Snacks

Stuffed champignons

Stuffed champignons



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Ingredients for Stuffed Mushrooms

  1. Butter - 40g .; taste
  2. Onion 2 pcs.;
  3. Beef broth - 1/2 tbsp .; taste
  4. Wine (white or red) to taste
  5. Cheese -100g .; taste
  6. Mushrooms -500g. (champignons) to taste
  • Main Ingredients Mushrooms
  • Serving 5 servings
  • World Cuisine

Inventory:

Saucepan ;, Knife ;, Spoon ;, Grater ;, Frying pan ;, Oven.

Cooking stuffed champignons:

Step 1: Fry the onion.

First, melt the butter in a small saucepan. Then peel the onion from his clothes and cut it into large rings. Then fry in butter over moderate heat. Fry until the leek is soft. Then add wine to the onion. I took the red one. Then pour the beef broth. Then stew until the onion absorbs all the liquid.

Step 2: Fry the mushrooms.

Cut the leg of champignons. We do this so as not to break the whisper, then you have to put this mushroom aside. Then gently cut the core with a knife. Do not make a hole through. Now let's move on to frying. We take a frying pan and pour a little oil and fry the hats until golden. They will turn out so rosy and beautiful, as if this is the face of a frozen child on the street.

Step 3: Bake and serve.

Now put the stewed onion in the middle. Then salt to taste. We need cheese for the filling. Therefore, we rub it on a medium grater. Sprinkle hats with cheese stuffed with onions. After that we send to bake in the oven for 8 minutes. The temperature of the oven should be: 170 degrees. We put the mushrooms on a paper towel to stack all the fat. Otherwise, they will be very fat and the demon of bread will not do. So we finished stuffing the mushrooms. Now take one and try. So how did you like it? I think you will cook them more than once. Enjoy your meal!

Recipe Tips:

- - If you don’t have beef broth, do not worry, it is still not so important. So if you do not add it, it will not change the taste.

- - Together with onions, I can offer you to fry the bacon. And then the filling will be not only from onions, but also with meat. I promise it will be even better.