Mushroom caps stuffed with cheese and meat filling
8 servings
60 minutes
Mushroom caps filled with aromatic cheese and meat filling are a refined dish of European cuisine, captivating with their rich flavor and appealing appearance. The combination of spicy Italian sausages, soft cheese, and sharp parmesan creates a rich texture for the filling, while a light addition of white wine adds a subtle exquisite note. Baked to a golden color, these mushrooms become crispy on the outside while remaining juicy on the inside. The dish is perfect for both festive tables and cozy family dinners; it can be served as a hot appetizer or as a standalone treat. Due to its simplicity in preparation and harmonious taste, stuffed mushroom caps rightfully hold a place in the hearts of gourmets.
1
Wash the mushrooms well and separate the caps from the stems. Chop the stems finely and place them in a bowl.
- Fresh champignons: 700 g
- Fresh champignons: 700 g
2
Brown the sausages in a pan and break them into small pieces. Transfer to a bowl and cool.
- Spicy Italian Sausages: 240 g
3
In the same skillet, sauté finely chopped onion and minced garlic over medium heat for 2 minutes. Pour in the wine and cook until completely evaporated.
- Onion: 0.5 head
- Garlic: 4 cloves
- Dry white wine: 0.5 glass
4
Add chopped mushroom legs and cook for 2 minutes. Season with salt and pepper, transfer to a bowl, and cool.
- Fresh champignons: 700 g
- Salt: to taste
- Freshly ground black pepper: to taste
5
In a separate bowl, mix the soft cheese, yolk, and Parmesan.
- Soft cheese: 230 g
- Egg yolk: 1 piece
- Grated Parmesan cheese: 180 g
6
Add the cooled sausages and mushrooms to the cheese mixture. Mix well and refrigerate for a while to slightly set.
- Spicy Italian Sausages: 240 g
- Fresh champignons: 700 g
7
Preheat the oven to 180 degrees.
8
Place a mound of filling in each mushroom cap and press lightly. Arrange on a baking sheet, filling side up, and bake for 20-25 minutes until golden.
9
Cool for 10 minutes and serve.