Stuffed Mushrooms without Oven

Recipe from Kate Logan
Stuffed Mushrooms without Oven
Cooking time: 50 min
Servings 5
Mushroom caps stuffed with turkey and cheese look extremely appetizing and will surprise the most sophisticated gourmet with their delicious flavor! Both, the mushroom cups and the stuffing turn out very juicy. This appetizer is perfect for a holiday table, buffet, banquet, or just a family lazy dinner.


  • Champignons
    25 pcs.
  • Turkey fillet
    10 oz.
  • Green onion
    2,5 pcs.
  • Mayonnaise
    5 tbsp.
  • Eggs
    5 pcs.
  • Fresh parsley and dill
    10 oz.
  • Black pepper and salt
    to taste

Nutrition facts per serving

  • Calories

    232 kcal

  • Protein

    23 g

  • Fat

    45 g

  • Carbohydrates

    34 g


  • Wash the mushrooms and boil them whole in salted water for 10-15 minutes, then cool slightly and separate the caps from the stalks with a knife or a spoon.

  • Cook the eggs in boiling water for 5-7 minutes, peel, and finely chop them. Rinse and chop the green onions, parsley, and dill very finely. 

  • Pass the mushroom stalks through a mincer along with the roasted turkey meat. (You should chop in cubes and cook the turkey meat for 30 minutes in boiling salted water). Mix with eggs, greens, and mayonnaise. Salt and pepper.

  • Fill the mushroom caps with the mixture. Place the stuffed caps on a dish, garnish with herbs, and serve.


  • Before serving, the stuffed mushrooms can be reheated in the microwave to keep the dish warm.

  • The variations on mushroom stuffing are endless! The mushroom caps can be filled with bacon, cream cheese, various vegetable combinations, prunes, and many more.

Bon Appetit!

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