Champignons Stuffed With Polenta
by Editorial Staff
Stuffed champignons can be a second or a snack. I liked the cold mushrooms more.
Ingredients
- Champignons – 12 pcs.
- Corn grits – 100 g
- Salt – 1 teaspoon
- Butter (for porridge) – 30 g
- Grated hard cheese – 100 g
- Dry basil – 0.5 teaspoon
- Sheep cheese or feta cheese – 100 g
- Cream – 3 tbsp
- Butter (for mushrooms) – 40 g
- Small onion – 1 pc.
- Salt
- Pepper
Directions
- I have only 12 mushrooms, so I’ll cook another delicious dish – polenta with mushrooms and feta cheese.
- Wipe the mushrooms with a damp cloth, cut out the legs from them and chop them finely. Finely chop the onion.
- Fry the onion in butter, add chopped mushrooms, salt and pepper and fry, stirring occasionally, until tender. Let’s add the cream. Let’s let them boil (2-3 minutes).
- Boil 500 ml of water with oil and 0.5 teaspoon of salt. Gradually, stirring in, add corn grits. We will cook for 15 minutes on low heat. Do not forget to interfere. Add the grated cheese and basil 5 minutes until tender.
- Put the hot polenta on a baking sheet, in a layer of 1 cm.
- When it cools down, cut out blanks for polenta with feta cheese using a mold.
- Put the rest of the porridge in the mushrooms.
- Put 1 teaspoon of fried mushrooms on top of the porridge and sprinkle well with feta cheese. Put a baking sheet with stuffed mushrooms in an oven preheated to 200 degrees for 20 minutes.
- Put the remaining fried mushrooms on top of the blanks cut from polenta and sprinkle with feta cheese. Put in the microwave for 2-3 minutes. One delicious dish is ready! Put the prepared stuffed mushrooms on a plate and sprinkle with chopped herbs. Enjoy your meal!
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