Mushrooms stuffed with herring and vegetables
Delicious stuffed mushroom recipe with herring and vegetables
Preparation time: 20 minutes
Baking time: 40-50 minutes
Total time: 1 hour
Number of servings: 4
This stuffed mushroom recipe with herring and vegetables is perfect for fasting days when fish is allowed. Often found on festive tables, this simple and tasty dish can be served as an appetizer or a main course. With a mix full of flavors, the mushrooms become a true delight, and the combination of vegetables and fish makes them a healthy and nutritious choice.
Ingredients
- 500 g large mushrooms (preferably champignon)
- 1 medium carrot
- 1 large onion
- 6 cherry tomatoes
- 150 g peeled tomatoes (canned or fresh)
- 1 can of herring in oil (about 200 g)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 sprigs of fresh parsley
- 1 tablespoon vegetable sauce
- 1 teaspoon dried herbs of Provence
Preparing the stuffed mushrooms
1. Prepare the mushrooms
Carefully wash the mushrooms under a stream of cold water, being careful not to soak them too much. Remove the stems of the mushrooms, which you can keep for the filling or for other dishes. Place the mushrooms upside down on a platter to drain.
2. Prepare the vegetables
Peel and finely chop the onion, and peel the carrot and cut it into small cubes. Cut the cherry tomatoes into quarters and finely chop the peeled tomatoes.
3. Sauté the vegetables
In a skillet, heat the olive oil over medium heat. Add the onion and carrot, allowing them to blend and become slightly translucent for 2-3 minutes. Add the chopped cherry tomatoes and minced mushroom stems. Continue sautéing the mixture for another 2-3 minutes.
4. Add the liquid
Pour 3/4 cup of water into the skillet, covering the vegetables, and let it simmer over medium heat until the liquid has reduced by half. This step is essential to intensify the flavors.
5. Incorporate the peeled tomatoes
Once the liquid has reduced, add the peeled tomatoes and vegetable sauce. Let everything simmer on low heat until the mixture becomes thicker. Finally, season with salt and pepper to taste.
6. Prepare the herring
Drain the herring from the oil and pat it dry with a paper towel to remove excess fat. Cut the fish into small pieces and add it to the skillet with the vegetables, along with the chopped parsley. Gently mix to combine the ingredients.
7. Fill the mushrooms
Preheat the oven to 180°C. Place the mushrooms on a baking tray lined with parchment paper. Fill each mushroom with the vegetable and herring mixture, sprinkling dried herbs of Provence on top.
8. Bake the mushrooms
Add a little water to the tray to prevent the mushrooms from burning. Place the tray in the oven and bake for 40-50 minutes, until the mushrooms are tender and have absorbed the flavors of the filling.
9. Serving
Once the mushrooms are ready, remove them from the oven and let them cool slightly. Arrange them on a platter and serve warm, as an appetizer or main course. Enjoy!
Practical tips
- Choosing mushrooms: Opt for champignon or portobello mushrooms, which have a firmer texture and fill better.
- Variations: If you are not fasting, you can add a beaten egg to the filling to bind the ingredients. You can also experiment with different types of fish or vegetables, adapting the recipe to your preferences.
- Serving: These stuffed mushrooms pair wonderfully with a fresh arugula salad or a garlic yogurt sauce for a pleasant contrast of flavors.
Nutritional information
This recipe is not only tasty but also healthy. Mushrooms are rich in vitamin D, and herring provides essential omega-3s for heart health. A serving of these stuffed mushrooms can have about 250 calories, depending on the exact quantities and ingredients used.
Frequently asked questions
1. Can I use other types of fish?
Absolutely! You can use tuna, sardines, or any other smoked fish you like.
2. How can I make the recipe spicier?
Add a pinch of chili or crushed red pepper flakes to the filling for a more intense flavor.
3. Can they be prepared in advance?
Yes, you can fill the mushrooms a day ahead and bake them just before serving.
4. What drinks pair well with this dish?
A dry white wine or a pale beer would perfectly complement the flavors of this dish.
This simple and delicious stuffed mushroom recipe with herring and vegetables will surely bring a touch of joy and flavor to your table. Whether you prepare them for yourself or for guests, the result will always please everyone. Don't miss the chance to add a dash of creativity and love to every dish!
Ingredients: 500 g larger mushrooms, 1 carrot, 1 onion, 6 cherry tomatoes, 150 g peeled tomatoes, 1 can of herring in oil, salt, pepper, 2 tablespoons of oil, 4 sprigs of fresh parsley, 1 tablespoon of vegetable sauce, 1 teaspoon of dried herbs de Provence.
