German cuisine · Vegetable Dishes

Oven-Baked Stuffed Mushrooms

Large mushroom caps filled with a breadcrumb-herb stuffing and baked golden under a cheese topping.

Ingredients · for 4 servings

• 16 large button mushrooms
• 1 onion
• 2 cloves garlic
• 100 g breadcrumbs
• 100 g Emmental cheese
• 1/2 bunch parsley
• 1 tbsp chives
• 50 g butter
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Wipe the mushrooms clean with a kitchen towel, carefully twist out the stems and chop finely; place the caps opening-side up in a greased baking dish.
2. Finely dice the onion and garlic, finely chop the parsley and chives, and grate the Emmental.
3. Melt the butter in a pan and fry the onion, garlic and chopped mushroom stems for 5–6 min, until the liquid has evaporated and the mixture browns slightly.
4. Remove the pan from the heat, mix in the breadcrumbs, herbs and half the cheese, and season boldly with salt and pepper — the filling should be moist but hold its shape.
5. Lightly salt the inside of the mushroom caps, mound the filling in, sprinkle with the remaining cheese and drizzle with the olive oil.
6. Bake in the preheated oven at 200°C (400°F) top/bottom heat for 18–20 min, until the topping is golden brown and mushroom juice collects at the bottom of the dish; serve hot as a starter.