Calories
175 kcal
Protein
15 g
Fat
10 g
Carbohydrates
5.5 g
Wash and dry the mushrooms. Carefully separate the stalks so that the caps remain intact. Place the mushroom caps on a greased baking tray. Add a little salt to the caps.
For the filling, slice the onion, cut the mushroom stalks, and grate the cheese. Fry the onion in a pan with vegetable oil, for about 2-3 minutes.
Next, put the mushroom stalks to the pan with the onion, add salt, and pepper, and fry, for about 5 minutes. Then add the fried mushroom stalks and onion to the breadcrumbs and mix.
Cool the mushrooms with onions and breadcrumbs a little. Then, mix with grated cheese. Put the stuffing into the mushroom caps and sprinkle the rest of the cheese on top. Roast the stuffed mushrooms in the oven, for about 10-12 minutes at 400°F. In the end, decorate with some greens.
The cheese should not brown in the oven!
Choose young, medium-sized mushrooms with light-colored plates. Large mushrooms with opened caps are easier to stuff, but they taste much worse.
The mushroom stems can be cut off, but it is better to break them off gently, then a small natural notch is formed. But in any case, you need to work carefully so as not to break the integrity of the flats.
Bon Appetit!
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