Stuffing champignons is customary in many world cuisines; this is one of the most popular snacks not only here. Than just fill the caps of these mushrooms before baking in the oven. There is simply a colossal number of fillings with which you can stuff them. Today we will cook juicy stuffed champignons in the oven the way my family loves.
Ingredients:
Large champignons - 7 pcs.
Bacon - 100 g
Hard cheese - 100 g
Mayonnaise - 1 tablespoon
Pickled cucumbers - 40 g
Salt to taste
Ground black pepper - to taste
How to cook:
Prepare foods on the list. Mushrooms, as you already understood, should be taken with large caps, since during baking they will let out juice and will significantly decrease in size.
The first step is to separate the champignon legs from the caps. This is very easy to do. Then remove the cotton "skirts" from them, clean the caps from the skin, it is rubbery and tasteless for large mushrooms. Then the hats can be slightly salt and pepper.
Try to cut the mushroom legs into very small cubes, put them in a deep bowl. Add in the same finely chopped dry-cured or uncooked smoked bacon, preferably with a minimal greasy layer.
Now put your favorite hard cheese grated on a coarse grater, which melts well in the oven, and pickled cucumbers cut into small cubes.
Then add some low fat mayonnaise. Pepper the filling, stir. Decide whether or not to add salt based on the salinity of the bacon.
Put the stuffed mushroom caps in a baking dish, preferably ceramic, in which you will then serve the finished dish. Preheat the oven to 200 degrees, turn on the convection and bake the mushrooms for 7-10 minutes.
After a while, remove the form from the oven and you can immediately serve baked stuffed champignons with cheese and bacon on the table, or you can put this hot appetizer on a beautiful dish.
You can also decorate each mushroom with a leaf of fresh herbs. For a New Year's or Christmas feast, this would be a great idea. Guests will grab such mushrooms in a matter of seconds.
Enjoy!
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