Oven-baked stuffed mushrooms recipe. Mushrooms stuffed with eggs, breadcrumbs, and grated cheese baked in an oven. Very easy and delicious meatless dish. You may also like Orange-Glazed Baby Carrots Recipe
Oven-Baked Stuffed Mushrooms Recipe
Ingredients: 8 cup mushrooms, 2 oz (60 g) fresh breadcrumbs, 2/3 cup (160 ml) warm milk, 1 garlic clove, salt and freshly ground black pepper, 1 large egg, 1 egg yolk, 4 oz (120 g) grated Parmesan cheese, 2 teaspoons (10 ml) chopped fresh marjoram,8 teaspoons (40 ml) cooking oil, chopped fresh parsley, for garnish
Instructions: Preheat the oven to 350F (175 C). Wash mushrooms under cold running water, then carefully detach caps from stalks. Pat caps dry with paper towels and reserve. Finely chop stalks.
In a large bowl, soak breadcrumbs in warm milk, then squeeze well, reserving the milk. Peel garlic, then place together with chopped stalks, a little milk, and seasoning in a blender. Blend until smooth.
Place the milk mixture into a bowl, then stir in beaten egg, egg yolk, grated parmesan cheese, chopped fresh marjoram, and 2 teaspoons (10 ml) of cooking oil. Mix until creamy, stir in the salt and mix again.
Spoon the stuffing into each mushroom cap. Lightly grease a baking dish with the oil, then arrange stuffed mushrooms. Sprinkle with the remaining oil and black pepper.
Bake in the preheated oven for about 30 minutes. Turn off the oven and remove baked mushrooms from it.Transfer on a serving plate. Sprinkle with chopped fresh parsley. Serve hot.
- 8 cup mushrooms, washed and stalks separated and chopped
- 2 oz fresh breadcrumbs, soaked in the milk and squeezed (milk reserved)
- 2/3 cup warm milk
- 1 garlic clove, peeled
- salt and black pepper
- 1 large egg, beaten
- 1 egg yolk
- 4 oz grated Parmesan cheese
- 2 teaspoons chopped fresh marjoram
- 8 teaspoons cooking oil
- chopped fresh parsley, for garnish
Preheat the oven to 350º F (180º C).
In a blender, combine the garlic, chopped mushroom stalks, a little of reserved milk, and seasoning. Blend until smooth.
Remove the mixture from the blender and transfer to a bowl. Add beaten egg, egg yolk, grated cheese, marjoram, and 2 teaspoons of cooking oil. Mix until creamy, then season with salt.
Spoon the creamy mixture into each mushroom cap, then arrange them on a greased baking dish.
Bake in preheated oven for about 30 minutes.
Garnish with fresh parsley. Serve hot.