Try our great recipes for mushrooms baked in the oven. No one can resist these recipes!

Do you prefer vegetables to meat?

Then prepare the best recipes for baked mushrooms!

Their taste will completely enchant you.

Baked stuffed mushrooms

An easy recipe for stuffed mushrooms! Mushroom caps filled with pesto, breadcrumbs and cheese, all baked in the oven. A wonderful appetizer that will please absolutely everyone, perfect for parties and picnics. If you still feel like it, prepare delicious mushrooms stuffed with minced meat .

What will we need

• 25 mushrooms
• 5 to 6 tablespoons of pesto (½ teaspoon for each mushroom)
• 5 to 6 tablespoons of breadcrumbs with Italian seasoning
• 60 g of grated cheese mix
• 2 teaspoons of basil
• 1 teaspoon red chilies
• ½ teaspoon oil for lubrication

Method

• Carefully remove the mushroom legs and clean the mushrooms.
• Discard the stems or use them in vegetable stock.
• Fill the mushroom caps with ½ to ¾ teaspoon of pesto.
• Next, add ½ to ¾ teaspoon of breadcrumbs to each pesto hat.
• Now add ½ to 1 teaspoon of grated cheese to each cap. Cheese is optional and you can make it without cheese.
• Now preheat the oven to 180 degrees.
• Line a baking sheet with aluminum foil and brush with ½ teaspoon of oil.
• Place all the stuffed mushrooms on a baking sheet.
• Bake for 18 to 20 minutes in the preheated oven.

Baked mushrooms with cream cheese

Baked mushrooms stuffed with cheese are the perfect, easy-to-prepare appetizer that is suitable for any occasion. They are deeply delicious, filled with finely chopped mushroom legs, bacon, onion and red pepper, fried and slightly caramelized. It is then combined with cream cheese and grated parmesan. For more luxurious cheese recipes, check out our cheese-stuffed mushrooms .

What will we need

• 12 medium-sized mushrooms
• 2 teaspoons of olive oil
• 1 onion (finely chopped)
• ½ bell pepper (finely chopped)
• 60 g bacon (finely chopped)
• 1 tablespoon parsley
• 20 g Parmesan cheese
• 60 g of cream cheese
• salt
• black pepper

Method

• Preheat the oven to 200 degrees.
• Line the tray with baking paper.
• Carefully remove the stems from the mushrooms.
• Finely chop the legs and set aside in a small bowl.
• Add the bacon, onion and capsicum to the bowl and toss to combine.
• Place the empty mushroom caps stem side up on the prepared tray.
• Add the olive oil to a medium-sized skillet over medium heat.
• Add mushrooms, onion, finely chopped pepper and bacon.
• Stir occasionally until the moisture evaporates from the mushrooms. Then stir frequently until the ingredients begin to caramelize.
• Cool the cooked ingredients for about 10 minutes.
• Add chopped parsley, grated Parmesan and cream cheese. Mix well.
• Season to taste, keeping in mind that bacon and parmesan cheese are salty.
• Spray the empty mushroom caps lightly with olive oil.
• Use a spoon to fill the mushroom caps.
• Bake in the preheated oven for about 20 minutes.

Stuffed mushrooms baked in the oven

Mushrooms have an intense, robust flavor and meaty texture, making them ideal for stuffing with cheese and sun-dried tomato mixtures.

What will we need

• 4-6 large field mushrooms, stems removed
• olive oil
• 600 g of ricotta
• 60 g sun-dried tomatoes (finely chopped)
• 1 tablespoon of chopped pitted olives
• 20 g of grated parmesan
• 2 teaspoons of chopped oregano
• 2 tablespoons of chopped flat parsley and extra for garnish
• Salt
• Pepper
• 1 egg (lightly beaten)

Method

• Preheat the oven to 200°C.
• Coat the mushrooms on both sides with olive oil.
• Place the mushrooms on a tray lined with non-stick baking paper.
• In a large bowl, combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper, and eggs.
• Divide the ricotta mixture between the mushrooms.
• Bake the mushrooms in the oven for about 15-20 minutes, or until the filling is golden and the mushrooms are soft.
• Place on a serving plate and sprinkle with extra chopped parsley.

