Stuffed champignons are an excellent dish that turns out to be very beautiful and incredibly tasty. The cheese and walnuts with which the mushrooms are filled give an unusual exquisite taste.
Ingredients:
- Large champignons - 15 pcs;
- Walnuts - 50 g;
- Soft cheese with paprika (you can use cheese without filler) - 150 g;
- Garlic - 2 cloves;
- Parsley - a couple of branches;
- Cream with a fat content of 9% - 4 tablespoons;
- Ground nutmeg - 1 pinch;
- Vegetable oil;
- Salt and black pepper.
Preparation:
- To prepare stuffed champignons, you need to rinse the mushrooms and dry them with a kitchen napkin. Cut the stems out of the mushrooms and remove the film that covers the mushrooms. Set aside the champignon caps, and chop the cut legs well.
- Peel the garlic cloves and chop them in a garlic press. Rinse the parsley leaves, dry and chop very finely.
- Then heat the pan very hot. Put nuts in it and fry them, stirring constantly so that they do not burn. Fry for 4-5 minutes. Remove the nuts from the heat, let them cool, and then chop them into small pieces with a large knife.
- Heat vegetable oil in a small skillet. Then fry the peeled champignon caps in it. The mushrooms should be covered with a golden brown crust. This will take approximately 4 minutes. Transfer the finished hats to a dish and leave to cool.
- Cut the cheese into small pieces. Mix nuts and chopped cheese in a plate, add garlic, chopped mushroom legs and herbs. Pour cream into the mixture. Season the resulting mixture with pepper and salt, add nutmeg. Stir the resulting filling.
- The last stage is stuffing mushroom caps. Put the stuffed hats on a baking sheet, which is pre-covered with baking paper (parchment), oiled. Put the dish in the oven for 7-8 minutes (temperature 180-200 degrees). Stuffed champignons can be served warm or as a cold appetizer.
