Login (eMail):

Join I tell you an Italian recipe:

Not yet one of us?
ops, I forgot my password!


1000 g champignon mushrooms
70 g bread crumb
300 ml milk
1 clove garlic
2 eggs
120 g parmesan
50 g breadcrumbs
50 ml extra virgin olive oil
0.1 g saffron
30 g butter
25 g potato starch

Italian flag

Mushrooms stuffed with saffron sauce

Stuffed mushrooms and au gratin, served with delicious saffron sauce

recipe given by our chef at .

ricetta immagine
These ingredients are able to feed: 6persons Mushrooms stuffed with saffron sauce


Separate the stems from the mushroom caps, remove the base of the stems by cutting it with a knife, washed well and cut the stems into small pieces. Wash also the heads of the mushrooms and put to drain. Put in a blender the pieces of the stems, about 150 ml of water, 10 ml of olive oil, a bit of parsley, a pinch of salt and a clove of garlic and mix everything;

It must become a thick creamy sauce. Add the breadcrumbs, eggs, Parmesan cheese and a little ground black pepper. Now, place in a baking pan (greased with oil) chapels with the concave side up, put salt on the heads of the mushrooms and fill with the mixture you have prepared. Spread on the filling a bit of bread crumbs and drizzle with olive oil. Put in the oven (preheated) for about half an hour or until that you will create a crust on the surface of the chapels filled. If necessary, turn on the grill in the last 5-10 minutes in order to get a nice browning.

While mushrooms are cooking, prepare the sauce. In a small saucepan, melt 30g butter, add 25 g of potato starch and mix well. Then add 300 ml of boiling milk and cook everything until you get a thick sauce, then finally add the saffron and stir.
In a serving plate arrange the saffron sauce in a small bowl (as shown in the pictures) or you can make a bed on which to lay the mushroom caps gratin.
Serve hot with a little black pepper over.

I tell you this recipe

This recipe is proposed as a main dish and is both as an alternative to the main meat or fish. In fact, champignon mushrooms are good sources of protein . In particular, some are rich in essential amino acids (such as lysine and tryptophan) and at the same time they are low in calories (20 kcal per 100 g ) . They are also very rich in minerals and vitamins. Their composition makes them suitable for low-calorie diets and vegetarian , but of course they can be enjoyed by all.
The mushrooms (Agaricus bisporus ) mushrooms are among the most popular and widely marketed for their great taste and low cost , can be found throughout the year , so they are suitable for every season .
You can recognize the quality by checking the consistency of the cap and the stem, which must be white and well solid. Furthermore, the lower part of the head must be intact .
The recipe that we propose is primarily made from mushrooms and is enriched with egg and parmesan which flavors well and contribute to the nutritional value of the dish.

Mushrooms stuffed with saffron sauce

the nutritional

Energy, recalculated
Total dietary fiber

Total Protein
animal protein
vegetable protein
total lipids
lipids animals
plant lipids
available carbohydrates
sugars 4.85


words to remember

Mushrooms, mushrooms, mushrooms, Agaricus bisporus, Agaricus campestris, stuffed mushrooms, mushroom gratin, saffron, saffron saucee che permettano di identificare facilemente la ricetta

eBook Free - ti racconto una ricetta di Sezze

Download Gratis

Tell a recipe to your friends




Twitter: tweet this recipe


Insert a comment

Name*: !** eMail*: !!**Not valid format

Control Code: 730  

Type the control code:

Printing version of this recipe