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Preparation time: less than 30 minutes
RECIPE PREPARATION Stuffed mushrooms:
Peel a squash, grate it and squeeze the juice. In a pan in which I put the oil, put the finely chopped onion, grated carrot and chopped mushroom stalks and cook on the fire for about 10 minutes, adding a little water so as not to fry too much. Add salt, pepper and chopped dill and fill the hats with this composition. In the hot oven put in a tray (lined with baking paper) and leave for about 30 minutes. Serve hot or cold plain or as a side dish.