Posted by Mira | Posted in Finger Food | Posted on 27-01-2012
Tags: champignon, cheese, picnic, picnic food, picnic food ideas, stuffed
I simply love this recipe. The way I prepare this stuffed champignons may differ from other recipes. But with my recipe what I always get is delicious juicy champignons. In the article I will present you with a more classical variation for this recipe and the way I cook this picnic food. Hope you will agree my method is much more rewarding. Mm….these yummy mushrooms are just royal food for any special picnic or festive occasion. Enjoy!
Juicy Stuffed Champignons with Cheese
Preparation time 15 minutes, cooking time 15 minutes, yields 3-4 servings.
12 large fresh mushrooms with stems
100 g semi hard cheese
1 small yellow onion
Seasoning: salt, ground black pepper
For frying: 50 g vegetable or olive oil
Note: You may use smaller mushrooms. I like those that are about 5-6 cm or 2-2.3 inches in diameter. Remember that when cooked champignons let out juices and become about 1/3 smaller in size.
Fill a large bowl with room temperature water. Add 1 tbsp salt and stir to dissolve. Place mushrooms in the salty water to sit for about 10 minutes. When done rinse and dry with paper towel. Transfer the champignons to the kitchen table.
Tip: salty water helps small soil particles fall of the champignons better.
Carefully remove mushrooms stems pressing them with fingers to one side at a time. Place mushroom caps aside.
Dice mushroom stems in about 5 mm or ¼ inch small pieces.
Peel, rinse and dry the onion. Transfer it to the cutting board and finely dice. Place a medium size frying pan over medium heat, add 2 tbsp oil. Transfer the diced onion into the frying pan, add a small pinch of salt. Fry till slightly golden-brown.
Now also shred the cheese on a small grater.
Note: As with me little salt is quite enough when cooking champignons. Remember that you will add cheese to the food. Though little salt adds to the fried onion but don’t over do with it in the end.
When onion is cooked, add diced mushroom stems to it and pan-fry for some 5 minutes on medium heat. Sprinkle with ground black pepper; stir well. When done set aside or transfer the mix into a small bowl or plate.
Clean the frying pan briefly with a paper towel to remove onion as it will turn black when you cook the caps. Anyways you may use a different maybe a larger pan. No need to cook all caps at once you can cook them in 2 batches.
Add 2 tbsp oil to the skillet. Put caps rim side down. You may sprinkle very little salt over the caps if you like. Cover the skillet with a lid and fry champignons for 10 minutes on medium heat. When you see the juices came out, open the lid and let the mushrooms fry this way for another 2-3 minutes. It is time to turn the caps over when rims turn brown.
Fill the caps with fried mushroom and onion mix, spoon about 1 level tsp of the mix.
Top it with 1 tsp of shredded cheese. You may slightly press the cheese to sit better.
Return the skillet over medium heat for another 8-10 minutes. Decorate to your taste. When cooked serve while still hot or warm.
Note: you may use frying plate instead of a skillet. In that case serve in the plate at once.
So that was my method of cooking this picnic food. Now I will shortly speak about a more classical recipe for this meal. I find mushrooms not as juicy and yummy as when cooked the way I do.
Place the raw caps on a baking sheet. Add a small piece of butter in each cap. Bake in the 220C hot oven for 10 minutes. When done stuff the caps with fried mushroom and onion mix. Add shredded cheese on top. Return to the oven for another 10 minutes. When cooked serve warm.