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 Stuffed Mushroom Caps with Egg Recipe
Very fast and delicious snack that will decorate the festive table. Who is not indifferent to mushrooms, prepare this wonderful dish and please guests and family. Cooking is not labor-intensive from the available products.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Wash the mushrooms and wipe them with a paper towel. Remove the skin, it is easily removed and remove the leg.
    Wash the mushrooms and wipe them with a paper towel. Remove the skin, it is easily removed and remove the leg.
  2. Mushroom legs and onion finely cut and fry in butter, add to them finely chopped tomato without skin and simmer all the time for a minute.
    Mushroom legs and onion finely cut and fry in butter, add to them finely chopped tomato without skin and simmer all the time for a minute.
  3. Next, add sour cream, finely chopped dill with garlic, a mixture of peppers, salt (take into account the salt cheese and ham), mix and keep on low heat for a minute, stirring.
    Next, add sour cream, finely chopped dill with garlic, a mixture of peppers, salt (take into account the salt cheese and ham), mix and keep on low heat for a minute, stirring.
  4. Cut ham and hard cheese into small cubes, add the mushroom mixture to them, mix everything together.
    Cut ham and hard cheese into small cubes, add the mushroom mixture to them, mix everything together.
  5. Put the filling on the mushroom caps, put in a baking dish, pour 2 tablespoons of water on the bottom, cover with foil and put in the oven 170°C for 5-6 minutes. Put the glass mold in a warm oven and cook for 10 minutes.
    Put the filling on the mushroom caps, put in a baking dish, pour 2 tablespoons of water on the bottom, cover with foil and put in the oven 170°C for 5-6 minutes. Put the glass mold in a warm oven and cook for 10 minutes.
  6. We take it out, let it cool down a little. Meanwhile, fry the quail eggs so that the yolk remains liquid.
    We take it out, let it cool down a little. Meanwhile, fry the quail eggs so that the yolk remains liquid.
  7. We put the eggs on the mushroom caps and serve. Very tasty, juicy, flavorful.
    We put the eggs on the mushroom caps and serve. Very tasty, juicy, flavorful.
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