Stuffed mushrooms according to this recipe are distinguished by their original taste and composition. Other mushrooms can be used to make a snack, but champignons with deep caps are preferred. Any nuts are also suitable, but walnuts give a special piquancy to the taste.
It is necessary
- - fresh champignons - 250 g;
- - shelled walnuts (or others) - 100 g;
- - butter - 25 g;
- - cheese - 50 g;
- - crackers - 650 g;
- - salt to taste.
Instructions
Step 1
It is recommended to choose fresh, large or medium-sized champignons with deep caps. It is necessary to prepare mushrooms for stuffing. To do this, you need to separate the legs from the hats.
Step 2
The legs need to be finely chopped, placed in a pan, covered and heated over low heat until they become soft.
Step 3
Grate the cheese on a fine grater. Crackers should be crushed or purchased ready-made ground. You can use either a store product with different tastes, or self-preparation.
Step 4
Combine the chopped champignon legs with grated cheese, salt to taste. Separate 2/3 of the breadcrumbs and add to the cheese and mushroom mixture. Mix the composition thoroughly.
Step 5
Place the prepared mass in champignon caps. Melt the butter, place it and the stuffed mushrooms in a mold.
Step 6
Peeled walnuts should be chopped. Sprinkle the mushrooms on top with the rest of the ground breadcrumbs and nuts. Place the stuffed mushrooms in the oven and bake until tender (about 20 minutes), based on the characteristics of the stove. The dish can be served hot or slightly cooled.
