Baked Stuffed Mushrooms

Mushroom and Potato Roll: Done!
Risotto with mushrooms: done!
Vegetable escalopes with mushrooms: done!
Potato and mushroom tart: done!
Passatelli with mushrooms: done!
Stuffed mushrooms: that's what I'm missing! This is the best time to appreciate the flavor of mushrooms, so I would like to try the recipe for stuffed mushrooms with parmesan, anchovies and capers! Do you like the idea? Let's prepare it together!

Video of the Recipe

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Identity Card of the Recipe

• 122 KCal Calories per serving

• Ingrediants

  • 400 g (20 large caps) of champignon or chiodini or pioppini mushrooms
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • Q.b. of pepper
  • Q.b. of salt
  • 30 g of capers
  • 2 anchovy fillets
  • 1 sprig of parsley
  • 50 g of breadcrumbs
  • 50 g of grated Parmesan cheese
  • About 50 ml of dry white wine

  Materials Needed

  • Chopping board
  • Knife
  • Mixer
  • Bowl
  • Baking tray
  • Baking paper

  Preparation

  1. First, devote yourself to cleaning the mushrooms. Gently brush the mushrooms to remove all traces of soil and rub them with a damp cloth. Remove the cap from the stem and peel the mushroom heads.

  Did you know that
  It is not recommended to wash the mushrooms, let alone to dip them in a basin full of water: the mushrooms, in fact, tend to absorb liquids like a sponge, so they would fill up with water and take on a soft and unpleasant consistency.

  2. In a blender, mix the breadcrumbs (or stale bread) with the mushroom stems, parsley, garlic, capers, anchovies and parmesan.
  3. Gather the mixture obtained in a bowl, season with pepper and add as much white wine as needed until you get a moist mixture (about 40 ml).
  4. Line a baking sheet with parchment paper, then arrange the mushroom caps.
  5. Salt and pepper the mushroom caps.
  6. Sprinkle the mushrooms with very little oil and stuff them with the filling obtained.
  7. Pour a couple of tablespoons of dry white wine or plain water into the pan to facilitate cooking.
  8. Bake the stuffed mushrooms in a preheated oven at 180 ° C for 20 minutes or until golden brown.
  9. Serve the mushrooms with fresh salad.

  Alice's comment - PersonalCooker

  A delicious side dish that I personally love: I love mushrooms in every way! For a richer version, you can add some stringy cheese to the filling or mix the ingredients with the eggs. In my opinion, however, they are perfect this way, as I have proposed them to you! Enjoy your meal!

  Nutritional values ​​and Health Comment on the recipe

  Baked Stuffed Mushrooms are a food that can be contextualized between side dishes or appetizers.
  They provide an average amount of energy (based on the role in the meal), supplied mainly by lipids, followed by carbohydrates and finally by proteins.
  Fatty acids are mainly monounsaturated, complex carbohydrates and peptides of medium biological value. Cholesterol is not very present and the fibers are relevant.
  Baked Stuffed Mushrooms are suitable for the diet of overweight subjects but with adequate portions; they have no contraindications for those suffering from metabolic diseases. They are not suitable for vegetarian and vegan nutrition (for anchovies and possibly for cheese).
  They are relevant to the diet of the lactose intolerant but not of the celiac.
  The average portion of Baked Stuffed Mushrooms as an appetizer is about 100-200g (120-240kcal).