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.
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 🙂
- 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.
The Camembert cheese can be replaced by Parmesan.