Pieczarki Nadziewane (Stuffed Mushrooms) Recipe - Cooking Index
20 | Mushrooms | |
2 tablespoons | 30ml | Butter/margarine |
1 tablespoon | 15ml | Onions - minced (small) |
3 tablespoons | 45ml | Bread crumbs - dry |
1 tablespoon | 15ml | Sour cream |
1 | Eggs; hard-cooked - minced | |
1 | Eggs | |
1 tablespoon | 15ml | Parsley - chopped |
1/4 teaspoon | 1.3ml | Salt |
1/8 teaspoon | 0.6ml | Pepper - black |
20 | Cheese - gouda, 1" square | |
Swiss cheese |
Preheat oven to 400F. Grease 9 to 10 inch square baking dish.
Separate mushroom caps and stems; set caps aside. Finely chop stem pieces. Melt butter over medium heat. Add onion; saute until soft, about 3 minutes. In bowl, combine sauteed onion, chopped mushroom stems, bread crumbs, sour cream and hard-cooked egg.
In a bowl, beat egg with fork. Add to onion mixture. Stir in parsley, salt and pepper until blended. Pack about 1 rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange, stuffing-side up, in greased dish. Place 1 cheese square on each cap.
Bake, uncovered, 20-25 minutes.
Source:
Gourmet Mag
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