Stuffed mushrooms (video recipe)

Stuffed mushrooms (video recipe)

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My dears, how about some stuffed, delicious and fragrant mushrooms? I want to share with you my recipe for stuffed mushrooms, the one I have been preparing for my family for a long time and which I would never change. The mushrooms come out very tasty and fragrant, the filling is very delicious and is very easy to prepare, and the end result is insane. To get some excellent stuffed mushrooms you need to choose large and fresh, white and firm champignon mushrooms. You can use other mushrooms as long as you like and they are large. It is important to try this wonderful recipe because I am sure it will become your favorite.

  • 700 gr mushrooms
  • 500 gr diced chicken
  • stalks of finely chopped mushrooms
  • 2 finely chopped onions
  • a diced tomato
  • 300 gr cheese
  • a bunch of parsley
  • 4 tablespoons oil
  • a teaspoon of paprika
  • a teaspoon of turmeric
  • a teaspoon of curry
  • salt

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed mushrooms (video recipe):

Wash the mushrooms and remove the stalks. Wipe the mushroom caps with paper towels and set them aside. For the filling, cook the onion until it becomes translucent and soft, then add the diced chicken and leave it until it turns white. Then place the finely chopped mushroom stalks over the meat and onion and cook everything until the water in the stalks has evaporated. Then add the spices and salt to taste. Add the diced tomatoes and cook the filling until the tomato juice evaporates. Then sprinkle with chopped parsley and let the filling cool. When the filling has cooled, fill each mushroom well and place the mushrooms in a tray lined with baking foil. Put the stuffed mushrooms in the oven at 200 degrees for 20 minutes or until the mushrooms have softened and the filling has browned. Then add the cheese on top of each mushroom and put the mushrooms in the oven for 2-3 minutes, until the cheese has melted and browned nicely on top.

Serve the hot stuffed mushrooms as an appetizer or as a main course.

Good appetite !

Mushrooms stuffed with baked vegetables - a practical recipe regardless of the season

  • Mushrooms stuffed with baked vegetables (Maria Matyiku / Epoch Times) Mushrooms stuffed with baked vegetables
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparation of the filling (Maria Matyiku / Epoch Times) Preparation of the filling
  • Fill the mushrooms with the prepared mixture and place in a tray lined with baking paper (Maria Matyiku / Epoch Times) Fill the mushrooms with the prepared mixture and place in a tray lined with baking paper
  • Bake the mushrooms for 15 minutes, then take them out of the oven and sprinkle grated cheese on top of the filling (Maria Matyiku / Epoch Times) Bake the mushrooms for 15 minutes, then take them out of the oven and sprinkle grated cheese on top filling
  • Mushrooms sit on a plate and garnish with greens (Maria Matyiku / Epoch Times) Mushrooms sit on a platter and garnish with greens

Baked mushrooms stuffed with vegetables are an easy, quick and delicious appetizer. They can be served just as well with dinner with a seasonal salad, or a garnish with potatoes, rice or pasta.


2 tablespoons olive oil,

a small onion, finely chopped,

a fresh or frozen red pepper (yellow, green or orange),

a tomato of the right size,

a teaspoon of lemon juice,

1/2 teaspoon dried parsley leaves or a teaspoon of chopped green parsley leaves,

50 g parmesan or grated cheese (optional),

greenery for garnish


Choose the mushrooms to be about the same size, wash and remove the legs.

The oven is heated to 180C.

Peel the onion and pepper and cut them into cubes. The zucchini is placed on a grater with large holes. Finely chop the mushroom stalks and tomatoes. Put 2 tablespoons of olive oil in a large pan, then add the onion and pepper. After 2-3 minutes, when the onion becomes glassy, ​​add the chopped mushrooms and the grated zucchini. Mix well and leave on the fire for a few minutes. Add the finely chopped tomatoes, parsley leaves, lemon juice and season with salt and pepper to taste. Let it boil for a few more minutes, then set it aside.

Fill the mushrooms with the mixture prepared above and place in a tray lined with baking paper.

Put the mushrooms in the oven for 15 minutes, then take them out of the oven and sprinkle with grated cheese on top of the filling. You can sprinkle on all the mushrooms or only on some of them.

Put the tray back in the oven for another 5 minutes. Remove the mushrooms from the oven, place on a plate and garnish with greens or a few slices of pepper.

PHOTO / Fasting recipes - mushrooms stuffed with vegetables

Fasting stuffed mushrooms, a simple and tasty recipe that you can enjoy whenever you want an appetizer or a hot snack prepared in the version without eggs, cheese or ham.

8 very large mushrooms (brown mushrooms)

1/2 kapia pepper or red bell pepper

1 knife tip spicy paprika

1 knife tip ground nutmeg

optional: 1 tablespoon rum / cognac

We prepare the ingredients at hand, so that everything goes very fast. Preheat the oven to 200 & degC. Peel a squash, grate it and squeeze the juice. Chop the onion as small as possible, then 1/2 of the kapia pepper into cubes.

Heat 3 tablespoons oil in a pan and sauté the onion with carrot and pepper. We clean the mushrooms, then we wash the tails and chop them. Put the chopped tails over the hardened vegetables.

