Mushroom baskets
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These miniature cheese and mushroom thin pita tartlets are a wonderful (and satisfying) appetizer for a home-cooked meal or a summer picnic. Treat yourself or your loved ones! Thanks a lot for the idea "to the cook" Nata 69.
Ingredients for baskets with mushrooms:
- Champignons (you can take any mushrooms) - 300 g
- Leeks (light part) - 1 pc
- Hollandaise cheese - 150 g
- Sour cream - 150 g
- Chicken egg - 2 pcs
- Garlic - 1 clove
- Parsley - 1 bunch.
- Soy sauce (TM "Kikkoman") - 2 tablespoon
- Lavash (thin, quantity depends on size) - 2 pcs
How to cook mushroom baskets step by step with photos
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Cut the lavash into 9x9 cm squares (if you use a small muffin tin) - you should have 15 pieces. Divide 3 squares into 4 parts, so you have 12 large and 12 small squares. |
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On each side of the large square put a small "darts", Put the pieces into the molds. Strengthen the bottom with small squares (this prevents the baskets from getting soggy and keeps their shape better). |
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Prepare in this way 12 "baskets". |
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Finely chop the mushrooms (saving 12 plates with the mushroom shape for decoration), fry under a lid until the juice evaporates. Cut leeks in half rings, stew for 5-7 minutes with a spoonful of vegetable oil until soft. |
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From the cheese slice 12 thin slices about 3x3 cm, the rest grate on a coarse grater. Finely chop parsley, crush garlic. Mix sour cream with eggs and soy sauce (it enhances the mushroom flavor), and pepper. |
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Mix all the ingredients of the filling and distribute it on "baskets" pita baskets (about 1 tbsp. spoonful). |
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On top lay a slice of cheese and mushroom slices (they should be slightly fried in vegetable oil). Bake "baskets" At 150 degrees for 10-15 minutes until the stuffing is ready. |
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Decorate with parsley leaves when serving. The snack is ready to be served! I recommend it for all mushroom lovers, warm or cold. |
Leeks, Garlic, Soy Sauce, Eggs, Parsley, Sour Cream, Mushroom, Pita bread, Starters, Appetizers with Mushrooms, Leek Cheese
