•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Mushrooms stuffed with Cheese and Tomatoes Recipe
A simple and easy-to-prepare snack of champignons. It is delicious both hot and cold.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Remove the skin from the mushrooms, cut out the legs (we will not need them).
    Remove the skin from the mushrooms, cut out the legs (we will not need them).
  2. Prepare the marinade: mix 2 tablespoons of soy sauce, 2 tablespoons of sour cream and spices.
    Prepare the marinade: mix 2 tablespoons of soy sauce, 2 tablespoons of sour cream and spices.
  3. Pour the marinade over the mushrooms, cover the cup with a lid and shake well several times. Put in the refrigerator to marinate. While the filling is being prepared, the mushrooms will be marinated.
    Pour the marinade over the mushrooms, cover the cup with a lid and shake well several times. Put in the refrigerator to marinate.
While the filling is being prepared, the mushrooms will be marinated.
  4. Prepare the filling. Boil the egg, cool it. In a bowl on a fine grater, rub the sausage cheese, egg and garlic. Peel the tomato from the seeds, cut into cubes. Add mustard, 1 tbsp sour cream and 1 tbsp soy sauce. Mix everything well.
    Prepare the filling.
Boil the egg, cool it. In a bowl on a fine grater, rub the sausage cheese, egg and garlic. Peel the tomato from the seeds, cut into cubes.
Add mustard, 1 tbsp sour cream and 1 tbsp soy sauce.
Mix everything well.
  5. With the resulting mass, stuff the mushroom caps (with a slide). Put in a preheated 180 degree oven for 35 minutes.
    With the resulting mass, stuff the mushroom caps (with a slide). Put in a preheated 180 degree oven for 35 minutes.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of