Stuffed mushroom caps
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There are many similar recipes on the site. And for this one, I used a recipe from Ksyushkin ---. For which she HUGE THANK YOU! I just didn't have a chicken breast at the time of making it. But there were a lot of tomatoes))) The guests were delighted! They didn't eat them!!! They devoured them!))) Especially jumped on the girls who watch their weight))))
Ingredients for stuffed mushroom caps:
- Mushrooms (Bigger ones are better.) - 15 pcs
- Onions - 1 pc
- Tomato - 1 pc
- Hollandaise cheese (I had Russian) - 200 g
- Mayonnaise
- Vegetable oil (For frying)
How to cook stuffed mushroom caps step by step with photos
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Wash the mushrooms, twist out the stalks. Put the caps in a mold. I put butter on the mold. We don't need to grease it. The mushrooms will give out the juice. It won't burn |
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Shred the legs. Chop the onions finely. |
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On a strong fire we fry legs with onions (in a small quantity of vegetable oil). In the meantime you can already turn on the oven for preheating (I put on 200 degrees, top and bottom heat... Although the mode, I think, is not important). Legs with onions fry for 5-7 minutes until the onions are translucent, and when the legs will begin to brown slightly. Then we put them on a plate and let them cool |
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Meanwhile, dice the tomato into small cubes |
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Grate cheese on a fine grater. Set aside a third of it (it will be used for sprinkles). Mix the rest of the cheese + tomato cubes with the fried shanks, season with salt and drizzle with mayonnaise |
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Fill our caps and place it in the oven for 20 minutes. |
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After 20 minutes take out our caps, sprinkle with the remaining cheese and put in the oven for another 10 minutes. I sprinkled piles of tomatoes around for decoration)))) These mushrooms are delicious both hot and cold. Enjoy!! |
Tomato, Vegetable Oil, Mayonnaise, Onions, Mushroom, Hollandaise Cheese, Starters, Appetizers with Mushrooms
