spatula, and then add it directly to the cheese mixture. Then follow the steps in the recipe below.

If you opt for a meat filling, first cook the mushrooms for about 12-15 minutes at 180 ° C. Then add the meat filling and the cheese filling and cook in the oven for another 5 minutes or until golden and the cheese begins to melt.

You can even use turkey, crab or shrimp. The possibilities are endless when it comes to combining this mushroom filling in the oven.

2. How can we make this recipe for vegan baked mushrooms?

To make this vegan baked mushroom recipe, replace the classic cheeses with vegan cheeses.

I like to combine flavors and textures using several types. You can find mozzarella, cheddar or even vegan feta cheese. Any of these work perfectly.

Also, for the recipe to be vegan, give up the egg.

3. The best way to cook them

There are several ways to cook this recipe.

The first would be to cook them in the preheated oven (200 ° C) for 30-35 minutes, covered with aluminum foil. The mushrooms are ready when they are tender and the cheeses have melted.

These stuffed mushrooms can be cooked even on the grill, but for this option you will have to give up the tomato sauce.

Start by heating the grill to a medium temperature. Place the mushrooms on a tray that you cover and cook for about 15 minutes or until they brown a little at the base and become tender.

4. What can we serve with these mushrooms stuffed in the oven

This recipe is perfect for any season. In summer, for example, I like to serve it next to fresh dishes such as Greek salad with bacon and avocado or with avocado and asparagus salad.

In autumn and winter, these baked stuffed mushrooms are perfect with garlic and Parmesan potatoes. But keep in mind that the recipe will no longer be keto.

Now that you know everything you need to cook this recipe for stuffed mushrooms in the oven, it's time to move on to the actual cooking.

Why not, even for dinner tonight to impress your loved ones (and only you will know how easy they are to cook).

And if you liked this video recipe and want to see more, subscribe to my YouTube channel!


Mushrooms stuffed in the oven

These mushrooms are very good in the oven. especially when you see the cheese spread out. a wonder!
That's a man!
I love you!

Well, if I saw that you have a weakness for mushrooms. :)) Sidy, most men wouldn't agree with you, I'm more of a NO! :))))

ciupeeeerci !! my favorites, there are a few left and I was really thinking what to prepare, because I made potatoes with mushrooms and tomato sauce in the oven .. just good tomorrow, they are made quickly !! thanks : d /

With pleasure, Anja! I also really like mushrooms, especially since there are so many simple recipes in which we can use them.

And if we fast, they successfully replace meat, because they contain iron and protein in an amount approximately equal to that of meat .. happy that there are mushrooms! :))

Yes, I think I could fast if I had mushrooms at the table :)

Hello. I would like to try this recipe, it looks delicious. My question is, what do I do if I have an electric oven? thanks:)

Hello! And my oven is also electric, so I don't see where the problem would be. Do you have a very different one, or am I now too tired to understand the question? :)

the question was at what temperature should the mushrooms be cooked? did you write in the recipe like over medium heat - would that mean 180 degrees? for 20-25 minutes? I ask because they are "beginners" in the electric oven. thanks a lot!

Yes, you can keep the stuffed mushrooms in the oven for 20-25 minutes at 180 degrees. Because it's easier for me, I always set the oven to 175 degrees when I write in recipes & quot; medium fire & quot.

It looks perfect!
I also have 2 questions:
1. Can I add 2 tablespoons of sour cream to the composition with which I fill the mushrooms?
2. What's that red thing on top of ready-made mushrooms?
Thank you in advance!

Yes, you can also mix some sour cream in the composition of the stuffed mushrooms, but you have to do it after it cools down. The red thing you're asking about is I think it's a slice of cheese. In fact, that browned cheese looks rather orange, the pieces of peppers that remained uncovered seem red to me :)

Thank you for your answer!

With pleasure, I get to work!

I also made stuffed mushrooms for the first time today, they are super delicious and my friend emptied my plate.

Congratulations on your success! :) I am convinced that you will be able to tempt your friend with other recipes on the blog.

The mushrooms are in the oven! Thanks for the recipe!

With pleasure. and have a craving!

The recipe will be interesting and its application in practice depends on everyone's skill. But one thing bothers me: taking over and using foreign words incorrectly. Your bacon is put there like a walnut on the wall. It's like saying, "The end came unexpectedly." Does that sound right to you? Wasn't it easier to call bacon bacon or ribs or something but in the language of your fellow citizens ?! I have been living abroad for 21 years, I have to speak three languages, but that doesn't stop me from using the Romanian language as much as I can. Thanks for recipe. I will try it! And to end on a happy note, I will also use, still incorrectly, but ironically, a formula: "God bless you!" "Let's hear it!"

It could have been simpler, so we certainly avoided the discussions next to the topic that followed and that we just deleted. The topic is "baked stuffed mushrooms", and from now on I will delete any comments that cannot be considered useful by those interested in the recipe.
BarbatLaCratita.ro is a culinary recipes blog that has just adopted the same French motto that Junimea has adopted)

There is no equivalent in Romanian for bacon, in no case is it cost even less bacon. The term is clear, I think anyone would understand. Some simply like to be smart

I'm sorry that I have to intervene here with a comment, but I can't resist not making some small clarifications and I apologize strictly.

This & quotanonim & quot, who would like to follow in the footsteps of George Pruteanu and who, apparently, has to speak three languages, should consult the DEX and thus find that & quotbacon & quot is still part of the vocabulary of the modern Romanian language and that is a neologism from the English language. Speaking of speaking correctly, the Romanian language that the anonymous person pays so much attention to: It is said & quot; I need & quot; not & I don't need & quot.

