Stuffed Mushrooms

These stuffed mushrooms can be used as an appetizer or as an accompaniment to a main course.


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  • ½ kg of fresh mushrooms, large
  • 1 onion, chopped in brunoise
  • ½ cup of kefalograviera (gruyere) cheese, grated
  • 2 eggs
  • 3 tbsp of breadcrumbs
  • 2 tbsp of butter + 4 tbsp extra
  • 4 tbsp of wine
  • ground green pepper


Preheat the oven to 180ºC.

Clean and wash the mushrooms. Dry on kitchen paper and remove the stems.

Melt the butter in a pan and sauté the onion for 2 minutes, until soft.

Finely chop the mushroom stems, and add to the onion in the pan; sauté for a few minutes more.

Combine the grated cheese, eggs, breadcrumbs, sautéed mushroom stems and onion, and a little pepper in a bowl and mix well.

Arrange the mushrooms on a greased baking tray or roasting pan and fill with the stuffing.

Melt 4 tablespoons of butter, combine with the wine and pour over the mushrooms; cook in a hot oven for 15-20 minutes.

Brown under a grill for a few minutes. Serve hot.


Serve them warm with a cold full bodied dry white wine!
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