Stuffed mushrooms appetizer

The last time I made these stuffed mushrooms was when I needed something quick at the beginning of a meal, but substantial enough to serve as an appetizer. I prefer medium-sized mushrooms rather than large ones, as the filling doesn’t sit well in the bigger caps. I find that the larger ones tend to lose their flavor. The process is simple, requiring no hard-to-find ingredients or complicated steps. Typically, I bake them in a tray covered with breadcrumbs and oil, without complicating things with baking sheets or extra utensils.

Quick Info

Total Time: about 40-45 minutes
Preparation Time: 15 minutes
Baking Time: 25-30 minutes (first 5-7 minutes + another 20 minutes, plus 2 optional minutes for cheese)
Servings: about 4 people
Difficulty: easy
Recipe Type: warm appetizer

Ingredients

500 g medium-sized champignon mushrooms
2 tablespoons oil (for the filling)
3 cloves of garlic
100 g dried salami
100 g telemea cheese
fresh parsley
1 egg
salt
pepper
2 tablespoons breadcrumbs (for the filling, only if necessary)

For the baking tray:
2 tablespoons oil
2 tablespoons breadcrumbs

Optional:
a few flakes of cheese for gratin at the end

Instructions

1. Preheat the oven to 190°C. Grease the baking tray with 2 tablespoons of oil and sprinkle it with 2 tablespoons of breadcrumbs so the mushrooms don’t stick and get a nice crust underneath.

2. Choose fresh mushrooms that are not too small, but also not too large. Quickly wash them under running water and dry them well. Remove the stems, leaving the caps whole for stuffing.

3. Place the mushroom caps, open side up, in the tray. Sprinkle salt and pepper over each, then bake in the oven for 5-7 minutes. Not longer, just enough to soften them slightly, ensuring they don’t remain raw at the end.

4. Meanwhile, prepare the filling. Finely chop the garlic and the mushroom stems. In a skillet, heat 2 tablespoons of oil, add the chopped garlic and stems, and sauté over medium heat for about 5 minutes until softened.

5. Turn off the heat and set the skillet aside. Dice the telemea cheese and dried salami, add them to the sautéed vegetables, then add the beaten egg and chopped parsley. Mix well. Taste the filling and, if needed, add salt and pepper. If the filling is too soft, add one or two tablespoons of breadcrumbs, but only if it feels runny; it depends a lot on how moist the telemea is.

6. Remove the tray with the mushrooms from the oven. Using a teaspoon, fill each cap with the prepared mixture. Arrange the filling as evenly as possible.

7. Return the tray to the oven and allow the mushrooms to bake for another 20 minutes at 190°C.

8. If you want them creamier at the end, sprinkle a little grated cheese over each mushroom when they are done and let them bake for another 2 minutes until the cheese melts.

Why I Make This Recipe Often

It’s easy to adapt and doesn’t require special ingredients. It works well as a warm appetizer for any gathering with multiple guests, but it also makes a great snack for the family. It comes together quickly, and I don’t need many pots or utensils.

Tips and Variations

Tips

1. Choose the freshest mushrooms with firm caps, not wrinkled.
2. Don’t wash the mushrooms too much to avoid water absorption; otherwise, they will release liquid while baking.
3. If the telemea cheese is very salty, be careful about how much salt you add to the filling.
4. You can bake the mushrooms directly on parchment paper, but the breadcrumbs and oil in the tray create a crispy base.
5. The egg in the filling helps bind everything together, so don’t skip it.

Substitutions

- You can use another type of hard cheese, like cheddar or feta, if you don’t have telemea.
- Dried salami can be replaced with pressed ham or bacon, to taste.
- For a meatless version, skip the salami and add a bit of sautéed onion.
- If you don’t have breadcrumbs, you can use grated stale bread.

Variations

- You can add dill or basil to the filling for a different flavor.
- If you want heartier mushrooms, you can add a bit of sour cream to the filling (but be careful not to make it too runny).
- Sprinkle sunflower or pumpkin seeds over the stuffed mushrooms before baking for added texture.

Serving Ideas

- I usually serve them warm, right out of the oven.
- For festive platters, you can sprinkle them with fresh parsley or small pieces of red bell pepper.
- They are also good served cold, but the texture is better while they are still slightly warm.

Frequently Asked Questions

1. Do I need to boil the mushrooms beforehand?
No. There’s no need to boil them; just give them a few minutes in the oven before stuffing to soften them slightly.

2. Can I make the filling without an egg?
Yes, but the egg helps the mixture hold together better after baking. Without it, it might be crumbly, especially if you use drier cheese.

3. What should I do if the filling is too soft?
Add one or two tablespoons of breadcrumbs. If it still seems too liquid, wait a few minutes for it to thicken; the telemea will firm up as it cools.

4. Can I use another type of mushroom?
Theoretically yes, but champignons perform best when baked and have a neutral flavor.

5. Can it be made without breadcrumbs?
Breadcrumbs help absorb moisture and create a crust. If you don’t have any, it can be made without, but the texture will be different.

Nutritional Values

Estimated per serving (out of 4, without extra cheese): approximately 180-200 kcal. Protein: 10-12 g, fat: 12-14 g, carbohydrates: 7-10 g, depending on the type of salami and cheese used. Salt can vary widely based on how salty the telemea is and what type of salami you have. These are approximate values.

Storage and Reheating

Stuffed mushrooms are best served fresh from the oven. If you need to store them, they can be kept in the fridge, covered, for up to 24 hours. To reheat, place them in a preheated oven for 7-10 minutes or a few minutes in the microwave, but the texture will be slightly softer. For special occasions, I recommend making them just before serving.

 Ingredients: 500 g mushrooms champignon, 2 tablespoons of oil, 3 cloves of garlic, 100 g dried salami, 100 g telemea cheese, fresh parsley, 1 egg, salt, pepper, 2 tablespoons of breadcrumbs, for greasing the tray: 2 tablespoons of oil, 2 tablespoons of breadcrumbs.

 Tags:  stuffed mushrooms champignon mushrooms cheese garlic parsley