Mushrooms stuffed with sweet peppers, baked under cheese
9 servings
40 minutes
Mushrooms stuffed with sweet peppers and baked under cheese are a refined dish of European cuisine, combining the tender texture of champignons with a fragrant filling of fresh vegetables and herbs. Its roots lie in the culinary tradition where stuffed vegetables hold a special place. Sweet pepper adds a light sweetness and freshness to the filling, while parmesan adds a creamy-salty note, creating a harmonious flavor. Baked to a golden crust, these mushrooms reveal their rich aromas and become an ideal appetizer or side dish for meat dishes. They are perfect for festive dinners or cozy home evenings, delighting with their appetizing appearance and exquisite taste.
1
Preheat the oven to 180 degrees.
2
Wash the mushrooms and carefully remove the stems and inner parts, leaving only the caps by twisting the stems clockwise. Chop the mushroom stems finely; we need only 1/3 cup.
- Fresh mushrooms: 36 pieces
3
Heat 2 tablespoons of oil in a pan over medium heat. Sauté the chopped mushrooms, onion, and bell pepper for 3 minutes, stirring constantly until the onion is soft. Remove from heat. Mix the sautéed vegetables with breadcrumbs, chopped oregano, salt, and pepper. Fill each mushroom cap with this mixture.
- Butter: 3 tablespoons
- Green chopped onions: 3 stems
- Fresh red pepper: 0.3 piece
- Breadcrumbs: 1.5 glass
- Fresh oregano leaves: 2 teaspoons
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
4
Melt 1 tablespoon of butter in a wide skillet in the oven. Place the mushrooms cap-side down. Sprinkle with cheese. Bake for about 15 minutes until the top is golden brown. Serve hot. Bon Appetit !!
- Butter: 3 tablespoons
- Fresh mushrooms: 36 pieces
- Grated Parmesan cheese: to taste