Mushrooms Stuffed with Vegetables with Buffalo Sauce – A Detailed recipe cooking. 
The photodishes: Can Okada Time: 50 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 850 gr. ripe champignons with brown open hats
- 1/3 Art. (approx. 40 gr.) crumbled blue cheese
- 2 tbsp. l finely grated Parmesan cheese
- 1/4 Art. buffalo hot sauce (seasoned pepper sauce)
- 4 finely chopped bacon slices
- 1 stalk of finely chopped celery
- 1 finely chopped carrot
- 2 feathers of green onion finely chopped in rings
- 1 tsp finely chopped fresh thyme
- 2 tbsp. l (30 gr.) Unsalted butter
- 1.5 tbsp. breadcrumbs
- 2 tbsp. l finely chopped fresh parsley
Recipes with similar ingredients: champignon mushrooms, blue cheese, Parmesan cheese, spicy sauce, buffalo sauce, bacon, celery, carrots, green onion, thyme, breadcrumbs, parsley
Recipe preparation:
- Preheat the oven to 200 degrees. Cut the legs of the mushrooms and chop coarsely; set aside. Fry the bacon on both sides in a large skillet over medium heat, slightly browning, about for 6 minutes. Add chopped mushroom legs, celery, carrots, green onions, thyme and fry, stirring occasionally, until vegetables will not become soft, it will take about 2 minutes.
- Add butter and wait until it melts, then add breadcrumbs, parsley and parmesan, continue cooking, stirring until gratin crackers do not brown, 2 min. Add hot sauce, mix. Remove the pan from the stove and let the filling cool slightly.
- Arrange the mushroom caps on a baking sheet with sides. Put in each hat 1/2 tsp. blue cheese then fill to the top stuffing. Bake stuffed mushrooms, until golden brown, about 15 minutes. Turn on the grill and continue to bake another 1-2 minutes for the top to brown.
