Champignons stuffed with vegetables and eggs
Champignons stuffed with vegetables and eggs – very colorful and delicious dish. Mince mushrooms can be easily changed by removing or supplementing various vegetables or roots.
Mushrooms stuffed with vegetables and eggs ingredients
Champignons stuffed with vegetables and eggs recipe
The recipe for mushrooms stuffed with vegetables and eggs is very simple. Select large mushrooms and wash.
Remove the legs from the mushrooms, and pour the cream and soy sauce over the caps. Cover the mushrooms with foil and set aside to marinate for 1, 1.5 hours.
While the mushrooms are pickled, you can cook the filling. Finely chop the onion, peel the carrots and cut into small cubes. Finely chop celery and mushroom legs. Chop the greens.
Pour the marinade in which the mushroom caps were in a pan with vegetables and continue to simmer until the liquid evaporates.
It is better not to cover the skillet with the filling, the liquid will evaporate longer, and the vegetables will begin to turn into porridge.
As soon as the filling is ready, add boiled and finely chopped eggs, chopped herbs, pepper, salt and mix to it.
Sprinkle champignons with grated cheese and place in an oven preheated to 200 degrees for 25-30 minutes. Or until champignons are cooked and the cheese is baked. Serve hot mushrooms.