Stuffed mushrooms with bread filling
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 222, total fat 15 G., saturated fats 5 G., proteins 6 G., carbohydrates 17 G., fiber 3 G., cholesterol 41 mg, sodium 379 mg, sugar 3 G.
Calories 222, total fat 15 G., saturated fats 5 G., proteins 6 G., carbohydrates 17 G., fiber 3 G., cholesterol 41 mg, sodium 379 mg, sugar 3 G.
If you have leftover bread stuffing for poultry after a holiday dinner, use it the next day to make quick stuffed mushrooms. Simply add fresh herbs, an egg, and a little butter, spoon the filling into the mushroom caps, and bake. It makes a great appetizer without the hassle. This is especially convenient if you have overnight guests: you can offer them a fresh treat the next day.
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:
- 450 g of champignons with a diameter of 5 cm (about 14-16 pieces), mashed
- 2 tablespoons extra-virgin olive oil
- 2 cups crumbled leftover turkey stuffing
- 1/4 cup fresh parsley, coarsely chopped
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Trim the mushroom stems and set them aside for another use. Using a small spoon, carefully scrape out any remaining stems from the caps. Brush the outside of the mushroom caps with 1 tablespoon of olive oil. Set aside.
- Place the remaining bread filling in a large bowl, add the parsley, butter, egg, a large pinch of salt, and some freshly ground black pepper. Mix the filling with your hands, squeezing it together.
- Evenly distribute the filling among the mushroom caps and arrange the stuffed mushrooms on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil.
- Bake until the mushrooms are tender and the filling is golden brown and crispy, about 15 minutes. Let cool for 5 minutes and remove from the pan.
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