Stuffed mushrooms

Peel and wash the mushrooms. Finely chop the stalks. So do the tomatoes, onions and chicken breast.

Put the hardened chicken breast in a saucepan. Add the finely chopped onion. When it has browned, add the tomatoes and the tails. Salt and season to taste.

Put the mushrooms in a tray. Fill with this mixture. Put grated cheese on top and put in the oven until the mushrooms are soft. Serve both hot and cold.


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.

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.


Grilled stuffed mushroom recipe with cheese and garlic

Grilled stuffed mushroom recipe with cheese and garlic. How to make grilled mushrooms? Mushrooms stuffed with cheese and garlic and grilled outdoors or in the oven. The best stuffed mushrooms. Fresh mushrooms stuffed with bellows cheese, telemea or cheese and grilled. The vegetarian recipe.

Every time I heat the grill in the yard, I can't help but make some mushrooms stuffed with cheese and garlic. How good they are !! I fill the hats of fresh mushrooms with bellows cheese, kneaded cheese, telemea, feta or cheese and place them on the hot grill. A delicacy!

Of course, these grilled stuffed mushrooms are not made anyway, but there is a schepsis in the whole recipe. In order not to eat raisined mushrooms on the outside and raw and watery on the inside, we must cook them according to a logical scheme, as you will see below.

I am a big fan of mushrooms and I cook them in many ways. You can find many recipes with mushrooms on our blog & # 8211 see here. From simple stew to mushrooms stuffed with cheese or ham in the oven, with tomatoes and feta, with meat and Mediterranean sauce, etc.

Just a few days ago I published a recipe for pan-fried garlic flour with garlic & # 8211 you can find it here.

I usually buy white or brown champignon mushrooms. If you catch some wild (forest) mushrooms you can use them successfully, especially if they have hats that can be filled.

Mushrooms are made of water and some cellulose fibers, have few calories and can be garnished with fatty components: smoked bacon, kaiser, sausages, fatty cheeses, olive or sunflower oil, etc. Without fat they become dry, dry and unappetizing. The beautiful luster and flavor come from these fats. I used a slightly spicy kneaded cheese, fat enough to melt nicely. A dry soil will not melt and will become even drier. I greased the mushrooms with an oil flavored with garlic and greens and these aromas were impregnated in the mushrooms during baking. Yummy!

I will give you the quantities for 6 grilled stuffed mushrooms, enough for 3 servings. My mushrooms were brown and had approx. 8 cm in diameter (large!).


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 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 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.

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.


Grilled stuffed mushrooms recipe with cheese and garlic

Grilled stuffed mushrooms recipe with cheese and garlic. How to make grilled mushrooms? Mushrooms stuffed with cheese and garlic and grilled outdoors or in the oven. The best stuffed mushrooms. Fresh mushrooms stuffed with bellows cheese, telemea or cheese and grilled. The vegetarian recipe.

Every time I heat the grill in the yard, I can't help but make some mushrooms stuffed with cheese and garlic. How good they are !! I fill the hats of fresh mushrooms with bellows cheese, kneaded cheese, telemea, feta or cheese and place them on the hot grill. A delicacy!

Of course, these grilled stuffed mushrooms are not made anyway, but there is a schepsis in the whole recipe. In order not to eat raisined mushrooms on the outside and raw and watery on the inside, we must cook them according to a logical scheme, as you will see below.

I am a big fan of mushrooms and I cook them in many ways. You can find many recipes with mushrooms on our blog & # 8211 see here. From simple stew to mushrooms stuffed with cheese or baked ham, with tomatoes and feta, with meat and Mediterranean sauce, etc.

Just a few days ago I published a recipe for pan-fried garlic flour with garlic & # 8211 you can find it here.

I usually buy white or brown champignon mushrooms. If you catch some wild (forest) mushrooms you can use them successfully, especially if they have hats that can be filled.

