Table of contents:
- Ingredients for Oven-Baked Stuffed Mushrooms
- Method of cooking baked stuffed mushrooms baked in the oven
Video: Stuffed Mushrooms Baked In The Oven. Step-by-step Recipe With Photo
Oven-baked stuffed mushrooms is a dish for all occasions. It can be prepared for a festive table, on fast days or for dinner. Choose the largest fresh champignons that can be found, it is desirable that the hats are low, flat.
Mushrooms with potatoes is a dish that has set the teeth on edge and is boring to everyone, but it all depends on how you cook and serve it. Instead of frying everything together in a skillet, spend 15 minutes more, the result is a delicious and original hot dish made from inexpensive products available everywhere. In addition, baking in the oven is beneficial and convenient: you do not have to wash the stove after frying potatoes.
- Cooking time: 40 minutes
- Servings: 2
Ingredients for Oven-Baked Stuffed Mushrooms
- 2 large champignons;
- 1 carrot;
- 1 red onion;
- 1 onion;
- 2 medium potatoes;
- 30 g fresh herbs (cilantro, dill);
- 20 g bread crumbs;
- 15 g butter;
- 20 ml of vegetable oil;
- cumin, salt.
Method of cooking baked stuffed mushrooms baked in the oven
For stuffing, I specifically choose the largest mushrooms with flat caps, this is convenient: it just turns out one mushroom per serving. If you have small champignons, take 2-3 pieces per serving.
We carefully cut out the legs from the caps, peel off the skin, it comes off very easily - this solves the problem with washing the mushrooms - they will be perfectly clean.
Finely chop the mushroom legs and the red onion. Pour 10 ml of vegetable oil into a pan, add 10 g of butter, fry the mushrooms and onions for 5-6 minutes, until the onion becomes transparent.
Rub the carrots coarsely, put them in a frying pan, fry with mushrooms and onions for 10 minutes.
Finely chop a small bunch of cilantro with dill, add to the pan to ready-made vegetables, salt to taste. Many people do not like cilantro, it can be replaced with parsley or celery.
To make the filling juicy and tasty, pour ground white crackers into it. It is very easy to make them from a dried loaf - we dry thinly sliced slices of white bread for 10 minutes in a hot oven, and then grind them in a blender.
Pour a pinch of fine salt into the mushroom caps, fill the caps with the filling.
Cut the onion into rings 4-5 millimeters thick. Cut small potatoes into very thin slices; You can cut thin chips with a vegetable peeler. Put the potatoes and onions in a heavy-bottomed pan or a refractory baking dish, pour over the remaining vegetable oil, sprinkle with salt and caraway seeds. We put stuffed hats on the potatoes, put small pieces of butter on them.
Preheat the oven to 175 degrees Celsius, send the mold with mushrooms and potatoes to the oven, bake for 20-25 minutes.
Serve hot stuffed mushrooms baked in the oven. I advise you to cook sour cream sauce with dill for stuffed mushrooms. Dill sauce is simple and fresh, it goes well with many products: mix sour cream with dill finely chopped and pounded in a mortar, add a pinch of salt.
Stuffed mushrooms baked in the oven are ready. Bon Appetit!