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Stuffed mushrooms

Stuffed mushrooms

Well, if I knew from the beginning that they would come out so good, wouldn't I eat more? I WANTED to say, I wasn't eating. I kept thinking what liner would be good? Couscous, potatoes? I have no idea, I ate them almost empty. Almost, because they were stuffed. Ready to take out of the oven and eaten on the spot. Why didn't you do more? Well, we just made about 20 pieces and we're 3. So whose fault is it? Yours, because you didn't do more!

Forever the same conversation. Maybe I'll copy-paste. I don't know if the food comes out good so I make less, it still comes out super delicious and everyone eats it in 3 seconds and we run out. One eats more, the other eats too much. Did you get caught? Anyway, I'm not learning my mind. What's so hard to understand? Iaca do a lot, because I always made delicious food ha! I'm kidding, of course. It is clear that there are times when good food does not come out. It happens! Either you don't find the combination, or the ingredients leave something to be desired, or. There are many things that can happen. What to do? Do a little and see how it turns out. Only then do you start cooking like a book, so as to feed the whole street, even if you are 2-3. No shame, you just made the most delicious food. You are what you cook! Or what was the saying?

  • 20 Champignon mushrooms
  • 4-5 slices of ham
  • Ketchup or tomato paste
  • garlic
  • thyme
  • paprika sweet / hot
  • oregano
  • pressed cheese

Servings: 21

Preparation time: less than 30 minutes

RECIPE PREPARATION Stuffed mushrooms:

We cut the mushroom stalk and we can fry it and eat it with bread, we only need the mushroom hats.

Separately, mix the finely chopped ham slices with the ketchup, thyme, paprika and oregano. Fill each mushroom with the ham mixture, put crushed garlic and cheese on top. Grease the oven tray with a little oil and place the mushrooms. Leave them in the oven over low heat until golden brown.

Now, you have to be strong enough to eat them with something, not straight from the tray!

Tips sites

1

You can also find the recipe on the blog: http://delightsbymeea.blogspot.com/2018/08/ciuperci-umplute.html


Mushrooms stuffed in sweet-spicy sauce

Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.

  • 7 large mushrooms
  • 2 onions
  • 1 carrot
  • 1 gogosar
  • 5 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 500 gr minced meat
  • 30 ml oil
  • salt
  • pepper
  • thyme
  • oregano
  • 200 ml water
  • parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for Mushrooms stuffed in sweet-spicy sauce

My mushrooms were big, so I put two mushrooms in one serving (I ate one).

We clean the mushrooms from the film on top, break the tails, wash them and let them drain.

We clean and wash the vegetables and chop them into scales.

Heat the oil and add the chopped and chopped vegetables.

Chop the mushroom tails and add them over the vegetables.

Drain the water from time to time and mix so that it does not stick.

When the vegetables start to penetrate, add the minced meat, spices and stir continuously until the meat juice is formed, then let it simmer for 10 minutes.

Put the mixture of vegetables and meat in a sieve and let it drain until it almost cools.

Then chop a little parsley and mix it into the composition.

Preparation Mushrooms stuffed in sweet-spicy sauce

Fill the mushrooms and place them in a heat-resistant dish.

We mix the remaining composition with the drained juice and put it over the mushrooms.

Put the dish in the oven for 40 minutes at 180 degrees.

Peel the garlic, press it and mix it with tomato paste and 2 tablespoons of water.

Add the sugar and pepper to taste and pour everything over the mushrooms.

Put the dish back in the oven for 10 minutes.

Dilute the flour in 100 ml of water and mix it lightly in the mushroom sauce. Leave for another 10 minutes in the oven, then turn off the heat and sprinkle with chopped green parsley.


Mushrooms stuffed in sweet-spicy sauce

Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet-spicy sauce.

