Stuffed mushrooms
Suitable for both the grill and the oven: stuffed mushrooms! What is found in the mushrooms? Homemade wild garlic pesto. Mushrooms are not only incredibly versatile and delicious, but also very healthy. They are low in calories and rich in important nutrients such as vitamin D, B vitamins and various minerals.
This recipe is perfect for any occasion, be it as an appetizer, side dish or light snack. The wild garlic pesto gives the mushrooms a wonderful, aromatic note. If you don’t have wild garlic on hand or are simply looking for something different, you can of course also use another pesto. And if you’re short on time, grab a store-bought pesto – the result will still be fantastic!
Particularly practical: the recipe is suitable for both the oven and the grill. So you can enjoy the stuffed mushrooms all year round, whether at a summer barbecue or as a hearty oven dish in winter.
When it comes to mushrooms, I use regional, organic mushrooms from Bad Blumau. Frutura combines traditional agriculture with the latest technology to ensure sustainable and environmentally friendly production. The mushrooms thrive on a 100% organic compost mixture and are grown all year round thanks to resource-saving climate technology. Despite technical support, cultivation remains manual work – the grower monitors the growth of the mushrooms daily with his senses to ensure the highest quality. These environmentally friendly and innovatively produced organic mushrooms from Bad Blumau not only offer an outstanding taste, but also the good feeling of supporting regional and sustainable products.
If you would like to prepare the wild garlic pesto yourself, you can of course find the recipe HERE. Now get to the mushrooms and have fun cooking!
Preparation time: 35 minutes
INGREDIENTS
- 12 pieces of mushrooms, large
- 1 spring onion or shallot
- 1 tbsp olive oil
- 3 tbsp wild garlic pesto
- Salt and pepper
- 100 g Emmental cheese, grated
PREPARATION
- For the stuffed mushrooms, first preheat the oven to 180 °C (fan oven).
- Now clean the mushrooms, preferably with a brush (do not wash) and carefully remove the stem. Chop the stem finely.
- Then peel and chop the spring onion or shallot. Heat the oil in a pan and fry the shallot and mushroom stem pieces. Season with salt and pepper.
- Stir the pesto into the mushroom mixture.
- Fill the mushrooms with the mixture, sprinkle with cheese and bake on a baking tray in the oven for about 15 minutes.
I like to serve the mushrooms as a side dish when grilling or as an appetizer with a fresh baguette.