Stuffed mushrooms are a portioned dish, a great addition to any side dish. You can use a variety of products as a filling; in the proposed recipe, we stuff mushrooms with minced meat. Since mushrooms do not require long heat treatment, minced meat must be fried in advance with onions. Before baking, add mushroom caps with filling with cheese - it will make them even more juicy, and also brighten up the appearance.
Ingredients:
- Large champignons - 6 pcs.
- Minced pork and beef - 200 gr.
- Cheese - 100 gr.
- Onions - 0.5 pcs.
- Vegetable oil - 2 tablespoons
- Parsley - 10 gr.
- Salt, pepper - to taste
Step by step recipe:
Get everything you need ready. For the preparation of this dish, it is better to use large mushrooms, for convenience in stuffing.
Wash the mushrooms thoroughly, then dry them slightly on a towel. Cut off the leg of each mushroom with a knife. After using a teaspoon, remove the entire inner part, resulting in empty caps. Perform this process as carefully as possible so as not to damage the integrity of the mushrooms.
Cut the onion into small cubes, fry in oil until soft.
Finely chop the inner part of the mushrooms, which was taken out with a spoon and add to the onion. Continue to fry.
After a few minutes, add minced meat to the onions and mushrooms. Stir it constantly to separate it into small fractions. Season the mixture with salt and pepper. Fry for 10 minutes over medium heat until the liquid has completely evaporated. Stir frequently.
Remove skillet from heat. Add chopped greens to the minced meat, mix, cool a little.
Then stuff the mushroom caps with the fried minced meat as tightly as possible, forming small slides on top.
Grate the cheese. Sprinkle the workpieces with the resulting chips. Place them in a mold or on a baking sheet lined with parchment. Place in the oven on the middle rack. Bake for the next 20 minutes at 180.
Baked mushrooms with minced meat and cheese are ready.
Bon Appetit!
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