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You are here: Home / Gluten Free / STUFFED MUSHROOMS with Gruyere cheese

STUFFED MUSHROOMS with Gruyere cheese

05/29/2016 by Filippo Trapella Leave a Comment

Stuffed mushrooms are a perfect recipe for party! Tasty bites flavored with creamy egg and cheese filling, soo good! Stuffing my mushrooms, I opted for Gruyere. I love this cheese, it’s perfect to be melted, but Italian Fontina, or Provolone, or Gouda are delicious as well. Same thing for the herbs: today I choose parsley, but sometimes I opt for fresh oregano or dried mint, try them on and let me know!

STUFFED MUSHROOMS with Gruyere cheese

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  • 8 portobello mushrooms medium size
  • 1 egg
  • 1 cup gruyere cheese
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 tbsp fresh parsley
  • 3 tbsp unsalted butter
  • 1 dash black pepper
  • to taste table salt

STUFFED MUSHROOMS with Gruyere cheese

SEARING MUSHROOMS

Clean the mushrooms and eliminate the stalks. Pour the butter into a large pan and place over medium heat. When the butter is melted and starts bubbling, add garlic peeled and crushed, and bay leaves. Sauté garlic until pale gold, then add the mushrooms top side down. Salt and  sear the mushroom until golden brown, then turn the mushrooms and sear the down side. Keep an eye on garlic: when it will be well golden brown, but not burnt, put aside and save for the stuffing. Cook the mushroom until tender without losing their shape.

STUFFED MUSHROOMS with Gruyere cheese

EGG & CHEESE

Pre-heat the oven on 400° F.

Mash the golden brown garlic .Crack and pour the egg into a bowl. Beat lightly the egg, then combine with grated Gruyere, minced parsley and mashed garlic. Mix all the ingredients with a fork until consistent. The mixture have to be dense enough to fill the mushrooms without trickling. If not, add more cheese.

STUFFED MUSHROOMS with Gruyere cheese

STUFFED MUSHROOMS

Place the stuffed mushroom on a baking tray lined with parchment paper. Bake the mushrooms at 400° F about 15 mins, until the stuffing is thick, then broil until golden brown.

STUFFED MUSHROOMS with Gruyere cheese

SERVING

Complete stuffed mushrooms with a generous dash of black pepper. then serve very hot. Stuffed mushrooms are delicious paired with meats or fresh greens, and perfect as bites for a party or watching the game!

STUFFED MUSHROOMS with Gruyere cheese

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PRINTABLE VERSION

STUFFED MUSHROOMS with Gruyere cheese
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Stuffed mushrooms are a perfect recipe for party! Tasty bites flavored with creamy egg and cheese filling, soo good! Stuffing my mushrooms, I opted for Gruyere. I love this cheese, it’s perfect to be melted, but Italian Fontina, or Provolone, or Gouda are delicious as well. Same thing for the herbs: today I choose parsley, but sometimes I opt for fresh oregano or dried mint, try them on and let me know!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: International
Serves: 4
Ingredients
  • 8 portobello mushrooms medium size
  • 1 egg
  • 1 cup gruyere cheese
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 tbsp fresh parsley
  • 3 tbsp unsalted butter
  • 1 dash black pepper
  • to taste table salt
Instructions
  1. SEARING MUSHROOMS
    Clean the mushrooms and eliminate the stalks. Pour the butter into a large pan and place over medium heat. When the butter is melted and starts bubbling, add garlic peeled and crushed, and bay leaves. Sauté garlic until pale gold, then add the mushrooms top side down. Salt and sear the mushroom until golden brown, then turn the mushrooms and sear the down side. Keep an eye on garlic: when it will be well golden brown, but not burnt, put aside and save for the stuffing. Cook the mushroom until tender without losing their shape.
  2. EGG & CHEESE
    Pre-heat the oven on 400° F.
    Mash the golden brown garlic .Crack and pour the egg into a bowl. Beat lightly the egg, then combine with grated Gruyere, minced parsley and mashed garlic. Mix all the ingredients with a fork until consistent. The mixture have to be dense enough to fill the mushrooms without trickling. If not, add more cheese.
  3. STUFFED MUSHROOMS
    Place the stuffed mushroom on a baking tray lined with parchment paper. Bake the mushrooms at 400° F about 15 mins, until the stuffing is thick, then broil until golden brown.
  4. SERVING
    Complete stuffed mushrooms with a generous dash of black pepper. then serve very hot. Stuffed mushrooms are delicious paired with meats or fresh greens, and perfect as bites for a party or watching the game!
  5. STUFFED MUSHROOMS with Gruyere cheese
3.5.3208

 

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Recipes, Sides, Vegetarian Tagged With: appetizer, cheese, easy, fast, filling, Fontina, Gouda, Gruyere, melted, mushrooms, parsley, party, portabella, portobello, quick, stuffed

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