Stuffed champignons
15 servings
40 minutes
The champignon is a superhero in its mushroom family. It is versatile, affordable, and goes well with almost any ingredient. You can eat champignons raw, fried, boiled, baked, or whatever you like. But it is best to stuff them with onions , cream cheese, and parmesan, as in this recipe, and put them in the oven. It is important to remember that champignons instantly absorb moisture, so it is advisable not to keep them under water for a long time. It is preferable to clean them completely dry, removing the skin with a knife.
1
Break off the stems of the champignons and set aside the caps.
- Button mushrooms: 15 pieces
2
Chop the mushroom stems into small cubes.
- Button mushrooms: 15 pieces
3
Chop the garlic and parsley.
- Garlic: 2 cloves
- Parsley: 10 g
4
Heat vegetable oil in a pan.
- Vegetable oil: 30 ml
5
Fry the mushroom legs until golden brown.
- Button mushrooms: 15 pieces
6
Add minced garlic and fry, stirring, for another 30 seconds. Remove from heat.
- Garlic: 2 cloves
7
Mix the fried legs with cream cheese, chopped parsley, half of the grated Parmesan, and breadcrumbs. Season with salt and pepper to taste.
- Button mushrooms: 15 pieces
- Cream cheese: 200 g
- Parsley: 10 g
- Grated Parmesan cheese: 60 g
- Breadcrumbs: 20 g
- Salt: to taste
- Ground black pepper: to taste
8
Fill the mushroom caps with the filling.
- Button mushrooms: 15 pieces
9
Sprinkle the mushrooms with the remaining cheese and send them to an oven preheated to 180 degrees for 20 minutes.
- Grated Parmesan cheese: 60 g
