Stuffed Squids with champignons, cheese and vegetables

Step-by-step preparation

Cooking time: 1 hr 25 mins

1. STEP 1

   

   We clean the squid carcasses from the film and wash them, put them in boiling salted water for 2 minutes, then remove them from the water and cool. Boil the rice until half cooked.

2. STEP 2

   

   Cut the onion into small cubes and saute until transparent. Finely chop the carrots or grate them on a coarse grater, add to the onion and sauté for another 10 minutes. When the vegetables acquire a light orange tint, add salt, add a little lemon juice, mix and cool.

3. STEP 3

   

   We wash, peel and cut the champignons into slices or strips and fry in a frying pan until soft. After all the liquid has evaporated from the mushrooms, add them and let them fry for a few more minutes.

4. STEP 4

   

   Transfer the mushrooms to the rice and vegetable mixture. At the last stage of cooking, grate the prepared cheese on a coarse grater and mix it with the mixture of the remaining ingredients.

5. STEP 5

   

   Cheese is an essential component of this dish; it can be replaced with processed cheese. Cheese gives the filling a special taste and holds it together so that it does not fall apart when slicing the finished dish.

6. STEP 6

   

   Now mix the filling thoroughly again. Please note that all filling ingredients must be ready, as the squid cooks very quickly.

7. STEP 7

   

   Squid carcasses must be stuffed with the resulting mixture; it is advisable that the filling completely occupies the squid cavity, but does not stretch the carcass, since it will lose a little in size when baked. After carcassing the squid, place it on a pre-greased baking dish and make a mayonnaise mesh on top. If necessary, the neck can be secured with a wooden toothpick. In an oven heated to 150 degrees, bake the dish for 10 minutes.

8. STEP 8

   

   After this time, shiny, browned squid will appear in front of you; now all that remains is to place them on a dish and cut into rings. Bon appetit!