Stuffed mushrooms
tuffed mushrooms are a wonderfully versatile dish that can be served as a starter, side dish, or vegetarian main course. The mushrooms are filled with a mixture of cream cheese, feta or spinach and herbs, the chopped stems, onion or shallot, and grated cheese, then baked in the oven until golden brown, forming a crispy, flavorful crust. The combination of the delicate mushroom aroma, creamy filling, and fresh herbs creates a rich yet balanced dish that is easy to prepare and can be varied in countless ways – delicious, juicy, and aromatic.
Cooking utensils
- 1 Baking tray or casserole dish
- 1 mixing bowl
- 1 Knife
- 1 Cutting board
- 1 spoon
Ingredients
Filling:
- 8 Large mushrooms
- 80 g cream cheese
- 60 g Feta cheese
- 1 Small shallot
- 2 tbsp chopped herbs Parsley, Chives, Thyme
- 30 g grated Cheese e.g., Gouda or Emmental
- 1 1 tsp lemon juice
- Salt Pepper
Components/Finish:
- 1 1 tbsp olive oil
- Butter for greasing
- Optional: spinach sun-dried tomatoes, bell Pepper
Preparation
Mushrooms and filling:
- Clean the mushrooms, remove the stems, and chop finely. Dice the shallot.
- In a mixing bowl, combine the cream cheese, crumbled feta, chopped stems, herbs, lemon juice, shallot, and optional vegetables. Season with salt and pepper to taste.
Fill & bake:
- Spread the filling onto the mushroom caps and place them in a buttered casserole dish or on a baking tray.
- Sprinkle with grated cheese and drizzle with olive oil.
Oven:
- In a preheated oven (200°C / 390°F, top and bottom heat), bake for about 18–20 minutes until golden brown.
Recommended sides:
- Arugula salad with pine nuts
- Baked potatoes
- Toasted sourdough bread
Nutritional values per portion
Calories: 235kcalCarbohydrates: 6gProtein: 12gFat: 17g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat