Recipes For Stuffed Mushrooms With Cream Sauce

These delicious stuffed mushroom recipes are a true gastronomic delight. They are very easy to make and are a delight for everyone’s taste buds. Mushrooms are perfect as hors d’oeuvres or as appetizers. They are so versatile, easy to work with and delicious.

Stuffed mushrooms

Ingredients

• 2 cloves of garlic
• 1 sprig of parsley
• 2 tablespoons oil (20 ml)
• 1 tablespoon vinegar (5 ml)
• 3 1/2 cups mushrooms (350 g)
• 1 cup piquillo peppers (100 g)

Preparation

• Cut off the stem ends of all mushrooms first, then brush them carefully to remove the dirt.
• Then carefully remove the stem from the mushrooms. You should also carefully remove the inner rim of the hat.

• Then cut the garlic and parsley into small pieces. Set aside half a clove of garlic and some parsley.
• Then fry the garlic in a frying pan until golden brown in the oil and remove the garlic. The oil should now have a very pleasant aroma.
• Then add the mushroom stems, which have been cut into strips in the meantime, as well as the parsley and peppers. Then add a little water to the pan and season with salt and pepper. Make sure the mushrooms don’t dry out.
• After five minutes, place the remaining oil-sprinkled mushrooms, hollow side up, on a preheated grill. Let them simmer.
• After eight minutes, turn the mushrooms and add salt to taste. Then flip them over and salt the other side.

• Remove the stew from your mushroom stems from the heat. Then pour it into a blender along with the raw garlic and parsley. Then add the vinegar and mix until you get a semi-thick sauce.
• Finally, pour this sauce over the mushrooms that are under the grill. Heat for another two minutes.

Stuffed mushrooms with cheese

Ingredients

• Sea salt to taste
• A bowl of mushrooms (200 g)
• One serving of Emmentaler, natural or blue cheese (80 g)

Preparation

• First remove the stems from the mushrooms, clean the mushrooms well and place them in a glass dish with the hollow part up.

• Then sprinkle them with salt.
• Then fill the mushrooms with the cheese.
• Finally, cover the glass dish with microwave foil and place it in the microwave for two minutes.

Fresh stuffed mushrooms with broccoli

Ingredients

• Salt to taste
• 1 onion (50 g)
• 1 broccoli (200 g)
• 2 cloves of garlic (10 g)
• Optional: fresh asparagus
• Cream cheese
• 1/2 cup fresh mushrooms (50 g)
• 1 large piece of turkey breast (100 g)
• 1 tablespoon extra virgin olive oil (10 ml)

Preparation

• First, remove the stems from the mushrooms and clean them.
• Then fry the broccoli, onion, mushroom stems, garlic and a pinch of salt in a hot frying pan with some oil. Keep half of the onion aside.
• Mash the ingredients after they are baked. You should now obtain a smooth mixture, similar to puree.

• Then add the cream cheese and the chopped turkey breast to the puree.
• Place the onion, cut into strips, in the glass baking dish. Then pour a tablespoon of oil over the onions.
• Place the mushrooms with the hollow part up and pour the puree over them.
• Then sprinkle some parsley on top. You can also decorate it with fresh asparagus if you like.
• Finally, bake at 150 degrees for 20 minutes.

Stuffed mushrooms with bolognese sauce

Ingredients

• Mozzarella cheese
• A pinch of salt
• 1 cup breadcrumbs (100 g)
• Olive oil and parsley to taste

• 8 cups mushrooms (800 g)
• 3 cups bolognese sauce (300 g)
• 2 cups bechamel sauce (200 g)

Preparation

• First heat the bolognese with the bechamel sauce in a frying pan. Mix well and add salt to taste.
• Then place the seasoned mushrooms in a baking pan. Bake at 180 degrees with the concave part up.
• Remove the mushrooms from the oven and fill them with the sauce. Sprinkle over the mozzarella and breadcrumbs.
• Then let it melt in the oven for 20 minutes.
• Finally, take them out of the oven and sprinkle with parsley.
• Serve and enjoy your stuffed mushrooms with bolognese sauce.