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.
28,2654.1/5 for 33 ratings
Grade this recipe: Last modified on: October 4th 2015
For 4 people, you will need:
- 1
500 g mushrooms - 2
1 teaspoon herbes de Provence - 3
2 tablespoons Caramelized Onions - 4
50 g Reblochon - 5
salt - 6
pepper - Total weight: 585 grams
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| 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?
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 caramelized onions 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 |
| 351 Kcal or 1,470 Kj | 31 gr | 26 gr | 13 gr |
| 18 % | 12 % | 2 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 60 Kcal or 251 Kj | 5 gr | 5 gr | 2 gr |
| 3 % | 2 % | <1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 88 Kcal or 368 Kj | 8 gr | 7 gr | 3 gr |
| 4 % | 3 % | 1 % | 1 % |
How much will it cost?
- For 4 people : 3.62 $
- Per person : 0.91 $
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: Rabbit civet, Boeuf (beef) bourguignon, Mushroom and artichoke omelette, Eggs "en cocotte" with spinach, Coq au vin, ... All |
| Reblochon: You can check-out other recipes which use it, like for example: Tartiflette, ... All |
 | Caramelized Onions: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Loaf for "les filles'", ... All |
| Herbes de Provence: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Provençal braised carrots, Fine multi-tomato tart, Two-olive ciabatta, Olive and pesto bread, ... All |
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