These mouthwatering Easy Vegetarian Stuffed Mushrooms just melt in your mouth!
Our easy-to-follow recipe will guide you through the process of creating these tasty treats effortlessly.
You won’t believe that these flavorful mushrooms only require five common ingredients! They make for an incredibly tasty snack suitable for any occasion.
Waste not, as we utilize every part of the champignon. From the caps for stuffing to the stems for the filling.
These mushrooms are simply made for stuffing.
When baked, they become irresistibly juicy, absorbing the enticing aroma of the other ingredients.
Prepare to be amazed by the tenderness of these mushrooms filled with a delightful vegetable mixture.
Each bite offers a burst of sweetness from the bell peppers and onions.
The creamy ricotta and the juicy texture of the aromatic mushrooms elevate the dish to new heights.
And the best part? The filling is so easy to make! Simply chop the vegetables, give them a quick fry in a pan, and mix them with ricotta and an egg.
Once you’ve experienced the joy of Easy Vegetarian Stuffed Mushrooms, you won’t be able to resist.
Treat your loved ones to this amazingly tasty and aromatic dish! And watch their faces light up with delight.
It’s time to create colorful and flavorful fireworks display on your table!
Easy Vegetarian Stuffed Mushrooms – VIDEO RECIPE
how to cook Easy Vegetarian Stuffed Mushrooms?
To start, preheat your oven to 200°C (400°F). Next, remove the stems from the mushrooms and pell the caps.
Peel the onions and cut them into quarter rings.
TIPS: Ever wondered what it means to cut an onion into quarter rings? Start by cutting a whole onion in half lengthwise. Then, cut one of the halves in half lengthwise again. Finally, slice the resulting quarter of the onion across, and voila! You’ve got yourself a quarter ring.
Then, wash the sweet pepper, remove the stem and seeds, and cut it into strips.
TIPS: If you don’t have fresh sweet peppers on hand, no worries! You can totally use frozen ones instead. These sweet peppers are already prepared and chopped, so you can simply toss them into the pan right away.
Don’t forget to also cut the mushroom stems into small pieces.
Take the dill, give it a good wash, dry it, and finely chop it up.
TIPS: If you don’t have fresh dill, don’t sweat it! You can easily add dried dill to the dish instead. It’ll still give you that lovely dill flavor you’re looking for.
Now, heat up a frying pan over high heat and pour in a little vegetable oil. Toss in the chopped onion and fry it for about 2 minutes.
After that, add the chopped mushrooms and bell peppers to the pan and fry for another 3 minutes. Sprinkle in some salt and pepper, and give it all a good stir.
Transfer the filling to a large bowl and add in the chopped dill. Mix it all together.
Then, crumble some ricotta into the filling.
TIPS: Don’t have ricotta? No worries! You can easily replace it with feta cheese or mozzarella.
Take the lightly beaten egg and pour it into the mixture. Give it a thorough mix until everything is well combined.
Grease a baking sheet with some vegetable oil. Place the mushroom caps on the prepared baking sheet and season them with salt and pepper.
Now, it’s time to fill the mushrooms with the prepared mixture.
Pour some water into a baking sheet and place it in the preheated oven at 200°C (400°F). Let them bake for about 25-30 minutes.
TIPS. Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
Once they’re done, take the baking sheet out of the oven. Let the mushrooms cool slightly.
To finish it off, sprinkle some finely chopped green onions over the top of the mushrooms.
Now, you’re ready to serve these delicious Easy Vegetarian Stuffed Mushrooms. Enjoy your meal!
Easy Vegetarian Stuffed Mushrooms
- Champignons – 12 pcs. (500 g)
- Salt – 1/3 tsp. (2 g)
- Black pepper – 1/3 tsp. (1 g)
for the filling
- Onions – 1 pc. (70 g)
- Eggs – 1 pc. (50 g)
- Sweet pepper – 1 pc. (150 g)
- Dill – 1/2 bunch (25 g)
- Ricotta – 1/4 pack (63 g)
- Salt – 1/6 tsp. (1 g)
- Ground black pepper – 1/6 tsp. (1/2 g)
- Green onions
- Water – 1/2 cup (125 g)
- Remove the stems from the mushrooms and peel the mushroom caps.
- Cut the onion into quarter rings. Cut the sweet pepper into strips.
- Cut the mushroom stems into small pieces. Finely chop the dill.
- Pour a little vegetable oil into a frying pan heated over high heat. Place chopped onion in it and fry for 2 minutes. Add mushrooms and bell peppers, fry for another 3 minutes, add salt and pepper, stir.
- Place the filling in a large bowl, add dill, stir. Crumble some ricotta. Pour in the lightly beaten egg, mix well.
- Place the mushroom caps on a pre-greased baking sheet, add salt and pepper, and fill with the prepared filling. Pour water into the pan. Bake in an oven preheated to 200°C (400°F) for 25-30 minutes.
- Sprinkle the finished mushrooms with finely chopped green onions.