Cooking-ez.com

1,031 easy and fully explained recipes, with 11,336 photos and 77 videos

Stuffed mushrooms au gratin


Stuffed mushrooms au gratin
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.
1,4474.2/5 for 6 ratings
Grade this recipe:

Last modified on: September 8th 2019

For 10 mushrooms, you will need:

Change those ingredients for: 5 mushrooms 10 mushrooms 20 mushrooms 30 mushrooms

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
23 min.49 min.1 hour 12 min.
Keeping: Should be eaten freshly cooked.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Stuffed mushrooms au gratin : Photo of step #1
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 - 2 min.
Stuffed mushrooms au gratin : Photo of step #2
Cut or break the stalks off the mushrooms (use large ones). Keep these to one side.

Stage 3 - 4 min.
Stuffed mushrooms au gratin : Photo of step #3
Peel the mushroom caps.

Stage 4 - 5 min.
Stuffed mushrooms au gratin : Photo of step #4
Prepare the marinade by mixing 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 shallot, some finely chopped parsley, salt and pepper.

Stage 5 - 2 min.
Stuffed mushrooms au gratin : Photo of step #5
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 6 - 5 min.
Stuffed mushrooms au gratin : Photo of step #6
Chop the mushroom stalks into small pieces.

Stage 7 - 1 min.
Stuffed mushrooms au gratin : Photo of step #7
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 8 - 3 min.
Stuffed mushrooms au gratin : Photo of step #8
Add the chopped mushroom stalks and sauté for 2 or 3 minutes. Salt after cooking and set aside.

Stage 9 - 20 min.
Stuffed mushrooms au gratin : Photo of step #9
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 10
Stuffed mushrooms au gratin : Photo of step #10
Meanwhile, cut the sausage into small pieces and grate the cheese, if not already done.

Stage 11
Stuffed mushrooms au gratin : Photo of step #11
Use a fork to crush 100 g cooked potato in a bowl.

Stage 12
Stuffed mushrooms au gratin : Photo of step #12
Add the sausage pieces, half the grated cheese, the sautéed mushroom stalks and any remaining marinade.

Salt and pepper, then check the seasoning.

Stage 13
Stuffed mushrooms au gratin : Photo of step #13
Take the mushrooms out of the oven and turn them over...

Stage 14 - 5 min.
Stuffed mushrooms au gratin : Photo of step #14
...then fill with the stuffing mixture. Scatter the rest of the grated cheese over the top.

Stage 15 - 15 min.
Stuffed mushrooms au gratin : Photo of step #15
Return to the oven to brown for 10 to 15 minutes.

Stage 16
Stuffed mushrooms au gratin : Photo of step #16
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Potato galette, Pollack Parmentier, Baked Camembert with Walnuts, Potatoes with smoked salmon, Creamy spinach and potato gratin, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Gougères, Baker's chicken and potato tart, Endive gratin with cancoillotte, Gratin of chicken with rice and sautéed mushrooms, Potato and broccoli gratin, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Beef Wellington, Quick flaky pizza, Rabbit civet, Coq au vin, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Tarte Jurassienne, Avocado with gravlax, Coriander and cashew nut pesto, Home-made doner kebab, Algerian brik rolls, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page