Stuffed Mushrooms
by Editorial Staff
Stuffed mushrooms are a great snack. For example, champignons stuffed with baked bell peppers with olives and herbs. The filling can be varied to your liking by adding different ingredients.
Cook: 40 min.
Servings: 3
Ingredients
- Champignon mushrooms (medium, large) or portobello – 6-7 pcs.
- Bulgarian red pepper – 1 pc.
- Pitted olives – 100 g
- Smoked suluguni cheese – 80 g
- Fresh basil or tarragon (tarragon) – 2-3 sprigs
- Fresh mint (optional) – to taste
- Green onions – 1-2 stalks
- Olive oil – 1 teaspoon.
- Salt – 2 pinches
Directions
- Rinse the champignons, separate the caps from the legs. If desired, the legs of the mushrooms can be chopped and added to the filling.
- Rinse the bell peppers in water and bake in a preheated oven at 220 degrees, about 10-15 minutes. Then peel and remove the seeds.
- Place the peppers in a deep bowl, add the pitted olives, salt, and olive oil. Puree everything with a hand blender until smooth.
- Chop the washed basil (or tarragon) leaves, green onions, mint leaves if desired. Add greens to the filling, stir.
- Put the mushroom caps in a mold, lightly greasing it with olive oil.
- Fill the mushroom caps with the prepared filling and bake the mushrooms stuffed with bell peppers, olives, and herbs for about 10 minutes in a preheated oven at 200 degrees.
- Chop the smoked suluguni cheese and sprinkle with the stuffed mushrooms. Bake the mushrooms and cheese for another 5 minutes.
- After that, place the stuffed mushrooms on a platter and serve warm so that the cheese stretches slightly. Bon Appetit!
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