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Print Recipe
Mushrooms stuffed with Meatballs Recipe
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!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the mushrooms.
    Wash the mushrooms.
  2. Carefully remove the legs from the mushrooms and finely chop them.
    Carefully remove the legs from the mushrooms and finely chop them.
  3. 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.
    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.
  4. Then mix the contents of the pan with the minced meat.
    Then mix the contents of the pan with the minced meat.
  5. Add salt and Bavarian mustard, mix well.
    Add salt and Bavarian mustard, mix well.
  6. Then add the finely chopped dill, mix well.
    Then add the finely chopped dill, mix well.
  7. 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.
    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.

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