Oven-baked stuffed mushrooms: a favourite appetiser

When waiting for guests, you often want to surprise them with something new and untried. However, I’ve noticed that no matter how fancy or trendy a dish you put on the dinner table, the good old, time-tested hits are always the first to disappear! Just like stuffing eggs (deviled eggs), stuffed mushrooms are the classic of the snack table that never goes out of fashion and is the first to disappear from the table!

This snack is very grateful: porcini mushrooms do not cost much, at least half of the filling always consists of chopped stalks of the same porcini mushrooms, and the rest can usually be found in the refrigerator or cupboards, you just need to make sure that there is cheese for baking. I will share a few tested options, but I invite you to experiment and feel free to try your own combinations.

First of all: how to tell if the champignons in the store are really fresh?

When choosing mushrooms, pay attention to the bottom of the cap:

• Fresh champignons: The skirt (thin film) is tightly pressed to the stem and completely covers the plates. The mushroom itself is firm, dry and white.
• Old mushrooms: The skirt is open, separated from the stem, and dark brown plates are visible underneath. Such mushrooms will already have lost some of their moisture and firmness.

Step-by-step cooking process:

1. Preparation of mushrooms: Wash the mushrooms, dry well with a towel. Carefully remove (unscrew) the stems so that the caps themselves do not break.
2. Rubbing the filling: Into a food processor (blender) add the removed mushroom stalks, other ingredients according to one of the recipes or as you come up with, add a little salt and pepper. Blend everything until a smooth, thick mass.
3. Stuffing: Spoon the prepared filling into the mushroom caps.
4. Baking: Place the stuffed caps in the baking dish. Put a spoonful of grated cheese on top – choose a fatter one, then it will melt better.
5. Oven: Place in an oven preheated to 190 °C, on the bottom shelf, and bake for about 20-30 minutes, until the mushrooms are soft and the cheese is nicely melted and browned on top. I usually cook it with another dish, like this leek and salmon cake

Mushrooms with ham and cream cheese

Ingredients (in order of use):

• Fresh champignons: 1 pack (larger, firm ones)
• Ham: about 70-100 g (your favorite cooked or smoked ham)
• Cream cheese: 2-3 years sh. (Philadelphia type or cottage cheese spreads)
• Garlic: 1 slice
• Spices: a pinch of salt and freshly ground black pepper
• Hard or fermented cheese: a handful of finely grated (for sprinkling on top)
• Fresh greens: dill or parsley (for serving)

Other delicious options for stuffed champignons

If you want to prepare a more varied snack plate or are looking for plant-based alternatives, try these combinations as well:

1. Garlic, onions, stalks and breadcrumbs
   • For the filling: Fry the chopped champignon stalks, onion and garlic in olive oil in a frying pan until soft and fragrant. Mix everything with a few spoons of breadcrumbs.
   • Above: Stuff the caps and top with your favorite cheese (if you’re making a vegan version, choose vegan cheese).
2. Italian version: Pecorino cheese, sun-dried tomatoes and breadcrumbs
   • For the filling: Fry the champignon stalks and mix with chopped sun-dried tomatoes, breadcrumbs and a handful of grated Pecorino or Parmesan cheese
   • Tip: This option also becomes easy vegan friendly – simply Pecorino replace the cheese with vegan hard cheese.
3. Rustic version: Onions, crispy bacon and drumsticks
   • For the filling: Fry the chopped bacon together with the onions and mushroom stalks in a pan.
   • Above: Stuff the caps with this mass, add fermented or cheddar cheese and bake until everything melts and browns.

Serve warm! Delicious! 😋