Stuffed Mushrooms with Breading

Recipe from Kate Logan
Stuffed Mushrooms with Breading
Cooking time: 35 min
Servings 8
In 35 minutes, you can make a surprisingly hearty dish filled with vibrant colors and a wonderful flavor. Don't you believe it? Then try making these stuffed mushrooms to see by yourself. This recipe is perfect for a light dinner and during Lent.


  • Champignons
    32 pcs.
  • Bulb onion
    4 pcs.
  • Olive oil
    8 tbsp.
  • Garlic
    8 cloves
  • Greens
    8 oz.
  • Black pepper and salt
    to taste
  • Dried breadcrumbs
    4 tbsp.

Nutrition facts per serving

  • Calories

    509 kcal

  • Protein

    20 g

  • Fat

    19 g

  • Carbohydrates

    68 g


  • Wipe the mushrooms with a damp cloth and remove the stalks. Grease them with olive oil and roast in a preheated 350°F oven for 10 minutes.

  • Meanwhile, make the filling: finely chop the onion and garlic. Put them in a hot pan with olive oil and poach them, occasionally stirring with a wooden spatula.

  • Add there the finely chopped mushroom stalks, green onion and parsley. Continue frying for another 3-4 minutes, and add the soy sauce and freshly ground black pepper. Simmer slightly for 1 more minute.

  • Transfer the filling from the skillet to a plate. In the same skillet, add the remaining olive oil and bread crumbs. Lightly brown them with constant stirring. Mix the crumbs into the mushroom filling and stir gently.

  • Take the mold with the roasted caps out of the oven and carefully stuff them with the filling. Bake for another 10 minutes.


  • Your mushrooms may take longer to cook, as the cooking speed depends on your oven.

  • You can diversify this version of the stuffing with chicken, pickles or fresh vegetables, such as bell peppers.

  • You can buy breadcrumbs at the store or make them at home. To do this, dry the bread in a toaster or oven, then grind in a shredder to a powdered state.

Bon Appetit!

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