Recipe stuffed mushrooms

1. First of all we will wash the mushrooms, we'll clean and separate the hats from the legs. It is necessary to do this. Ingredients:

• Garlic - 3 Teeth
• champignons - 300 Grams
• Vegetable oil - 50 milliliters
• Onions - 1 Piece
• Parsley - 3 pieces
• Rice - 100 Grams
• Carrots - 1/2 Pieces

Instructions

1. First of all we will wash the mushrooms, we'll clean and separate the hats from the legs. This must be done carefully, so as not to break the hats, and completely remove the legs. 2. Clean the carrots and onions, wash and cut into small cubes. We cut the mushroom legs in exactly the same way. 3. In a frying pan on warmed sunflower oil, we use a bow to clear the transparency. Add mushrooms and carrots, stew, periodically stir for about fifteen minutes. Until half-ready, in parallel, boil the rice. 4. Mix stewed vegetables and rice, pepper and salt, add crushed garlic, mix well. The foil for baking is covered with a baking sheet, with vegetable oil, we lubricate the foil. With a teaspoon, we dilate the hats of the mushrooms lightly, cut the edges and stuff them with minced vegetables and rice. 5. Foil carefully wrapped, cover stuffed hats, a kind of pocket protect the edges of the foil. Mushrooms will be prepared there for a couple, and in juice. 6. In the preheated oven we send the baking sheet, we prepare 40 minutes at a temperature of 180 degrees. Before serving a dish, sprinkle the mushrooms with chopped parsley. We decorate with orange.

Servings: 4