Stuffed Mushrooms


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.
65 K 4.0/5 (35 reviews)
Grade this recipe:
Keywords:
Last modified on: May 10th 2023
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at 11:15, you will finish around : 12:10.Change start time
To finish around 7pm, you'll need to have started before: 18:35.Change end time

Step by step recipe


Stage 1 - 10 min.
Stuffed Mushrooms
Preheat the oven to 360°F (180°C).

Prepare 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.
Stuffed Mushrooms
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.

Stage 3 - 2 min.
Stuffed Mushrooms
At this point, take the mushrooms out of the oven and turn them the other way up.

Salt and pepper lightly.

Stage 4 - 5 min.
Stuffed Mushrooms
Fill each mushroom with a small dollop of onion fondue and add a piece of Reblochon on top.

Stage 5 - 15 min.
Stuffed Mushrooms
Put back in the oven for 15 minutes, until the cheese is nicely browned on top.

Stage 6
Stuffed Mushrooms
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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %20 RDI=2 %10 RDI=2 %320 RDI=20 %1,330 RDI: 20 %
Per 100 g5 RDI=2 %4 RDI=0 %1 RDI=0 %60 RDI=3 %240 RDI: 3 %
Per person7 RDI=3 %6 RDI=1 %2 RDI=0 %80 RDI=4 %330 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : £2.85
  • Per person : £0.75

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)
Other recipes you may also like
Tarte Normande
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.
December 30th 201952 K 1 hour 30 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017523 K4.3 2 hours 40 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
February 21th 2011275 K5 12 hours 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
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 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.

Back to top of page