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Stuffed Mushroom Caps Recipe
Classic hot appetizer-stuffed mushrooms. The recipe for baking hats is simple, but the resulting dish will please you not only with an exquisite taste, but also with a spectacular appearance. They prepare quickly, look excellent; they will be a great snack for unexpected guests, and a bright accent on a family dinner.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. 1. Prepare the caps: remove the stem and remove a little pulp from the cap. we need cups.
    1. Prepare the caps: remove the stem and remove a little pulp from the cap. we need cups.
  2. 2. Sprinkle them with lemon juice and sprinkle with spices, put them in muffin molds. In this way, we will save them from turning over and leaking the filling.3. Chop the onion and pepper very finely. Put a thin layer in the caps.
    2. Sprinkle them with lemon juice and sprinkle with spices, put them in muffin molds. In this way, we will save them from turning over and leaking the filling.3. Chop the onion and pepper very finely. Put a thin layer in the caps.
  3. 4. Very carefully break the egg into each cap, trying not to damage the yolk. Add some salt.5. Put in the oven (180 g) for 5-7 minutes.The highlight: you need to catch such a stage of egg preparation, when the protein is already like a haze, but in fact the egg itself is still very liquid! At this point, you need to pepper with a mixture of peppers and quickly serve!
    4. Very carefully break the egg into each cap, trying not to damage the yolk. Add some salt.5. Put in the oven (180 g) for 5-7 minutes.The highlight: you need to catch such a stage of egg preparation, when the protein is already like a haze, but in fact the egg itself is still very liquid! At this point, you need to pepper with a mixture of peppers and quickly serve!

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