Stuffed Parasol Mushrooms
- Total time
- 35 min
- Prep Time
- 10 min
- Cooking Time
- 25 min
- Portions
- 4
- Difficulty
- Easy
- Cuisine
- European cuisine
A true treasure of the forest! This recipe transforms the young, still-closed caps of the parasol mushroom into a hearty, rustic dish. The nutty, delicate texture of the mushroom perfectly complements the savory ground meat filling, enhanced with garlic, onions, and thyme. Ideal for mushroom lovers looking to prepare a simple yet impressively flavorful meal.
Instructions
-
Step 1
1. Clean the young, globular parasol mushroom caps and remove the woody stems. 2. In a bowl, knead the ground beef with the egg, finely chopped onion, minced garlic, breadcrumbs, flour, salt, pepper, thyme, and lemon juice to form a uniform mixture. 3. Carefully and firmly fill the mushroom caps with the ground meat mixture. 4. Place the filled caps, filling-side up, in an oven-safe dish or casserole. 5. Top each cap with a small pat of butter and bake in a preheated oven at 180°C (350°F) until the ground beef is cooked through and the mushrooms are tender. Serve the stuffed mushrooms hot with mashed or fried potatoes.
Nutrition per serving
- Calories
- 410 kcal
- Fat
- 25.0 g
- Carbohydrates
- 20.0 g
- Protein
- 28.0 g
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