Photo recipe: stuffed mushrooms in the oven
Many mistresses love and know how to cook mushrooms. Mushrooms are rich in protein, so they can become a substitute for meat, so they are nourishing. In mushrooms are many useful substances that are necessary for human health.
Every housewife should know how to cookstuffed mushrooms, this is a real wand-rescue wand, when you need to surprise guests and home. The photo shows how appetizing the dish looks. Our original recipe for the preparation of stuffed mushrooms is always useful for a festive table.
The recipe for stuffed mushrooms in the oven is verysimple, it uses a minimal set of products. Only fresh mushrooms are suitable for our recipe. Mushrooms should be of medium size, whole, beautiful, without dark spots. The broken mushrooms can be used in the filling.
Following the detailed instructions from the photo, you can easily prepare this tasty and beautiful dish. The cooking time is from half an hour to forty-five minutes. The recipe for stuffed mushrooms is designed for 4-5 servings.
The recipe for cooking stuffed mushrooms
To prepare stuffed mushrooms we need the following ingredients:
- 20 champignons
- 1 medium eggplant
- 4 tablespoons of olive oil
- ½ cup chopped walnuts
- ½ cup chopped parsley, dill and coriander
- salt and black pepper to taste
- shabby cheese mazarella or cheddar
How to cook stuffed mushrooms: step by step instructions
- Mushrooms cleaned with paper or fabric towels. Rinse under running cold water. Superfluous water to shake. Separate the legs of mushrooms, cut them, put them aside.
- Eggplant wash, clean. Cut about a centimeter cubes. Fold the cut aubergine into a small colander. Colander put in a deep bowl or bowl. Press down with a plate or saucer. From above put the press for a few minutes, so that the eggplant comes out dark bitter juice.
- Bitterness from eggplant can be removed in another way: soak in salt water. For this, put eggplant in a bowl, and in a glass of water dissolve a teaspoon of salt. Fill the eggplant with water. Press down the vegetable with a heavy plate for 15 minutes. Rinse with running water, squeeze out excess liquid.
- Preheat the oven to 180 degrees. In a bowl, mix the fried eggplant and mushrooms with nuts and greens. Salt and pepper. Mix. Using a teaspoon, fill the mushroom caps. Sprinkle with grated cheese. Put the mushroom caps on the baking tray up. Bake the mushrooms on the middle shelf of the oven for about 20 minutes. Mushrooms should become soft, and cheese from above to melt.
- Serve the dish hot, decorating with fresh herbs.
Stuffed mushrooms can be sprinkled with cheeseimmediately before serving. Mushrooms can be used as an independent dish or as a side dish to baked meat or chicken. If stuffed mushrooms complement with mashed potatoes and baked chicken breast, you get a full lunch or dinner.
Author: Katerina Sergeenko
