Hongos Rellenos (chilean-style Stuffed Mushrooms)

Hongos Rellenos, or Chilean-style Stuffed Mushrooms, are a delicious and savory appetizer that is perfect for entertaining or as a side dish. The combination of flavorful ingredients makes this dish a crowd-pleaser and a great addition to any meal.

Hongos Rellenos (chilean-style Stuffed Mushrooms)

Ingredients

  • 12 large mushrooms, stems removed and reserved
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Finely chop the mushroom stems.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  4. Add the chopped mushroom stems to the skillet and cook for 3-4 minutes.
  5. Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, and chopped parsley. Season with salt and pepper.
  6. Stuff each mushroom cap with the breadcrumb mixture and place them on a baking sheet.
  7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  8. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
120 per serving
Protein
6g
Carbohydrates
10g
Fat
7g

Supplies

Baking sheet Skillet

Tools

Oven Knife Cutting board Spoon

Serving suggestions

Serve the Hongos Rellenos as an appetizer before a main course, or as a side dish with grilled meats or seafood.

Tips & tricks

For a variation, you can add diced bell peppers or cooked bacon to the stuffing mixture for extra flavor.

Cost

$10