Mushrooms Stuffed with

Mexican cuisine
Other dishes
Mushrooms Stuffed with
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
0 min
total time
30 min
prep time
15 min
cooking time
0 min
total time
30 min
  • 4 large field mushrooms (tickets)
  • 30 g butter
  • 1 sliced leek
  • 2-4 smashed garlic cloves
  • 2 teaspoons of cumin grain
  • 1 teaspoon of coriander ground
  • 1/4 teaspoon chili powder
  • 2 chopped tomatoes
  • 2 cup of assorted frozen vegetables
  • 1/2 cup cooked white rice
  • 1/3 cup of cheddar cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup of chopped anacardos
  1. Preheat oven to 200oC. Clean mushrooms cut stems or index them and chop them very thinly.
  2. Melt the butter in a saucepan and spread the chopped stems with the port during 2-3 minutes until they soften. Then add the garlic, the cumin, coriander and chili powder and swell them until they give off their scent.
  3. Add tomato and frozen vegetables; When it starts to boil, lower the heat and let it cook slowly for 5 minutes. Then put the cooked rice and season generously with salt and freshly ground black pepper.
  4. Fill mushroom hats with this mixture, sprinkle on top of cheddar and parmesan cheeses and bake them during 15 minutes, or until the cheese melts. Sprinkle mushrooms with prout edaunts and serve.
  • instead of frozen vegetables, you can use fresh, like carrot, peas, corn and parsnips.
Recipes easy to https://recetasdecocinafaciles.NET /

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