Mushrooms stuffed with cheese and tomatoes
A simple and uncomplicated appetizer of mushrooms. Delicious both hot and cold.
Ingredients for Mushrooms Stuffed with Cheese and Tomatoes:
- Champignons - 10..15 pcs
- Sausage cheese - 50 g
- Chicken egg (large) - 1 pc
- Tomato (medium) - 1 pc
- Soy sauce (Light TM Kikkoman) - 3 tablespoon
- Garlic - 1..2 clove
- Sour cream (with slide) - 3 tablespoon
- Mustard - 1 teaspoon
- Black pepper - 1/2 teaspoon
- Sweet paprika - 1/2 teaspoon
- Ginger (ground) - 1/3 teaspoon
How to cook mushrooms stuffed with cheese and tomatoes step by step with photos
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Peel the mushrooms, cut off the threads (we don't need them). |
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Prepare the marinade: mix 2 tablespoons of soy sauce, 2 tablespoons of sour cream and spices. |
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Pour the marinade over the mushrooms, cover with a lid and shake well a few times. Place in fridge to marinade. While the stuffing is cooking, let the mushrooms marinate. |
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To prepare the stuffing. Boil an egg, cool it. Grate sausage cheese, egg and garlic in a bowl over a fine grater. Peel and dice tomato. Add mustard, 1 tablespoon sour cream and 1 tablespoon soy sauce. Mix everything well. |
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Stuff the mushroom caps with the mixture (heaped). Place in preheated oven until 180 degrees Celsius for 35 minutes. |
Black Pepper, Garlic, Soy Sauce, Sweet Paprika, Tomato, Ginger, Eggs, Sour Cream, Mustard, Mushroom, Cheese, Sausage Cheese, Add Additives, Additives with mushrooms
