Champignons stuffed with meat is a hot appetizer that can also be served as a main course. As a side dish for such mushrooms, you can serve fresh vegetables with herbs or do without it altogether.
It is necessary
- - 200 g of ground beef or pork;
- - 12 pcs. champignons;
- - 2 tomatoes;
- - 1 onion;
- - 1 hot pepper;
- - 3 cloves of garlic;
- - 3 tbsp. spoons of bread crumbs;
- - parsley, salt.
Instructions
Step 1
Take large champignons, rinse them, remove their legs, we only need mushroom caps. Coat the hats with olive oil, lightly salt and fold into a baking dish.
Step 2
Finely chop the onion, chop hot pepper and parsley too. Remove seeds and all liquid from fresh tomatoes, finely chop the pulp. Peel the cloves of garlic, pass through a garlic press or rub on a fine grater.
Step 3
Mix all prepared ingredients and add minced meat. Both pork and ground beef will do - it makes the filling juicy. Salt, stir - the stuffing for stuffed mushrooms is ready.
Step 4
Fill the prepared mushroom caps with the resulting filling. Place the mold with mushrooms in an oven preheated to 200 degrees.
Step 5
The mushrooms stuffed with meat should be baked in the oven for half an hour. Cooking times may vary - be guided by your oven, make sure that the mushroom caps do not burn around the edges.
Step 6
Serve the mushrooms stuffed with meat immediately, until they have cooled down. If served as an appetizer, you can place the mushroom caps on top of the green lettuce for a better appetizer.
