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 Meat Baskets with Mushrooms and Tomatoes Recipe
It is prepared quite simply, but it turns out delicious, beautiful, festive. As a filling, you can use whatever you like. Today I have pickled pears and tomatoes with garlic, cheese and dill.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Ingredients we'll need (forgot tomatoes)
    Ingredients we'll need (forgot tomatoes)
  2. Add half an onion, grated on a fine grater, one clove of garlic, 30 grams of cheese, salt and spices to taste. Mix well.
    Add half an onion, grated on a fine grater, one clove of garlic, 30 grams of cheese, salt and spices to taste. Mix well.
  3. Form baskets of them, put them on a baking sheet covered with parchment. Bake in a preheated 200 degree oven for 15-20 minutes (until cooked).
    Form baskets of them, put them on a baking sheet covered with parchment. Bake in a preheated 200 degree oven for 15-20 minutes (until cooked).
  4. While the baskets are baking, remove the mushrooms from the marinade. Finely chop the dill, wash the lettuce leaves and put them on a plate. Finely chop the tomatoes, add the crushed garlic clove, the remaining 20 grams of cheese, grated on a fine grater, salt, pepper and a little dill. Mix it.
    While the baskets are baking, remove the mushrooms from the marinade. Finely chop the dill, wash the lettuce leaves and put them on a plate. Finely chop the tomatoes, add the crushed garlic clove, the remaining 20 grams of cheese, grated on a fine grater, salt, pepper and a little dill. Mix it.
  5. Put the finished baskets on the lettuce leaves, after draining the resulting juice from them. Fill with fillings.
    Put the finished baskets on the lettuce leaves, after draining the resulting juice from them. Fill with fillings.
  6. Sprinkle the mushrooms with dill greens.
    Sprinkle the mushrooms with dill greens.
  7. Bon Appetit!
    Bon Appetit!
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