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Gratin stuffed mushrooms

Champiñones al gratén

Today I bring another great side for meat or fish: mushrooms gratin made easily thanks to Mycook, although you can also put it as input. Mushrooms are rich in minerals such as selenium, magnesium, phosphorus, iodine, calcium, zinc and potassium, vitamins A, B1, B2, B3, B5, B9, C, D and E, vegetable protein and fiber. Thus, its beneficial actions are multiple: diuretics, antioxidants, anti-anemic p immunostimulants.

Mushrooms should be of a good size so that they can be stuffed. In this case I have filled them with German sausages, but you can also use ham or pate if you like it better. Taking advantage of the fact that they have few calories, we can afford to refill them with what we like most.

This dish is also great as an aperitif, being able to put it for Christmas or special meals. Do you fancy some delicious stuffed mushrooms? Below I tell you step by step how to elaborate them.

Gratin stuffed mushrooms
Delicious mushrooms gratin made with Mycoo,

Champiñones al gratén

Cuisine: Spanish
Type of recipe: Vegetables
Preparation time:
Cooking time:
  • 12 Large mushrooms
  • 2 German sausages
  • ½ Onion
  • 50 g Olive oil
  • 1 pinch Salt
  • 1 c/s Wheat flour
  • 200 g Milk
  1. First, we clean the mushrooms and remove them the tallito, we put the heads in a fountain upside down and reserve.
  2. Next we chop the stems for 25 seconds at speed 6 and reserve them.
  3. Then chop the sausages previously cut into slices 30 seconds speed 7 and also reserve.
  4. Again without washing the glass we chop the onion 30 seconds speed 7.
  5. Now add the stems and bacon and fry the mixture together with oil and salt to taste 5 minutes, 120 degrees, speed 2.
  6. We also add flour and milk and cook 2 minutes, 30 seconds, 90 degrees, speed 2.
  7. Finally fill the mushrooms and cover them with a little gratin cheese before putting them in the preheated oven at maximum temperature with heat up and down about 15 minutes (will depend on the oven).

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