Stuffed champignons with dried apricots

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 78, total fat 5 G., saturated fats 2 G., proteins 3 G., carbohydrates 5 G., fiber 1 G., cholesterol 10 mg, sodium 110 mg, sugar 1 G.

Combine dried apricots, walnuts, fried bacon, and provolone cheese with crumbled challah for a delicious sweet-and-savory mushroom filling. Any large mushrooms—white or brown—will work. Stuff them with the filling and bake until crisp. Serve as an appetizer.

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 for the filling
2 tbsp. l. olive oil

Filling

55 g butter
1 cup finely chopped onion
0.5 cup finely chopped fried bacon
0.5 cup grated provolone
2 tbsp finely chopped dried apricots
2 tablespoons finely chopped walnuts
1 cup crumbled fresh challah

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 very thin slice from the top of each cap to keep them standing upright and from falling over. Combine the mushroom caps in a large bowl with olive oil and 1/4 teaspoon of salt.

Filling:

Melt the butter over medium-high heat. Add the mushroom stems and onion and cook, stirring occasionally, until softened, 6-8 minutes. Transfer to another large bowl, sprinkle with 3/4 teaspoon of salt and a few turns of black pepper, and set aside to cool.
Add the bacon, provolone, dried apricots, and walnuts to the cooled mushroom mixture. Add the bread crumbs and stir until well moistened.
Spread the filling over the mushroom caps and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling on top is golden brown and crispy, about 15 minutes. Let cool for 5 minutes before removing from the baking sheet.