Stuffed Champignons

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Stuffed champignons – a simple and tasty snack which is hard to stop eating! The baked stuffed caps give a delicious flavour of mushrooms and garlic and it becomes difficult to resist from temptation. The dish is recommended to be served hot. However, the cold appetizer is also very tasty.


  • 500 g (1,1 lb) large mushrooms
  • 1/2 cup + 2 tbsp grated parmesan
  • 3 slices bacon
  • 3 slices ​​ham
  • 1/2 cup breadcrumbs
  • 3 sprigs parsley
  • 3 cloves garlic
  • Olive oil
  • Salt to taste
  • Black pepper to taste


  1. Heat 1 teaspoon of olive oil in a frying pan.
  2. Saute bacon until crispy. Transfer to paper towels and cool.
  3. Fry breadcrumbs in a dry frying pan until golden brown. Cool and mix with 2 tablespoons of grated parmesan.
  4. Finely chop bacon and ham. Chop parsley leaves. Cut off mushroom stipes (they will no longer be needed).
  5. Heat olive oil in a large frying pan. Add crushed cloves of garlic and fry mushrooms from both sides for 2-3 minutes, until golden brown. Transfer mushrooms to a baking sheet.
  6. In a bowl, combine bacon, ham, parmesan and parsley. Season with salt and pepper. Stuff mushrooms with this mixture and sprinkle with bread crumbs with parmesan.
  7. Place mushrooms in the oven, preheated to 392°F (200°C). Bake for 5–7 minutes. Serve hot.