To make stuffed mushrooms, whether the classic ham and cheese stuffed mushrooms or the meat stuffed ones we're going to make today, the first thing is to choose the largest mushrooms you can find because the bigger they are, the more filling you can put in them. Choose fresh mushrooms, free of blemishes, with firm, meaty flesh.
The filling we suggest is a quick version of Bolognese sauce. We stuffed the mushrooms raw and then topped them with grated cheddar cheese. Today we chose this filling, but another day we could have filled them with, for example, a béchamel sauce with shrimp, or a cheese sauce with roasted chicken. The possibilities are endless.
If you're wondering what to do with the leftover mushrooms, we suggest saving them for a cream soup or using them as part of a sofrito, to make croquettes, or to mix them into a salad, although you can always include them as part of the filling for this recipe.
Recipe Information
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
- Servings: 4
- Category: Main course
- Cuisine: Spanish
- Calories per serving (kcal): 526
Ingredients for Stuffed Mushrooms with Meat
- 30 ml olive oil
- ½ onion
- 2 garlic cloves
- Salt
- 500 g minced meat
- Freshly ground black pepper
- 2 tablespoons tomato sauce
- 100 ml white wine
- 1 bunch of parsley
- 12 large mushrooms
- 75 g cheddar cheese
Utensils needed
- Knife and cutting board
Frying pan
How to make stuffed mushrooms
To begin, let's make the filling. Put 30 ml of olive oil (about 2 tablespoons) in a pan. Heat the oil and gently sauté half a chopped onion and 2 cloves of garlic, cut into small pieces, with a pinch of salt over medium-low heat.
When the onion is golden brown, add 500g of minced meat to the pot. Season the meat with salt and freshly ground black pepper and turn up the heat to brown it.
Add 2 tablespoons of tomato sauce and 100 ml of white wine. Stir the ingredients together and let the wine evaporate.
Finally, we add some chopped parsley leaves to the filling and set it aside.
We prepared 12 large mushrooms. First, we washed them, being careful not to soak them too much. To hollow them out, we removed the stem and some of the flesh from the inside to make room for more filling.
We divided the meat sauce among the 12 mushrooms so that they all had roughly the same amount of filling.
Grate 75g of cheddar cheese and divide it among all the stuffed mushrooms. Place the stuffed mushrooms on a baking tray.
We bake the mushrooms for 15 minutes at 200ºC with heat from above and below.
After this time, we take the stuffed mushrooms out of the oven and serve them as a starter, appetizer or as part of a hot buffet.
Easy Preparation Summary
- Sauté the onion with the garlic and a pinch of salt.
- Add the ground meat, season with salt and pepper, and cook.
- Add the tomato sauce and white wine.
- Add the chopped parsley.
- Hollow out the mushrooms to prepare them for stuffing.
- Fill the mushrooms.
- Add grated cheese.
- Bake at 200°C (390°F).
- Serve the stuffed mushrooms fresh from the oven.
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