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Cheese-stuffed champignons (champignons farcis)
1 serving
Separate the champignon hats from the legs, wash in water with lemon juice. Drain the water. Wipe the hats dry. Cut the legs and mix with cheese, onions, 1 tbsp. spoonful of olive oil and fry. Stuff the caps with fried mass. Pour the remaining olive oil onto a baking sheet and put stuffed champignon hats on the baking sheet. Put in a previously well-heated (up to 190 ° C) oven for 10 minutes. Put each hat on a cracker or a piece of butter-spread bread before serving.
Separate the champignon hats from the legs, wash in water with lemon juice. Drain the water. Wipe the hats dry. Cut the legs and mix with cheese, onions, 1 tbsp. spoonful of olive oil and fry. Stuff the caps with fried mass. Pour the remaining olive oil onto a baking sheet and put stuffed champignon hats on the baking sheet. Put in a previously well-heated (up to 190 ° C) oven for 10 minutes. Put each hat on a cracker or a piece of butter-spread bread before serving.
fresh champignons - 20 pcs., lemon juice - 1 tbsp. spoon, Swiss cheese - 4 tbsp. spoons, or Russian cheese - 4 tbsp. spoons, or Altai cheese - 4 tbsp. spoons, onions - 4 tbsp. spoons, olive oil - 2 tbsp. spoons, or corn oil - 2 tbsp. spoons, salt - 1 tsp, red pepper - 0.5 tsp, ground black pepper - 0.25 tsp
