THE Stuffed mushrooms I'm a second dish also perfect like side dish or starter, not only fast is easy but also cheap! It is about Champignon heads clean first and emptied then stuffed with a mixture of sausage, grain, bread crumbs, oil extra virgin ed herbs ; and finally baked in the oven or in cooking pan; where the Heads of champignons they become one with the filling ! By giving life to gods Stuffed mushrooms juicy and tasty slightly au gratin out and tenderly soft inside! Mouth-watering!
For the preparation you can use mushrooms of your choice! both small champignons, that those larger but also portobello mushrooms or others varieties that can be emptied! Even the stuffing lends itself to many tasty variations! In this case I have chosen to use saIsiccia, but you can use minced meat, or a vegetable mix in a pan cut very small, or baked ham, some cheese! all always from add with the rest of the ingredients indicated! Time to stuff the mushroom caps and they are ready to cook! I have made gods Stuffed mushrooms in the oven, but if you like you can also cook them in the pan, in the procedure you will find all the indications! hot that cold! The Stuffed champignons they are ideal not only as second fast, but also for buffets and dinners to serve as appetizers or delicious side dish! they prepare well in advance! And also the next day they are very good.
Discover also:
Fried mushrooms (a delicious side dish also perfect as finger food!)
Stuffed mushrooms recipe
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Quantity for for 4 people |
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How to make stuffed mushrooms
First of all, remove the casing from the sausages and sauté them in a pan after having perfectly crumbled them with a drizzle of oil and a peeled and lightly crushed clove of garlic for about 5 minutes with the lid on.
Then in the meantime clean the mushrooms with a damp cloth without putting them under water!
Then gently detach the stems that you can use to make a tasty dish of Tagliatelle with mushrooms or a creamy Risotto or even in a hot Cream!
You will need to get intact chapels.
In this case, I placed them on a baking sheet lined with baking paper. If you want to make the pan version, place them in a non-stick saucepan with a drizzle of oil.
Once the sausage is ready, mix it with the parmesan, finely chopped parsley, 1 tablespoon of breadcrumbs and a little oil if necessary, to obtain a crumbly and compact dough.
place a pinch of salt and a pinch of oil on the mushroom heads.
Then fill each head with a couple of generous teaspoons of the filling. That is as long as the mushroom requires it! Mash the filling well in the chapel to form a dome on the surface.
Bake in a static oven at 180 °, already hot in the middle part for about 20 minutes. Until golden brown!
During cooking the mushrooms will release some juice, open the oven and with a spoon, pour the juice on each stuffed mushroom, in this way, they will be juicy and meaty!
Yours are ready Stuffed mushrooms!
You can keep it at room temperature for half a day, then in the fridge for about 3 days! they are delicious both cold and heated!
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