Stuffed mushrooms

- step-by-step recipe - creative, tasty and healthy - you can prepare them all year round

Preparation time: 1 hour 30 minutes Number of servings: 16 stuffed mushrooms Energy value 141 kcal Carbohydrates 4 g - Including sugars 1 g Protein 9 g Fat 10 g Diet: low-sugar, low-carbohydrate, high-protein.

• 1 kg of medium-sized mushrooms - I used 16 pieces
• 250 g pork shoulder - can be already ground
• half a medium-sized onion - about 100 g
• 100 g yellow cheese - e.g. Gouda
• 2 cloves of garlic - 10 g
• 4 tablespoons of olive oil or frying oil (or a little more)
• a tablespoon of chopped parsley
• spices: a teaspoon of sweet paprika, a teaspoon of oregano, half a teaspoon of salt, 1/3 teaspoon of pepper
• to serve: tomatoes and parsley

Stuffed mushrooms

My glass has a capacity of 250 ml.

The vegetables were weighed before any peeling or preparation. I always provide the weight of the vegetables or fruit I use. However, you don't have to follow the gram guidelines. The weights are provided to help you understand the approximate amount needed to prepare a given dish.

The calories were calculated based on the ingredients I used. This is an approximate calorie count, as your ingredients may have a different calorie count than the ones I used. The listed ingredients yielded 16 stuffed mushrooms. Before you start preparing the stuffed mushrooms, I recommend reading the entire recipe first to prepare for the next steps. I usually fry the stuffed mushrooms in a pan, and that's how I describe them in the recipe below. At the end of this post, you'll also find instructions on how to bake them in the oven and on the grill.

Mushrooms stuffed with minced meat

Prepare a kilogram (I used 16) of medium-sized button mushrooms. Clean the mushrooms if necessary. Remove the stems and gills inside the caps. I use a spoon or a fruit baller (melon, watermelon) for this. This allows me to hollow out the mushrooms more thoroughly and slightly widen the diameter of the "hole." Finely chop the stems and gills with a knife. You'll use them immediately for the stuffing.

Heat a large frying pan and add one tablespoon of olive oil or cooking oil. Peel and chop the onion and garlic. Alternatively, press two cloves of garlic. Sauté the onion and garlic on a slightly higher heat for 10 minutes. Then add the mushroom pieces (gills and stems). Sauté the contents of the pan for five minutes. Meanwhile, prepare the meat and spices.

You'll need about 250 grams of ground meat. I used pork shoulder. Grind the meat in a food processor on the medium setting. If you don't have a grinder, I recommend purchasing it from a butcher who can grind it on-site. Add the ground meat to the pan with the browned onion and garlic. Add the spices: one teaspoon of sweet paprika, one teaspoon of oregano, half a teaspoon of salt, and one-third of a teaspoon of pepper. Stir everything together with a wooden spoon and cook for 10 minutes (it's a good idea to stir and separate the pieces of ground meat during the first few minutes).

Tip: Instead of pork shoulder, you can also use lean pork neck or ham. Ground turkey thigh also works well.

Transfer the contents of the pan to a glass dish. Wait a few minutes for the filling to cool, then add about 100 grams of grated yellow cheese (I used Gouda) and a tablespoon of chopped parsley. Mix the filling. Check the flavor and, if necessary, add more salt or pepper, or perhaps a little chili powder if you like.

I fried the stuffed mushrooms in a pan in two batches. Heat a large pan and add at least two tablespoons of olive oil or cooking oil. Fry the mushrooms briefly using a baking sheet (to brown the edges nicely), then flip them over. The photo below shows four upside-down mushrooms with lightly browned edges. Don't set the heat too high, as the mushrooms brown quickly.

Tip: Sometimes I also coat the outside of the caps (before frying) with a mixture of oil and sweet paprika.

You can fill the upside-down mushrooms with the filling. Turn the heat to low and cover the pan with a lid. Cook the stuffed mushrooms for 15-20 minutes. During this time, the mushrooms will soften further and the cheese will melt nicely. You can remove the lid a few minutes before turning off the heat. Constantly monitor the heat and the doneness of the mushrooms. You might decide that just 10 minutes of cooking will be enough (everything plays a role and influences the cooking time, including the size and shape of the mushrooms).

Serve the stuffed mushrooms while still warm. I recommend garnishing them with tomatoes and parsley. They're delicious on their own, but you can also cook them with rice or barley. After cooling, it's best to reheat them on a low heat, in a pan, or in the oven.

To make oven-baked stuffed mushrooms, simply preheat the oven to 180-190 degrees Celsius (top/bottom heat) or set the convection setting to 180 degrees Celsius. Before stuffing, brush the mushrooms with oil (on the outside) and place them on a baking sheet lined with parchment paper. Bake for about 20 minutes. If you'd like to grill them, you can get inspiration from this recipe.

grilled mushrooms and proceed similarly.

Enjoy your meal.