I would like to introduce you to another variable dish. If you leave out the meat, it is suitable for vegetarians. If you reduce the quantity and size of the mushrooms, you get an appetizer or a main course. I got acquainted with the dish as a starter but my boys like it as a main course.
One of the main players in this recipe is the mushroom, allow me to say a few words about its health benefits. Mushrooms come in innocent white and brown. But they have one thing in common, they are full of healthy vital substances.
There are lots of minerals, B vitamins and protein in mushrooms. Mushrooms also contain provitamin D, which is converted into vitamin D in the body and is particularly important for storing calcium and phosphorus and for healthy bones and protection against osteoporosis.
Mushrooms have a permanent place in many forms of nutrition and diets and they are one of the frontrunners in a low-carb diet.
Baked Stuffed Mushrooms with Cheese
- 16 large mushrooms
- 2 onions
- 1 red pepper
- 1 yellow pepper
- 2 eggs
- 2-3 carrots
- 100 g cooked ham
- 100 g cheese (grated)
- 200-250 g rice
- 1 tsp pepper
- 1 tsp salt
- 1 tsp vegetable broth
- ½ bunch parsley
- 400 ml cream
- oil for frying
- Clean the mushrooms and remove the stalk. Chop the stalks.
- Wash the onions, carrots and peppers and cut into small cubes.
- Cut the ham into small pieces and finely chop the parsley.
- Fry the onions, carrots and peppers in a pan with a little oil and continue to fry over a low heat.
- Add the mushroom stalks and fry.
- Just before the end of the cooking time, stir in the ham and spices.
- Then mix in the parsley and remove the pan from the heat to cool.
- When the mixture has cooled slightly, add the two eggs to the pan and stir in. The eggs should not set, but should bind the mass nicely.
- Heat a large pan and sauté the mushrooms in plenty of oil, bottom first.
- When the underside is nicely browned, turn and fry the top.
- Season the mushrooms with some vegetable broth. Liquid leaks out of the mushrooms when they are fried. Please make sure that the liquid remains in the mushrooms when you take them out of the pan. Depending on the size, the roasting time is around 5 minutes.
- Place the mushrooms in an ovenproof pan. Again, make sure the liquid stays in.
- Now pour the vegetable mass into the mushrooms, the mushroom water is displaced, but remains in the pan and gives off the taste to the future sauce.
- When the mushrooms are filled, cover them with cheese and place the pan in the preheated oven under the grill and bake.
- After gratinating, remove the pan from the oven and place on the stove.
- Add the cream and let it boil. Taste the sauce and reduce it a bit.
- At the same time, cook the rice according to the package instructions.
- Put the rice on a plate and arrange the mushrooms on top, pour the sauce over it and serve.
- Onions, carrots and peppers are used in many of my dishes. Surely one or the other will ask why this is so. Even my grandmother used these “basic vegetables”, if I may call them that, as an ingredient for almost every dish. In terms of taste, they fit into almost any food and they not only provide the taste, but also vitamins, minerals and trace elements. These healthy ingredients are supplied to the body very regularly and thus offer constant protection.
- Parsley belongs not only as a decoration on the plate, but as “nature’s food supplement” it belongs in almost every dish. Parsley is so full of vitamins, minerals and trace elements with a huge bioavailability that you can’t help but use it. Among other things, it can help with a feeling of fullness in the stomach.
Bon appetit and have fun trying it out!
If this recipe, or one of the many others, appealed to you, if you have any questions or helpful tips about the recipe, please leave me a comment below and rate the recipe with stars 😊.
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