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Mushrooms stuffed with chicken

Mushrooms stuffed with chicken



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I cleaned the mushrooms and let them dry with water. I put the onion to harden until it softened, then I left the chicken until it became whitish, then I added the stalks of the mushrooms cut into small cubes and I left it on the fire until the water evaporated from the mushrooms. I added the spices, salt, pepper, paprika, curry, diced tomatoes and parsley, parsley and left it until the tomato juice evaporated.

I filled the mushrooms with the resulting composition, greased a pan with oil, put the mushrooms and put them in the oven for 20 minutes.

I took out the tray and put on each mushroom a pile of previously grated Delaco cheese and put the tray back in the oven until the cheese is browned.

I let it cool down a bit and ... hocus-pocus, they're gone! Luckily I had time to photograph the finished product ...

Simple and easy to make. Unforgettable result!


Ingredients Pancakes with minced meat and mushrooms in the oven

  • 8 thin pancakes, prepared according to my recipe for pancakes or according to your favorite recipe
  • 300 grams of minced meat (I used leaner pork, you can also use beef, chicken, etc.)
  • 1 fresh egg yolk
  • 250 grams of chopped mushrooms
  • 1 finely chopped small onion
  • 1 clove of garlic, crushed
  • 1 small green pepper, finely chopped (I used 3 jalapeno peppers cleaned of seeds, but if you do not like too hot use bell peppers)
  • 1 celery stalk, diced celery
  • 100 ml. dry white wine
  • 1 tablespoon oil
  • 30 grams of butter
  • 80 grams of liquid cream for cooking
  • 1 bunch of parsley and pepper
  • for sauce (optional): 1 shallot, 1 tablespoon oil, 20 grams butter, 1 teaspoon grated cornstarch, 150 ml. liquid cream for cooking, 100 grams of mushrooms, 1 teaspoon chopped green parsley, salt and pepper

Preparation Pancakes with minced meat and mushrooms in the oven

1. Heat a pan on the fire, add 1 tablespoon of oil and immediately the minced meat. Mix well until the meat is light in color and no longer tends to gather in lumps. Remove the meat from the pan and set aside.

2. Add the onion, celery, pepper and chopped mushrooms to the remaining fat in the pan. Sprinkle with a pinch of salt and cook over medium heat, stirring frequently, until the vegetables are well softened and the liquid they leave evaporates. Add the minced meat back to the pan and pour in the wine. Cook over high heat until the wine has completely evaporated, season with salt and pepper and put in a bowl to cool.


3. While the filling cools, prepare the pancakes, taking into account not to add in the composition neither sugar nor flavors (vanilla, rum, etc.).

4. Turn on the oven and set it to 190 degrees Celsius.
Add the egg yolk and chopped green parsley to the cooled filling, the taste of salt and pepper is also suitable (it is good for the filling to be well peppered).

6. Grease with butter a gratin shape of a size suitable for pancakes (26 & # 21516 cm had my shape), the rest of the butter is kept aside. Fill the pancakes with 2 tablespoons of filling, then wrap and roll like stuffed cabbage.


7. Arrange the pancakes in the form greased with butter, spread the rest of the butter in flakes on the surface and sprinkle with 80 ml. of liquid cream. Bake the pancakes for 20-25 minutes.

8. After 20-25 minutes, the pancakes are slightly browned on the surface and have absorbed the butter and cream from the form, becoming incredibly tender and tasty. Leave to "rest" for 10 minutes then serve, sprinkled with a sauce (which you like) or just cream.

9. Pancakes with meat and mushrooms go well with a brown meat sauce but also with a mushroom sauce with cream. I chose to prepare it and proceeded as follows: in a saucepan, I heated the oil, added the butter and then the finely chopped shallot, sautéing over medium to low heat until soft. I then added the finely sliced ​​mushrooms and a pinch of salt and hardened them with the shallot for 3-4 minutes. I poured the liquid cream. Separately, I dissolved the starch and added it to the sauce. I boiled everything in a short boil then turned off the heat and added the parsley, salt and pepper to taste.

Other recipes for / with pancakes

Banana pancakes like "Ana Lugojana"

Pancake cake with urda, chocolate and fruit

10. I served the hot pancakes, sprinkled with the mushroom sauce and cream. Delicious!
Good appetite!


Empanadas with chicken and mushrooms

Today I invite you to some South American specialties: empanadas.
Empanada in Portuguese it means stuffed bread, it comes from the verb empanar & # 8211 & # 8220a imbraca & # 8221 in paine. They can be filled with meat, vegetables, fruits. More in Romanian, there are some wallets filled according to your own taste.
Not with money, that's right & # 8230
Certainly one thing, they are amazing. I made them with chicken, mushrooms, green onions and seasoned them more spicy! Dementia came out, along with garlic sauce and lettuce.

Preparation time: 1 h Nr. portions: 8-10

  • for dough
  • 300 gr flour
  • 1 large packet of butter (200 gr)
  • 2 eggs
  • salt
  • for the filling
  • 500 gr minced chicken
  • 200 gr mushrooms
  • 2 green onion bindings
  • 1 dried onion
  • 3-4 cloves garlic
  • 1 carrot
  • Mexican spices
  • garlic powder
  • salt
  • olive oil
  • a few strands of parsley
  • for decoration
  • 1 or
  • 2 lg pesmet
  • hot Chilli
  • pt garlic sauce
  • 3 cloves garlic
  • 1 small box of sour cream
  • 2-3 lg olive oil

[preparation title = & # 8221Preparation & # 8221]

In a bowl, I put the flour and added the diced butter. I kneaded well, then I added eggs and salt and I kneaded a dough that I put in the fridge while I prepared the filling.
I cleaned and washed the vegetables, I cut the mushrooms into slices, I grated the carrot, I crushed the garlic, I chopped the onion.
In a pan, I put a little olive oil and I put the onion, garlic and grated carrot.

