Stuffed mushrooms

I have often made quick stuffed mushrooms, especially when I need something easy to prepare after a busy day. I usually use large mushrooms so there is enough room for the filling. I like that I don’t have to turn on the oven; everything is done on the stove in a pan, without too much hassle. The Parmesan gives that salty and slightly crunchy taste on top, while the dill adds freshness.

Quick Info

Total time: approximately 20 minutes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 8 mushrooms (about 2 people, depending on their size)
Difficulty: easy
Recipe type: warm snack, appetizer, quick dinner

Ingredients

8 large white or brown mushrooms
1 green onion
1 small bunch of dill (or a few sprigs, to taste)
1-2 tablespoons olive oil
Grated Parmesan (about 2 tablespoons, or more to taste)
Salt
Pepper

Preparation method

1. Clean the mushrooms of their skin and wash them under cold running water. Carefully dry them with a paper towel to make sure they are dry on the surface.

2. Remove the stems from the mushrooms and chop them finely. Keep the caps whole.

3. Finely chop the green onion and dill. The onion should be washed and cleaned beforehand.

4. Heat a pan with a little olive oil (not much, just enough to prevent the vegetables from sticking). Add the chopped stems and green onion to sauté. Sprinkle with salt and pepper to taste.

5. Sauté the mixture for 2-3 minutes until softened. Finally, add the chopped dill and turn off the heat. Taste the filling; you can adjust the salt or pepper now.

6. Fill each mushroom cap with the mixture from the pan, pressing gently with a teaspoon to make it compact.

7. Sprinkle grated Parmesan on top of each mushroom.

8. Place the stuffed mushrooms in a non-stick pan, arranged with the filling and Parmesan facing up. The pan should be dry; do not add more oil.

9. Put a lid on and cook on low to medium heat for a few minutes (usually 4-7 minutes, depending on the size of the mushrooms). Do not lift the lid until the end to keep the steam in.

10. Serve them hot, as soon as the Parmesan on top has melted and the mushrooms have softened.

Why I make this recipe often

It’s quick and doesn’t dirty many dishes. You don’t need an oven, and the ingredients are simple and easy to adapt. The filling can vary depending on what you have in the fridge, but even in its basic form, the recipe is tasty. It works as a light dinner or appetizer for any meal.

Tips and variations

Tips

If the mushrooms release water in the pan, don’t keep them too long to avoid them becoming too soft.
It’s easiest to use the freshest mushrooms, not soft or wrinkled.
Grate the Parmesan on the spot if you want a more intense flavor.
If you only have yellow onion, you can use a small piece, finely chopped.

Substitutions

Green onion can be replaced with yellow or red onion.
Instead of dill, you can use parsley or even green garlic if you want a different flavor.
Parmesan can be replaced with another type of hard cheese, like Grana Padano or pecorino, but the taste will be slightly different.

Variations

You can add a pinch of ground chili pepper to the filling for a bit of spice.
You can also add a few flakes of nutritional yeast for a richer flavor (only if you have it on hand).
If you like, you can add a little bacon or finely chopped ham to the filling, but it’s not necessary.

Serving ideas

You can serve them plain on a platter as an appetizer.
They are also good alongside a simple salad.
They can be served with some rice or potatoes as a main dish for a quick meal.

Frequently asked questions

1. Can I use a different type of cheese instead of Parmesan?
Yes, you can use any cheese that grates and melts easily. Parmesan adds salt and flavor, but Grana Padano or a mature cheese will work too.

2. Do I need to put the mushrooms directly in the pan without oil?
Yes. The pan should be non-stick and dry. The filling has enough oil, and the mushrooms release water while cooking.

3. What if the mushrooms are very small?
If you have small mushrooms, you can adjust the cooking time (they will cook faster) and use less filling for each.

4. Can I make the recipe without a lid?
Without a lid, the mushrooms will dry out too much and won’t cook evenly. I recommend cooking with a lid.

5. What can I add to the filling?
If you want, you can add a bit of garlic or other herbs, but the basic recipe is sufficient without additional ingredients.

Nutritional values

Estimate for one stuffed mushroom (with Parmesan):
Calories: 30-40 kcal
Protein: 2-3 g
Carbohydrates: 2-3 g
Fats: 2 g
Values are approximate and can vary based on the exact amount of cheese or oil used.

Storage and reheating

Stuffed mushrooms are best served warm, immediately after cooking. If leftovers remain, they can be stored in the refrigerator in a covered container, but not for more than 24 hours. When reheating (in the microwave or in a pan with a lid), the texture becomes softer. I do not recommend keeping them longer, as the mushrooms will soften and lose their charm.

 Ingredients: 8 mushrooms, 1 green onion, dill, olive oil, grated parmesan, salt, pepper

 Tags:  stuffed mushrooms