Stuffed porcini mushrooms with cheese
4 servings
30 minutes
Stuffed white mushrooms with cheese are an exquisite dish of Russian cuisine that combines the rich flavor of forest mushrooms with the tenderness of melted cheese. White mushrooms, with their deep aroma and meaty texture, transform in this recipe into appetizing caps filled with golden onions, garlic, and crispy breadcrumbs. Baked with juicy tomatoes and melted cheese, they acquire amazing tenderness and rich flavor. The origins of such a dish can be found in traditional Russian gastronomy where mushrooms have held an important place on the table for centuries. They were cooked in the oven, stewed with sour cream, stuffed and served as appetizers or main dishes. Stuffed white mushrooms are perfect for a cozy family dinner or festive table, surprising guests and loved ones with their harmonious combination of flavors.
1
Carefully remove the stems from the mushrooms and chop them finely.
- White mushrooms: 500 g
2
Chop the onion finely.
- Onion: 1 head
3
In a pan, fry the onion and mushroom stems in vegetable oil, then squeeze in the garlic and add breadcrumbs, season with salt and pepper.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Breadcrumbs: 2 tablespoons
- Ground black pepper: to taste
4
Fry the caps in butter.
- Butter: 2 tablespoons
5
Slice the tomatoes into rounds and fry them in vegetable oil.
- Tomatoes: 3 pieces
- Vegetable oil: 2 tablespoons
6
Grease the mold with butter and place the fried tomatoes.
- Butter: 2 tablespoons
7
Place mushroom caps filled with onion mixture on the tomatoes.
8
Sprinkle with cheese and place in a preheated oven at 180°C for 12-15 minutes.
- Grated cheese: 5 tablespoon