Stuffed Mushrooms with Minced Meat & Cheese

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 303 kcal

Clean the mushrooms thoroughly, wash them, and remove the stems, as we only need the caps, which we will eventually chop up.
Peel the onions and carrots. Dice the onions, grate the carrots, and place these ingredients in a hot pan with vegetable oil. Fry the carrots and onions until golden brown, cool, add to the minced meat, pepper, salt, and mix everything well.
Then fill the mushroom caps with minced meat, place them on a baking tray and bake in the oven for 15–20 minutes at 180 °C.
Remove the mushrooms from the oven 2 minutes before they are ready, sprinkle cheese over them, and return them to the oven.
To make the food more aesthetically pleasing when serving, you can decorate it with aromatic herbs.

Choose mushrooms that are similar in size so they bake evenly and look tidy on the serving plate.
Do not overfill the caps, pack the meat mixture firmly so it stays in place and cooks through without falling out.
If the mushrooms release a lot of liquid while baking, carefully drain the tray halfway through to avoid boiling instead of roasting.
For a deeper flavour, sauté the chopped mushroom stems together with the onion and carrot before adding them to the minced meat.
Let the stuffed mushrooms rest for 5 minutes after baking so the juices settle, then garnish with fresh herbs right before serving.

Nutrition information is automatically calculated, so should only be used as an approximation.

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