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.
41 K 4.3/5 (7 reviews)
1 hour 10 min.
Easy
5 mushrooms
12 IngredientsLast modified on: May 10th 2023
½ sausage
5 
1.5 tablespoon lemon juice
1.5 tablespoon 
½ 
25 g 
50 g cooked potatoes
Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Fry ½ 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.
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 3 - 5 min.
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.
This can be done the day before.
Stage 5 - 5 min.
Chop the mushroom stalks into small pieces.
Stage 6 - 1 min.
Pour 1 tablespoon olive oil into a small frying pan on high heat. When hot, add ½ shallot, chopped finely.
Salt, pepper and cook for 1 minute without colouring.
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.
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 50 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.
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 | 10 RDI=5 % | 20 RDI=2 % | 60 RDI=9 % | 620 RDI=30 % | 2,610 RDI: 30 % |
| 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 % |
How much will it cost?
- For 5 mushrooms : 1.00 €
- Per mushrooms : 0.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Warm salad of potatoes and purple artichokes, Warm scallop and cabbage salad, Potato galette, Winemaker's toast, Croque-monsieur potatoes, ... See them all 49
Grated cheese
Like these other recipes: Oxtail Parmentier, Endive gratin with cancoillotte, Spicy mustard cauliflower cheese, Stuffed tomatoes and courgettes, Gratin slices with spinach, ... See them all 71
Mushrooms
Like these other recipes: Shiitake eggs, Breton leek and mushroom tart, Corn salad with croutons, Mushroom and artichoke omelette, Rillettes stuffed mushrooms, ... See them all 61
Olive oil
Like these other recipes: Chorba, Risotto-style celeriac, Sautéed chicken with leeks, Mixed vegetable curry, Vegetable tian, ... See them all 510
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018254 K4.3 1 hour 55 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010225 K4.6 25 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.February 21th 2011270 K3.8 25 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.January 19th 2015374 K3.3 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.