Mushrooms with filling This is an excellent hot appetizer - the mushrooms of the cap in the process of cooking are soaked with excreting meat juice, the melted cheese covers the meat "balls" and it turns out very tasty! When choosing mushrooms, pay attention to the fact that the mushroom slugs were of the same average size; pork forcemeat do not regret - the more the filling will be, the more delicious the snack will be; Parmesan cheese can be substituted for a hard cheese similar to it with a rich milky flavor! Snack in hot form immediately after preparation!
Ingredients:- Mushrooms champignons 500 g
- Pork pulp 380g
- Parmesan cheese 35g
- Salt 2 pinch
- Pepper black ground 2 pinch
- Olive oil 1 tbsp. l.
- Onion 0.5 pcs.
- Step 1 To prepare the baked stuffed mushrooms, we need pork flesh, fresh mushrooms, onions, salt, black pepper, parmesan cheese, olive oil.
- Step 2 At the champignons, carefully separate the hats from the legs. We do not need legs, but we remove the skin from the hats.
- Step 3 Pork flesh is passed through a meat grinder with a fine grate, we chop the onion, combine it with minced meat, salt and pepper.
- Step 4 Mix the stuffing.
- Step 5 In each champignon's head we lay out minced meat with a slide, giving them the appearance of a ball. Sprinkle the stuffed mushrooms with olive oil.
- Step 6 Parmesan cheese is rubbed on a small grater, we spread the grated cheese on each mushroom, trying to cover as much as possible the minced meat.
- Step 7 Bake in a preheated oven to 200 ° C for about 20 minutes (can be grilled). We serve the baked stuffed mushrooms hot immediately after cooking.