  • 7 large mushrooms
  • 2 onions
  • 1 carrot
  • 1 gogosar
  • 5 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 500 gr minced meat
  • 30 ml oil
  • salt
  • pepper
  • thyme
  • oregano
  • 200 ml water
  • parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for Mushrooms stuffed in sweet-spicy sauce

My mushrooms were big, so I put two mushrooms in one serving (I ate one).

We clean the mushrooms from the film on top, break the tails, wash them and let them drain.

We clean and wash the vegetables and chop them into scales.

Heat the oil and add the chopped and chopped vegetables.

Chop the mushroom tails and add them over the vegetables.

Drain the water from time to time and mix so that it does not stick.

When the vegetables start to penetrate, add the minced meat, spices and stir continuously until the meat juice is formed, then let it simmer for 10 minutes.

Put the mixture of vegetables and meat in a sieve and let it drain until it almost cools.

Then chop a little parsley and mix it into the composition.

Preparation Mushrooms stuffed in sweet-spicy sauce

Fill the mushrooms and place them in a heat-resistant dish.

We mix the remaining composition with the drained juice and put it over the mushrooms.

Put the dish in the oven for 40 minutes at 180 degrees.

Peel the garlic, press it and mix it with tomato paste and 2 tablespoons of water.

Add the sugar and pepper to taste and pour everything over the mushrooms.

Put the dish back in the oven for 10 minutes.

Dilute the flour in 100 ml of water and mix it lightly in the mushroom sauce. Leave for another 10 minutes in the oven, then turn off the heat and sprinkle with chopped green parsley.


Mushrooms stuffed in sweet-spicy sauce

Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet-spicy sauce.

  • 7 large mushrooms
  • 2 onions
  • 1 carrot
  • 1 gogosar
  • 5 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 500 gr minced meat
  • 30 ml oil
  • salt
  • pepper
  • thyme
  • oregano
  • 200 ml water
  • parsley

[/ ingredients]
[preparation title = ”Preparation”]

We prepare the filling for Mushrooms stuffed in sweet-spicy sauce

My mushrooms were big, so I put two mushrooms in one serving (I ate one).

We clean the mushrooms from the film on top, break the tails, wash them and let them drain.

We clean and wash the vegetables and chop them into scales.

Heat the oil and add the chopped and chopped vegetables.

Chop the mushroom tails and add them over the vegetables.

Drain the water from time to time and mix so that it does not stick.

When the vegetables start to penetrate, add the minced meat, spices and stir continuously until the meat juice is formed, then let it simmer for 10 minutes.

Put the mixture of vegetables and meat in a sieve and let it drain until it almost cools.

Then chop a little parsley and mix it into the composition.

Preparation Mushrooms stuffed in sweet-spicy sauce

Fill the mushrooms and place them in a heat-resistant dish.

We mix the remaining composition with the drained juice and put it over the mushrooms.

Put the dish in the oven for 40 minutes at 180 degrees.

Peel the garlic, press it and mix it with tomato paste and 2 tablespoons of water.

Add the sugar and pepper to taste and pour everything over the mushrooms.

Put the dish back in the oven for 10 minutes.

Dilute the flour in 100 ml of water and mix it lightly in the mushroom sauce. Leave for another 10 minutes in the oven, then turn off the heat and sprinkle with chopped green parsley.


Mushrooms stuffed in sweet-spicy sauce

Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet-spicy sauce.

  • 7 large mushrooms
  • 2 onions
  • 1 carrot
  • 1 gogosar
  • 5 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 500 gr minced meat
  • 30 ml oil
  • salt
  • pepper
  • thyme
  • oregano
  • 200 ml water
  • parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for Mushrooms stuffed in sweet-spicy sauce

My mushrooms were big, so I put two mushrooms in one serving (I ate one).

We clean the mushrooms from the film on top, break the tails, wash them and let them drain.

We clean and wash the vegetables and chop them into scales.

Heat the oil and add the chopped and chopped vegetables.

Chop the mushroom tails and add them over the vegetables.

