Stuffed mushrooms according to this recipe are distinguished by their original taste and composition. Other mushrooms can also be used to make snacks, but champignons with deep hats are preferred. Nuts will also suit any, but walnuts give a special piquancy to the taste.
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You will need
- - fresh champignons - 250 g;
- - peeled walnuts (or others) - 100 g;
- - butter - 25 g;
- - cheese - 50 g;
- - crackers - 650 g;
- - salt - to taste.
Instruction manual
1
Champignons are recommended to choose fresh, large or medium size with deep hats. It is necessary to prepare mushrooms for stuffing. To do this, separate the legs from the hats.
2
Legs need to be finely chopped, placed in a pan, cover and heat over low heat until they become soft.
3
Grate the cheese on a fine grater. Rusks should be chopped or purchased ready-made ground. You can use both a store product with various tastes, and self-cooking.
4
Combine the cut legs of champignons with grated cheese, salt to taste. Separate 2/3 of the crackers and add to the cheese and mushroom mixture. Mix the composition thoroughly.
5
Place the prepared mass in the champignon caps. Melt the butter, place it and the stuffed mushrooms in the mold.
6
Peeled walnuts should be chopped. Sprinkle mushrooms on top with the rest of the ground crackers and nuts. Stuffed mushrooms in the oven and bake until cooked (about 20 minutes), based on the characteristics of the stove. Serve the dish hot or slightly cooled.