Stuffed champignons with pine nuts and raisins

Votes: 1

How to Make - Stuffed Mushrooms with Pine Nuts and Raisins

Time: 1 hour.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 74, total fat 5 G., saturated fats 1 G., proteins 2 G., carbohydrates 5 G., fiber 1 G., cholesterol 3 mg, sodium 72 mg, sugar 2 G.

Large mushroom caps are filled with fontina cheese, pine nuts, and golden raisins, then baked until crispy on top. An elegant appetizer for a special occasion. This recipe works well with both white and more flavorful brown mushrooms. Don't throw away the stems; they'll be used in the filling, too.

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.

Ingredients for the recipe:

Mushrooms

24 large white or brown button mushrooms, stems removed and finely chopped
2 tablespoons extra-virgin olive oil

Filling

1/4 cup olive oil
0.5 cup finely chopped carrots
0.5 cup finely chopped onion
0.5 cup grated fontina cheese
3 tablespoons of pine nuts
3 tbsp chopped golden raisins
2 tbsp finely chopped fresh parsley
1 cup coarse fresh bread crumbs

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
Mushrooms:

If the mushroom caps are very round, cut a thin slice off each top so they stand upright and don't fall over. Combine the mushroom caps in a large bowl with the oil and 1/4 teaspoon of salt.

Filling:

Heat olive oil over medium heat. Add the sliced mushroom stems, carrots, and onion and cook, stirring occasionally, until softened, 6-8 minutes. Transfer to a large bowl, sprinkle with 3/4 teaspoon of salt and a few turns of black pepper, and let cool.
Add fontina, pine nuts, raisins, and parsley to the cooled sautéed mushrooms. Stir in bread crumbs to moisten well.
Fill each mushroom with an equal amount of filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is golden brown and crispy on top, about 15 minutes. Let cool for 5 minutes and transfer to a serving platter.