The best stuffed mushroom recipes! A snack not only for parties

You all know stuffed peppers, but what about recipes for stuffed mushrooms?

Fillings made of minced meat or various types of cheese, or filled with only chopped vegetables, are absolutely ideal both for the grilling season and for the rest of the year.

There are countless options for filling mushrooms. So don’t hesitate!

Try the recipes from our article and get inspired.

Mushrooms filled with cheese

Stuffed mushrooms are both an easy appetizer and a tasty side dish.

Ingredients

• vegetable oil
• 500 g of mushrooms
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1/4 cup breadcrumbs
• salt
• freshly ground black pepper
• 1/3 cup freshly grated Parmesan, leave some for sprinkling
• 1/3 cup cream cheese, soft
• a handful of freshly chopped parsley for garnish
• a handful of freshly chopped thyme

Method

• Preheat the oven to 200°C. Grease the baking sheet with vegetable oil.
• Remove the stems from the mushrooms and roughly chop them. Arrange the mushroom caps on a baking sheet.
• Melt a piece of butter in a pan.
• Add the chopped mushroom legs and cook until the mushroom water has evaporated, about 5 minutes.
• Then add the garlic and cook for another 1 minute until the garlic is no longer fragrant.
• Add the breadcrumbs and fry again for another 3 minutes.
• Season the mixture in the pan with salt and pepper.
• Remove the pan from the heat and allow the mixture to cool slightly.
• In a large bowl, combine the mushroom stem mixture, Parmesan cheese, cream cheese, parsley and thyme.
• Season with salt and pepper.
• Fill the mushroom caps with the filling and sprinkle with parmesan cheese.
• Place in the oven and bake for approximately 20 minutes, until the mushrooms are tender and the cheese filling on top is golden.
• Finally, garnish with parsley.

If you have a gathering with friends for a barbecue party, you can prepare some of these delicacies in foil . You won’t regret it and everyone will have a great time.

Mushrooms with minced meat filling

An easy party appetizer packed with all the flavors of your favorite Italian meat sauce in one.

Ingredients

• 900 g of mushrooms
• 450 g of ground beef
• 1 clove of garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon of Italian seasoning
• a pinch of chili flakes
• 1 and 1/2 cups tomato sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Method

• Preheat the oven to 200°C.
• Rinse the mushrooms and remove the legs. Place the caps on a baking sheet so they can be filled later.
• Fry the mince evenly in a large pan until brown.
• Add the garlic, salt, pepper, Italian seasoning, and chili flakes, stir well, and cook for another 1 to 2 minutes.
• Then add the tomato sauce and let it simmer for 15 to 20 minutes, or until the mixture is very thick and the excess water has evaporated.
• Season with salt or pepper if needed.
• When the meat mixture is ready, fill the mushroom caps with it.
• Then sprinkle the meat mixture in the mushrooms with mozzarella and parmesan.
• Bake at 150°C for 20 to 25 minutes or until the mushrooms are soft and the cheese is golden brown.

Stuffed mushrooms with nivo

Niva and cream cheese combined with green spring onions and butter make a great filling for your stuffed mushrooms. Don’t be afraid to experiment and add a few walnuts to the mix. You will thus achieve a unique taste.

Ingredients

• 450 g of mushrooms
• 3 tablespoons of butter
• 4 pieces of cream cheese
• 1/2 cup blue cheese
• 2 tablespoons green spring onions, finely chopped

Method

• Line the tray with baking paper and preheat the oven to 200°C.
• Remove the stems from the mushrooms and chop them.
• Melt the butter in a large skillet over medium heat.
• Add the chopped mushroom legs and caps and cook for 5 minutes, stirring constantly.
• In a medium bowl, combine cream cheese and blue niva cheese. Mix well.
• Add the sautéed mushroom stems and chopped green scallions. Stir again.
• Transfer the mushroom caps from the pan to the baking sheet so that they can be filled.
• Fill each mushroom cap with cheese filling.
• Then place in the oven and bake until the tops of the mushrooms are golden brown.

Stuffed mushrooms with ham and spinach

Ingredients

• 450 g of large mushrooms
• 4 tablespoons butter, plus a little for greasing the pan
• 2 onions
• 1/2 cup ham, diced
• 1 small clove of garlic, minced
• 2 cups baby spinach, roughly chopped
• 1 cup breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 dcl cream or milk
• 1/4 to 1/2 cup mozzarella

Method

• Wash and cut the mushroom legs from the caps. Chop the legs and set aside.
• Prepare a baking dish and grease it with butter.
• Heat the remaining part of the prescribed butter in a pan.
• Dice the onion, throw it into the hot pan together with the chopped mushroom legs, ham and garlic. Mix well.
• Then add the spinach and sauté until soft.
• Add breadcrumbs, salt, pepper and mix well again.
• If necessary, if you want to make a little sauce from the mixture, add a little cream or milk.
• Arrange the mushroom caps in a baking dish and fill them all with the mixture from the pan.
• Top each filled mushroom cap with some grated Mozzarella cheese.
• Bake at 170°C for approximately 20 minutes until the cheese has melted and the mushrooms are soft.

Champignons as a main course? In that case , sweet potato recipes will be a very attractive and tasty side dish. So don’t hesitate!

How to distinguish an edible mushroom from a poisonous one?

The champignon champignon (professionally, the champignon champignon) is the most dangerous mushroom for mushroom pickers. You can end up in the hospital after ingesting this poisonous variety.

You can recognize a poisonous mushroom if you scratch it on the head or leg, and it immediately turns yellow. After a while, it turns gray and returns to its matte form.
When you scratch one of the edible mushrooms, for example, the champignon, there is no visible reaction, but after a while the damaged area will turn slightly yellow.

Edible mushrooms smell beautifully, mostly of anise or bitter almonds.
Inedible ones either don’t smell at all or smell like carbol.

In nature, there are many different champignons that people like to collect. But these days you can easily find them in any grocery store.