The stuffed mushrooms are placed on the table for the guests. I am quick and easy to prepare. The recipes are versatile, the mushrooms can be filled to your heart's content with vegetables, meat or cheese.
Preparation time: less than 60 minutes
Stuffed mushrooms are good both cold and hot.
Fasting stuffed mushrooms, a simple and tasty recipe that you can enjoy whenever you want an appetizer or a hot snack prepared in the version without eggs, cheese or ham.
8 very large mushrooms (brown mushrooms)
1/2 kapia pepper or red bell pepper
1 knife tip spicy paprika
1 knife tip ground nutmeg
optional: 1 tablespoon rum / cognac
We prepare the ingredients at hand, so that everything goes very fast. Preheat the oven to 200 & degC. Peel a squash, grate it and squeeze the juice. Chop the onion as small as possible, then 1/2 of the kapia pepper into cubes.
Heat 3 tablespoons oil in a pan and heat the onion with carrot and pepper. We clean the mushrooms, then we wash the tails and chop them. Put the chopped tails over the hardened vegetables.
This is when we add salt, pepper, paprika, nutmeg and cinnamon. We continue to cook for about 2 minutes.
For those who do not have a problem with the use of alcohol in food, this is the time when we sprinkle a little rum (or brandy) mushrooms. Sprinkle with chopped parsley, add crushed garlic, mix to blend and continue to cook for 20-30 seconds.
Take the pan off the heat and use the hardened vegetables to fill the mushrooms.
We put the mushrooms in a tray in which we poured the rest of the oil on the bottom of it. Bake the stuffed mushrooms for 15-20 minutes, depending on the strength of the oven.
I cleaned the broccoli, washed them and let them drain and then boiled them for 5-6 minutes in salted water.
I then drained the water and transferred them to an oven dish, in which I put the olive oil.
I put the quark and cream cheese in place with a teaspoon, grated the cheese and Parmesan cheese on top and sprinkled nutmeg, salt and pepper.
Preheat the oven and put the tray for 20-25 minutes at 180 ° C.
Serve while still hot.
Good job and good appetite!
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An appetizer very easy to prepare, ready in 20 minutes. You need a few larger Champignon mushrooms, which you remove the tails from, wash and drain well. Put them in a non-stick pan greased with butter or olive oil, season with salt and pepper, then put in each hat a piece of cheese with soft paste (Camembert or similar). I gave them some French cheese, originally from the mountainous land of the Vosges, with orange peel. Sprinkle a few fresh oregano leaves on top (otherwise you can put dried oregano - more accessible).
Put the tray in the preheated oven at 180 - 200 ° C for 10 - 15 minutes, then add a slice of Mozzarella to each hat, sprinkle a little chilli powder (or cayenne pepper - a little hotter) and put again on oven until Mozzarella begins to melt (about 5 minutes). Take them out and serve them as hot snacks.
Have fun and see you healthy again!
Do you want to surprise your loved ones with an appetizing snack? We offer you the recipe for some mushrooms stuffed with minced meat, incredibly delicious and appetizing. The recipe for a very complicated dish at first glance, is prepared amazingly simple. Mushrooms with meat acquire a special flavor due to a perfectly balanced set of spices and greens, which gives them an irresistible aroma and a note of freshness.
& # 8211 150 g minced pork
METHOD OF PREPARATION
1. Clean and wash the mushrooms. Remove the legs (keep the hat full). Sprinkle the mushroom caps inside with salt.
2. Wash and clean the onion and mushroom stalks. Cut the onion into small cubes. Do the same with the mushroom stalks.
3. Fry the mushroom caps in a hot pan with butter and sunflower oil. Fry them on each side for 1 minute.
4. Fry your feet on a hot frying pan with oil. Add the chopped onion and mix. Fry until golden brown.
5. Wash and dry the greens with a paper towel.
6. In a deep bowl, mix the minced meat with the greens, egg, onion and fried legs. Match with salt and ground black pepper. Mix well.
7. Put the cheese through the large grater. Fill the mushroom caps with meat and sprinkle with grated cheese. Cover the cheese with a grill of sour cream.
8. Arrange the stuffed mushrooms on a baking tray, pre-greased with oil. Place the tray in the preheated oven at 180 degrees for 25 minutes. Baking time depends on each oven. Arrange the fragrant mushrooms on a plate and decorate them with greens.
Clean the mushrooms with a dry towel. Mushrooms are not washed because they are soaked in water. It is not mandatory to remove their skin, it depends on how clean they are. We take out their legs and chop them finely. Clean, finely chop the onion and put it to harden in a pan with 2 tablespoons of oil. We give him salt and pepper.
