Put on the stove to cook the marinade. Pour water, put sugar and salt, stir. Add allspice, cloves, bay leaf, bring to a boil and spread the mushrooms. Before you put them in the marinade, clean the mushrooms and remove their leg. Cook for 5 minutes and pour the vinegar. Bring back to a boil and remove from heat.
For snacks, it is better to take champignons in size that will immediately fit in your mouth. Leave them to the marinade until it cools down. With a slotted spoon, we get them on a paper towel, get wet.
Making the filling. In a bowl, spread the cheese cottage cream. Add chopped dill, garlic, finely chopped hot cucumber, cayenne pepper (red hot), all carefully combine. On a serving plate, I will put salad leaves and stuffed caps of pickled mushrooms on them. Fill the mushrooms tightly with a teaspoon. I put on top of another thinly sliced slice of cucumber, which I had left from the filling.