Stuffed mushrooms baked in the oven - a dish for all occasions. It can be prepared for the holiday table, fasting or for dinner. Fresh champignons choose the largest ones that will be found, it is desirable that the caps be low, flat.
Mushrooms with potatoes - a dish that is filled with teeth and all has become boring, but everything depends on how you prepare and serve it. Instead of frying everything together in a skillet, spend 15 minutes more, resulting in a tasty and original hot dish of inexpensive foods that are available everywhere. In addition, baking in the oven is beneficial and convenient: you do not have to wash the stove after frying the potatoes.
- Cooking time: 40 minutes
- Servings: 2
Ingredients for stuffed mushrooms baked in the oven
- 2 large champignons;
- 1 carrot;
- 1 red onion;
- 1 bulb bulb;
- 2 medium potatoes;
- 30 grams of fresh herbs (cilantro, dill);
- 20 g breadcrumbs;
- 15 g butter;
- 20 ml of vegetable oil;
- cumin, salt.
Method of cooking baked stuffed mushrooms, baked in the oven
For stuffing, I specifically choose the biggest flat-headed mushrooms, this is convenient: just one fungus per serving is obtained. If you have small champignons, take 2-3 pieces per serving.
The legs of the caps are carefully cut out, we peel the skin, it is very easy to separate - thus the problem with the washing of mushrooms is solved - they will be perfectly clean.
Mushroom legs and red onion cut finely. Pour 10 ml of vegetable oil into the pan, add 10 g of butter, fry the mushrooms and onions for 5-6 minutes until the onion becomes transparent.
We rub the carrots coarsely, throw them into the pan, fry with mushrooms and onions for 10 minutes.
We chop a small bunch of cilantro with dill finely, add to the pan to the prepared vegetables, salt to taste. Many do not like cilantro, it can be replaced with parsley or celery.
To make the filling juicy and tasty, pour the ground white breadcrumbs into it. It is very easy to make them from dried loaf - thinly cut slices of white bread we dry for 10 minutes in a hot oven, and then grind in a blender.
Put a pinch of fine salt in mushroom caps, fill the caps with stuffing.
Onion bulb cut into rings with a thickness of 4-5 millimeters. Cut small potatoes into very thin slices; can be cut with a knife for cleaning vegetables thin chips. Put the potatoes and onions in a frying pan with a thick bottom or refractory baking dish, pour the remaining vegetable oil, sprinkle with salt and cumin. Put stuffed hats on potatoes, put small pieces of butter on them.
Heat the oven to 175 degrees Celsius, send the form with mushrooms and potatoes into the oven, bake for 20-25 minutes.
Stuffed mushrooms baked in the oven are served hot. I advise you to prepare sour cream sauce with dill for stuffed mushrooms. Dill sauce is simple and fresh, it goes well with many products: mix sour cream with dill, finely chopped and pounded in a mortar, add a pinch of salt.
Stuffed mushrooms, baked in the oven are ready. Enjoy your meal!