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Mushrooms baked in the oven with cheese and garlic whole

Whole Baked Stuffed Mushrooms with Cheese and Garlic

A mushroom-and-vegetable appetizer with big flavor! Whole button mushrooms baked in the oven are surprisingly easy to make. The mix of vegetables and garlic gives them an amazing aroma — the cheese makes the filling creamy, while the garlic and Italian herbs bring the fragrance. And they're a real showstopper thanks to their bright, colorful filling.

Ropotushka

Recipe author

Mushrooms baked in the oven with cheese and garlic whole

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Composition / ingredients

Servings:

Button mushrooms

400

Firm cheese (two kinds)

120

Bell pepper

Young zucchini

0.5

Tomato

Garlic

Salt

Italian herbs

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 6 g

Fats 47 % 7 g

Carbohydrates 13 % 2 g

92 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake stuffed mushrooms with cheese and garlic? Start by gathering everything you'll need. Pick mushrooms that are all about the same size and not too small — mine had caps around 1 1/2 inches (4 cm) across. They should be snowy white, free of spots or bruises, with no smell of decay, and not slippery to the touch. Use a couple of different cheeses. I used two bell pepper halves in different colors to make the filling look brighter, and a meatier tomato works best.
Step 2:

Rinse any grit off the mushrooms under running water. Trim away any bad spots and remove the thin "skirt" under the cap. Lay the mushrooms on a towel to soak up excess moisture and leave them for 15–20 minutes. Drying them well matters — if they soak up water, they'll turn watery. Carefully twist out the stem and scrape out a little of the flesh inside to make more room for the filling. Chop the stems and any large scraps with a knife.
Step 3:

Heat half the oil in a skillet over medium heat. Add the chopped mushrooms and cook, stirring now and then, until the liquid has cooked off.
Step 4:

Peel and rinse the vegetables. Seed the zucchini. Cut everything into small cubes, keeping them the same size so the filling comes out even.
Step 5:

Turn the oven on to 400°F (200°C) so it has time to come up to temperature. Grate the cheese and garlic on a fine grater. Add the sautéed mushrooms, cheese, and garlic to the vegetables, then season with a little salt and the Italian herbs.
Step 6:

Mix well until evenly combined, then taste the filling and add more salt if it needs it.
Step 7:

Fill the mushroom caps and set them on a lightly oiled baking dish. The vegetables shrink as they bake, so pack in as much filling as you can to avoid ending up with "empty" mushrooms. Bake at 400°F (200°C) for 15–20 minutes; the exact time depends on your oven. The finished mushrooms will release juice and the filling will settle a little.

I made two batches — one with garlic and one without. I actually liked the ones without garlic better.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — after which it starts to burn and form harmful compounds. Most unrefined oils have a low smoke point and lots of unfiltered particles that scorch quickly, while refined oils handle heat better. Whether you're baking, pan-frying, or grilling, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are all good choices.
Remember that every oven runs a little differently, so your temperature and time may not match the recipe exactly. Get to know your own oven's quirks for the best results.