Contents
Stuffed champignons. Video recipe
Neat round champignon caps seem to be specially created in order to stuff them with various fillings. They hold their shape perfectly, hold enough minced meat and have a neutral taste that goes with a variety of ingredients.
Stuffed mushrooms: recipe with champignons
Italian style stuffed mushrooms
To cook stuffed mushrooms the way they are prepared in sunny Italy, you will need: – 20 large white mushrooms; – 1 small head of chopped red sweet onion; – ½ sweet green bell pepper; – 2 cloves of garlic; – 3 tablespoons unsalted butter; – ¾ glasses of white bread crumbs; – ½ cup finely chopped hot pepperoni; – ½ cup grated Parmesan; – 1 tablespoon dried parsley; – 1 teaspoon dried oregano; – 1 teaspoon of fine salt; – ¼ teaspoon black pepper.
Wipe the mushrooms with a damp paper towel. Cut off the caps and chop the legs. Free half of the pepper from seeds, rinse under running water, dry and cut into small cubes. Melt the butter in a large skillet over medium heat; sauté the onions, mushroom stalks, chopped garlic, and bell peppers. Cook until the onions are clear and most of the liquid has evaporated. Remove skillet from heat and add remaining ingredients, stir. Fill each mushroom cap with the filling, place on a baking sheet lined with cling foil and bake in an oven preheated to 180 ° C until the mushrooms darken and the filling turns golden. Serve the baked champignons warm.
Recipe for mushrooms stuffed with shrimps
For 12 servings of mushrooms stuffed with shrimps, you will need: – 12 large mushrooms; – 12 medium fresh peeled shrimps; – 1 minced garlic clove; – 1 ½ cups of chicken stock; – 1 ½ tablespoons of oyster sauce; – 1 teaspoon light soy sauce; – ½ cup of chopped green onions; – 1 ½ teaspoon of cornstarch; – salt pepper; – vegetable oil.
You can stuff both large fleshy white champignons and more delicious and large “nutty” champignons – portobello
It is not necessary to clean the mushrooms, as well as to wash. It is enough to wipe the mushrooms with a damp towel. Cut off the legs and use them in some other dish or throw them away. Place the shrimp in a food processor bowl, season with salt and pepper and chop into a paste. Stuff the mushroom caps with minced shrimp. Heat the oil in a wide, flat skillet. Place the stuffed mushrooms with the filling down in a skillet. Cook for 1-2 minutes, until the filling is golden, turn the mushrooms over and sauté them for another 3-4 minutes. Use a slotted spoon to place the mushrooms on a serving platter. In the same pan where the appetizer was fried, put the chopped garlic and fry it until a light aroma appears. Pour in broth, bring to a boil, add oyster and soy sauce, add a little starch to thicken the sauce. Add chopped green onions. Pour the prepared sauce over the mushrooms.
Champignons with quail egg
An extraordinarily beautiful appetizer of mushrooms and quail eggs is obtained. Take: – 5 caps from large mushrooms; – 5 quail eggs; – 2 tablespoons of grated parmesan cheese; – 2 teaspoons of chopped parsley; – 1 teaspoon of olive oil; – salt, pepper.
Such an appetizer is not only tasty and elegant, but also extremely healthy. Mushrooms are a source of all types of amino acids, quail eggs contain vitamins and minerals
Wipe the champignon caps with a damp towel. Grease a baking sheet with olive oil and place the caps with the notch facing up. Pour some fresh parsley and grated cheese on the bottom of each mushroom, break one quail egg into each cap, season with salt and pepper. Place in an oven preheated to 180 ° C and bake for 15 minutes.
Stuffed champignons with spinach
Another classic combination is mushrooms and spinach. You will need: – ½ cup of finely chopped mozzarella cheese; – ½ cup of bread crumbs; – ½ teaspoon of salt; – ½ teaspoon of cayenne pepper; – 500 g of champignons; – 500 g of fresh young spinach leaves; – 2 cloves of garlic; – 2 tablespoons of olive oil.
Stuffed portobello recipe
Preheat oven to 180 ° C. Line a baking tray with cling foil. For champignons, remove the stems and place the caps, notch down, on a baking sheet. Bake the mushrooms for 10-15 minutes, until crisp brown markings appear on the mushrooms. Turn the caps over and blot off excess moisture. In a skillet over medium heat, heat 2 tablespoons of oil, chop the legs and fry them until light golden brown. Add chopped spinach and cook, stirring occasionally, over medium heat for about 5 minutes. Season with cayenne pepper and salt. Pour the prepared mixture into a wide bowl, add the breadcrumbs and cheese. Knead into minced meat. Roll the minced meat into balls the size of a walnut and place in the recesses of the mushroom caps. Bake in an oven preheated to 180 ° C for 10-15 minutes, until the filling is browned.