Mushrooms are made of water and some cellulose fibers, have few calories and can be garnished with fatty components: smoked bacon, kaiser, sausages, fatty cheeses, olive or sunflower oil, etc. Without fat they become dry, dry and unappetizing. The beautiful luster and flavor come from these fats. I used a slightly spicy kneaded cheese, fat enough to melt nicely. A dry soil will not melt and will become even drier. I greased the mushrooms with an oil flavored with garlic and greens and these aromas were impregnated in the mushrooms during baking. Yummy!

I will give you the quantities for 6 grilled stuffed mushrooms, enough for 3 servings. My mushrooms were brown and had approx. 8 cm in diameter (large!).


Mushrooms stuffed in the oven

These mushrooms are very good in the oven. especially when you see the cheese spread out. a wonder!
That's a man!
I love you!

Well, if I saw that you have a weakness for mushrooms. :)) Sidy, most men wouldn't agree with you, I'm more of a NO! :))))

ciupeeeerci !! my favorites, there are a few left and I was even thinking about what else to prepare, because I made potatoes with mushrooms and tomato sauce in the oven .. just good tomorrow, they are made quickly !! thanks : d /

With pleasure, Anja! I also really like mushrooms, especially since there are so many simple recipes in which we can use them.

And if we fast, they successfully replace meat, because they contain iron and protein in an amount approximately equal to that of meat .. happy that there are mushrooms! :))

Yes, I think I could fast if I had mushrooms at the table :)

Hello. I would like to try this recipe, it looks delicious. My question is, what do I do if I have an electric oven? thanks:)

Hello! And my oven is also electric, so I don't see where the problem would be. Do you have a very different one, or am I now too tired to understand the question? :)

the question was at what temperature should the mushrooms be cooked? did you write in the recipe like over medium heat - would that mean 180 degrees? for 20-25 minutes? I ask because they are "beginners" in the electric oven. thanks a lot!

Yes, you can keep the stuffed mushrooms in the oven for 20-25 minutes at 180 degrees. Because it's easier for me, I always set the oven to 175 degrees when I write in recipes & quot; medium fire & quot.

It looks perfect!
I also have 2 questions:
1. Can I add 2 tablespoons of sour cream to the composition with which I fill the mushrooms?
2. What's that red thing on top of ready-made mushrooms?
Thank you in advance!

Yes, you can also mix some sour cream in the composition of the stuffed mushrooms, but you have to do it after it cools down. The red thing you're asking about is I think it's a slice of cheese. In fact, that browned cheese looks rather orange, the pieces of peppers that remained uncovered seem red to me :)

Thank you for your answer!

With pleasure, I get to work!

I also made stuffed mushrooms today for the first time, they are super delicious and my friend emptied my plate.

Congratulations on your success! :) I am convinced that you will be able to tempt your friend with other recipes on the blog.

The mushrooms are in the oven! Thanks for the recipe!

With pleasure. and have a craving!

The recipe will be interesting and its application in practice depends on everyone's skill. But one thing bothers me: taking over and using foreign words incorrectly. Your bacon is put there like a walnut on the wall. It's like saying, "The end came unexpectedly." Does that sound right to you? Wasn't it easier to call bacon bacon or ribs or something but in the language of your fellow citizens ?! I have been living outside Romania for 21 years, I have to speak three languages, but that doesn't stop me from using the Romanian language as much as I can. Thanks for recipe. I will try it! And to end on a happy note, I will also use, still incorrectly, but ironically, a formula: "God bless you!" "Let's hear it!"

It could have been simpler, so we certainly avoided the discussions next to the topic that followed and that we just deleted. The topic is "baked stuffed mushrooms", and from now on I will delete any comments that cannot be considered useful by those interested in the recipe.
BarbatLaCratita.ro is a blog of culinary recipes that has just adopted the same French motto that Junimea has adopted)

There is no equivalent in Romanian for bacon, in no case is it cost even less bacon. The term is clear, I think anyone would understand. Some simply like to be smart

I'm sorry that I have to intervene here with a comment but I can't resist not making some small clarifications and I apologize strictly.

