Recipe: Mushrooms Stuffed with Vegetable Mousse step by step with pictures | Handy.Recipes

Mushrooms Stuffed with Vegetable Mousse

Cooked Mushrooms Stuffed with Vegetable Mousse

Time to cook: 90 minutes

Total Servings: 4

Nutritional Value

Mushrooms are something that almost everyone eats during Lent. Mushrooms are great for stuffing. I offer you stuffed mushrooms with a very simple vegetable mousse that everyone has the ingredients for in the fridge. Despite the simple stuffing the mushrooms look very impressive. These mushrooms are a wonderful appetizer not only for Lent, but also for a festive table.

Author of the recipe

Ingredients for mushrooms stuffed with vegetable mousse:


  • Champignons - 300 g
  • Potatoes - 300 g
  • Beets - 0,5 pc
  • Carrots (Small) - 1 pc
  • Pickled cucumber - 2 pcs
  • Soy sauce (Kikkoman) - 3 tablespoon
  • Vegetable oil - 3 tablespoon
  • Allspice (To taste)
  • Garlic powder (To taste)
  • Greens (Any) - 1 tablespoon
  • Lemon juice - 1 tablespoon

How to cook mushrooms stuffed with vegetable mousse step by step with photos


For stuffing choose mushrooms of medium size, even and without blemishes.

Wipe them with a damp cloth, if dirty cut them off. Remove the stalks. Cut the foil between the stalks and the cap with a knife.

Make a marinade for mushrooms. Mix vegetable oil with pepper, lemon juice, garlic powder or minced garlic and Kikkoman soy sauce. This marinade is ideal for mushrooms that can be grilled on the grill. Season with salt as needed.

Put the mushrooms in a container or sachet and mix with the marinade. Let them stay for 1 to 1.5 hours. Stir occasionally.

Boil potatoes in salted water.

Boil carrots and beets. I did it on steam in a multicooker.

Divide the potatoes into three portions. Make three vegetable mousse. Using a blender (chopper) without an immersion blender whip the potatoes with the beets and you get one mousse. Whip potatoes with carrots for a second mousse. Whip potatoes with cucumbers and herbs to get a third mousse.

Let's send the mushrooms in the oven heated up to 180 - 200 gr. in oven for 15-20 minutes until they are ready. Stuff with mousse. Serve cold. Regarding mousses, the most pleasant was the beet mousse, which is very beautiful, airy and tasty. Carrot mousse, reminiscent of sweet potatoes of a pleasant color. Mousse with cucumbers and herbs is very tasty, but the consistency is worse than the others. If there are leftover vegetable mousses from the stuffing not a problem, they are perfect for garnishing you and your even the youngest children. It should also be noted that this is a very budget-friendly dish.

Nutritional Value:

Whole Dish:
Calories
808.2 Calories
Protein
29.1 g
Fat
43.5 g
Carbohydrates
77.8 g
Per Serving:
Calories
202.1 Calories
Protein
7.3 g
Fat
10.9 g
Carbohydrates
19.5 g
100g:
Calories
77.7 Calories
Protein
2.8 g
Fat
4.2 g
Carbohydrates
7.5 g

Soy Sauce, Vegetable Oil, Potatoes, Greens, Lemon Juice, Sweet Peppers, Carrots, Vegetable, Mushroom, Garlic Powder, Beets, Pickled Cucumber, Starters, Starters With Mushrooms

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