The squash stuffed in an oven – a universal hot dish which combines cutlet and a garnish in one portion. The fragrant duet of squash and forcemeat – perhaps, the most popular connection of autumn vegetables and meat. Because the squash stuffed - it is always nourishing, tasty and simple in preparation.
It is required to you
- - the mincemeat mixed (beef and pork) — 800 g,
- - mushrooms — 400 g,
- - a tomato — 1 piece,
- - cheese a soft grade — 350 g,
- - a squash — 2 kg,
- - fennel, caraway seeds, salt,
- - mayonnaise - to taste,
- - egg — 1 piece,
- - bread — 300-400 g.
Instruction
1. Cut the cleaned squash on several large rings. If a thin skin thin, it is possible to leave it – during roasting of the squash stuffed in an oven it will become soft and almost not noticeable. Roast previously boiled cut mushrooms in a frying pan. Cut tomato large plates.
2. Mix forcemeat with the crushed long loaf, egg, seasonings and salt. It is possible to add a sour cream spoon for splendor of the baked forcemeat.
3. Lay out rings of a squash on a greased baking tray for roasting, densely stuff. Cover stuffed vegetable marrows with a layer of fried mushrooms, mayonnaise, a plate of a tomato and a grated cheese. Put to be baked stuffed vegetable marrows in the oven warmed up to 150 wasps for 30 minutes.
4. Deliver the fragrant stuffed vegetable marrows covered with a golden cheese crust from an oven and at once lay out them from a baking sheet in which juice from vegetable for certain flew down. Decorate the squash stuffed with greens and fresh tomatoes on a plate and give on a table.