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Stuffed mushrooms covered with bacon

Stuffed mushrooms covered with bacon


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Stuffed mushrooms, recipe borrowed from Irina.

  • 8 sea mushroom mushrooms
  • salt
  • pepper
  • potatoes
  • Parmesan

    Servings: 4

    Preparation time: less than 15 minutes

    RECIPE PREPARATION Stuffed bacon-covered mushrooms:

    The mushrooms are washed, their tails are broken and the skin is cleaned. Finely chop the stalks and two mushrooms and simmer in butter in a pan, along with the garlic.

    Add salt and pepper to taste and a little chopped dill. Fill the mushrooms with the resulting composition and sprinkle Parmesan cheese on top. Put in a baking tray and leave until the Parmesan cheese melts and the mushrooms are well penetrated. I also added potatoes! Thank you Irina for this delicious recipe !!!!


    Mushrooms stuffed with bacon and goat cheese

    The recipe for Mushrooms stuffed with bacon and goat cheese is very quick, easy and can be prepared by anyone. I assure you that it is very tasty and filling at the same time!

    Ingredient:

    • 3 larger mushrooms
    • 75 g smoked bacon sticks
    • 50 g colored bell peppers
    • 25 g red onion (shallots)
    • 1 tablespoon Plant Fin (oil mixed with butter)
    • 3 thick slices of goat cheese fondant (President I used)
    • A few pecans and cashews (optional)

    Method of preparation :

    1. Wash the mushrooms (I prefer to peel them first) and put them in a tray with baking paper.
    2. Chop the onion and bell pepper into small cubes.
    3. Heat a tablespoon of plantain or if you do not have a little oil and a little butter, add onions, bell peppers and bacon, simmer over medium heat, stirring often for a maximum of 10 minutes.
    4. Fill the mushrooms with the above frying pan, pressing lightly with a spoon, fix on top a slice of cheese in which we stick a pecan and a cashew.
    5. Put them in the hot oven at 180 ° for 20 minutes (I left them for 30 minutes and they browned a bit badly)
    6. Serve hot with a little sour cream with parsley, tomatoes and lettuce!

    In the video you can view the images of the recipe step by step!


    First of all you have to choose the mushrooms with the big hat.

    Finely chopped onion, cook for 2 minutes with two tablespoons of oil, add the finely chopped mushroom tails and a pinch of pepper. Let them cook covered, over low heat, until well softened, and if necessary add a little water. When they are cooked and the water is completely low, sprinkle with a little salt and finely chopped green leaves. them and remove the sand. Cut the mushroom tails, and place the hats with the slats down on a gauze napkin (folded in four), which will absorb the water.

    Place the mushroom caps next to each other, with the slats facing up, in an enameled pan or pan, greased well with 3-4 tablespoons of oil. In them you distribute the mushroom tails (spread with a knife) and sprinkled with grated cheese or grated cheese. Put the tray in the oven, over medium heat, for about 30 minutes for the mushrooms to burn slowly, until the water that leaves it decreases.

    Mushrooms our in the oven they are ready and you can serve them as an appetizer, hot or cold, sprinkled with lemon juice and sprinkled with parsley or finely chopped dill.

    How did you like the article? Vote!


    Stuffed mushrooms in the oven

    Stuffed mushrooms in the oven are extremely popular appetizers, a simple recipe that does not require much skill. Soft and juicy mushrooms, filled with a mixture of cheese, spices and chopped tails. A madness!

    Baked mushrooms are easy to make, are good-looking, attract the attention of diners and quickly disappear from the trays.

    Here are some of the mushroom recipes on my blog:


    Chops with bulz and stuffed mushrooms

    Last night I had 2 French people visiting. Frenchmen from France, as they boasted, smiling. For half a day I kept thinking and wondering what to cook them. And in the end, I made the combination below them - apparently, it was the winning combination, that they were very impressed, even though I didn't do anything spectacular.

    ingredients (for 2 servings)

    • 4 slices of boneless pork chop
    • 100 ml of extra virgin olive oil
    • the juice of half a lemon
    • 2 star anise pods
    • 5-6 juniper berries
    • 3-4 green peppercorns
    • 4-5 red peppercorns
    • 4 cloves of garlic.
    • 8 mushroom mushrooms
    • about 200 grams of bellows cheese
    • polenta

    When they got to me, I made them a "plateau", like Tamango, with eggplant salad, mutton and smoked bacon. Because they had never eaten eggplant salad before, they were very focused on the plate.

    In the meantime, I made a fluffy polenta first and foremost, and when it was ready, I took it out on the balcony to cool it. Then I prepared the spices: allspice, anise, green and red pepper.

    I ground them well, then I put the chops in a bowl and poured the olive oil, lemon juice, ground spices and crushed garlic cloves over them.

    One hour in the refrigerator, marinate well, covered with cling film. The polenta has cooled in the meantime, so I spread a spoon on a piece of wood. of polenta, over which I put bellows cheese.

    I made some balls so that the polenta would completely cover the cheese, and I put them in a pan greased with a little oil.