God, how frustrated some people are :)))))))))))) After reading & quotnontatisfaction & quot, the following scenario came to my mind: & quotanonym & quot above, order a bacon omelet in the morning. and wakes up with an omelet with SLANINA :)))))))). & quotGodul & quot to keep him safe when something like this happens ..Yaxxx


Stuffed mushrooms

Here is a recipe sent by Nisipeanu Elena: stuffed mushrooms.

Ingredient Stuffed mushrooms
-1/2 kg mushrooms
-1 onion
-1 head of garlic
-1 parsley link
-100g cheese
-salt pepper
-oil


Preparation Stuffed mushrooms
Wash the mushrooms, peel them and remove the tails and set them aside. Put oil in a pan, then sauté the onion, put the finely chopped mushroom tails over the onion and sauté. After they have hardened, add the crushed garlic and the finely chopped parsley. Put in a baking paper tray, place the mushrooms and then fill them with the prepared composition, put them in the oven for 30 minutes, then put a piece of cheese on each mushroom and bake for another 10 minutes.


Mushrooms stuffed with minced meat & # 8211 a simple recipe that ensures you with resounding success!

Do you want to surprise your loved ones with an appetizing snack? We offer you the recipe for some mushrooms stuffed with minced meat, incredibly delicious and appetizing. The recipe for a very complicated dish at first glance, is prepared amazingly simple. Mushrooms with meat acquire a special flavor due to a perfectly balanced set of spices and greens, which gives them an irresistible aroma and a note of freshness.

INGREDIENTS

& # 8211 150 g minced pork

METHOD OF PREPARATION

1. Clean and wash the mushrooms. Remove the legs (keep the hat full). Sprinkle the mushroom caps inside with salt.

2. Wash and peel the onion and mushroom stalks. Cut the onion into small cubes. Do the same with the mushroom stalks.

3. Fry the mushroom caps in a hot pan with butter and sunflower oil. Fry them on each side for 1 minute.

4. Fry your feet on a hot frying pan with oil. Add the chopped onion and mix. Fry until golden brown.

5. Wash and dry the greens with a paper towel.

6. In a deep bowl, mix the minced meat with the greens, egg, onion and fried legs. Match with salt and ground black pepper. Mix well.

7. Put the cheese through the large grater. Fill the mushroom caps with meat and sprinkle with grated cheese. Cover the cheese with a grill of sour cream.

8. Arrange the stuffed mushrooms on a baking tray, pre-greased with oil. Place the tray in the preheated oven at 180 degrees for 25 minutes. Baking time depends on each oven. Arrange the fragrant mushrooms on a plate and decorate them with greens.


These are simple recipes, but the flavors and taste are hard to tell.

Simple mushrooms in the oven

Take 10 appropriately large mushrooms, wash well. The tails are broken and then chopped. We also need butter, at room temperature, finely chopped parsley, salt, pepper to taste.

Put the cut and coded tails in the mushroom caps, and place a small cube of butter on top. The caps thus filled are arranged side by side, with the filling facing up, in a tray in the hot oven. It takes about 20 minutes for the butter to enter the mushrooms well. Before removing them from the oven, sprinkle the finely chopped parsley and sprinkle with the sauce left by the mushrooms in the oven tray.

Mushrooms stuffed with chicken and ham

The procedure is the same, but in the filling are put: a small chopped onion, two cloves of crushed garlic, 250 degrees of chopped chicken breast, 125 grams of finely chopped ham, finely chopped parsley, 2 tablespoons of bite, salt to taste. Hardening oil.


Mushrooms stuffed in sweet-spicy sauce

Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet-spicy sauce.

  • 7 large mushrooms
  • 2 onions
  • 1 carrot
  • 1 gogosar
  • 5 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 500 gr minced meat
  • 30 ml oil
  • salt
  • pepper
  • thyme
  • oregano
  • 200 ml water
  • parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for Mushrooms stuffed in sweet-spicy sauce

My mushrooms were big, so I put two mushrooms in one serving (I ate one).

We clean the mushrooms from the film on top, break the tails, wash them and let them drain.

We clean and wash the vegetables and chop them into scales.

Heat the oil and add the chopped and chopped vegetables.

Chop the mushroom tails and add them over the vegetables.

Drain the water from time to time and mix so that it does not stick.

When the vegetables start to penetrate, add the minced meat, spices and stir continuously until the meat juice forms, then let it simmer for 10 minutes.

Put the mixture of vegetables and meat in a sieve and let it drain until it almost cools.

Then chop a little parsley and mix it into the composition.

Preparation Mushrooms stuffed in sweet-spicy sauce

Fill the mushrooms and place them in a heat-resistant dish.

We mix the remaining composition with the drained juice and put it over the mushrooms.

Put the dish in the oven for 40 minutes at 180 degrees.

Peel the garlic, press it and mix it with tomato paste and 2 tablespoons of water.

Add the sugar and pepper to taste and pour everything over the mushrooms.

Put the dish back in the oven for 10 minutes.

Dilute the flour in 100 ml of water and mix it lightly in the mushroom sauce. Leave for another 10 minutes in the oven, then turn off the heat and sprinkle with chopped green parsley.



Comments:

  1. Sciiti

    Now all became clear to me, I thank for the necessary information.

  2. Greeley

    Added to my bookmarks. Now I will read you much more often!

  3. Sekou

    I, sorry, but that certainly does not suit me. I will look further.

  4. Branos

    like a pancake tin, such will wear out to death

  5. Fenos

    You have a difficult choice



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