Stuffed mushrooms salad

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There is plenty of recipes for baked mushrooms on the internet but I have not came across any one, in which mushrooms were baked without any stuffing.

Salad with baked and stuffed mushrooms

Some people use a mix of various types of cheese as stuffing, while others bake mushrooms with butter and parsley and again others use onions and vegetables for this purpose.

There is a whole bunch of options for stuffing.

The filling, which I have prepared for my mushrooms, is based on breadcrumbs and Parmesan cheese.

If you decide to try this recipe, I encourage you to share your photos in the comment section.

Bon Appetit 🙂

  • Ingredients:

    • 8 big mushrooms
    • 1 spoon of butter
    • a pinch of salt
    • a pinch of black pepper
    • 8 slices of Camembert cheese
    • 1 tablespoon of sun-dried tomatoes
    • 1/2 teaspoon of basil
    • 5 tablespoons of breadcrumbs
    • 2 tablespoons of Parmesan cheese
    • 10 cherry tomatoes
    • mix of salads
    • 3 tablespoons of sweet chili sauce

  • Peel the mushrooms and pull out the stems. Cut all stems finely and fry them on butter.

    Mix the breadcrumbs with basil, Parmesan cheese, sun-dried tomatoes cut into small slices, a pinch of salt, the fried stems and black pepper.

    Fill each mushroom cup with the stuffing and put a slice of Camembert cheese on the top.

    Bake for 25 minutes at 170 Celsius degrees.

    Arrange a mix of salads, tomatoes and baked mushrooms on the plate. Drizzle with chili sauce.

    Salad with baked and stuffed mushrooms

    Enjoy!

  • Salad with baked and stuffed mushrooms

    The Camembert cheese can be replaced by Parmesan.

1 Comment

  1. Ooh, I love stuffed mushrooms but never thought to add them to a salad (or anything else, for that matter!). I guess they usually don’t last long enough for me to get that far, haha! Looks like a great idea to dress up my salads!

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