    Between the polenta balls, I put mushrooms stuffed with bellows cheese, then I put them in the oven for about 7-8 minutes (until the mushroom cheese is slightly browned)

    While the tray was in the oven, I put the chops on the grill for 4-5 minutes on each side.

    In the end, I befriended them all on the plate.

    They were very impressed, especially since they had never eaten bulz or stuffed mushrooms. Good appetite :)


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    Mushrooms stuffed in the oven

    44 comments:

    and mushrooms? :)) I love the stuffed ones, so I came again

    These mushrooms are very good in the oven. especially when you see the cheese spread out. a wonder!
    That's DA man!
    I love you!

    Well, if I saw that you have a weakness for mushrooms. :)) Sidy, most men wouldn't agree with you, I'm more of a NO! :))))

    ciupeeeerci !! my favorites, there are a few left and I was even thinking about what else to prepare, because I made potatoes with mushrooms and tomato sauce in the oven .. just good tomorrow, they are made quickly !! thanks : d /

    With pleasure, Anja! I also really like mushrooms, especially since there are so many simple recipes in which we can use them.

    And if we fast, they successfully replace meat, because they contain iron and protein in an amount approximately equal to that of meat .. happy that there are mushrooms! :))

    Yes, I think I could fast if I had mushrooms at the table :)

    Hello. I would like to try this recipe, it looks delicious. My question is, what do I do if I have an electric oven? thanks:)

    Hello! And my oven is also electric, so I don't see where the problem would be. Do you have a very different one, or am I now too tired to understand the question? :)

    the question was at what temperature should the mushrooms be cooked? did you write in the recipe like over medium heat - would that mean 180 degrees? for 20-25 minutes? I ask because I'm a "beginner" in the electric oven. thanks a lot!

    Yes, you can keep the stuffed mushrooms in the oven for 20-25 minutes at 180 degrees. Because it's easier for me, I always set the oven to 175 degrees when I write "medium heat" in recipes.

    It looks perfect!
    I also have 2 questions:
    1. Can I add 2 tablespoons of sour cream to the composition with which I fill the mushrooms?
    2. What's that red thing on top of ready-made mushrooms?
    Thank you in advance!

    Yes, you can also mix some sour cream in the composition of the stuffed mushrooms, but you have to do it after it cools down. The red thing you're asking about is I think it's a slice of cheese. In fact, that browned cheese looks rather orange, the pieces of pepper that remained uncovered seem red to me :)

    Thank you for your answer!

    With pleasure, I get to work!

    I also made stuffed mushrooms for the first time today, they are super delicious and my friend emptied my plate.

    Congratulations on your success! :) I am convinced that you will be able to tempt your friend with other recipes on the blog.

    The mushrooms are in the oven! Thanks for the recipe!

    With pleasure. and have a craving!

    The recipe will be interesting and its application in practice depends on everyone's skill. But one thing bothers me: taking over and using foreign words incorrectly. Your bacon is put there like a walnut on the wall. It's like saying, "The end has come unexpectedly." Does that sound right to you? Wasn't it easier to call bacon bacon or ribs or something, but in the language of the fellow citizens you are addressing ?! I have been living abroad for 21 years, I have to speak three languages, but that doesn't stop me from using the Romanian language as much as I can. Thanks for recipe. I will try it! And to end on a happy note, I will also use, incorrectly, but ironically, a formula: "May God keep you safe!" Let's hear it!

    It could have been simpler, so we certainly avoided the discussions next to the topic that followed and that we just deleted. The topic is "mushrooms stuffed in the oven", and from now on I will delete any comments that cannot be considered useful by those interested in the recipe.
    BarbatLaCratita.ro is a blog of culinary recipes that has just adopted the same French motto that Junimea has adopted)

    There is no equivalent in Romanian for bacon, in no case is it cost even less bacon. The term is clear, I think anyone would understand. Some simply like to be smart

    I'm sorry that I have to intervene here with a comment, but I can't resist not making some small clarifications and I apologize strictly.

    This "anonymous", who would like to follow in the footsteps of George Pruteanu and who, apparently, has to speak three languages, should consult the DEX and thus find that "bacon" is still part of the vocabulary of the language. modern novels and that it is a neologism from the English language. Speaking of speaking correctly, the Romanian language that the anonymous person pays so much attention to: It is said "I have to" and not "I have to".

    God, how frustrated some people are :)))))))))))) After reading "dissatisfaction" the following scenario came to my mind: "anonymous" above, order a bacon omelet in the morning. and wakes up with an omelet with SLANINA :)))))))). "God" to keep him safe when something like this happens .. Yaxxx


    Eggs filled with mustard

    Ingredients

    • 6 eggs
    • two tablespoons oil
    • a tablespoon of mustard
    • a tablespoon of chopped dill
    • a powder of sugar
    • salt
    • 6 olives.

    Method of preparation:

    Boil hard-boiled eggs, clean them and after they have cooled, cut them in half lengthwise. Remove the yolks and rub, adding the oil little by little, then salt, sugar, mustard and chopped dill.

    Fill each half of the egg whites with this paste and garnish these mustard-filled eggs with half an olive.

    Eggs filled with mustard