Recipe: Mushroom snack February 23 - The Red Leaf of the Calendar step by step with pictures | Handy.Recipes

Mushroom snack February 23 - The Red Leaf of the Calendar

Cooked mushroom appetizer February 23 - The Red Leaf Calendar

Time to cook: 60 minutes

Total Servings: 6

Nutritional Value

A mushroom appetizer will always find its place on the holiday table. I accidentally came across this recipe in the magazine "Gastronome School" And only because it met the conditions of the contest, I decided to cook it. The result exceeded my expectations. The tender stuffing of millet with a pleasant spicy flavor of dill and mustard was just what I liked. I recommend that you try this appetizer of stuffed mushrooms. Maybe you can add to your collection another recipe that is not too complicated with this wonderful food.

Author of the recipe

Ingredients for this stuffed mushrooms appetizer "February 23-the Red Leaf of the Calendar":

  • Black pepper (to taste)
  • Salt (to taste)
  • Sweet pepper (for decoration)
  • Dill - 0.5 bunch.
  • Vegetable oil - 30 g
  • Onions - 1 pc
  • Mustard (grainy) - 1 teaspoon
  • Cream cheese (in slices) - 150 g
  • Sour cream - 200 g
  • White dry wine - 50 ml
  • Chicken breast - 200 g
  • Champignons - 600 g
  • Millet (Mistral) - 4 tablespoon

How to cook mushroom appetizer "February 23 - The Red Leaf of the Calendar" step by step with photos

Separate fillets from bones, boil meat.

Rinse the wheat groats and strain to remove the water.

Grits fry in a hot dry frying pan for 4 minutes.

Then put them into a pot, pour boiling salted water over them and simmer for 10 minutes. Drain the water.

Wash and dry the mushrooms. Separate the stalks and finely chop them, set the caps aside.

Peel the onion, finely chop it, fry it in oil, add the cut mushrooms legs and fry until the mushrooms are tender.

Cut circles from melted cheese, the number of mushroom caps to match.

Cut the boiled chicken meat into small cubes. Shred the trimmings of cheese, mix them with grits, chicken meat, chopped dill herbs, fried onions and mushrooms. Season with pepper and salt. Stir thoroughly.

Tender mushroom stuffing is ready. Millet grit softens the taste of the stuffing, makes it lighter.

Put the mushroom caps in an oiled dish. Fill them with stuffing.

Top with slices of cheese.

To prepare sauce. Mix sour cream with mustard and wine. Season with salt and pepper.

Preheat oven to 180 degrees. Pour the sauce over the mushrooms and bake in the oven for 20 minutes.

In the meantime, from the rest of the stuffing I rolled into balls. They have a delicate flavor, are easy to mold, look pretty and are also a good snack for the holiday table. If you, like me, have leftovers and decide to serve them as an appetizer at the table, I suggest you serve them with mustard cream sauce. Stuffing balls do not have the savory flavor that stuffed mushroom caps go through the baking process. So, after the caps are cooked and we lay them out on a platter to serve, I suggest that the rest of the sauce be gathered in a bowl, whipped until smooth with a blender and served together with the stuffing balls. You can put the balls in the oven for a few minutes, then the cheese in the filling will melt, browning the balls and binding the mass more firmly.

Take the ready caps out of the oven. Collect the sauce in a separate bowl.

Place stuffed mushrooms on a plate. Decorate with greens. The main snack made of stuffed mushrooms is ready to be served.

And this is a mushroom in a cut. I am sure that tender and spicy stuffing with creamy and mustard taste you will like.

Nutritional Value:

Whole Dish:
1653.5 Calories
122.4 g
102.2 g
58.7 g
Per Serving:
275.6 Calories
20.4 g
17 g
9.8 g
121.6 Calories
9 g
7.5 g
4.3 g

Salt, Dry White Wine, Spicy, Sweet pepper, Vegetable Oil, Onions, Sour Cream, Mustard, Tender, Mushrooms, Dill, Cream Cheese, Chicken Breast, Millet, Starters, Starters With Mushrooms

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