Lavash envelopes stuffed with fried mushrooms, cheese and herbs are an excellent appetizer that can be easily prepared both at a picnic and in the country. At the same time, it is fried in the open air, on the grill, then quickly garnished with juicy tomatoes with fresh herbs and immediately served.
Ingredients:
- 280 g of large mushrooms;
- 350 g of hard cheese;
- 70 g sour cream;
- 1 tsp spices for vegetables;
- 8 lavash (size 29x20 cm);
- 2 tbsp. l. mayonnaise;
- ½ bunch of cilantro;
- ½ bunch of dill;
- 2-3 small tomatoes;
- 10 sprigs of dill.
Preparation:
- 280 g is usually 4 large mushrooms. Therefore, you need to take 4 mushrooms, wash them under running water and clean them if desired.
- Put the sour cream in a bowl, add a good handful of spices for vegetables to it, mix everything thoroughly and set aside until the pieces of spices swell.
- Coat the peeled mushrooms with spicy sour cream, using a silicone brush, string on skewers and fry for 5-7 minutes on moderate charcoal.
- Meanwhile, rub the cheese on a fine grater, and thoroughly wash the cilantro and dill greens, dry and finely chop with a knife.
- Remove the fried mushrooms from the skewers, cool slightly and cut into small pieces. Then put in a deep plate, mix with cheese and herbs, season with mayonnaise and mix well.
- Cut the lavash into strips measuring 29x20 cm. Put 1 tbsp in the middle of each strip. l. mushroom filling and gently spread it over the entire surface.
- Roll all the strips into envelopes, put them on a wire rack and fry on moderate charcoal on both sides. During frying, the cheese inside the envelopes will melt, and the lavash will acquire a beautiful golden and crispy crust.
- Wash the tomatoes and cut into rings. Wash and dry 10 sprigs of dill.
- Put the fried envelopes with mushroom filling on a dish. Place a circle of tomato and a couple of small sprigs of dill on each envelope.
- Serve hot champignon appetizer in pita bread.
