Mushrooms stuffed with vegetables

Mushrooms stuffed with vegetables

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Ingredients for Cooking Mushrooms Stuffed with Vegetables

  1. Champignons 8 pieces (large)
  2. Carrot 1 piece (small)
  3. Onion 1 piece
  4. Bulgarian pepper 1 piece
  5. Zucchini (zucchini) 1 piece (small)
  6. Salt to taste
  7. Ground black pepper to taste
  8. Vegetable oil to taste
  • Main ingredients: Onion, Carrot, Pepper, Zucchini, Mushrooms
  • Portion2-3


baking dish, parchment, kitchen knife, cutting board, frying pan, spatula, tablespoon


Step 1: prepare the champignons.

Carefully separate the legs from the hats, rinse everything and dry.
Crush the legs of champignons into small cubes.

Step 2: chop the vegetables.

Peel, rinse and chop the carrots in small cubes.
Peel the onion and chop finely.
After cubes of exactly the same size, crush the bell pepper, and the zucchini or zucchini (since the vegetable is young, you can not peel it from the skin).

Step 3: fry the vegetables.

Heat oil in a pan and throw chopped vegetables into it with mushroom legs. Fry them until tender, often stirring over high heat. Vegetables should lightly brown, but remain crispy inside.
At the end, remove from heat and add salt and pepper to taste.

Step 4: bake mushrooms stuffed with vegetables.

Fill the mushroom caps with fried vegetables and pour all the vegetable oil on top (a little, just spray it).
Make champignon caps in a baking dish covered with parchment.
Preheat the oven to 200 degrees and bake in it mushrooms stuffed with vegetables for 10-15 minutes.

Step 5: serve the mushrooms stuffed with vegetables.

Serve the champignons stuffed with vegetables hot, but they are not bad at all cold. This is a wonderful vegetable snack, which at our place may well replace a hot one or become a hearty side dish for baked chicken, for example.
Enjoy your meal!

Recipe Tips:

- You can add cheese or mayonnaise on top, but in my opinion this is completely unnecessary.