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Quick & Delicious Mushroom Recipes for Busy Weeknights

Topped mushrooms

These quick, flavorful stuffed mushrooms are a true delight. The photos don’t quite capture how satisfying they are—if you love mushrooms and cheese, this recipe is a must-try. It’s fast to assemble and makes a great appetizer or side for any meal.

Cambozola is a German-style cheese that blends the creaminess of Brie with the mild tang of blue cheese. It has a velvety texture that melts beautifully and pairs perfectly with the earthy flavor of chestnut mushrooms. Keep some on hand: it works well on toast, with fruit, or as the star of this simple vegetarian dish.

Try these variations and other recipes if you enjoy mushrooms:

  • Vegan mushrooms and polenta
  • Creamy cauliflower with pork medallions, turmeric and mushrooms
  • Quail eggs, potatoes and mushrooms brunch
  • Spinach and mushrooms stuffed chicken breast
Topped mushrooms

Quick ‘n’ yummy mushrooms

These stuffed mushrooms are finished with garlic, two cheeses and fresh herbs. Easy to prepare and full of flavor.
5 from 1 vote
Course: Appetizer, Side Dish, Starter
Cuisine: Mediterranean, Ramona’s Cuisine
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 4 people
Calories: 138kcal
Author: Ramona Sebastian

Ingredients

  • 250 g chestnut mushrooms
  • 70 g soft full-fat cheese organic
  • 70 g Cambozola cheese
  • 1 large garlic clove organic
  • 1 sprig thyme organic
  • 1 pinch salt optional
  • 1 pinch black pepper to taste

Instructions

  • Wash the mushrooms thoroughly and remove the stalks.
  • Place mushrooms gill-side down so excess water drains, and let them sit for about 5 minutes.
  • Arrange the mushrooms gill-side up on a baking tray and sprinkle lightly with salt, if using.
  • In a small bowl, combine the soft cheese with freshly ground black pepper and finely chopped thyme.
  • Using two teaspoons, place a small knob of the soft cheese mixture into each mushroom cap.
  • Cut the Cambozola into small cubes (size depending on the mushroom) and place one cube on top of the soft cheese in each cap.
  • Thinly slice the garlic and top each mushroom with a small slice. Bake until cheeses are melted and mushrooms are tender, about 15–20 minutes.

Nutrition

Calories: 138kcal
|
Carbohydrates: 3g
|
Protein: 10g
|
Fat: 10g
|
Saturated Fat: 6g


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