We call some foods “earthly” as their smell creates a strong connection with this of the fresh and fertile ground. Some of them can be eaten even raw, allowing this way their ingredients to reveal their strength. Stuffed mushrooms in the oven belong to this category.
They can be simple flavours of our everyday life, such as warm milk, or they can be more complex ones, which require some preparation to “show off” their greatness, like a hearty stew for example. However, there are also these which ask for very little process but what they give back in return is not little at all. On the contrary, it is a natural taste, a bit simplistic maybe, but always full and intense. Stuffed mushrooms in the oven belong to this category.
Several of edible wild mushrooms appear during the autumn and spring months and it is this category for which our recipe is destined. They should be fresh, big and fleshy, full of flavour. The ideal execution would be with the Italian “porcini”. Porcini mushrooms make their first appearance on spring and their second one, in autumn. If you don’t find porcini, choose between the most “healthy-looking” big fleshy ones in the market.
Stuffed Mushrooms in the Oven
Preparation: 10 minutes and 20-25 mins for the baking. Keep the mushroom stems and use them in a soup. Quick and easy recipe.
Ingredients (serves 4)
4 big mushrooms of approx. 10 cm in diameter (or 8-9 medium, 8cm ), clean without the stem
1 bunch of parsley, finely chopped
2-3 crushed garlic cloves
4 tbsp olive oil
1 tbsp marjoram
80 g Gruyere in small cubes
extra olive oil for the serving
Preheat the oven in 190 C
To prepare the mushrooms: Place the mushrooms in a lightly oiled baking tray and put the Gruyère cubes on top of them. Mix the parsley, with the marjoram and garlic and fill them with this mixture. Add salt, pepper and some oil and bake them in a preheated oven for 20-25 minutes.
Serving: Definitely hot in a platter or in plates. Add to the oven-baked stuffed mushrooms an extra line of raw extra virgin Greek olive oil.