Stuffed mushrooms are a fond memory of my childhood for me. My grandma often made them, but without a Thermomix®, that was still a long way off. She always said the secret lies in the quality of the ingredients and the love you put into cooking. I have modernized her recipe a bit and adapted it to the Thermomix® to save time without neglecting the taste. The large mushrooms are the heart of this dish. They offer a pleasant texture and an earthy taste that harmonizes wonderfully with the hearty filling. The ground beef provides the necessary satiety and a strong taste. The onion and parsley form the aromatic base, which is rounded off by pepper, paprika and salt. The egg serves as a binder for the minced meat mixture, while the breadcrumbs absorb moisture and keep the filling loose. The cream gives the sauce a creamy consistency and the soy sauce provides a pleasant spice and depth. When preparing with the Thermomix®, it is important not to chop the onion and parsley too finely, as they could otherwise become mushy. The short chopping time of 3 seconds on level 5 is ideal. Be careful to hollow out the mushrooms carefully so as not to damage them. The minced meat mixture should rest briefly after mixing so that the breadcrumbs can absorb the liquid and the filling holds together better. Pre-baking the mushrooms prevents them from losing too much liquid and the filling from becoming mushy. For a vegetarian version, you can replace the ground beef with finely chopped walnuts, lentils or tofu. A plant-based alternative can also be used instead of cream. Experiment with different spices such as garlic, thyme or rosemary to give the dish a personal touch. The stuffed mushrooms taste great with a fresh salad with a light dressing. A piece of crispy bread or baguette also goes well with it to soak up the delicious sauce. Mashed potatoes, rice or quinoa are also suitable as a side dish. The stuffed mushrooms can be prepared well in advance. You can fill the mushrooms the day before and store them in the refrigerator. However, the cream sauce should only be poured over it shortly before baking to prevent the mushrooms from becoming too soft. Leftovers can be stored in the refrigerator and warmed up the next day. They also taste very good cold.

Hearty Mushrooms with Minced Meat Filling

Save recipe

Trial expired

Description

Ingredients (12 ingredients)

Preparation (9 steps)

Prepare onion and parsley

Prepare mushroom stems

Prepare minced meat mixture

Let the minced meat mixture rest

Fill mushrooms

Pre-cook mushrooms

Prepare cream sauce

Finish cooking mushrooms

Serve

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Broth Fondue with Meat, Vegetables and Maultaschen

Fondue with three types of meat and dips

Hearty Beef Goulash

Hearty Chicken Fillet from the Oven

Viking Pot

Hearty Goulash Pot with Plantain

Chicken Cream Slices with Roasted Potatoes

Braised Chicken in Vegetable Sauce