Stuffed Mushrooms
In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven.
As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
31,3954.1/5 for 33 ratings
Grade this recipe: Last modified on: October 4th 2015
For 4 people, you will need:
- 0
500 g mushrooms - 1
1 teaspoon herbes de Provence - 2
2 tablespoons Onion fondue - 3
50 g Reblochon - 4
salt - 5
pepper - Total weight: 555 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 17 min. | 40 min. | 57 min. |
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?
Keeping:
Should be eaten immediately.Step by step recipe
Stage 1 - 10 min.
Preheat the oven to 360°F (180°C).
Peel 500 g mushrooms, cut off the stalks and lay the caps in an oven-proof dish or tray.
Salt the mushrooms and scatter the herbes de Provence over.
Peel 500 g mushrooms, cut off the stalks and lay the caps in an oven-proof dish or tray.
Salt the mushrooms and scatter the herbes de Provence over.
Stage 2 - 25 min.
Turn the mushrooms stalk side downwards to let the liquid they naturally contain drain out during cooking.
Bake in the oven for 20 to 30 minutes.
Bake in the oven for 20 to 30 minutes.
Stage 3 - 2 min.
At this point, take the mushrooms out of the oven and turn them the other way up.
Salt and pepper lightly.
Salt and pepper lightly.
Stage 4 - 5 min.
Fill each mushroom with a small dollop of onion fondue and add a piece of Reblochon on top.
Stage 5 - 15 min.
Put back in the oven for 15 minutes, until the cheese is nicely browned on top.
Stage 6
Serve piping hot.
Remarks
You can pop the mushrooms under the grill at the end to brown the cheese.
If you don't have Reblochon, use any other cheese you like, preferably fairly soft.
If you don't have Reblochon, use any other cheese you like, preferably fairly soft.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 317 Kcal or 1,327 Kj | 31 gr | 24 gr | 11 gr |
| 16 % | 12 % | 2 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 57 Kcal or 239 Kj | 5 gr | 4 gr | 2 gr |
| 3 % | 2 % | <1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 79 Kcal or 331 Kj | 8 gr | 6 gr | 3 gr |
| 4 % | 3 % | 1 % | <1 % |
How much will it cost?
- For 4 people : 3.30 €
- Per person : 0.83 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Pasta with mushrooms, Mixed salad, Celeriac and mushroom gratin, Stuffed mushrooms au gratin, Rustic chicken and mushroom pie, ... All |
| Reblochon: You can check-out other recipes which use it, like for example: Tartiflette, ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Loaf for "les filles'", Eggs meurette, Eggs in tomato shells, Rosemary steamed fish, ... All |
| Herbes de Provence: You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Potimarron and Parmesan tart, Olive and pesto bread, Tomato foccacia, Provençal braised carrots, ... All |
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