Champignons are called royal mushrooms. In recipes from different countries you can find many interesting dishes using these porcini mushrooms. They can be boiled, fried, baked, marinated, etc.
Photos of champignon dishes are often found in culinary magazines and books. With the addition of vegetables and cereals, they turn out to be very nutritious, because these mushrooms are equivalent to meat in protein content, however, unlike it, they practically do not contain cholesterol and are easily absorbed by the body. One of these dishes is a dish that is prepared according to a special recipe from different nations. This stuffed
mushrooms, baked in the oven - a very interesting and "elegant" dish. Very large mushrooms are chosen for its preparation. In this article I want to tell you about the best, but at the same time very easy options for cooking this dish with mushrooms. Recipes with photos and explanations I have prepared specially for you, dear gourmets. Usually I cook it on holidays, and my guests simply adore this dish, which I called "Hats under Cheese."
Stuffed mushrooms, baked in the oven under a cheese cap. The recipe and method of preparation
Essential Ingredients:
- large champignons - 25 pcs. (on one round baking sheet);
- rice - 100 g;
- 1 cube of chicken or mushroom broth;
- onion - half a head;
- salt, suneli hops, pepper (black);
- 1-2 branches of dill;
- hard yellow cheese;
- any rast. butter.
Cooking Instructions
Stuffed mushrooms, baked in the oven under grated cheese, are prepared according to the following scheme:
1. Pour 250 grams of water into the pan. After boiling in water add a cube of broth and wait until it is completely dissolved. Pour rice into the boiling broth, stir, cover and reduce heat. Wait for the water to boil completely and the rice cooked.
2. Wash the mushrooms, carefully separate the hats from the legs. Hats to clear from dark plates, and to crush legs. Also chop the onion.
3. In vegetable oil, fry the onions to a yellowish-golden hue, then add the chopped legs. Stew for 5 minutes under the lid, then season with all the spices. All this is transferred to a pan for rice. Add finely chopped dill branches there. Mix well.
4. Everything, the filling is ready. With it, you can start making stuffed champignons, baked in the oven under cheese.
5. We stuff mushrooms: in each hat we put 1 tbsp. spoon of rice and mushroom filling, top with a hat of grated cheese.
6. Preheat the oven to a temperature of 200-210 degrees. Place the hats under the cheese on a slightly warmed baking sheet greased with vegetable oil and put in the oven.
7. The dish will be ready when the hats turn red. By the way, if you prefer everything meat, then you can also add boiled chicken cut into small pieces to the rice, and cook the rice in the broth in which the chicken was cooked.
Innings
Hats under cheese are served to the table in a slightly cooled form. You can stick a toothpick into each hat to make it convenient to eat. They need to be laid beautifully on curly lettuce leaves, garnished with cherry tomatoes and dill sprigs. With this dish, it is customary to serve, as with other mushroom dishes, ripe red semi-dry wine.
Good appetite!