Stuffed mushrooms with meat filling
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 274, total fat 22 G., saturated fats 7 G., proteins 12 G., carbohydrates 9 G., fiber 1 G., cholesterol 45 mg, sodium 533 mg, sugar 4 G.
Serving size: 1 of 10 servings
Calories 274, total fat 22 G., saturated fats 7 G., proteins 12 G., carbohydrates 9 G., fiber 1 G., cholesterol 45 mg, sodium 533 mg, sugar 4 G.
These stuffed mushrooms with a meat filling are juicy on the inside and deliciously crispy on the outside. This is all thanks to the layer of breadcrumbs sprinkled on top of the mushroom caps, which are filled with a mixture of fried Italian sausage and pecorino cheese, chopped olives, raisins, pine nuts, and herbs before baking. For this recipe, choose mushrooms with large, uniform-sized caps to ensure they accommodate as much of the delicious filling as possible and bake evenly. Serve immediately. This will be one of the most popular appetizers at your party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup raisins
- 8 large Spanish green olives, pitted
- 1/4 cup pine nuts
- 2 handfuls of fresh parsley
- 2 cloves of garlic
- 450 g raw Italian sausage without casings
- 3/4 tbsp. freshly grated Pecorino Romano cheese
- Extra-virgin olive oil
- A pinch of red pepper flakes
- 1 cup fresh bread crumbs, dried
- 24 large champignons, stems removed
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Recipes with similar ingredients: champignon mushrooms, kupaty (fried sausages), Pecorino Romano cheese, red pepper flakes, pine nuts, olive, raisin
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- To prepare the filling, place the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop finely, then place in a bowl. Add the sausage and 1/2 cup of cheese. Drizzle the filling with about 1/4 cup of olive oil to moisten, season with salt, pepper, and red pepper flakes; mix well with your hands to distribute the ingredients evenly.
- Place the breadcrumbs in another bowl, drizzle with a little olive oil and add 1/4 cup of pecorino cheese; season with salt and pepper.
- Grease the bottom and sides of a casserole large enough to hold the mushrooms in a single layer. Carefully arrange the mushroom caps in the pan, openings facing up, season with salt and pepper, and drizzle with olive oil. Fill each mushroom with a spoonful of the meat filling and sprinkle breadcrumbs on top; drizzle with olive oil.
- Bake for 20 minutes, until topping is golden brown and mushrooms are tender, turning casserole occasionally for even cooking.
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