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.

Summary

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

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Instructions

1. Rinse the champignons, separate the caps from the legs. If desired, the legs of the mushrooms can be chopped and added to the filling.
2. 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.
3. Place the peppers in a deep bowl, add the pitted olives, salt, and olive oil. Puree everything with a hand blender until smooth.
4. Chop the washed basil (or tarragon) leaves, green onions, mint leaves if desired. Add greens to the filling, stir.
5. Put the mushroom caps in a mold, lightly greasing it with olive oil.
6. 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.

   

7. Chop the smoked suluguni cheese and sprinkle with the stuffed mushrooms. Bake the mushrooms and cheese for another 5 minutes.

   

8. After that, place the stuffed mushrooms on a platter and serve warm so that the cheese stretches slightly. Bon Appetit!