Stuffed Mushrooms with Dorblu Cheese and Bell Pepper

Name: Stuffed Mushrooms with Dorblu Cheese and Bell Pepper
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European
Ingredients: Large mushroom caps 6; Dorblu cheese 100 g; Bell pepper 0.5; Onion 1; Vegetable oil 2 tbsp; Salt, black pepper, sweet paprika to taste; Vegetables, lettuce, lemon, parsley for serving

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Tasty stuffed mushrooms are easy to make if the caps are large enough. You can stuff any food that has a suitable cavity or hollow, so a large mushroom cap is perfect for a filling. The stems can go into the filling, so the whole mushroom gets used. But that is optional.

I read somewhere that the cultivated mushroom is the button mushroom (Agaricus bisporus), one representative of a large genus. For the shopper, this information is not really important. What matters is that when you buy a pack of mushrooms at the store, you can be sure they are edible, since the genus also includes inedible members. Mushrooms grown on a mass scale can come in all sorts of sizes.

For baking with a filling, mature and even slightly overripe caps are best. They are darker, often cream or light brown. The scales are clearly visible on the surface. If you like, you can use mushrooms of another shade, as they come in brown and almost chestnut too. What matters is that they are fresh. Over long storage, light fruiting bodies often change color and shrivel.

The gill side of the cap of a mature mushroom is usually dark and almost black. This comes from the color of the spores and is perfectly normal. What is more, they write that the gills of inedible mushrooms do not darken, which is a good indicator. If there is a stem, cut it off or snap it out carefully before stuffing.

For a mushroom salad, the smallest fruiting bodies, about the size of a cherry, are preferable. For baking with a filling, choose caps 5-6 cm in diameter. They are often sold in packs, without stems.

Considering that a mushroom’s fruiting body is more than 90% water, cooking them has some peculiarities. When heated, the flesh starts releasing liquid almost immediately. To get any browning, you have to get rid of this liquid. So before cooking the mushrooms, the caps need to be baked until half done, and the filling should be practically ready. By the way, champignon is simply French for “mushroom”.

More with button mushrooms

Mushroom Salad with Brie and Blue Cheese

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Sautéed Mushrooms and Onions

1 h

Marinated Champignons

20 min

Folded Omelette with Mushrooms, Tomatoes and Cheese

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Mushroom Glade Salad with Chicken Fillet

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Ingredients

2 servings

Large mushroom caps 6
Dorblu cheese 100 g
Bell pepper 0.5
Onion 1
Vegetable oil 2 tbsp
Salt, black pepper, sweet paprika to taste
Vegetables, lettuce, lemon, parsley for serving

Step-by-step recipe

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How to prepare the caps

For baking I took Dorblu cheese, which makes stuffed mushrooms especially tasty. It turns out its main producer in Germany is Käserei Champignon Hofmeister GmbH & Co, a name that happens to echo the mushrooms themselves.
Prepare the ingredients. Wash the mushroom caps. If possible, scrape off the layer of scales and rinse the gill side. If there are stems, cut them out carefully and wash them too, cleaning off any remaining substrate. Remove the seeds from a small bell pepper. Half of it is enough for stuffing the mushrooms, and the other half can be left for decoration.
Bake the caps until half done. Pat the caps dry with paper towels, brush them with 1 tbsp vegetable oil and arrange them in a suitably sized baking dish. Place in an oven preheated to 180 °C. The time needed for the caps to bake through and start to darken can be 15-30 mins. It does not hurt to turn them over 1-2 times during baking. As soon as the caps start losing water and darkening, you can take them out of the oven.

How to make the filling

Fry the vegetables for the filling. Meanwhile, peel the onion and chop it finely. Heat the remaining 1 tbsp vegetable oil in a frying pan and fry the onion until soft. At the same time, finely chop half of the bell pepper and add it to the onion. If you have mushroom stems, chop them finely and add them to the vegetables. Fry everything together over low heat until the excess moisture evaporates, because the filling must not hold much moisture. The onion and pepper may brown a little. Season the filling with salt and pepper, add a pinch of sweet paprika, stir and take it off the heat.

How to stuff and bake

Put the cheese in the caps. Grate a third of the Dorblu cheese and cut the rest into 6 slices. Place the slices in the caps, cavity up. They are part of the filling and make the baked mushrooms especially tasty. At this stage you can drizzle the caps with a little lemon juice, but that is optional.
Add the vegetable filling. Use a spoon to pile it into each cap. During baking the cheese will melt and the filling will settle a little.
Put the dish of stuffed mushrooms in the oven at the same 180 °C for 10-15 mins.
Sprinkle with grated cheese and finish baking. Take the dish out of the oven and put the grated Dorblu on top of the filling. Return the mushrooms to the oven for 5-7 mins. The cheese should melt and start to run.
In total, the caps spend 30-50 mins in the oven. After that the stuffed mushroom dish is completely ready.

Serving

On a plate, arrange washed lettuce leaves, sliced vegetables and a few thin slices of lemon. Add the baked mushrooms and sprinkle them with finely chopped parsley. Serve right away.

Calories and macros

345 kcal

Serving ≈ 230 g

Protein14 g16% of kcal
Fat29 g74% of kcal
Carbs8 g9% of kcal

100 g150 kcalProtein 6.2 gFat 12.4 gCarbs 3.5 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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