Stuffed mushrooms for dinner are an excellent idea. Simple to make and served with a little ketchup will be a real hit.
I usually serve stuffed mushrooms as a snack. I don’t mind if they are warm or not, they taste just as good when served cold.
Below I am sharing with you the recipe for stuffed mushrooms – I also added mozzarella to this version.
Ingredients for stuffed mushrooms.
- 12 mushroom caps (each around 4 cm in diameter)
- 6 mini mozzarella balls
- 3 small or 2 big eggs
- oil for trying
- 300 g of mushrooms
- 1 teaspoon of butter
- 1/6 teaspoon of salt
- 1 big garlic clove
- 1 teaspoon of flour
How to make mushrooms stuffed with mozzarella.
Clean the mushroom caps, remove the stems and peel of the skin. Put the stems and skin into a separate bowl so you can use it later for stuffing.
Stuffing: Grate the mushrooms on a large-mesh grater. Press the garlic and put it in a pan. Add butter and the grated mushrooms. Fry on a medium heat until the water from the mushrooms completely evaporates. Add salt and flour for the last 10 seconds of the frying. Then remove it from the heat and let it cool down.
Slice each ball of mozzarella in half.
Prepare two bowls. Pour bread crumbs into one and whisked eggs in the other. Put half a ball of mozzarella and mushroom stuffing in each mushroom hat. Cover the mozzarella with the stuffing thoroughly and shape into a ball. Coat each ball twice in the eggs and twice in the breadcrumbs. Place the mushrooms in the fridge for 30 minutes.
Pour oil into a frying pan. Once it’s hot, put on the mushroom balls taken directly from the fridge. Fry on a medium heat until golden brown. When they’re ready, place them on a paper towel to drain the excess oil.
Good to know when making stuffed mushrooms.
The double coating ensures that the mozzarella will not flow out when frying the mushrooms.
There should be enough oil in the pot for the mushrooms swim freely in it.
Do you like stuffed mushrooms? If so, try our other recipe for Stuffed mushrooms.