Champignons stuffed with minced meat, tasty and nutritious

Mushrooms are a useful and tasty product that successfully replaces meat with vegetarians. Fungi contain a sufficient number of proteins and nutrients. The most common mushrooms used in cooking are, of course, champignons.

Champignons, stuffed with minced meat, is a dish that can be served as an independent or as an appetizer, as well as with some garnish. This is a very interesting and nutritious product, which more and more is gaining prestige among housewives.

Stuffed mushrooms with minced meat are prepared for a long time. Frying takes a small amount of time, but the preparation of a dish requires a certain skill and patience.

We begin with cleaning mushrooms. For cooking, choose medium-sized champignons. Large ones require a lot of stuffing for the filling, besides, it's very inconvenient to serve them portion by part.

We clear the mushroom head from the skin, removing the thin film and cut the foot under the base to make room for the filling. Then rinse the mushrooms under running water to remove all the dirt and give them an attractive look.

The filling is prepared from minced meat and the remaining mushroom legs. To do this, we use either purchased minced meat (half a kilo), in which we add the egg, as well as salt and pepper to taste, or independently twist the meat in meat mincer, preferably, of course, pork, because it is more tender and fat. Mushroom legs finely chopped and mixed with minced meat. By the way, you can use forcemeat any: pork, beef, chicken or mixed - which one likes.

We take clean cooked mushrooms and fill them with a small spoon from the inside with cooked meat mixture so that a fairly even ball is obtained. Such mushrooms, stuffed with minced meat, we pour in flour, then in beaten eggs and, finally, in breadcrumbs. Warm up a deep frying pan with a thick layer of vegetable oil and fry mushrooms, gradually turning them from one side to the other, as if rolling gradually. By the way, it's better to add salt and pepper to beaten eggs, so spices will be distributed more or less evenly.

Champignons, stuffed with minced meat, should take a golden brown color, and the frying itself should last for ten to twelve minutes. Serve golden, with a ruddy and crispy crust dish with fried potatoes, green peas and a salad of fresh vegetables. Additives are various sauces, for example, garlic or curry. Mushrooms and minced meat are classified as difficult to digest products, so do not submit mushroom balls for dinner. Thanks to the unusual shape and pleasant color, champignons with minced meat will pleasantly surprise the guests gathered at the festive table.

Champignons stuffed with minced meat, you can take with you on the road as a snack or a picnic. They will acquire an unusual taste when warming up on the grill and satisfy the hunger of even the most voracious person.

With the advent of microwave ovens many dishes began to be prepared with the help of such devices. The way of preparation differs in that all products are obtained "cooked" after such preparation. Stuffed mushrooms in the microwave can also be cooked, but they will have a completely different taste, as with a typical frying, and the crust will not crunch so much. To do this, mushrooms should be prepared as described above, but, placing them in a special container for use in microwave ovens, put on twenty-twenty-five minutes in the oven.

Do not forget to sprinkle with greens this unusual dish before serving. It will pleasantly revive the general view of food, and the smell of parsley or dill warms up the appetite of the family members gathered around the table.