Drain the water from time to time and mix so that it does not stick.

When the vegetables start to penetrate, add the minced meat, spices and stir continuously until the meat juice is formed, then let it simmer for 10 minutes.

Put the mixture of vegetables and meat in a sieve and let it drain until it almost cools.

Then chop a little parsley and mix it into the composition.

Preparation Mushrooms stuffed in sweet-spicy sauce

Fill the mushrooms and place them in a heat-resistant dish.

We mix the remaining composition with the drained juice and put it over the mushrooms.

Put the dish in the oven for 40 minutes at 180 degrees.

Peel the garlic, press it and mix it with tomato paste and 2 tablespoons of water.

Add the sugar and pepper to taste and pour everything over the mushrooms.

Put the dish back in the oven for 10 minutes.

Dilute the flour in 100 ml of water and mix it lightly in the mushroom sauce. Leave for another 10 minutes in the oven, then turn off the heat and sprinkle with chopped green parsley.


These are simple recipes, but the flavors and taste are hard to tell.

Simple mushrooms in the oven

Take 10 appropriately large mushrooms, wash well. The tails are broken and then chopped. We also need butter, at room temperature, finely chopped parsley, salt, pepper to taste.

Put the cut and coded tails in the mushroom caps, and place a small cube of butter on top. The caps thus filled are arranged side by side, with the filling facing up, in a tray in the hot oven. It takes about 20 minutes for the butter to enter the mushrooms well. Before removing them from the oven, sprinkle the finely chopped parsley and sprinkle with the sauce left by the mushrooms in the oven tray.

Mushrooms stuffed with chicken and ham

The procedure is the same, but in the filling are put: a small chopped onion, two cloves of crushed garlic, 250 degrees of chopped chicken breast, 125 grams of finely chopped ham, finely chopped parsley, 2 tablespoons of bite, salt to taste. Hardening oil.


Mushrooms stuffed in sweet-spicy sauce

Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.

  • 7 large mushrooms
  • 2 onions
  • 1 carrot
  • 1 gogosar
  • 5 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 500 gr minced meat
  • 30 ml oil
  • salt
  • pepper
  • thyme
  • oregano
  • 200 ml water
  • parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for Mushrooms stuffed in sweet-spicy sauce

My mushrooms were big, so I put two mushrooms in one serving (I ate one).

We clean the mushrooms from the film on top, break the tails, wash them and let them drain.

We clean and wash the vegetables and chop them into scales.

Heat the oil and add the chopped and chopped vegetables.

Chop the mushroom tails and add them over the vegetables.

Drain the water from time to time and mix so that it does not stick.

When the vegetables start to penetrate, add the minced meat, spices and stir continuously until the meat juice is formed, then let it simmer for 10 minutes.

Put the mixture of vegetables and meat in a sieve and let it drain until it almost cools.

Then chop a little parsley and mix it into the composition.

Preparation Mushrooms stuffed in sweet-spicy sauce

Fill the mushrooms and place them in a heat-resistant dish.

We mix the remaining composition with the drained juice and put it over the mushrooms.

Put the dish in the oven for 40 minutes at 180 degrees.

Peel the garlic, press it and mix it with tomato paste and 2 tablespoons of water.

Add the sugar and pepper to taste and pour everything over the mushrooms.

Put the dish back in the oven for 10 minutes.

Dilute the flour in 100 ml of water and mix it lightly in the mushroom sauce. Leave for another 10 minutes in the oven, then turn off the heat and sprinkle with chopped green parsley.


Stuffed mushrooms

about 20 pieces large mushrooms (fresh)

2 white onions, finely chopped

4 cloves garlic, finely chopped

2 tablespoons olive oil

black pepper, freshly ground

Clean the mushrooms, wash them well and spread the legs. The hats are left in a bowl of water until use, and their legs are finely chopped.

