The secret of delicious stuffed champignons in their filling. So that she it turned out bright and filled with different rich tastes, in the composition of the filling include meat, vegetables, herbs, breading and cheese. For example, a combination of minced meat from Spanish sausage would be interesting. Chorizo with crumbled corn bread, celery, spicy and sweet pepper, grated cheddar. Fry everything in a pan, put in mushroom caps and bake. The appetizer is served hot or warm, then you can fully enjoy its juiciness and taste versatility. Share with friends: 
Time: 50 minutes Difficulty: easy Quantity: 24 canapes
Recipe:
Preheat the oven to 220 ° C. Cut off the legs with 24 large champignons. Finely chop the legs for the filling. Wipe the hats wet paper towel, then rub 2 tbsp. l olive oil and salt. Lay on a baking sheet. In a frying pan on average fry in olive oil, fry 120 gr. raw chorizo sausage without shell, smashing the minced meat until it darkens, 4 minutes. Add chopped mushroom legs and 1/4 tbsp. finely chopped celery and yellow bell pepper, salt. Fry until soft vegetables, about 5 minutes. Let cool, then stir in 1.5 tbsp. crumbled corn bread, 0.5 tbsp. grated cheddar, 1/4 tbsp. chopped parsley and green onions and 1 tbsp. l chopped pickled peppers jalapenos. Fill the mushroom caps with the filling. Bake while mushrooms will not become soft, and the filling will not be covered with a golden crust, 15-17 minutes. Allow to cool for 5 minutes, then shift from pan to dish. Recipes with similar ingredients: champignon mushrooms, sausage chorizo, corn bread, sweet pepper, celery, cheddar cheese, jalapenos, parsley
