Stuffed champignon caps

Name: Stuffed champignon caps
Total time: 40 min
Yield: 2
Ingredients: 6 Champignon; 2 Chicken eggs; 1 Tomatoes; 0.5 Onion; 2 cloves of garlic Garlic; 80 g Hard cheese; to taste Dill; 30 ml Vegetable oil; 2 tablespoon Mayonnaise; to taste Salt; to taste Dry spices

Delicious, fast and easy. Made with love! I cooked it for the first time, but it turned out to be not that difficult, it was very quick and the mushrooms looked like they would be suitable for a holiday table)))

155

3049

Gianna Johnson

Recipe author

Calories

546kcal

Protein

21g

Fat

49g

Carbs

5g

*Nutrition per serving

Ingredients

Servings: 2

6

2

1

0.5

2cloves of garlic

80g

to taste

30ml

2tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 40 mins

STEP 1
We wash the mushrooms, tomatoes and herbs. Let the eggs boil.
STEP 2
Peel and chop onion and garlic
STEP 3
Cutting tomatoes into cubes
STEP 4
We free the mushroom caps from the stems (they are easily twisted, the rest of the cap can be carefully removed with a teaspoon)
STEP 5
The legs are also finely cut into cubes
STEP 6
Fry onion, garlic, mushroom legs and tomato for 10 minutes
STEP 7
Grate the boiled eggs on a fine grater
STEP 8
Place eggs and ingredients that were fried in a frying pan into a container. Mix and add salt, spices and mayonnaise
STEP 9
Stuff the caps and place in a preheated oven at 180° for 20 minutes.
STEP 10
Grate the cheese and sprinkle on top of the caps
STEP 11
Decorate the finished hats with herbs and serve hot.