We offer a lean recipe for stuffed champignons, which are tasty and quite satisfying. Rice-filled mushrooms are juicy and especially suitable for fasting days and are good food for vegetarians. The main thing is that it will not be difficult for you to prepare such a dish ...
You can stuff zucchini, tomatoes, peppers and much more. But they cannot be compared with mushrooms - this is already something original, with a completely different taste. In our case, the best and correct solution would be to use champignons, because their cap is most suitable for stuffing, and they are most available all year round.
Lean stuffed mushrooms with rice recipe
The first step is to prepare the rice for the filling: for this, in a small cup or saucepan with salted water, boil the rice until cooked, so that the rice does not boil.
In the meantime, while the rice is boiling, we will deal with the rest of the ingredients. Wash the mushrooms, dry and carefully, being careful not to damage the caps, remove the legs and lay the heads dimpled up on a greased baking sheet.
Cut onions and mushroom legs into small cubes, fry them in a preheated pan with a little oil, until the onions change color and begin to let juice.
Next, when the rice is ready, drain the water and put everything in a pan with onions and mushrooms. Season with salt, add allspice to taste and stir to cook over medium heat for 3-4 minutes.
Fill mushroom caps with cooked minced meat, lightly tamp and send to a preheated oven. Cook at 180 degrees for no more than 20 minutes.
Agree, the dish looks quite original. They can be served as a snack that will not be overlooked. The filling can be prepared in different ways and supplemented with other ingredients.
In Western countries, growing and caring for mushrooms, as well as collecting them, is a highly paid occupation, and wages are half of the cost of mushrooms.
Champignons with quail eggs
Another not complicated recipe with mushrooms. This time we will stuff them with quail eggs, which will also be excellent food.
We need the following products: 5 pcs. champignons, 5 pcs. quail eggs, 100 g butter, Dill, Salt and pepper
First, rinse the mushrooms, unscrew the legs. In a small saucepan, melt about 80 grams of butter and brush the rest of the ovenproof baking dish where the mushrooms are to be cooked.
Dip the caps in melted butter one by one and place in the pan. Drive one egg into each hat, add salt to taste and sprinkle with some black pepper.
Preheat the oven and bake at 180 degrees for a short 20 minutes, until the egg whites are covered with a light film.
When ready, mushrooms stuffed with eggs remove from oven and sprinkle with chopped fresh herbs.
Everyone's favorite mushrooms, which are distinguished by their taste, are best grown in open areas. It is not a small case that experiments in closed rooms, namely in the basement, sometimes end in failure, later mushrooms can become unsafe for human health.