Champignons Stuffed with Mozzarella

Recipe from Kate Logan
Champignons Stuffed with Mozzarella
Cooking time: 55 min
Servings 10
This is an incredible mixture of champignons, greens, and Mozzarella cheese. This stuffed mushroom recipe is very easy and suitable for both Lenten and other holiday feasts. Parsley greens combine perfectly with fresh mushrooms and Italian cheese, creating an unusually appetizing dish.


  • Champignons
    30 pcs.
  • Mozarella
    20 oz.
  • Garlic
    10 cloves
  • Fresh parsley
    10 oz.
  • Salt
    to taste
  • Vegetable oil
    10 tbsp.

Nutrition facts per serving

  • Calories

    234 kcal

  • Protein

    22 g

  • Fat

    32 g

  • Carbohydrates

    76 g


  • Prepare the mushrooms: wash them, remove the stalks, and peel the skin from the caps and stalks. Lightly salt them.

  • Wash, then chop the green parsley, add the salt and garlic, and mix the ingredients.

  • In the pre-greased with vegetable oil mushrooms, put the green stuffing and send them to the oven (400 °F). Wait for 8-10 minutes. During this time, the excess moisture will evaporate from the mushrooms. After that, take them out of the oven, put a piece of mozzarella on each mushroom, and cook for another 7-9 minutes. Done!


  • If you only have a few minutes to spare, you can cook this dish in the microwave.

  • Serve hot, sprinkled with freshly ground black pepper or Italian spices.

  • As decoration, you can sprinkle the mushrooms with breadcrumbs 5 minutes before they're done.

Bon Appetit!

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