Baked mushrooms with herbs If it were not for the modern almost year-round availability of any products, this dish could be called autumn. You can cook it at any time of the year, when you want to remember about the autumn family trips to the "quiet hunt" and cozy evenings at the cottage, when the noise of the rain and falling leaves is mixed with the grinding of freshly picked mushrooms in a frying pan and the unique aroma of mature greenery. If you want to cook not just delicious food, but an original dish that can decorate a festive table or a buffet table, you will have to try and find in the supermarket quite large mushrooms, the hats of which can accommodate the right amount of fragrant and rather sharp toppings of mustard, garlic and chopped greens. But what an unusual and beautiful snack you get as a result! Although mushrooms with herbs can be used not only as a snack, but also as an addition to mashed potatoes, which will perfectly replace a cutlet or chop. In any case, mushrooms with herbs will help you to diversify your menu, and it will take much less time to cook it than for frying meat.
Ingredients:- Mushrooms champignons 150 g
- Mustard French (with grains) 6 tbsp. l.
- Butter 100 g
- Garlic 2 cloves
- Parsley fresh 1 bunch
- Olive oil 1 tbsp. l.
- Pepper black ground 0.5 tsp.
- Salt 1 pinch
- Step 1 We need 6-10 large champignons, a large bunch of parsley and soft butter, garlic and mustard.
- Step 2 Mushrooms are washed and dried. Cut the bottom of the cap.
- Step 3 Finely chop the greens, add crushed garlic, 1-2 tsp. olive oil and butter.
- Step 4 Mix thoroughly, season with salt and pepper to taste.
- Step 5 Lubricate the mushroom hats with mustard greens.
- Step 6 Then stuff the hats with a mixture of oil and parsley.
- Step 7 Put the mushrooms with herbs on a baking sheet and bake for 4-5 minutes in the oven, heated to 180 ° C.