Stuffed champignon caps
4 servings
70 minutes
Stuffed mushroom caps are an exquisite appetizer of French cuisine that combines the tenderness of mushrooms, nutty aroma, and creamy texture. The dish's origins trace back to gastronomic traditions where simple ingredients transform into a culinary masterpiece. Crispy breadcrumbs add an appetizing crust while fresh dill imparts a subtle spiciness. The garnish of arugula and pomegranate seeds creates a balance of flavors—slightly bitter, refreshing, and sweet. This appetizer is perfect for festive dinners, served hot and captivating with its aroma, evoking an irresistible desire to try more. Stuffed mushrooms easily fit into both festive and everyday menus, delighting guests with their sophistication and simplicity in preparation.
1
Place the halves of walnuts on a baking sheet lined with parchment paper and put them on the top rack of an oven preheated to 240 degrees for 5 minutes.
- Walnuts: 1 g
2
Wipe the mushrooms with a damp cloth. Remove the stems, place them in a blender, add chopped onion and dried walnuts, and grind finely.
- Champignons: 20 pieces
- Onion: 1 piece
- Walnuts: 1 g
3
Heat olive oil in a pan and transfer the blender mixture there. Add oregano and pepper, and sauté while stirring for 5-7 minutes.
- Olive oil: 3 tablespoons
- Dried oregano: 0.5 teaspoon
- Freshly ground black pepper: pinch
4
In a bowl, mix cream cheese and finely chopped dill, add the cooled contents from the pan, season with salt, and mix thoroughly.
- Cream cheese: 200 g
- Dill: 4 sprigs
- Coarse salt: 0.3 teaspoon
5
Place the mushroom caps on a baking sheet lined with parchment paper. Stuff with filling, sprinkle with breadcrumbs, and drizzle with olive oil.
- Champignons: 20 pieces
- Breadcrumbs: 30 g
- Olive oil: 3 tablespoons
6
Place in an oven preheated to 180 degrees for 20-30 minutes. The caps should brown well and release juice.
7
Serve hot, placed on arugula leaves and sprinkled with pomegranate seeds.
- Arugula: 80 g
- Pomegranate seeds: 30 g