Mushrooms stuffed with buckwheat
5 (1 rate)
3-4
Portions
1 hours
Cooking timeAbout recipe
Let's prepare a delicious, inexpensive dish from mushrooms and buckwheat porridge. Buckwheat and mushrooms go well, and if you bake with cheese, it will come out doubly delicious! Interesting presentation of familiar products. Such a snack can be supplemented with minced meat, herbs or prunes. It can be served for lunch or dinner as an independent dish or supplemented with a salad of fresh vegetables. Very simple and tasty! The stuffed mushrooms are given juiciness by sour cream, so I advise you to add it. Cheese is ideal for one that melts well. Other vegetables and spices can also be added to the filling to taste.
Purpose: Recipes for the festive table
Recipes by ingredients:
# Vegetables -
Required ingredients::
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Champignons5~6 pcs (large)
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Buckwheat1/2 cup
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Onions1 pc
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Carrots1 pc
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Sour cream1 tablespoon
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Cheese ,,Mozzarella,,70 grams
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Vegetable oil2 tablespoons
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Saltto taste
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Ground black pepperto taste
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How to make
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![Prepare all the necessary ingredients. Choose mushrooms large, but if you cant find them, take what you have, but increase their number.]()
1. Prepare all the necessary ingredients. Choose mushrooms large, but if you cant find them, take what you have, but increase their number. -
![Rinse buckwheat, pour cold water in a ratio of 1:2, bring to a boil and cook over low heat until tender. Transfer buckwheat porridge to a...]()
2. Rinse buckwheat, pour cold water in a ratio of 1:2, bring to a boil and cook over low heat until tender. Transfer buckwheat porridge to a suitable bowl. -
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![Peel the mushrooms, remove the paws.]()
3. Peel the mushrooms, remove the paws. -
![Finely chop the onion, grate the carrots. Put the vegetables in a pan with hot oil and fry for a couple of minutes.]()
4. Finely chop the onion, grate the carrots. Put the vegetables in a pan with hot oil and fry for a couple of minutes. -
![While the vegetables are cooking, finely chop the stems of the mushrooms.]()
5. While the vegetables are cooking, finely chop the stems of the mushrooms. -
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![Put the sliced mushrooms in a pan and fry for another 3-4 minutes until tender.]()
6. Put the sliced mushrooms in a pan and fry for another 3-4 minutes until tender. -
![Transfer the baked vegetables to buckwheat porridge, salt to taste and add pepper. Stir.]()
7. Transfer the baked vegetables to buckwheat porridge, salt to taste and add pepper. Stir. -
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![Transfer the cleaned mushroom caps to a suitable baking dish.]()
8. Transfer the cleaned mushroom caps to a suitable baking dish. -
![Fill with buckwheat and vegetable filling.]()
9. Fill with buckwheat and vegetable filling. -
![Coat the top with sour cream and sprinkle with cheese. We put to bake in an oven preheated to 200 degrees for 20 minutes.]()
10. Coat the top with sour cream and sprinkle with cheese. We put to bake in an oven preheated to 200 degrees for 20 minutes.
