|Serves:||2 – 3|
25 champignon mushrooms
100 g german or polish sausage
100 g cheese
1/4 red bell pepper
100 ml white wine
100 ml water
2 Tbl vegetable oil
2 Tbl chopped parsley
salt, black pepper
1Clean the mushrooms. Remove the stems. You can use only the caps or you can chop the stems and use the for stuffing.
2Slice the sausage and the cheese in 25 pieces so they can fit into the mushrooms caps. Season the mushroom caps with salt and pepper.
3Arrange the mushrooms caps to fit into a oven tray. In each mushroom cap add a piece of sausage, tomato bell pepper and cheese.
4Pour over the wine and the water, sprinkle the chopped parsley. Cook them at 350°F (175°C) for about 30 minutes.
5Serve them warm with sauce and fresh chopped parsley.
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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