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Source: Freepik

Baked Cheese & Garlic Stuffed Field Mushrooms

Cooking and stuffing these earthy field mushrooms is truly a culinary adventure well worth it! They are hearty, flavorful, and oh-so-satisfying.

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Ingredients

number of servings
4
  • 8 large field mushrooms Added to
  • 4 slices of stale bread Added to
  • 2 cloves of garlic, crushed Added to
  • 1 small onion, finely chopped Added to
  • 3 tbls of olive oil Added to
  • 12 Cup of shredded cheddar cheese Added to
  • 2 tbls of parsley, finely chopped Added to
  • salt and pepper to taste Added to
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Directions

40 min.
1. Step

Preheat your oven to 200°C (180°C for fan-forced). From my experience, maintaining the right oven temperature is crucial for a uniform and perfect roasting of the mushrooms.

2. Step

Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems, chop them finely and set aside. Remember to handle the mushrooms delicately to avoid damaging them.

3. Step

Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté it until translucent — usually takes about 5 minutes. Add the garlic, and the finely chopped mushroom stems and cook for another 5 minutes.

4. Step

In the meantime, blend the stale bread in a food processor until it turns into crumbs. I've found that stale bread delivers a more desirable and crispy texture than fresh bread.

5. Step

Take the pan off the heat and add the bread crumbs, parsley, shredded cheese, and salt and pepper to taste. Mix well until all the ingredients are uniformly distributed.

6. Step

Stuff each mushroom cap with the mixture and place them on a baking tray. Drizzle the remaining olive oil over the stuffed mushrooms — it gives them a nice golden color and enhances their flavor.

7. Step

Bake for about 20 minutes, or until the mushrooms are tender and the stuffing has turned golden brown on top. I suggest keeping a close eye on the mushrooms towards the end of baking time, as they can burn easily.

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