These oven baked, vegetarian, stuffed mushrooms are filled with courgettes, peppers, chillies and herbs. This recipe serves 8 people, and is ready in 20 minutes.
The main thing:
Made by Véronique
Published at 2014-12-16, this recipe is for 8 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 26-08-2023
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Clean the mushrooms by rubbing them with a clean, dry tea towel. Cut the stems off the mushrooms and (carefully) cut out the gills.
Chop the onion, red pepper and courgette into small dice. Finely chop the garlic clove and red chilli. Fill a medium saucepan with water and bring to a boil.
Blanch the mushrooms in boiling water for 2 minutes. In other words: dip the mushrooms in the boiling water for 2 minutes. Remove the blanched mushrooms from the water and pat dry.
Heat a medium frying pan and add a drizzle of olive oil. Sauté the chopped vegetables for 5 minutes. Mix in the dried thyme, basil and cayenne pepper.
Fill the mushrooms with the vegetable;, use a tablespoon for this. Preheat the oven to a temperature of 175 degrees Celsius.
Place the mushrooms on a baking tray lined with baking parchment. Bake in the preheated oven for 10 minutes, or until the mushrooms are slightly browned. Enjoy your meal!