Recipe Mushrooms Stuffed With Creamy Sauce

These delicious mushrooms filled with creamy sauce are a true gastronomic delight . It is a simple preparation, a recipe that will captivate the palate of all diners. 

Mushrooms are ideal for a good dinner, as hors d’oeuvres or appetizers to whet your appetite. The correctness of your selection will always be proven on any occasion.

Mushrooms stuffed with their cream

Ingredients

• 2 cloves of garlic
• 1 sprig of parsley
• 2 tablespoons of oil (20 mL)
• 1 teaspoon of vinegar (5 mL)
• 3 and a half cups of mushrooms (350 g)
• 1 cup of piquillo pepper (100 g)

Preparation

1. Each mushroom is stemmed and then washed thoroughly to remove any dirt.
2. Carefully separate the stem from the rest of the mushroom, leaving the interior free. The inner brim of the hat, which has a cushiony texture, should also be removed with caution.
3. The garlic and parsley are cut into small pieces. Reserve half garlic and a little parsley.
4. In a frying pan, fry the garlic in the oil until golden brown. When this happens, the garlic is removed; the oil will have become a very aromatic liquid.
5. Add the stems of the sliced ​​mushrooms, the parsley and the piquillo peppers. Add a little water and salt to taste and cook over low heat, without drying out.
6. Five minutes later, the rest of the mushrooms are placed hole side up on a preheated griddle and drizzled with oil. Cook over low heat.
7. You have to turn the mushrooms eight minutes later and add salt to taste. They are turned again and salted on the other side.
8. The stew of the mushroom stems is removed from the heat. It is placed in the blender with the raw garlic and parsley reserved previously. We will add the vinegar and beat until obtaining a cream of medium thickness.
9. This cream is poured over the mushrooms on the grill. They take to the fire for two minutes, until they are very hot.

Cream cheese stuffed mushrooms

 Ingredients

• Coarse salt (to taste)
• A tray of mushrooms (200 g)
• A portion of Emmental, blue or natural cheese (80 g)

Preparation

1. The stems of the mushrooms are removed, which we will clean well and put in a container with the hole facing up.
2. Sprinkle with salt
3. With the cheese we are filling the holes of the mushrooms.
4. The container is covered and placed in the microwave for two minutes.

 Fresh mushrooms stuffed with cream of broccoli

 Ingredients

• Salt to taste)
• 1 onion (30 g)
• 1 broccoli (200 g)
• 2 cloves of garlic (10 g)
• Optional: fresh asparagus
• Spread cheese or cream cheese
• 1/2 cup of fresh mushrooms (50 g)
• 1 large piece of turkey breast (100 g)
• 1 tablespoon of extra virgin olive oil (10 mL)

Preparation

1. The mushrooms are stems cut and cleaned well.
2. In a pan with hot oil, add the broccoli, onion, mushroom stems, garlic and a pinch of salt. A part of the onion is reserved.
3. Once these ingredients are sautéed, they are crushed with a little of their broth. You should get a smooth mixture, similar to puree.
4. Add the cheese and the chopped breast to the previous cream.
5. In the bottom of a glass container place part of the onion cut in julienne. Add the tablespoon of oil on top.
6. The mushrooms are placed with the hole facing up and the mixture is poured into and on top of them.
7. Sprinkle with the parsley. It can be garnished with fresh asparagus.
8. The whole is baked for 20 minutes at 150 ° C.

 Mushrooms stuffed with bolognese cream

Ingredients

• Mozzarella cheese.
• a pinch of salt
• 1 cup of breadcrumbs (100 g)
• Olive oil and parsley (to taste)
• 8 cups of mushrooms (800 g)
• 3 cups of Bolognese sauce (300 g)
• 2 cups of bechamel sauce (200 g)

Preparation

1. The bolognese and béchamel sauces are heated in a frying pan. Mix well and add salt to taste.
2. Place the previously seasoned mushrooms on a tray. We are baking with the oven at 180 ° C for minutes with the hole facing up.
3. They are removed from the oven and each mushroom is filled with the bolognese and béchamel mixture. Top with mozzarella cheese and breadcrumbs.
4. Back in the oven, they are au gratin for 20 minutes.
5. They are removed and sprinkled with parsley.
6. Serve and enjoy your mushrooms stuffed with creamy sauce.