This is when we add salt, pepper, paprika, nutmeg and cinnamon. We continue to cook for about 2 minutes.

For those who do not have a problem with the use of alcohol in food, this is the time when we sprinkle a little rum (or brandy) on mushrooms. Sprinkle with chopped parsley, add crushed garlic, mix to blend and continue to cook for 20-30 seconds.

Take the pan off the heat and use the hardened vegetables to fill the mushrooms.

We put the mushrooms in a tray in which we poured the rest of the oil on the bottom of it. Bake the stuffed mushrooms for 15-20 minutes, depending on the strength of the oven.

Mushrooms stuffed with chicken and vegetables & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of mushrooms stuffed with chicken it's great when you don't know what to prepare as an entree or even as a main course. Mushrooms are very healthy and full, so we should eat them more often. As a child, I didn't like mushrooms, I even tried my best to avoid them, to the despair of my parents who were still trying to make me eat mushrooms. They finally succeeded, putting them in pizza. I slowly began to appreciate the taste of mushrooms and even like them.

Now, I really like them and I use them quite often. For a successful recipe for mushrooms stuffed with chicken you need big and beautiful mushrooms. You can use champignon mushrooms or brown mushrooms. The important thing is to be large so that you can fill them easily. For the filling you can use whatever you like. I chose to use chicken breast and vegetables, but you can only use vegetables, if you want a meatless version.

And you can choose vegetables according to your preference. I used onions, bell peppers, carrots, mushroom tails and garlic, but you can also use green onions, tomatoes, zucchini or corn. I used dill for flavor, but parsley is just as good. Cheese can be of any kind. I used cheddar, but any kind of quality cheese is good. After you have filled the mushrooms, put them in the oven, without putting the cheese on, until the mushrooms soften.

When the mushrooms are cooked, add the cheese and let it melt. The wonderful mushrooms stuffed with chicken are ready. Decorate them with greens and you can eat them as such, either with a salad or mashed potatoes. They are absolutely delicious, easy to prepare and very fragrant. They are good both hot and cold, and can be easily heated in the oven when needed.

What vegetables do we use for the best baked mushrooms?

As vegetables for these mushrooms filled with tuna I used 2 kinds bell peppers, green onions and garlic. I also added parsley for an extra flavor, but you can also add dill. You can put just about any herb you like, including dried. Obviously you can use other vegetables, depending on your preferences or what you have in the fridge. The mushrooms must be large, like "champignon de Paris". The bigger they are, the more filling you will be able to put in them. In addition to cream cheese, you can also add cheese, but I gave it up to get a lighter dish. If you don't like garlic or it will hurt you, you can omit it or replace it with granulated garlic or onion flakes.

After you have prepared the wonderful mushrooms filled with tuna, all you have to do is put them in the oven for approx. 30 minutes. When the mushrooms are cooked, ie soft to the touch, the dish is ready. You can enjoy them hot, with a salad, or even cold. They are wonderful as an appetizer, but full enough and as a main course. They go perfectly with a summer salad or even a yogurt-based sauce. My husband liked them very much and he ate them even the next day, which is very rare for him. If you are a fan of tuna dishes, as I am, you can also try my recipe for meatballs with tuna and ricotta. They are just as tasty and are made simple and easy. They can also be frozen and are delicious with a refreshing sauce.


  • 15 mushrooms (choose the biggest and strongest)
  • a quarter cup of sun-dried tomatoes in oil, finely chopped
  • 2 cloves garlic, crushed
  • a tablespoon of chopped parsley
  • a quarter cup of baked red peppers, finely chopped
  • a handful of roasted almonds or pine nuts
  • a tablespoon of butter
  • a teaspoon of olive oil
  • salt and black pepper
  • a saffron tip
  • rosemary, finely chopped
  • a little lemon (optional)
  • hot peppers (optional)

Wash the mushrooms and dry them. Carefully remove the tails to make a hole inside them. Keep the tails.

Mix a crushed clove of garlic with butter or oil and heat it in a pan. Add the mushrooms and fry them, stirring gently, until the mushrooms start to turn brown and all the water dries. Sprinkle with parsley. Put aside.

Chop the mushroom tails. Chop the red peppers, sun-dried tomatoes and mash the almonds / seeds well. Chop the rosemary.

Heat a tablespoon of olive oil, add a clove of garlic. Add the mushroom tails and fry them until dry. Add salt and pepper. Add tomatoes, red peppers, saffron and almonds / seeds and mix well. Add a little lemon and pepper, if using. Mix everything carefully.

Using a teaspoon, fill each of the fried mushrooms with this composition.

Put them in a baking tray and sprinkle them with olive oil or sun-dried tomato oil. Let cook for 10 minutes. You can sprinkle almonds or cheese on top.

3 green onion threads
1 dill connection
100 gr butter

Peel a squash, grate it and squeeze the juice. The tails are finely chopped.
Then fry in 50 gr butter, and when they are almost ready add the finely chopped onion and dill and mix. Leave it until the onion softens a little and then take it off the heat.
Fill the mushroom caps with the resulting mixture and place in a greased pan with the remaining 50 g of butter. Leave for about 30 minutes on the right heat, then season with lemon juice and serve.

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