Information

Difficulty:[####......]
Time:45 minutes
Serves:2 – 3

Stuffed Mushrooms

Ingredients

25 champignon mushrooms
100 g german or polish sausage
100 g cheese
1/4 red bell pepper
2 tomatoes
100 ml white wine
100 ml water
2 Tbl vegetable oil
2 Tbl chopped parsley
salt, black pepper

Preparation

Mushroom cap stuffed with german sausage
1
Clean the mushrooms. Remove the stems. You can use only the caps or you can chop the stems and use the for stuffing.
Mushrooms with sausages, bell peppers and tomatoes
2
Slice the sausage and the cheese in 25 pieces so they can fit into the mushrooms caps. Season the mushroom caps with salt and pepper.
Add a piece of cheese
3
Arrange the mushrooms caps to fit into a oven tray. In each mushroom cap add a piece of sausage, tomato bell pepper and cheese.
Add the chopped parsley and the wine
4
Pour over the wine and the water, sprinkle the chopped parsley. Cook them at 350°F (175°C) for about 30 minutes.
A portion of stuffed mushrooms
5
Serve them warm with sauce and fresh chopped parsley.

Tips

You can make a filling from the stems mixed with feta cheese, sour cream and chopped dill to stuff tomatoes, eggplants or zucchini and baked them with the mushrooms.


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