Champignons are often used in the preparation of various delicacies. They can be baked, dried, canned, and grilled. There are many original, at the same time, not complicated recipes.
Grilled champignons
Ingredients:
- 320 g of champignons;
- 3 pcs. garlic;
- 6 tablespoons vegetable oil;
- any greenery;
- dry rosemary, salt and pepper to taste.
Take garlic, peel and chop well, mix it with salt, allspice and pepper until smooth. Then add vegetable oil, mix everything thoroughly. Rinse the champignons, dry a little, cut off the legs, and put the caps in a bowl with the resulting mixture. Leave the mushrooms for 45 minutes. Then grill them for 6 minutes on each side. Sprinkle chopped herbs before serving.
Grilled champignons with mayonnaise
Ingredients:
- 330 g fresh champignons;
- 330 ml mayonnaise;
- 4 heads of garlic;
- some greens of dill or parsley;
- salt, pepper to taste.
Rinse the mushrooms thoroughly, dry and peel. Make a marinade. Combine mayonnaise, black pepper and salt in a deep bowl. Then add the prepared mushrooms to the mixture. Marinate them for about 35 minutes. Place the mushrooms on a skewer and bake for 25 minutes.
Prepare the sauce. Squeeze peeled garlic into mayonnaise, salt, add pepper and chopped herbs. Transfer the resulting mushrooms to a separate plate covered with lettuce leaves, pour the sauce over everything.
Champignons on a grill pan
Ingredients:
- 520 g of fresh champignons;
- 3 pcs. garlic;
- 120 g of parsley or dill;
- 4 tablespoons vegetable oil;
- salt, pepper and fragrant rosemary to taste.
Wash the mushrooms, put them on a paper towel so that they dry a little. Cut the mushrooms into small slices. Then peel the garlic, squeeze it through a press, mix with salt, rosemary and pepper. Put the mushrooms in the finished mixture, mix, leave for 10-15 minutes to marinate. Thoroughly grease the grill pan with vegetable oil, put the mushrooms there and fry them for 15 minutes. Sprinkle the resulting dish with chopped herbs.
Grilled stuffed mushrooms
Ingredients:
- 15 pcs. large mushrooms;
- 120 g whipped cream;
- 2 heads of garlic;
- 3 pcs. fresh tomatoes;
- 90 g feta cheese;
- 3 sprigs of thyme;
- some bacon;
- some olive oil;
- a mixture of spices: paprika, turmeric and ginger in equal parts 1/2 tbsp. l.;
- pepper, salt to taste.
Wash and peel the mushrooms. Separate the leg with some of the tender pulp from the cap. Make the filling. Peel and chop the onion. Rinse the tomatoes and cut into small wedges. Mix it all. Then add the finely chopped cheese, turmeric, whipped cream, ginger, paprika and garlic. Season with salt and pepper to taste, mix everything. Then fry the bacon pieces in olive oil. Combine the filling with the bacon and gently fill the mushroom caps. Grill the resulting mushrooms for about 15 minutes until cooked through. Decorate the finished dish with sprigs of fragrant thyme.