This & quotanonim & quot, who would like to follow in the footsteps of George Pruteanu and who, apparently, has to speak three languages, should consult the DEX and thus find that & quotbacon & quot is still part of the vocabulary of the modern Romanian language and that is a neologism from the English language. Speaking of speaking the Romanian language correctly, of which the anonymous person makes such a case: It is said & quotsunt Base & quot;

God, how frustrated some people are :)))))))))))) After reading & quotnontatisfaction & quot, the following scenario came to my mind: & quotanonym & quot above, order a bacon omelet in the morning. and wakes up with an omelet with SLANINA :)))))))). & quotGod & quot to keep him safe when something like this happens ..Yaxxx


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.

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.


Nutritional content

The benefits of pumpkins

Zucchini is a very nutritionally beneficial food because contains a lot of vitamins and minerals which the body needs to function properly.

It has few calories (25 kcal per 100 g). Therefore, it is very suitable for low-calorie diets. It also has a high content of water, calcium, potassium, magnesium and vitamin B1, C and folic acid.

Among the benefits of eating pumpkin are the following:

  • Helps digestion. Intake of this food can help improve digestive problems such as constipation, gastritis or acidity and reflux. It also improves intestinal transit, as it contains a significant amount of mucilage, a type of fiber beneficial for intestinal health.
  • Zucchini has a diuretic effect. The use of pumpkin recipes in the daily diet can help eliminate excess fluid from the body due to the high potassium and low sodium content of this vegetable. Therefore, zucchini is especially beneficial in case of hypertension, kidney stones or oliguria (low urine production).
  • Regulates cholesterol levels. Zucchini is a cholesterol-free food because it has zero fat. By consuming it, you ingest large amounts of nutrients without increasing your LDL level (commonly called bad cholesterol).

The benefits of mushrooms

Mushrooms have a high water content and a low caloric intake, just like pumpkins. In terms of their mineral content, we can highlight the large amounts of potassium, phosphorus and selenium. As for vitamins, they contain niacin and riboflavin, essential for the proper functioning of the body. They also contain folic acid and vitamin C.

This vegetable helps regulate blood glucose and blood pressure, as well as strengthening the immune system.


Mushrooms stuffed with minced meat & # 8211 a simple recipe that ensures you with resounding success!

Do you want to surprise your loved ones with an appetizing snack? We offer you the recipe for some mushrooms stuffed with minced meat, incredibly delicious and appetizing. The recipe for a very complicated dish at first glance, is prepared amazingly simple. Meat mushrooms acquire a special flavor due to a perfectly balanced set of spices and greens, which gives them an irresistible aroma and a note of freshness.

INGREDIENTS

& # 8211 150 g minced pork

METHOD OF PREPARATION

1. Clean and wash the mushrooms. Remove the legs (keep the hat full). Sprinkle the mushroom caps inside with salt.

2. Wash and clean the onion and mushroom stalks. Cut the onion into small cubes. Do the same with the mushroom stalks.

3. Fry the mushroom caps in a hot pan with butter and sunflower oil. Fry them on each side for 1 minute.

4. Fry your feet on a hot frying pan with oil. Add the chopped onion and mix. Fry until golden brown.

5. Wash and dry the greens with a paper towel.

6. In a deep bowl, mix the minced meat with the greens, egg, onion and fried legs. Match with salt and ground black pepper. Mix well.

7. Put the cheese through the large grater. Fill the mushroom caps with meat and sprinkle with grated cheese. Cover the cheese with a grill of cream.

8. Arrange the stuffed mushrooms on a baking tray, pre-greased with oil. Place the tray in the preheated oven at 180 degrees for 25 minutes. Baking time depends on each oven. Arrange the fragrant mushrooms on a plate and decorate them with greens.


Vegan stuffed mushroom recipe

The recipe for vegan stuffed mushrooms is a very versatile and easy to combine, ideal as a second dish or a light dinner. In this case, we opted for a vegan version, replacing meat or tuna with fresh vegetables, including pumpkin. Let's take a look at the benefits of these excellent ingredients!


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