Festive appetizer of champignons with meat meatballs, fried bell peppers with onions and Bavarian mustard. It turns out a very juicy and tender filling. This snack will not go unnoticed on the festive table!
Carefully remove the legs from the mushrooms and finely chop them.
Peel the onion, wash it, and finely chop it. Wash the bell pepper, remove the seeds, and finely chop it. Combine the chopped onion, pepper and mushroom legs in a frying pan. Fry in olive oil for 5-7 minutes.
Then mix the contents of the pan with the minced meat.
Add salt and Bavarian mustard, mix well.
Then add the finely chopped dill, mix well.
From the resulting mass, form meatballs and put them on top of the mushroom caps. Transfer the stuffed mushrooms to a covered and greased baking sheet. Cook in the oven, preheated to 180 degrees, 25-30 minutes.