Balsamic vinegar mushrooms are a bold, home-style recipe born from instinct and hands-on cooking. Simple yet unexpected, this dish combines the aromatic acidity of balsamic vinegar with tender mushrooms and a savory, textured stuffing. It’s an intuitive recipe, guided by taste rather than strict measures, perfect for those who enjoy cooking freely and creatively. Let’s see how to make it.
Vegetarian
Home-style
No oven
Vegetarian
Balsamic Vinegar Mushrooms
Balsamic vinegar mushrooms are a bold vegetarian dish made with stuffed mushroom caps slowly cooked with olive oil and balsamic vinegar for a rich, aromatic flavor.
Ingredients
- Large button mushrooms 10
- Garlic 1/2 clove
- Parsley to taste
- Dried oregano to taste
- Breadcrumbs to taste
- Extra virgin olive oil 2 tbsp
- Balsamic vinegar 1/2 tbsp
- Grana or pecorino cheese flakes to taste
- Salt to taste
- Water as needed
Tools
- Knife
- Cutting board
- Bowl
- Saucepan with lid
Instructions
- Remove mushroom stems and wash caps thoroughly.
- Finely chop garlic and parsley.
- Mix with oregano, breadcrumbs and olive oil until soft and airy.
- Fill mushroom caps with the mixture.
- Top each with a cheese flake.
- Place mushrooms upside down in a saucepan.
- Add olive oil, balsamic vinegar and water up to 3/4 of the caps.
- Cook slowly with lid slightly open until water evaporates.
- Serve hot.
Nutritional values (per serving)
Calories
210 kcal
210 kcal
Fat
13 g
13 g
Carbohydrates
17 g
17 g
Protein
7 g
7 g
Sugar
4 g
4 g
Fiber
3 g
3 g
Sodium
220 mg
220 mg
This post is also available in: Italiano (Italian)
