Champignons stuffed with minced meat, tasty and nutritious

Mushrooms are a useful and tasty product thatsuccessfully 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,which can be served as an independent or as an appetizer, as well as with any 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. The frying takes a small amount of time, but the preparation of the dish itself 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 cap from the skin, taking off the thinFilm and cut the foot under the very base to make room for the filling. Then rinse the mushrooms under running water to remove all dirt and give them an attractive look.

The filling is prepared from ground beef and remainingmushroom legs. To do this, we use either purchased minced meat (half a kilo), in which we add egg, as well as salt and pepper to taste, or self-twist the meat in a meat grinder, preferably, of course, pork, because it is more tender and oily. 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 a smallspoon we fill them on the inside with cooked meat mixture so that a fairly smooth ball is obtained. Such mushrooms, stuffed with minced meat, we pour in flour, then in beaten eggs and, finally, in breadcrumbs. We 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 is better to add salt and pepper to beaten eggs, so spices will be distributed more or less evenly.

Champignons stuffed with minced meat should be takengolden brown color, and the frying itself should last ten to twelve minutes. Serve a 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 serve mushroom balls for dinner. Thanks to the unusual shape and pleasant color, mushrooms with minced meat will pleasantly surprise the guests gathered at the festive table.

Champignons stuffed with minced meat can be taken within the way 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 dishesbegan 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 ordinary 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 this greenery 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.