| Prep: 20 mins | Cook: 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 266 | 18g | 10g | 16g |
| sugars | fibre | protein | salt |
| 5g | 2g | 11g | 1.02g |
Why I Love Romanian Stuffed Mushrooms with Cheese
As a Pacific Northwest native with a deep love and profound respect for my Japanese roots, it’s not often that I venture into European cuisine. However, the recipe for these delightful Stuffed Mushrooms with Cheese possesses a delectable charm that simply can not be ignored. Residing at the intersection of familiar comfort food and foreign flair, this Romanian dish is a culinary journey in its own right.
Drawing Inspirations
I first stumbled upon this exceptional recipe while exploring the works of a notable Romanian chef, Narcis Calin. His talent for transforming rustic, simple ingredients into delicacies that tease the palette intrigued me. Following his lead, I adjusted his classic Stuffed Mushrooms with Cheese to better suit my own culinary leanings. Calin’s finesse for ingredient blend became the foundation for my rendition of this classic Romanian option.
A Fusion of Flavors
Substituting the traditional telemea cheese with a bit of crumbled feta, did not only introduce a hint of Greek cuisine, but also gave this dish a bit of an edge. The mushrooms, robust and earthy, harmonize perfectly with the sharp, salty feta and the crunchy texture supplied from the breadcrumbs. Topped with a generous amount of mozzarella, these stuffed mushrooms transform into hot, gooey morsels of pure delight once out of the oven.
What I adore about this recipe is its versatility. While it’s a perfect hors d’oeuvre that’s packed with flavor, it also possesses the potential to impress as a side. With a green salad and a crunchy Romanian polenta, it creates a rich, hearty meal. Moreover, the rich flavours can even stand up to a grilled steak or a pan-seared fish filet.
The Stuffed Mushrooms with Cheese embody the essence of food as a shared language. Even though my culinary training took me oceans away from Romania, this recipe allowed me to discover and appreciate an entirely different food tradition. So, I highly recommend you give this delicious, cheesy goodness a try. After all, what better way to explore the world than through food?
What You’ll Need
- 24 large white button mushrooms
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 1 cup grated Romanian telemea cheese (you can substitute with feta cheese)
- 1 egg
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Method
Step One
Begin by preheating your oven to 350°F (175°C). Then, clean your mushrooms by gently wiping them with a damp cloth. Separate the stems from the caps. Finely chop the stems and set the caps aside.
Step Two
Heat the tablespoon of olive oil in a pan over medium-high heat. Add the garlic and chopped onion to the pan and sauté until the onion becomes translucent and the garlic is fragrant. This should take about 5-7 minutes.
Step Three
Add the finely chopped mushroom stems to the pan and continue sautéing until all of the ingredients are well combined and the mushroom stems begin to soften. This should take an additional 2-3 minutes.
Step Four
Remove the pan from the heat and stir in the breadcrumbs, grated telemea cheese, egg, parsley, and add salt and pepper to taste. Mix until all ingredients are well combined.
Step Five
Arrange the mushroom caps on a baking sheet, then stuff each cap with the prepared mixture. Sprinkle the stuffed mushrooms with shredded mozzarella cheese.
Step Six
Bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the cheese is golden and bubbly. Serve immediately and enjoy your delicious cheese stuffed mushrooms!
