Impress Your Guests with Stuffed Eggplants with a Mushroom Heart
Are you looking for a dish to wow your guests or add a touch of originality to your table? Stuffed eggplants with a mushroom heart are the perfect answer for any occasion. Easy to prepare and delightful to the palate, these eggplants are ready to steal the show at your next culinary gathering.
I still remember when my grandmother used to prepare them for our summer family dinners: the aroma of the mushrooms mingling with the herbs was a feast for the senses. And today, I want to share that same magic with you.
The combination of the sweetness of the large eggplants and the intense flavor of the champignon mushrooms is enhanced by the oozy embrace of mozzarella and the golden crispiness of grated parmesan. A pinch of thyme (or oregano) adds that final touch that turns a simple recipe into a memorable gustatory experience.
Follow the steps described above carefully to bring this exquisite dish to life, and don’t forget the twist: a handful of chopped walnuts in the filling to surprise even more! With about 350 Kcal per serving, you can enjoy this delicacy without too much guilt. Bon appétit!
Recipe Notes
- EASE: This recipe is super simple and versatile, perfect for any occasion.
- PROS: Creamy and flavorful filling with a crispy touch.
- CONS: The preparation time is a bit long, but it’s totally worth it.
- PREPARATION: It takes some time, but the instructions are clear and detailed.
- NUTRITIONAL NOTES: Approximately 350 calories per serving; perfect as a side dish or appetizer.
Ingredients Notes for the Recipe
- Eggplant: packed with fiber and antioxidants, perfect for this recipe
- Cremini Mushrooms: add flavor and substance to the filling
- Grated Parmesan Cheese: gives an intense and salty flavor
- Mozzarella Cheese: melts, creating a delicious stringy texture
- Breadcrumbs: add crunchiness to the eggplant filling
- Parsley and Garlic: aromas that enrich the filling with freshness and depth of flavor
- Extra Virgin Olive Oil, Salt, Pepper, Thyme (or Oregano): basic ingredients to season and flavor the recipe
Nutritional Aspects
Eggplant stuffed with mushrooms is a dish packed with flavor and nutritional benefits. Here are some key points:
- High fiber content thanks to the eggplants and mushrooms.
- Provides plant-based protein and calcium with Parmesan cheese and mozzarella.
- Low glycemic index, ideal for blood sugar control.
- Source of natural antioxidants found in champignon mushrooms.
- Enriched with aromatic herbs for intense flavor without overdoing the salt.
- Extra-virgin olive oil contributes to a healthy dose of monounsaturated fats.
- Possibility to add walnuts for an extra dose of omega-3s and crunchiness.
- Only 350 Kcal per serving, perfect for a light yet satisfying meal.
Stuffed Eggplant with Mushrooms Recipe
Ingredients
- 2 Eggplants Eggplants Large
- 200 g Button Mushrooms Mushrooms Champignon
- 50 g Parmesan Cheese Parmesan Cheese Grated
- 250 g Mozzarella Cheese Mozzarella Cheese
- 2 tablespoons Breadcrumbs Breadcrumbs
- 1 Pinch of Thyme Thyme (or Oregano)
- 1 Clove Minced Garlic Garlic Chopped Clove
- 2 tablespoons Parsley Parsley Chopped
- Extra Virgin Olive Oil to taste Olive Oil Extra-virgin
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Start by washing the eggplants, cut them in half lengthwise, and trim the ends. Using a fork, prick the flesh and sprinkle with coarse salt. Let them rest upside down in a colander for about an hour to remove excess moisture.
- Meanwhile, roughly chop the mushrooms and sauté them in a pan with a drizzle of oil and half of the minced garlic and parsley mix until golden brown.
- Hollow out the eggplants by scooping out the flesh, leaving about a centimeter attached to the skin. Chop the removed flesh and sauté it in a pan with oil and the remaining garlic and parsley until it becomes soft.
- Combine the eggplant flesh with the cooked mushrooms, add the Parmesan, breadcrumbs, a pinch of thyme or oregano, salt, and pepper to taste.
- Stuff the eggplants with the mixture and add the diced mozzarella.
- Arrange the stuffed eggplants in a baking dish, drizzle with a little olive oil, and bake in a preheated oven at 180°C for about 15 minutes or until the mozzarella is melted and slightly golden.
- If the eggplants become too brown during baking, cover them with aluminum foil.
Notes
Variations of Stuffed Eggplant Recipe with Mushrooms
Make the recipe your own with these delicious and creative variations:
- Add diced ham to the filling for an extra salty kick.
- Swap out button mushrooms for porcini mushrooms for a more intense flavor.
- Sprinkle sesame seeds on the eggplants before cooking for an added crunch.
Frequently Asked Questions About Stuffed Eggplant Recipe
If you have any doubts or curiosity about preparing stuffed eggplants, here you’ll find the answers to the most common questions.
How can I make the filling more crispy?
To add a crispy touch to the filling, you can mix in a handful of chopped nuts before cooking.
Can I prepare the stuffed eggplants in advance?
Yes, you can prepare the stuffed eggplants in advance and store them in the refrigerator. Before serving, lightly heat them in the oven.
How can I reduce the preparation time?
To reduce the preparation time, you can dehydrate the eggplants in advance and store them for later use.
