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Print Recipe
Mushrooms stuffed with Carrots and Rice Recipe
Delicious, fast, beautiful. Very tasty snack.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the mushrooms. Separate the legs from the hats. Leave only the hats. Add salt and pepper to taste. Boil the rice until ready.
    Wash the mushrooms. Separate the legs from the hats.
Leave only the hats.
Add salt and pepper to taste. Boil the rice until ready.
  2. Cut the carrots in Korean.
    Cut the carrots in Korean.
  3. Add the boiled rice.
    Add the boiled rice.
  4. Fry the minced chicken in vegetable oil until ready, add it to the carrots and rice to cool. Add salt and pepper to taste.
    Fry the minced chicken in vegetable oil until ready, add it to the carrots and rice to cool.
Add salt and pepper to taste.
  5. Put the mushrooms in a greased baking dish, put the filling.
    Put the mushrooms in a greased baking dish, put the filling.
  6. Cut the cheese into small slices. Spread on the mushrooms. Bake in a preheated oven at 180 C for 20-25 minutes.
    Cut the cheese into small slices.
Spread on the mushrooms.
Bake in a preheated oven at 180 C for 20-25 minutes.

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