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Mushrooms stuffed with vegetables

Author
Cookinero 2 May 2025
2860
Mushrooms stuffed with vegetables

Champignons are amazing mushrooms. They can be fried, boiled, stewed, canned. And they retain their beneficial properties. Champignons are the only mushrooms whose caps allow them to be stuffed. For this dish, try to choose large mushrooms with whole caps - they should be firm, without pits and cracks. This delicacy mushroom goes well with many products. This is why many chefs love it.

How to cook Mushrooms stuffed with vegetables

Step 1

Mushrooms stuffed with vegetables

Prepare the filling. Place the eggplant, zucchini, onion and carrot in a frying pan with heated vegetable oil. Fry until golden brown. Add the mushroom stems and garlic to the vegetables. Simmer for about 5 more minutes. Cool the filling and combine it with 2/3 of the cheese and parsley. Add salt and pepper. Mix.

Step 2

Mushrooms stuffed with vegetables

Bake the mushrooms. Fill the mushroom caps with the prepared filling. Sprinkle the remaining cheese on top. Transfer to a baking dish and place in the oven, preheated to 190 degrees, for 25 minutes.

Mushrooms stuffed with vegetables - FAQ About Ingredients, Baking Time and Storage

Yes! You can replace eggplant or zucchini with bell peppers, spinach, or finely chopped broccoli for a different texture and flavor.
Store them in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Absolutely! Use nutritional yeast or a dairy-free cheese alternative instead of regular cheese for a vegan-friendly version.
For best results, reheat in a preheated oven at 350°F (175°C) for 8–10 minutes to maintain crispiness. Avoid microwaving, as it can make them soggy.
Yes, but freeze them before baking for best results. Thaw in the fridge overnight, then bake as directed.
They pair well with a fresh green salad, roasted veggies, or crusty bread for a complete meal.
Portobello or cremini mushrooms work well as substitutes, but adjust baking time based on size (larger caps may take longer).
Skip the carrots and focus on low-carb veggies like spinach, zucchini, or cauliflower rice in the filling.
Yes! Make the filling 1 day in advance and store it in the fridge. Stuff and bake the mushrooms just before serving.

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