Recipe for cooking stuffed mushrooms in the oven with step by step photos. This is a very tasty appetizer that can be used both for an everyday table and for a festive one.
Champignons are prepared quickly and require minimal products for this, and the yummy is sold out instantly.
- Caloric content per 100 g - 100 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Champignons - 12 pcs. (large)
- Bulb onions - 1 pc. (big)
- Cheese - 150 grams
- Garlic - 2-3 cloves
- Breadcrumbs - 1 rounded tablespoon
- Dill greens - small bunch
- Sunflower oil for lubrication and frying
- Freshly ground black pepper
- Salt
Cooking stuffed mushrooms
1. It is necessary to select the largest mushrooms, wash under cold water and let them dry. For mushrooms, you should carefully, with a small knife, cut off the legs under the cap itself. Put the mushroom legs in a bowl, they will come in handy for the filling. 3. Now the “roughness” pulp must be removed from the inside of the caps, it is not needed. It is better to do this with a teaspoon so as not to break the mushroom itself.
4. Lightly grease a baking sheet with vegetable oil and put the peeled mushroom caps into it, having previously slightly salted them inside. Next, we prepare the filling. Cut the onions into quarters. 6. Finely chop the mushroom legs.
7. Chop the dill. 8. Fry the onion in a skillet with vegetable oil for 2-3 minutes (you should not fry it too much). Then we put chopped mushroom legs and 2-3 cloves of finely chopped garlic in it. Salt, pepper and fry all this, stirring constantly, for about 5-7 minutes. Remove the prepared mushrooms with onions from the heat and add breadcrumbs and dill to them. Mix everything well and let cool.
10. While the filling is cooling, grate the cheese on a small grater. 11. The cooled filling can now be mixed with half of the grated cheese. 12. Now stuff the mushroom caps with the filling and sprinkle with the remaining half of the cheese on top. Preheat the oven to 180-200 ° C and put the mushrooms to cook for 12-15 minutes.
Ready-made stuffed champignons should be served warm, since cold they are no longer so tasty, but still appetizing.
About the cheese. You can grate only half, and cut the rest into slices and cover the stuffed mushroom caps with them. This will prevent it from scattering on the baking sheets.
When serving, not hot mushrooms can be poured over with mayonnaise or fatty, thick sour cream.
Bon Appetit!