Gnocchi filled with mushroom mixture

Stuffed gnocchi is a bit of a modern thing and there is a lot of room for experimentation. And although gnocchi ripieni have started appearing in grocery stores, they are easy to make at home. Prepare this recipe for mushroom soup with us, it’s perfect.

What will we need

For gnocchi

• 750 g of potatoes
• 175 g semi-coarse flour
• 1 large egg
• 1 teaspoon of salt

For filling

• 2 tablespoons of butter
• 500 g of mushrooms
• 5 cloves of garlic
• 1 teaspoon fresh thyme
• 90 g of solid ricotta from whole milk
• 50 g of Parmigiano-Reggiano
• 1 tablespoon of mascarpone
• 1 pinch of salt and pepper

For the sauce

• 70 g of butter
• some gnocchi water
• 2 sprigs of fresh thyme
• a pinch of Parmigiano-Reggiano cheese

Method

• Do not peel the potatoes and boil them.
• Peel and mash the potatoes, let them cool completely.
• Heat a large skillet over medium-high heat. Add the butter and once melted add the chopped mushrooms and a large pinch of salt.
• Sauté for 10 to 12 minutes, stirring occasionally, until they release their juices and begin to brown.
• Remove from the heat and stir in the chopped garlic and thyme leaves.
• Season with salt and pepper and let cool completely.
• Once the mushrooms have cooled, add the cheeses and mix everything together until well combined.
• Transfer the filling to a bowl and refrigerate until ready to use, or at least 30 minutes to set.
• Mix the flour and salt in a large bowl and make a well in the centre.
• Add the potatoes and half of the beaten egg to the center of the well.
• Gently mix the flour from the outside of the bowl into the potato mixture from all sides until everything comes together into a thick mass.
• Turn the dough out onto a flat surface and knead very briefly until everything is evenly combined, no more than a minute. Wrap the dough tightly in foil and put it in the freezer to rest for 10-15 minutes.
• Line the tray with baking paper and dust the surface with flour.
• Roll the dough into a rope with a diameter of about 3 cm.
• Cut it in half and then cut each half into 5 or 6 pieces.
• Gently press each piece with your fingers to form a small flat circle.
• Add about ½ teaspoon of the filling to the center of the circle. Carefully fold the dough around the filling and press to seal.
• Put the finished gnocchi in the fridge for about 15 minutes to harden before cooking.
• Bring a large pot of water to the boil and salt well.
• Carefully add the gnocchi to the boiling water and cook until they float.
• Prepare the sauce. Add the butter and a few sprigs of thyme to a large saucepan over medium heat.
• Once the butter is almost melted, add a few tablespoons of the gnocchi water to the butter and stir vigorously to combine.
• A glossy sauce should form quickly! Taste and add salt if necessary.
• Transfer the gnocchi to the butter sauce and gently toss to coat.

How to pair mushrooms and wine?

Mushrooms are a very versatile ingredient that goes well with many different types of wine. However, there are some wines that go better with mushrooms.

A white wine such as Chardonnay or Sauvignon Blanc is usually recommended for mushrooms. These types of wine go well with the delicate flavor of the mushrooms and emphasize their flavor. If you are looking for something more distinctive, you can try varieties like Pinot Grigio or Riesling.

If you have a taste for red wine, Cabernet Sauvignon, Merlot or Pinot Noir are recommended for mushrooms. These types of wine will have a strong enough flavor to match the taste of the mushrooms, but at the same time they will not overpower them.

You can also try a combination such as Pinot Noir with mushrooms and red wine sauce. This type of wine can support and complement the taste of mushrooms and thus create a harmonious combination.