Champignons stuffed with vegetables


Ingredients (per 1 serving)

  • Mushrooms (4 pieces of larger sizes)
  • Peppers (1/2 pieces)
  • Spinach (1 handful)
  • Shallots (1 piece)
  • Fresh parsley (1 tablespoon)
  • Olive oil (1 teaspoon)
  • Suggested spices: salt, pepper, Provencal herbs


  1. Finely chop the shallots and toss them into the pan without fat. After 1-2 minutes, add finely diced paprika and chopped spinach. Sprinkle it with a little water and stew until the vegetables are slightly soft.
  2. Peel the mushrooms, separate the hats from the legs and hollow out the center.
  3. Prepare the stuffing: mix the vegetables, spices, legs, and the center hollowed out of the mushrooms.
  4. Stuff the mushrooms with the stuffing prepared in this way.
  5. Line a baking tray with baking paper, place the mushrooms on it and lightly drizzle with olive oil.
  6. Bake in an oven preheated to 180 ° C until the caps of the mushrooms are golden brown (about 15 minutes).
  7. Serve the baked mushrooms with chopped parsley.

Nutritional value

  • Energy: 112 kcal
  • Protein: 4.9 g
  • Carbohydrates: 7.6 g
  • Fat: 5.9 g
  • Dietary fiber: 4.9 g

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