Stuffed mushrooms

4 servings

30 minutes

Stuffed mushrooms are a refined and light dish that combines the rich flavor of mushrooms with the delicate spiciness of shallots and the fresh acidity of lemon juice. The history of such recipes dates back to the tradition of using mushrooms as natural containers for stuffing, allowing their aroma to be released during baking. Sautéed mushroom stems with onions acquire a rich taste that perfectly complements the texture of soft baked caps. The dish is especially well served as an exquisite appetizer on a festive table or as a light dinner. Its simplicity makes it accessible even for novice cooks, while the minimal set of ingredients highlights the natural harmony of flavors. Serve hot, enjoying the contrast between the juicy filling and the crispy crust of baked mushrooms.

Energy value per serving

• Calories: 111.5
• Proteins: 1.4g
• Fats: 10.4g
• Carbohydrates: 3.2g

Ingredients

• Fresh mushrooms: 4 pc
• Shallots: 2 pc
• Olive oil: 2 tbsp
• Lemon: 0.5 pc
• Salt: to taste

Cooking steps

1. For this dish, you will need large mushrooms with flat caps. Separate the stems and chop them finely, chop the onion as well, then add to a pan with heated oil. Cook, stirring, for 5 minutes.

   Required ingredients:

   • Fresh mushrooms: 4 pieces
   • Shallots: 2 pieces
   • Olive oil: 2 tablespoons

2. Salt, add lemon juice, and cook for another 5-8 minutes. Divide the filling among the caps and place in a preheated oven at 180 degrees for 10 minutes. Then increase the temperature to 220 and cook for another 5 minutes. Serve immediately.

   Required ingredients:

   • Salt:  to taste
   • Lemon: 0.5 piece