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Squid stuffed with mushrooms, rice and cheese in the oven

Baked Squid Stuffed with Mushrooms, Rice, and Cheese

A quick, tasty, wholesome recipe — packed with protein. Squid stuffed with mushrooms, rice, and cheese and baked in the oven is a fun dish for fans of Mediterranean cooking. It's not hard to make, and if you prep the filling ingredients ahead, it's very quick, too. The filling is tender and satisfying.

Ropotushka

Recipe author

Squid stuffed with mushrooms, rice and cheese in the oven

Composition / ingredients

Servings:

Squid bodies

Rice

0.5

White mushrooms

100

Carrot

Onion

Hard cheese

100

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 21 % 6 g

Carbohydrates 32 % 9 g

141 kcal

GI: 22 / 78 / 0

Cooking method

Step 1:

How do you make squid stuffed with mushrooms, rice, and cheese in the oven? Gather all your ingredients. Use medium-sized squid, and any hard or semi-hard cheese. Short-grain rice works well here — it has more starch, so it soaks up moisture and flavor beautifully and helps hold the filling together. Choose white mushrooms with no spots, bruises, or off smell — they shouldn't feel slippery.
Step 2:

Cook the rice in a saucepan. Rinse it several times, then add water at a ratio of 2 cups water to 1 cup rice. Bring it to a boil over high heat, then lower the heat, cover, and cook until all the water is absorbed. The rice should be fully cooked. Let it cool completely.
Step 3:

Peel and rinse the onion and carrot. Grate the carrot on the coarse side of a grater and cut the onion into small dice. Cut this way, the vegetables cook faster and lend the filling a nice color. Heat a skillet, carefully add 1 tablespoon of vegetable oil, and add the chopped vegetables.
Step 4:

Fry the onion and carrot together over medium heat, stirring now and then, for about 5 minutes.
Step 5:

Clean, rinse, and finely chop the mushrooms — chopping them small keeps the filling more uniform. Add the mushrooms to the onion and carrot. You can swap the white mushrooms for porcini or slippery jacks, but keep in mind the difference in cooking order and time.
Step 6:

Fry until all the liquid the mushrooms release has cooked off.
Step 7:

Grate the cheese on the fine side of a grater and refrigerate it for now.
Step 8:

Remove the outer membrane from the squid. The easiest way is to dip them in boiling water for a few seconds — the membrane will curl up. Rinse the squid thoroughly under cold water. Remove the squid's quill and any innards.
Step 9:

Carefully cut off the squid's tail fins and chop them finely.
Step 10:

In a deep bowl, combine the cooled rice, the vegetables and mushrooms, the cheese, and the chopped squid fins, and season with salt and pepper to taste. If you like, set aside a little cheese to sprinkle over the hot squid at the end (step 14).
Step 11:

Mix the filling until even.
Step 12:

Stuff the squid with the filling, gently, so you don't tear the walls. Don't pack them too full — the squid will shrink a bit more as it bakes. Place them in a baking dish lightly greased with vegetable oil.
Step 13:

Secure the openings with toothpicks. Cover the dish tightly with foil.
Step 14:

Bake in an oven preheated to 300°F (150°C) for 10 to 15 minutes. The exact time depends on your oven. The finished squid will turn white and shrink a little. Remember, squid gets rubbery if baked too long, so don't overdo it. Take the dish out of the oven, sprinkle the reserved grated cheese on top, cover with foil again, and let it rest another 10 minutes to finish.

Serve the stuffed squid right after cooking. Garnish the dish with fresh herbs, lemon wedges, and colorful seafood like shrimp, mussels, or octopus. Larger squid can be sliced into rings first and served as an appetizer.
For consistently great rice dishes, read our article on choosing rice and the secrets to cooking it well.
Keep in mind that every oven is different, so your temperature and cooking time may vary a little from what's given here. Get to know your own oven for the best results with any baked dish.
Use an oil with a high smoke point for frying. Every oil is only healthy up to its smoke point — the temperature at which it starts to burn and form harmful compounds. Unrefined oils, with rare exceptions, have a low smoke point and burn quickly. Refined oils hold up better to heat. If you're roasting, pan-frying, or grilling, reach for a high-smoke-point oil such as refined sunflower, olive, or grapeseed oil.