Mushrooms Stuffed with Buckwheat

Recipe for mushrooms stuffed with buckwheat, vegetables and bacon. The composition of this appetizer may seem a little strange to you, but it is delicious, I assure you.

Cook: 1 hour

Servings: 6

Ingredients

• Large champignons – 6-7 pcs.
• Buckwheat – 3/4 cup
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Bacon – 100 g
• Hard cheese – 50 g
• Vegetable oil – 2 tablespoon.
• Mayonnaise (optional) – to taste
• Salt to taste
• Ground black pepper – to taste

Directions

1. Prepare foods with a stuffed mushroom recipe. Peel, wash, dry onions and carrots.

   

2. Rinse buckwheat, fill with water, twice as much buckwheat, boil the cereal until tender. Buckwheat should be well boiled, otherwise it will crumble in the finished dish.
3. Heat oil in a skillet. Finely chop the onion and bacon, fry for a few minutes.
4. Add grated carrots, fry the carrots with onions and bacon for about 10 minutes. Add boiled buckwheat to the vegetables with bacon, stir, salt and pepper the filling, cool.
5. Peel the mushrooms, separate the caps from the legs. (If the mushrooms are fresh, the legs can be chopped and fried along with vegetables and bacon.) Line a baking dish with foil, and put the mushroom caps on it. Stuff the mushrooms with the prepared filling. If you are not afraid of extra calories, lightly grease the caps with mayonnaise.

   

6. Sprinkle the stuffed mushrooms with grated cheese on top. Bake the mushrooms stuffed with buckwheat in an oven preheated to 180 degrees for 20-25 minutes.

7. Serve hot mushrooms stuffed with buckwheat, vegetables and bacon. Cold, by the way, is also delicious.

   Enjoy your meal!