Stuffed mushrooms - general principles and methods of cooking
Stuffed mushrooms is an extremely appetizing and elegant dish that will decorate the table for any occasion. Although in the everyday menu, it may well be present, especially since cooking does not require much time and effort. Only mushrooms are suitable for stuffing due to the peculiarity of the cap structure. It is better to take large mushrooms, since filling them with filling is much easier.
Stuffed Mushrooms - Food Preparation
To prepare stuffed mushrooms, rinse them thoroughly with cold running water, peel and cut the legs. Some recipes involve the use of mushroom legs in the filling, and if they are not part of the stuffing, they can be fried with onions and served with meat or potatoes.
Stuffed - Cooking
In the process of cooking stuffed mushrooms need a baking sheet for baking in the oven, as well as a frying pan for frying the filling.
Stuffed - Best Recipes
Recipe 1: Mushrooms with Ham and Cheese
This recipe will allow you to prepare a tasty and satisfying snack, which will appeal to both adults and children, because small gourmet love so small in size and deliciously decorated dishes. In addition, a combination of ham, mushrooms and cheese will remind their favorite pizza.
Ingredients
15 pcs. large fresh champignons
1 medium onion
100 g cheese
100 g ham or smoked chicken
50-100 g butter
vegetable or olive oil for frying
2 table. spoonful of breadcrumbs
greens, salt, pepper (to taste)
Method of preparation
Rinse the mushrooms thoroughly with running cold water, cut off the legs. Put the hats on a baking tray, pre-greased with butter. Inside each mushroom put a piece of butter (about half a teaspoon). Heat the oven to 220 degrees, put a pan with mushrooms in it. While they are preparing (10-15 minutes) to cook the filling. To do this, finely chop the legs of the mushrooms, ham and onions. Pour a little vegetable or olive oil on a well heated pan, reduce the heat for medium and put onion. When it becomes transparent, add the chopped legs of mushrooms and ham, fry with constant stirring for 5-7 minutes. Next, remove the pan with the caps out of the oven and a teaspoon into the top of each cap, put the stuffing. Finely grate cheese, mix with breadcrumbs and put in small portions and on each hat. Put in the oven for another 7-10 minutes. Next, remove, put the caps on the dish, decorate with greens and immediately serve on the table.
Recipe 2: Mushrooms stuffed with cottage cheese
This is an unusually tasty dish, a special airiness which gives the use of cottage cheese. Thanks to him, the delicacy acquires a creamy taste, and an abundance of greens will add freshness and piquancy.
Ingredients
500 g fresh champignons
150 g of cottage cheese
75 g butter
2 eggs
2 tomatoes
greens and salt (to taste)
Method of preparation
Rinse the champignons with cold water, cut off the legs. Put the hats in a saucepan, richly greased with butter, put on medium heat for 12-15 minutes. Finely chop the legs of the mushrooms, fry in another pan over high heat for 10 minutes. Cottage cheese to rub through a sieve, add the mushroom legs, as well as raw eggs, whipped with salt and herbs. Stir the resulting filling thoroughly and fill the mushroom caps with it. Top with a piece of butter (about half a teaspoon). Put in the oven, heated to 180-200 degrees for 5-7 minutes, before serving, decorate each hat with a slice of tomato.
Recipe 3: Champignons stuffed with shrimp
This unusual recipe is intended for those who prefer a seafood cuisine. A perfect addition to it will be a glass of dry white wine.
Ingredients
20 pieces of large fresh champignons
200-250 g peeled shrimp
6 tablespoons finely grated Parmesan cheese
1-2 cloves of garlic
1 table. Madeira spoon
1 tbsp. spoon of olive oil
1 teaspoon Worcestershire sauce
75 g butter
black pepper (to taste)
salt (to taste)
greens (to taste)
Method of preparation
Boil the shrimp in salted water (no more than 2-3 minutes, otherwise they will lose the taste). Wash the mushrooms and cut off the legs. Grease baking sheet with butter, put mushroom caps on it, put a small piece of butter in each. Put in the oven, preheated to 200-220 degrees for 10-15 minutes. Shrimp, finely chopped, mixed with garlic, passed through the press. In a separate container, mix the oil, Worcestershire sauce and Madeira, pour the shrimp with it, mix. Next, remove the baking sheet from the oven, put a shrimp filling in each hat with a teaspoon, sprinkle with grated Parmesan cheese and send to the oven again for 5-7 minutes. Serve hot, generously sprinkled with finely chopped greens.
Stuffed Mushrooms - useful tips from experienced chefs
1. To prevent mushroom caps from wrinkling in the oven, you should put a small piece of butter in each one.
2. Sprinkle the dish with cheese and put in the oven, you need to carefully monitor the dish and pull out as soon as the cheese begins to redden. If you miss the moment, the dish will be dryish.
3. Serve the stuffed mushrooms better hot, but if the dish is slightly cold, it will still be very tasty.
