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- Large champignons 4 pcs. (400 g)
- Mozzarella 125 g
- Millet 4 tbsp
- Parsley to taste
- Dill to taste
- Thyme to taste
- Garlic 1 tooth.
- Vegetable oil 1 tbsp
- Green onion 40 g
- Salt to taste
- Pepper to taste
- Main ingredients
- Portion 1-2
spoon, plate, baking sheet, knife
Step 1: prepare the ingredients.
Rinse the champignons, carefully remove the legs. Cook millet in boiling water until cooked and cool slightly after.
Mix the cooled porridge with greens, chopped mushroom legs and diced mozzarella. Add chopped garlic and season to taste with salt and pepper. Mix well.
Step 2: bake the mushrooms stuffed with millet.
Spoon the filling into the mushroom caps. Lubricate them with vegetable oil, put on a baking sheet and bake in the oven in the grill mode until golden brown. (If your oven does not have a “grill” mode, then simply cook the mushrooms at medium temperature.)
Step 3: serve champignons stuffed with millet.
Mushrooms stuffed with millet, serve hot. They go well with a salad of fresh herbs and a tomato. Tasty, simple, healthy.
Enjoy your meal!