Oven-Baked Squid Stuffed with Mushrooms, Rice, and Cheese
Fast, tasty, and very healthy - perfect! Oven-baked squid stuffed with mushrooms, rice, and cheese is an interesting dish. It’s easy to make, and even quicker if you prep the filling ingredients in advance. The filling is tender and satisfying.
Updated : 10 February, 2026
Easy
About 30 min.
Ingredients
4
Squid tube
0.5 cup
Rice
100 grams
Champignon
1
Carrot
1
Onions
100 grams
Hard cheese
to taste
Salt
to taste
Ground black pepper
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make oven-baked squid stuffed with mushrooms, rice, and cheese? Prepare all the ingredients. Choose medium-sized squid. Use any hard or semi-hard cheese. Round rice works best - it has more starch, absorbs moisture and aromas well, and helps bind the filling. Choose white button mushrooms without spots, damage, or any rotten smell. They shouldn’t feel slippery.
Step 2
Cook the rice in a pot. Rinse it several times, then add water using the ratio 1 cup rice to 2 cups water. Cook over high heat until it boils, then reduce to low, cover, and cook until all the water evaporates. The rice should be fully cooked. Let it cool completely.
Step 3
Peel and rinse the onion and carrot. Grate the carrot on a coarse grater. Dice the onion finely - this helps the vegetables cook faster and gives the filling a nice color. Heat a skillet and carefully add 1 tablespoon of vegetable oil. Add the chopped vegetables.
Step 4
Sauté the onion and carrot together over medium heat, stirring occasionally, for about 5 minutes.
Step 5
Clean the mushrooms, rinse, and finely chop them - this makes the filling more uniform. Add the mushrooms to the onion and carrot. You can replace button mushrooms with other wild mushrooms, but keep in mind the cooking order and timing may change.
Step 6
Cook until all the liquid released by the mushrooms has evaporated.
Step 7
Grate the cheese on a fine grater and place it in the refrigerator for now.
Step 8
Peel the outer membrane from the squid. The easiest way: dip them in very hot boiling water for a few seconds - the membrane will curl up. Rinse the squid well under cold water. Remove the squid “backbone” (the clear cartilage) and any innards, if present.
Step 9
Carefully cut off the squid fins/tails and chop them finely.
Step 10
In a deep bowl combine the cooled rice, the vegetables with mushrooms, the cheese, and the chopped squid fins. Add salt and pepper to taste. If you like, reserve a little cheese for topping the hot squid (step 14).
Step 11
Mix the filling until uniform.
Step 12
Stuff the squid with the filling carefully so you don’t damage the body. Don’t pack it too tightly - the squid will shrink a little during baking. Place in an oven-safe dish lightly greased with vegetable oil.
Step 13
Secure the openings with toothpicks. Cover the dish tightly with foil.
Step 14
Bake in a preheated oven at 150°C / 300°F for 10-15 minutes. Exact time depends on your oven. The squid will turn white and shrink slightly. Remember: to avoid rubbery squid, don’t bake them too long. Remove the tray from the oven, sprinkle with grated cheese on top, cover with foil again, and let stand for about 10 minutes to finish.
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