Among us there is a huge number of people who are not indifferent to dishes from mushrooms. In addition to having excellent taste and nutritional properties, mushrooms are also useful, and sometimes even a curative product. With their participation, you get great appetizers and salads, soups and roasts.
But to achieve an original, satisfying and incredibly piquant taste will allow the preparation of stuffed mushrooms with a variety of fillings. The forest mushrooms are the most delicious, but the mushrooms, which for the convenience of stuffing, should be chosen with large hats.
The mushroom caps are to be stuffed, and the legs in the ground form serve as a component for creating minced meat along with other various products for every taste. It can be minced meat, cheese, seafood, etc.
To achieve an excellent mix of aromas and flavoring qualities of ingredients in stuffed mushrooms will allow their heat treatment. Most often you can find recipes for cooking stuffed mushrooms baked in the oven, but also boiled or fried pre-hats mushrooms also successfully succumb to the stuffing.
How to properly stuff the mushrooms, we will tell in the recipes below.
Mushrooms stuffed with minced meat and baked with cheese
Ingredients:
- champignons large - 15 pcs .;
- any minced meat - 250 g;
- cream cheese soft - 100 g;
- onion - 120 g;
- garlic - 1 clove;
- hard cheese - 120 g;
- vegetable oil - 30 ml;
- salt;
- mixture of ground peppers;
- chopped fresh greens;
- lettuce leaves.
Preparation
From the washed and dried mushrooms, cut out the legs neatly and crush them with small cubes. Then fry in vegetable oil sliced on small cubes onion and chopped garlic, add chopped legs of mushrooms and also brown. Now mix the frying with minced meat, a mixture of peppers, salt, chopped greens and cream cheese and stuff it with our slightly salted hats of mushrooms. We put the stuffed mushrooms on a baking sheet, sprinkle each with a hard grated cheese, add a little bit of water to the bottom and send it to the oven, heated to 200 degrees for about thirty minutes. We determine the readiness for the cheese, which is overfed.
We spread the ready mushrooms on the lettuce leaves and surprise this amazing snack of our friends and relatives.
Mushrooms stuffed with shrimps
Ingredients:
- champignons large - 10 pcs .;
- shrimp, peeled medium size - 20 pcs .;
- onion - 1 pc .;
- garlic - 2 cloves;
- hard cheese - 200 g;
- butter - 30 g;
- dill - 1 small bunch;
- salt;
- mixture of ground peppers;
- salad leaves.
Preparation
Prawns are thawed, dipped for thirty seconds into boiling water and let the water drain. Champignons washed, dried, cut out carefully the legs and put in empty hats for two shrimp. On the melted butter, fry first the peeled and finely chopped onions and garlic, then add shredded medium-sized
We serve the original mushrooms, beautifully arranged on salad leaves.