Stuffed Mushrooms with Cheese

Name: Stuffed Mushrooms with Cheese
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Stuffed mushroom recipes
Ingredients: Champignons; Soy sauce; Bulb onion; Hard cheese; Salt; Greens; Spices; Breadcrumbs

Recipe from Kate Logan

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Cooking time: 1 hour

Servings 4

We recommend making these amazing stuffed mushrooms baked in the oven. This simple yet very tasty dish can be served as an appetizer or as a gourmet side dish to roast meats. But no matter how you serve it, these appetizing mushrooms always disappear from the table first.

Champignons

8 pcs.
Soy sauce

4 tsp.
Bulb onion

2 pcs.
Hard cheese

4 oz.
Salt

a pinch
Greens

0,8 oz.
Spices

to taste
Breadcrumbs

2 oz.

Calories

175 kcal
Protein

15 g
Fat

10 g
Carbohydrates

5.5 g

Wash and dry the mushrooms. Carefully separate the stalks so that the caps remain intact. Place the mushroom caps on a greased baking tray. Add a little salt to the caps.
For the filling, slice the onion, cut the mushroom stalks, and grate the cheese. Fry the onion in a pan with vegetable oil, for about 2-3 minutes.
Next, put the mushroom stalks to the pan with the onion, add salt, and pepper, and fry, for about 5 minutes. Then add the fried mushroom stalks and onion to the breadcrumbs and mix.
Cool the mushrooms with onions and breadcrumbs a little. Then, mix with grated cheese. Put the stuffing into the mushroom caps and sprinkle the rest of the cheese on top. Roast the stuffed mushrooms in the oven, for about 10-12 minutes at 400°F. In the end, decorate with some greens.

The cheese should not brown in the oven!
Choose young, medium-sized mushrooms with light-colored plates. Large mushrooms with opened caps are easier to stuff, but they taste much worse.
The mushroom stems can be cut off, but it is better to break them off gently, then a small natural notch is formed. But in any case, you need to work carefully so as not to break the integrity of the flats.