Stuffed mushrooms 3 February, 2023 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe My recipe for stuffed mushrooms is easy to prepare and is great as a starter, side dish or light meal. Stuffed mushrooms are usually served hot, but can also be enjoyed cold, which makes them a good choice for picnics, barbecues or outdoor parties. Stuffed mushrooms can be served as a separate dish or in combination with other dishes such as salads or pasta. They can be eaten warm but also cold and are therefore a good bring-along for the next barbecue or house party. Mushrooms are not only delicious, but also very healthy. They are low in calories, fat and carbohydrates, contain a lot of protein and fibre and are an excellent source of essential amino acids. Besides vitamin K and vitamin D, these mushrooms are also rich in potassium, iron and zinc. What do you need for the stuffed mushrooms? You need the following ingredients for this dish: 7.05 oz / about 200 gmushrooms :button mushrooms or chestnut mushrooms 1 spring onion 2 tbsp créme fraîche: or vegan vegetable cream 1.23 oz / about 35 g grated Gouda: or vegan substitute Salt: to taste freshly grounded black pepper: to taste How do you make the stuffed mushrooms? You can find the list of ingredients and the steps in the recipe card. For tips and hints, just keep reading here. Chop the ingredients Wash the mushrooms, carefully break out the stalks and cut off the dry end of each if necessary. Then cut the stalks into very fine cubes. Wash the spring onion and shake dry. If necessary, peel off the outer layer and cut the spring onion into fine rings. Prepare the filling Place the sliced mushroom stalks and spring onion in a bowl, mix with 2 tablespoons of crème fraîche and season to taste with salt and pepper. Fill the mushrooms Place the mushroom heads with the opening facing upwards on a baking tray lined with baking paper and fill the mushrooms with the mixture. Press the filling into the opening either with a small spoon or better with your fingers. Now sprinkle the mushrooms with the grated cheese. Hint: You will probably have some filling left over. No worries. You can simply fry the filling in a pan and use it as a sandwich spread.. Bake the mushrooms in the oven Bake the mushrooms for 15 minutes on the middle rack in a preheated oven at 180°C (356°F) if top/bottom heat or 160°C (320°F) if convection oven. Arrange the finished mushrooms on a plate and sprinkle with some parsley. Enjoy 🙂 Have fun re-cooking the stuffed mushrooms. I would be happy if you share this recipe on facebook. You can find a summary of all the preparation steps and a list of all the ingredients in the recipe card, which you can also print out. Do you like my recipe? Then you might also like one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupPasta salad with mayoVegan banana bread with chocolate chunksRisotto with button mushrooms (no wine) Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Stuffed mushrooms Print preview Prep time: 30 minutes Serving: 2 servings 7.05 oz / about 200 g button mushrooms 1 spring onion 2 tbsp créme fraîche or vegan vegetable cream 1.23 oz / about 35 g grated Gouda cheese or vegan substitute Salt to taste Freshly ground black pepper Some parsley for garnish Instructions Wash the mushrooms, carefully break out the stalks, cut off the dry end of each if necessary and cut the stalks into fine cubes.Wash the spring onion, peel off the outer layer if necessary and cut into fine rings.Place the sliced mushroom stalks and spring onion in a bowl, mix with 2 tablespoons of crème fraîche and season to taste with salt and pepper. Place the mushroom heads with the opening facing upwards on a baking tray lined with baking paper and fill the mushrooms. Press the mixture into the opening either with a small spoon or better with your fingers and sprinkle with the grated cheese. Bake the mushroom heads in the preheated oven on the middle rack for 15 minutes at 180°C (356°F) if top/bottom heat or 160°C (320°F) if convection oven. Arrange the finished mushrooms on a plate and sprinkle with a little parsley. Enjoy. Hacks and hintsYou may have some filling left over. You can simply fry it in a non-stick pan with no oil and use it as a sandwich spread. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
