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Stuffed mushrooms au gratin

Name: Stuffed mushrooms au gratin
Prep time: 21 min
Cook time: 49 min
Total time: 1 h 10 min
Yield: 10 mushrooms
Cuisine: French
Ingredients: 1 sausage; 10 mushrooms; 3 tablespoons lemon juice; 3 tablespoons olive oil; 1 shallot; parsley; 2 tablespoons olive oil; 1 shallot; 50 g grated cheese; 100 g cooked potatoes; salt; pepper

For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.

56 K 3.9/5 (8 reviews)

1 hour 10 min. difficulté

Easy

2.00 €

10 mushrooms

12 Ingredients

Last modified on: May 10^th 2023

For 10 mushrooms, you will need:

1 1 sausage
2 10 mushrooms
3 3 tablespoons lemon juice
4 3 tablespoons olive oil
5 1 shallot
6 parsley
7 2 tablespoons olive oil
8 1 shallot
9 50 g grated cheese
10 100 g cooked potatoes
11 salt
12 pepper
Total weight: 380 grams

Times for this recipe

Preparation: 25 min.

Cooking: 50 min.

All in all: 1 hour 10 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 10 min.

Fry 1 sausage.

Sausages vary enormously in size, but this doesn't really matter. Fry about 100g of sausage and use what you like of it later in the recipe.

Stage 2 - ⌛ 4 min.

Prepare 10 mushrooms, keep only the heads.

Stage 3 - ⌛ 5 min.

Prepare the marinade by mixing 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 shallot, some finely chopped parsley, salt and pepper.

Stage 4 - ⌛ 2 min.

Drizzle the marinade over the mushrooms, mix well and leave in the fridge to marinate for at least 1 hour, covered with plastic film.

This can be done the day before.

Stage 5 - ⌛ 5 min.

Chop the mushroom stalks into small pieces.

Stage 6 - ⌛ 1 min.

Pour 2 tablespoons olive oil into a small frying pan on high heat. When hot, add 1 shallot, chopped finely.

Salt, pepper and cook for 1 minute without colouring.

Stage 7 - ⌛ 3 min.

Add the chopped mushroom stalks and sauté for 2 or 3 minutes. Salt after cooking and set aside.

Stage 8 - ⌛ 20 min.

Preheat the oven to 390°F (200°C).

Sit the mushroom caps on a wire rack and stand this on a baking tray lined with a sheet of cooking parchment.

Put the mushrooms in the oven for 20 minutes. This will not fully cook them, just make them release their water.

Stage 9

Meanwhile, cut the sausage into small pieces and grate the cheese, if not already done.

Stage 10

Use a fork to crush 100 g cooked potatoes in a bowl.

Stage 11

Add the sausage pieces, half the grated cheese, the sautéed mushroom stalks and any remaining marinade.

Salt and pepper, then check the seasoning.

Stage 12

Take the mushrooms out of the oven and turn them over...

Stage 13 - ⌛ 5 min.

...then fill with the stuffing mixture. Scatter the rest of the grated cheese over the top.

Stage 14 - ⌛ 15 min.

Return to the oven to brown for 10 to 15 minutes.

Stage 15

Serve either hot or warm.

Remarks

Choose large mushrooms if possible as thesy are easier to fill. Portobello or field mushrooms are ideal, but use whatever you prefer.

Keeping: Should be eaten freshly cooked.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	30 RDI=3 %	110 RDI=20 %	1,250 RDI=60 %	5,230 RDI: 60 %
Per 100 g	6 RDI=2 %	9 RDI=1 %	30 RDI=4 %	330 RDI=20 %	1,380 RDI: 20 %
Per mushrooms	2 RDI=1 %	3 RDI=0 %	10 RDI=2 %	120 RDI=6 %	520 RDI: 6 %