Champignons Stuffed with Vegetables and Eggs
2 hours Recipe Yield:
12 pcs Difficulty:
Medium recipe
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.
Recipe Ingredients
Cooking 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.
Melt the butter in a frying pan, put the chopped mushroom legs and simmer for a couple of minutes.
When the legs are soft, lay out the onions. Stir and simmer for a couple of minutes.
Once the onions are translucent place the carrots and celery. Stir and simmer until tender.
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.
Stuff the marinated mushroom caps with the prepared filling and put on a baking sheet.
Sprinkle champignons with grated cheese and place in an oven preheated to 200°C (390°F) for 25-30 minutes. Or until champignons are cooked and the cheese is baked. Serve hot mushrooms.