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We wash the mushrooms and remove their legs. Sprinkle them well with lemon juice to keep them white and beautiful.
Chop both types of onions and put them to harden in a little oil. Add salt and a few tablespoons of water to boil quietly. During this time we chop the mushrooms and we can chop 1-2-3 mushrooms (depending on how big they are) to have enough composition for the filling. We must also keep in mind that when they boil, the chopped legs and mushrooms will drop quite a lot, so it may seem like a lot when we can in the pan, but when they are ready to notice that it is just fine. After the onion has cooked about 10 minutes, add the chopped mushrooms, a little water and let them boil for another 10 minutes.
Finely chop the greens and add them over the mixture in the pan. Season with salt, oregano, pepper and paprika and turn off the heat.
In the tray in which we will bake the mushrooms, spread aluminum foil and grease it with a little oil. We take the spoon from the composition in the pan and fill the mushrooms not very much, because they shrink quite a bit when they are baked and then we risk the goodness of the mushroom filling falling on us.
Put in the hot oven at 180 - 200 degrees (middle stage) for about 40 minutes.
Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.
[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
My mushrooms were big, so I put two mushrooms in one serving (I ate one).
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.
Fill the mushrooms and place them in a heat-resistant dish.
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.
Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.
[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
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.
Fill the mushrooms and place them in a heat-resistant dish.
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.
Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.
[/ ingredients]
[preparation title = ”Preparation”]
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.
Fill the mushrooms and place them in a heat-resistant dish.
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.
Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.
[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
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.
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.
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 taking them out of the oven, sprinkle the finely chopped parsley and sprinkle with the sauce left by the mushrooms in the oven tray.
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.
Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.
[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
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.
Fill the mushrooms and place them in a heat-resistant dish.
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.
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 pan add the oil, onion, garlic and mushroom legs and cook together until soft 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.
Because we especially like mushrooms, but also meat, we combined them and prepared some delicious mushrooms stuffed in sweet and spicy sauce.
[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
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.
Fill the mushrooms and place them in a heat-resistant dish.
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.
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 final 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.
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 soft 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 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.
I think I make mistakes.
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It agree, very useful piece
Thank you, went to read.