Stuffed Mushrooms with Beet and Greens

Recipe from Kate Logan
Stuffed Mushrooms with Beet and Greens
Cooking time: 45 min
Servings 5
Deliciously stuffed mushrooms are a wonderful hot appetizer that will become the highlight of a festive feast. Mushroom lovers will definitely appreciate this treat. Stuffed champignons go well with rice, buckwheat, boiled potatoes, or whatever you enjoy cooking.


  • Champignon
    20 pcs.
  • Beet
    2,5 pcs.
  • Bulb onion
    2,5 pcs.
  • Salt and ground black pepper
    to taste
  • Greens
    to taste
  • Vegetable oil
    5 tbsp.
  • Garlic
    5 cloves

Nutrition facts per serving

  • Calories

    234 kcal

  • Protein

    23 g

  • Fat

    12 g

  • Carbohydrates

    56 g


  • Wash the mushrooms with running water and dry them with a paper towel. Gently remove the stalks.

  • Finely chop the stalks and mix with the washed and chopped into small cubes beet and onion. Add salt and pepper.

  • For the sauce, pass the garlic through a press, add a couple of spoons of vegetable oil, and mix everything well.

  • Stuff the mushrooms. Evenly spread a teaspoon of sauce on the stuffing's top. First, bake the filled mushrooms for 10–12 minutes on the top shelf of a 400°F oven. Reduce the oven's temperature to 320°F when the stuffing starts to brown and transfer the tray to the lowest shelf. The mushrooms and filling will start to leak a lot of liquid, at which point the stuffed mushrooms will be ready. 15 more minutes of roasting. 


  • Add a little vinegar or a few drops of lime juice to the sauce for a slight sourness. 

  • When selecting beets, pay attention to the condition of their skin, they should be dense, and reddish, with no visible damage or signs of rot. Quality beets are homogeneous throughout the surface, with no cavities or irregularities, and their flesh is also homogeneous.

Bon Appetit!

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