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Baked champignons filled with minced meat

In Italy we often eat baked filled veggies, and they're usually tomatoes, bell peppers or eggplants. They taste delicious!

Here in Finland, however, I wanted to try something less common. I decided to use champignons mushrooms (which I love) and I filled them with minced meat. My god they came out GOOD!!! Also my bf loved them so much and this is now one of our favorite recipes.


For this recipe you need to buy quite big champignons so they can contain more filling and they're also easier to clean.



Ingredients (3 persons):
  • 9 big champignon mushrooms
  • 200 g minced meat
  • 1 onion
  • 1 garlic clove
  • fresh finely chopped parsley
  • 2 tbs bread crumbs
  • 1 egg
  • rapeseed oil or olive oil
  • salt & pepper
  • grated parmesan cheese
Directions:
Wash the mushrooms and carefully break off the stems. With a knife scoop out the brown parts, the rest of the stem and a bit of the floor of the mushroom to make space for the filling but without breaking the "hats". Keep what you gouged out of the mushrooms and the stems.
In a pan heat some oil over medium heat. Add finely chopped onion and garlic and saute until they get a nice golden color. Add the meat and let it cook, adding salt and pepper up to taste.
Add then the mushrooms' chopped stems and the hats content into the pan. When the meat is cooked, remove from the heat.
Pour the mixture in a bowl with egg, bread crumbs and parsley, mixing well.
Grease an oven plate with some oil, put the mushrooms' hats. Fill them with the mixture and add a bit of grated parmesan cheese on top.
Bake at 200ºC in the oven for about 15 mins, or until the cheese melts and gets a nice brown color. Serve still hot, with for example a salad.

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