Today I want to offer you one more noteworthy recipe for a hot appetizer for a festive table - champignons stuffed with two types of cheese. This dish, first of all, will be appreciated, of course, by cheese lovers. Dry white wine is perfect for these mushrooms, and for strong alcoholic drinks, the snack will go with a bang among your guests. Be sure to cook, it's delicious.
Ingredients:
Large champignons - 8 pcs.
Maasdam cheese - 150 g
Dor blue cheese - 60 g
Bulb onions - 1 pc.
Fat cream - 100 g
Salt to taste
Ground black pepper - to taste
Lean oil - 1 tsp
How to cook:
Prepare foods from the list. Grate the maasdam on a coarse grater, prepare the cream with a high percentage of fat.
Take care of mushrooms. Break off the legs from the caps, strip them. Since champignons are used in a recipe with large caps, be sure to peel them from their dense and tasteless skin.
Cut the onions and champignon legs into very small cubes. Heat a little lean, odorless refined oil in a frying pan and put the slices in it. Fry over medium heat for 4-5 minutes, until slightly golden brown.
When the mushrooms and onions are fried, pour in the heavy heavy cream, salt the filling and pepper to taste. Simmer for another minute to slightly thicken the sauce. Then let the filling cool.
Place the peeled champignon caps in a baking tray. If the mushrooms are round, cut a thin piece of flesh from the cap to keep them firmly in shape. Fill each mushroom with a teaspoon of the creamy sauce prepared earlier.
Cut the cheese with a noble blue mold into small pieces. Place one slice in each hat.
Sprinkle the stuffed mushroom caps with grated hard cheese. Preheat the oven to 180 degrees, turn on the fan mode and bake the mushrooms for 7-10 minutes (the time depends on your oven). As soon as the cheese is melted and brown, the oven can be turned off.
Place the stuffed champignons with cheese on a flat platter and serve as a party snack.
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