Cheese and mushrooms – a win-win flavor combination for snacks. Besides the rich taste that mushrooms give, their hats can always be use for a spectacular serving of snacks. For example, bake champignon caps stuffed with cheese fondue. Perfect for this Swiss cheese raclette is suitable, it melts well and often used for baking and sauces. Put on a hat on a cube cheese and a mixture of breadcrumbs with spices and bake in the oven. When the cheese inside melts and mixes with the breading, mushroom filling will turn out unusual, creamy, with crispy топпингом. 
Time: 45 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 0.9 kg champignons (about 30 pcs.), without legs
- 2 tbsp. l olive oil
- 2 tbsp. l (30 gr.) Butter
- 2 cloves of garlic, chopped
- 3/4 Art. Panko breadcrumbs + optional for topping
- 1/4 Art. finely chopped parsley
- Finely grated zest of 1 lemon
- 170 gr cheese raclette, cut into 30 cubes 1 each cm.
Recipes with similar ingredients: champignon mushrooms, raclette cheese
Recipe preparation:
- Preheat the oven to 175 ° C. Place the wire rack on the pan with bumpers. Mix mushrooms with olive oil; salt and pepper. Place the caps with the hole down on the grate. Bake until ready for about 30 minutes.
- Meanwhile, in a medium-sized frying pan over medium heat melt the butter. Add garlic and fry until soft. about 2 minutes. Add the breadcrumbs and sauté, stirring occasionally until golden brown, about 5 minutes. Stir in parsley, lemon zest and 0.5 tsp. salt.
- Turn the mushroom caps upside down. Put in each a hat of 0.5 tsp. a mixture of breadcrumbs and a cube of cheese; sprinkle with breadcrumbs. Bake while cheese will not melt and topping will not brown, 5 minutes.
