Champignons stuffed with gherkins

Category: Vegetable and fruit dishes
Champignons stuffed with gherkins

Ingredients

Champignon 15 pieces, approx. 1200g
pickled gherkins 0.5 cans
milk 1 glass
black pepper 1 tsp
salt taste
vegetable oil OK. 0.5 cups

Cooking method

  • 1. Wipe the champignons with a napkin from dirt. Separate the legs. Place the hats in a mold drizzled with vegetable oil.
  • Champignons stuffed with gherkins
  • 2. Chop the mushrooms and gherkins coarsely, pepper and simmer with a little vegetable oil until the liquid evaporates.
  • Champignons stuffed with gherkins
  • 3. Pour in milk, bring to a boil and boil a little. Check the salinity and add salt if necessary.
  • Champignons stuffed with gherkins
  • 4. Stuff the caps with minced mushrooms and gherkins and bake approx. 20 minutes until cooked at 180C (mushrooms should darken, wrinkle a little and soften).
  • Champignons stuffed with gherkins
  • Done!
  • Champignons stuffed with gherkins
  • You can serve them as an independent dish, snack or as a side dish for meat or fish. For example, I served as a side dish for steam cod.
  • Champignons stuffed with gherkins

The dish is designed for

3-5 servings

Time for preparing:

10 minutes preparation, 20 minutes preparation

Cooking program:

frying, baking

Note

Usually mushrooms are stuffed with something high-calorie: cheese, butter. The legs are stewed in cream. But I like this, lighter and spicy option.
Serve hot or cold. The next day the mushrooms are even tastier.
You can vary it by adding black olives or capers to the filling. But fried onions, even if you really want to, are clearly superfluous here (leave it in the company of butter and cheese).
Before baking, the mushrooms are usually recommended not to wash, but to wipe them off with a napkin. Further heat treatment disinfects the product.
I have exactly this amount of mushrooms per baking sheet. It doesn't matter.
Bon Appetit!

RepeShock

Thanks for the filling idea!
With such a sourness, I think it makes a very interesting taste.
mur_myau
RepeShock,
There is salinity, and sourness due to vinegar, and sweetness. Pickled cornice crunch. Try it.
I also like to prepare a whole tray for the holidays in advance, and then I just reheat them before serving.
Yulek
mur_myau, Lena, excellent mushrooms! I also cook them, I also add moldy cheese to the hat!
mur_myau
Yulek,
Which one then? Roquefort? (I did it somehow with Roquefort, it was delicious)
Yulek
mur_myau.Yes, him or gorgonzola

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