In a frying pan add the oil, onion, garlic and mushroom legs and cook together until softened and the juice left by them evaporates. When they are ready, season with salt and pepper to taste and leave to cool for about 15 minutes.

Meanwhile, finely chop the dill and parsley. Add over the previously prepared composition and mix well.

Grease a large pan with oil. Drain the water caps and arrange in the tray. Sprinkle salt and pepper on top, then fill each mushroom with the above composition.

Add the tray to the preheated oven at 180oC for 30 minutes. When they are almost ready, remove the tray and sprinkle the Parmesan cheese over the mushrooms.

Add again to the oven until the Parmesan cheese melts and begins to brown.

Advice: To check if the mushrooms have ripened, prick their edge with a fork. If the fork enters them easily, it means that they are ready.


Mushrooms stuffed in sweet-spicy sauce

Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet-spicy sauce.

  • 7 large mushrooms
  • 2 onions
  • 1 carrot
  • 1 gogosar
  • 5 cloves of garlic
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon flour
  • 500 gr minced meat
  • 30 ml oil
  • salt
  • pepper
  • thyme
  • oregano
  • 200 ml water
  • parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for Mushrooms stuffed in sweet-spicy sauce

My mushrooms were big, so I put two mushrooms in one serving (I ate one).

We clean the mushrooms from the film on top, break the tails, wash them and let them drain.

We clean and wash the vegetables and chop them into scales.

Heat the oil and add the chopped and chopped vegetables.

Chop the mushroom tails and add them over the vegetables.

Drain the water from time to time and mix so that it does not stick.

When the vegetables start to penetrate, add the minced meat, spices and stir continuously until the meat juice is formed, then let it simmer for 10 minutes.

Put the mixture of vegetables and meat in a sieve and let it drain until it almost cools.

Then chop a little parsley and mix it into the composition.

Preparation Mushrooms stuffed in sweet-spicy sauce

Fill the mushrooms and place them in a heat-resistant dish.

We mix the remaining composition with the drained juice and put it over the mushrooms.

Put the dish in the oven for 40 minutes at 180 degrees.

Peel the garlic, press it and mix it with tomato paste and 2 tablespoons of water.

Add sugar and pepper to taste and pour everything over the mushrooms.

Put the dish back in the oven for 10 minutes.

Dilute the flour in 100 ml of water and mix it lightly in the mushroom sauce. Leave for another 10 minutes in the oven, then turn off the heat and sprinkle with chopped green parsley.


Mushrooms stuffed in the oven & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, what about some stuffed mushrooms, delicious and fragrant? I want to share with you my recipe for stuffed mushrooms, the one I have been preparing for my family for a long time and which I would never change. The mushrooms come out very tasty and fragrant, the filling is very delicious and is very easy to prepare, and the end result is insane.

To get some stuffed mushrooms excellent you have to choose mushrooms large and fresh mushrooms, white and firm. You can use other mushrooms as long as you like and they are large. It is important to try this wonderful recipe because I am sure it will become your favorite.


Stuffed mushrooms

Clean the mushrooms, wash them well and spread the legs. The hats are left in a bowl of water until use, and their legs are finely chopped.

In a pan add the oil, onion, garlic and mushroom legs and cook together until softened and the juice left by them evaporates. When they are ready, season with salt and pepper to taste and leave to cool for about 15 minutes.

Meanwhile, finely chop the dill and parsley. Add over the previously prepared composition and mix well.

Grease a large pan with oil. Drain the water caps and arrange in the tray. Sprinkle salt and pepper on top, then fill each mushroom with the above composition.

Add the tray to the preheated oven at 180oC for 30 minutes. When they are almost ready, remove the tray and sprinkle the Parmesan cheese over the mushrooms.

Add again to the oven until the Parmesan cheese melts and begins to brown.

Advice: To check if the mushrooms have ripened, prick their edge with a fork. If the fork enters them easily, it means that they are ready.