Stuffed Mushrooms

Fall is the mushroom season par excellence. However, in addition to sautéed with garlic and ham, how can we eat them? Here are several recipes for mushrooms stuffed  with different ingredients.

A word of advice regarding mushrooms: if you are not an expert, do not go to the fields to collect them. Not all mushrooms are edible, some are hallucinogenic and others are toxic to humans, to the point of causing death. If you are not one hundred percent sure that a mushroom is edible, better go buy them at a greengrocer, where you will have more guarantees.

That said, let’s go with the recipes.

Option 1: Seafood stuffed mushrooms

Ingredients for 4 people):

• 24 medium-sized “Pleurotus ostreatus” mushrooms
• 1 red bell pepper
• 2 onions
• 1 Cantabrian spider crab or noca of about 750 g.
• 6 squid
• 24 small prawns or prawns
• Parsley
• Oil
• White wine
• Fish soup
• Flour and egg for breading
• Salt

Process:

• First, chop the onion and bell pepper and sauté in a pan until cooked through.
• Then, add the meat of the seafood, finely chopped and let it sauté everything together.
• Once this is done, place a little of the seafood filling on each mushroom, cover with another mushroom and coat in flour and egg.
• Then fry in oil.
• In addition, make a marinara sauce, with oil, onion, parsley, white wine, fish broth and a point of flour.
• Once fried, place the mushrooms in a saucepan and pour the sauce over them.
• Finally, boil briefly with this sauce and plate immediately.

Option 2: Mushrooms stuffed with minced meat and cheese

Ingredients for 4 people):

• 300 g minced meat
• 12 mushrooms
• 1 carrot
• ½ onion
• ½ Italian green pepper
• 4 tablespoons homemade tomato sauce
• 12 slices of goat cheese
• Mozzarella
• Basil
• Salt
• Black pepper
• Olive oil

Process:

• First, rehoga  l to carrot, onion and pepper chopped in a pan with some olive oil.

• After, add the minced meat, season and wait for it to take color, without overdoing it so that it does not get dry.
• Then pour in the tomato sauce and basil. Mix well and remove from heat.
• The next step is to preheat the oven to 180ºC
• Clean the mushrooms, washing them and removing the skin and the stem.
• Place the hats on a cookie sheet and remove them.
• Later, fill the mushrooms with the meat mixture and cover with a slice of goat cheese and a little mozzarella.
• Lastly, bake for about 25 minutes and serve immediately.

Option 3: Mushrooms stuffed with ham and cheese

Ingredients (for 2 people):

• A tray of thistle mushrooms
• 100 g of Serrano ham
• 100 g of Parmesan cheese
• 1 egg
• Flour
• Salt and pepper
• Oil

Process:

• First, wash and dry the mushrooms well. Check that they fit one over the other.
• Then, fill the mushroom with a slice of Serrano ham and a little Parmesan, making sure that they do not come off the sides so that they do not jump when fried. Cover with another mushroom.
• Then beat the egg.
• The next step is to coat the mushrooms in flour and egg and fry them with the hot oil.
• Later, take them out and drain them well on absorbent paper.
• Finally, season and serve hot.

Option 4: Mushrooms stuffed with blue cheese

Ingredients:

• 500 g of medium mushrooms
• 200 g of blue cheese
• Sweet paprika
• Olive oil
• Salt

Process:

• First, preheat the oven to 180ºC.
• Second, wash the mushrooms and remove them.
• Then, place  half of the mushrooms on a baking tray previously greased with olive oil.
• Place a little blue cheese on each mushroom.
• The next step is to cover with another mushroom of a similar size, as if it were a sandwich.
• Bake for 20 minutes at 180ºC.

• Finally, take them out of the oven and cover them with a little paprika and oil.

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