The stuffed champignons – an excellent dish which turns out very beautiful and incredibly tasty. Cheese and walnuts which filled champignons impact unusual refined relish.
Ingredients:
- Champignons large – 15 pieces;
- Walnuts – 50 g;
- Soft cheese with paprika (it is possible to use cheese without filler) – 150 g;
- Garlic – 2 segments;
- Parsley – to steam of branches;
- Cream 9% fat - 4 tablespoons;
- Nutmeg ground – 1 pinch;
- Vegetable oil;
- Salt and black pepper.
Preparation:
- For preparation of the stuffed champignons it is necessary to wash out mushrooms and to dry up them a kitchen napkin. Cut out from champignons of a leg and remove a plenochka which covered mushrooms. To postpone hats of champignons, and properly to crush the cut-off legs.
- Clean segments of garlic and crush them in a chesnokodavka. To wash out, dry up leaves of parsley and to cut very small.
- Then strongly to heat a frying pan. Lay out in it nutlets and fry them, constantly mixing that they didn't burn. Fry within 4-5 minutes. Remove nutlets from fire, allow them to cool down, and then to chop them a big knife small pieces.
- Warm vegetable oil in a small frying pan. Then to fry in it the cleaned hats of champignons. Mushrooms have to become covered by a golden ruddy crust. On it about 4 minutes will leave. Shift ready hats to a dish and leave to cool down.
- Cut cheese on small pieces. Mix nutlets and the cut cheese in a plate, add garlic, the crushed legs of mushrooms and greens. Pour in cream in mix. Season the turned-out weight with pepper and salt, add nutmeg. Mix the received stuffing.
- The last stage – a farshirovka of mushroom hats. Lay out the stuffed hats on a baking tray which previously to cover with the paper for baking (parchment) oiled. Put a dish in an oven for 7-8 minutes (temperature of 180-200 degrees). It is possible to serve the stuffed champignons warm or as cold appetizer.