We cut the chicken breast into cubes and put it over the onion, in the pan. Stir and sauté until the meat changes color. We continue by adding the diced bell pepper, the broth and the chopped mushroom stalks before. Season with oregano or thyme and optionally two cloves of garlic put on the grater (if you do not like the garlic, you can give it up). Mix and temper until the water left by all the ingredients evaporates and we obtain a consistent composition. At the end, add the finely chopped parsley and mix.
Using a teaspoon, fill the previously prepared mushroom caps. At this stage, after filling them, I season them with a freshly crushed pepper powder. Salt is not given now (but at the beginning, in the filling) because it will make the mushrooms leave more water in the oven and they will lose too much of their shape and firmness. Place the mushrooms in the pan and bake for 20 minutes. After 20 minutes, take the tray out of the oven and place a slice of cheese on top of each mushroom or put grated cheese. Put the tray back in the oven for another 5 minutes. That's all!
For the filling you can use whatever ingredients you prefer: meat, different vegetables, ham ... this time I chose fresh cheeses and greens!
Wash the mushrooms well, break the tails and wipe them well with paper towels. Put salt on both sides and let them drain on a mincer until you prepare the filling.
Cut the tails into small cubes, and cut the onion and green garlic into thin slices. Heat the oil in a pan, then let it simmer for a while. Season with salt, pepper and chilli flakes. Then pour the composition into a bowl. Add the diced dried tomatoes, put half of the grated cheese, the crushed telemeau with a fork and fresh greens. Mix lightly and homogenize the composition.
Wipe the mushrooms with paper towels to remove excess water, then fill them and place them in a tray lined with baking paper. Sprinkle the remaining grated cheese on top and put them in the preheated oven at 180 degrees for 10-15 minutes.
The best mushroom filling this is, guaranteed, thanks to the unique combination of cheeses! An ideal appetizer, tasty and extremely good-looking, for any festive meal. Easy to bury, even the day before the event (doing everything except baking them, of course). Make from 2 trays up, it will be eaten faster than hot bread!
Preheat the oven to high temperature.
Wash the mushrooms, remove the stalks. Simmer the chopped mushroom stalks for 3-4 minutes, along with the chopped onion and crushed garlic. Season with salt and pepper.
Meanwhile, combine the cheeses (except for the Parmesan cheese) with the beaten egg.
Fill the mushrooms with hardened stalks, put the cheese mixture on top. Sprinkle plenty of Parmesan and paprika.
Bake for 17-20 minutes.
You can sprinkle chopped parsley or dill on top, if you want.
Brown champignon mushrooms are brushed with a soft brush. If they are very dirty, rinse them briefly in cold water and drain them in a strainer. Do not clean the skin if they are fresh. Cut the tails that we will use for the filling. The mushrooms are salted and set aside.
Cook the onion a little with oil, without frying, add the minced meat (I used the mixture) and unwrap the pieces with a wooden spoon. Fry lightly, not too hard (it will be cooked even in the oven). Finally, add the finely chopped tails.
Over this composition add tomato puree, tomato sauce or diced tomatoes (canned). Add salt and pepper.
Finely chop the parsley and garlic and add to the meat filling. We also keep a few sprigs of parsley for serving. We taste the composition once again.
Foodblogger at Savori Urbane. #savoriurbane
Place the mushrooms in a heat-resistant dish greased with a little oil. Distribute the filling and if it remains in excess, place it among the mushrooms.
Bake the mushrooms for 25 minutes at 170 ° C (medium stage in gas ovens). The filling and the sauce are actually cooked, only the mushrooms need to be done. What an enticing smell! Before serving, sprinkle a little more parsley on top and you're done.
Pesto is an Italian sauce from the Genoa region (pesto alla genovese) composed of fresh basil leaves, garlic, coarse salt, pine nuts, olive oil and grated Parmesan (or pecorino cheese). All this is crushed in a mortar and forms an aromatic paste. Pesto is generally served with pasta, boiled potatoes or other simple vegetables but can also appear next to fish or grilled beef or pork. You can read more here.
Pesto sauce is commercially packaged in small jars. It is very fragrant and is used in small doses.
Variations: Pesto can also be made with dried tomatoes and becomes red & # 8211 pesto rosso. Pine seeds can be replaced with walnuts, hazelnuts, peanuts, almonds or pecans, cashews. Instead of basil leaves you can use green parsley or leurda & # 8211 recipe here.
I kept doing it stuffed mushrooms in the oven in various combinations: with telemea and smoked bacon, in Mediterranean style, with meat, etc. This time I chose a very simple and tasty version: with pesto and goat cheese.
From the ingredients below we obtained 5-6 servings of mushrooms filled with cheese and pesto.