Then I added the minced meat and cooked it well. At the end I added the chopped mushrooms and chopped parsley.

I added salt, Mexican spices and garlic powder. After they were all hardened, I put them aside and let them cool a bit, only good for all the flavors to blend into the meat.
I took the dough out of the fridge and spread a sheet from which I cut circles (I used a bowl with a diameter I think 10 cm) in the middle of which I put with a spoon, from the meat filling. I folded them and pressed them on the edges with a fork.

In a tray, I put a baking paper, I placed all the pies and greased them with beaten egg, I sprinkled a little breadcrumbs and paprika.


I put them in the oven and baked them for about 40 minutes. They came out well browned. I powdered them with garlic powder.
For the garlic sauce, I put 3 cloves of garlic, a small box of sour cream and a little olive oil in the blender. I blended them all and added a little salt. Demential sauce does not compare to the commercial one)


Spaetzle recipe with chicken and mushroom sauce

In this recipe, the mushroom sauce with a little red onion, garlic and sour cream, seasoned with nutmeg and cumin was great.

And the spaetzles and chicken breast combined perfectly with such a delicious sauce.

A little Parmesan cheese added at the end, or even during serving, gives them an extra flavor.

Interesting about this sauce is that we turn the mushrooms and onions into a fine paste with a blender.

Then add sour cream and cream cheese. We get a denser and quite creamy sauce in which the pasta will be bathed and hydrated.

It is a fairly simple and quick recipe, suitable for a family dinner.

From the same category of recipes, I also recommend you from the blog: Spaghetti recipe with leeks and mushrooms.

And if you opt for pasta with red sauce, I recommend it Spaghetti recipe with tomatoes and basil.

But find a section on the blog "Pasta / Rice”From where you can choose the recipe that inspires you.

* Remember that I am waiting for you every day with many recipes, new ideas and many other news and so on facebook page

* You can also sign up for Recipes group of all kinds

To see the recipe in pictures during cooking, go to photo gallery From lower!

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Ingredients Pancakes with minced meat and mushrooms in the oven

  • 8 thin pancakes, prepared according to my recipe for pancakes or according to your favorite recipe
  • 300 grams of minced meat (I used leaner pork, you can also use beef, chicken, etc.)
  • 1 fresh egg yolk
  • 250 grams of chopped mushrooms
  • 1 finely chopped small onion
  • 1 clove of garlic, crushed
  • 1 small green pepper, finely chopped (I used 3 jalapeno peppers cleaned of seeds, but if you don't like it too hot use bell peppers)
  • 1 celery stalk, diced celery
  • 100 ml. dry white wine
  • 1 tablespoon oil
  • 30 grams of butter
  • 80 grams of liquid cream for cooking
  • 1 bunch of parsley and pepper
  • for sauce (optional): 1 shallot, 1 tablespoon oil, 20 grams butter, 1 teaspoon grated cornstarch, 150 ml. liquid cream for cooking, 100 grams of mushrooms, 1 teaspoon chopped green parsley, salt and pepper

Preparation Pancakes with minced meat and mushrooms in the oven

1. Heat a pan on the fire, add 1 tablespoon of oil and immediately the minced meat. Mix well until the meat is light in color and no longer tends to gather in lumps. Remove the meat from the pan and set aside.

2. Add the onion, celery, pepper and chopped mushrooms to the remaining fat in the pan. Sprinkle with a pinch of salt and cook over medium heat, stirring frequently, until the vegetables are well softened and the liquid they leave evaporates. Add the minced meat back to the pan and pour in the wine. Cook over high heat until the wine has completely evaporated, season with salt and pepper and put in a bowl to cool.


3. While the filling cools, prepare the pancakes, taking into account not to add in the composition neither sugar nor flavors (vanilla, rum, etc.).

4. Turn on the oven and set it to 190 degrees Celsius.
Add the egg yolk and chopped green parsley to the cooled filling, the taste of salt and pepper is also suitable (it is good for the filling to be well peppered).

6. Grease with butter a gratin shape of a size suitable for pancakes (26 & # 21516 cm had my shape), the rest of the butter is kept aside. Fill the pancakes with 2 tablespoons of filling, then wrap and roll like stuffed cabbage.


7. Arrange the pancakes in the form greased with butter, spread the rest of the butter in flakes on the surface and sprinkle with 80 ml. of liquid cream. Bake the pancakes for 20-25 minutes.

8. After 20-25 minutes, the pancakes are slightly browned on the surface and have absorbed the butter and cream from the form, becoming incredibly tender and tasty. Leave to "rest" for 10 minutes then serve, sprinkled with a sauce (which you like) or just cream.

9. Pancakes with meat and mushrooms go well with a brown meat sauce but also with a mushroom sauce with cream. I chose to prepare it and proceeded as follows: in a saucepan, I heated the oil, added the butter and then the finely chopped shallot, sautéing over medium to low heat until soft. I then added the finely sliced ​​mushrooms and a pinch of salt and hardened them with the shallot for 3-4 minutes. I poured the liquid cream. Separately, I dissolved the starch and added it to the sauce. I boiled everything in a short boil then turned off the heat and added the parsley, salt and pepper to taste.

Other recipes for / with pancakes

Banana pancakes like "Ana Lugojana"

Pancake cake with urda, chocolate and fruit

10. I served the hot pancakes, sprinkled with the mushroom sauce and cream. Delicious!
Good appetite!


Mushrooms stuffed with baked chicken

  • Stuffed mushrooms (Maria Matyiku / Epoch Times) Stuffed mushrooms
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Put 2 tablespoons of olive oil in a large pan, then add the onion, garlic and pepper (Maria Matyiku / Epoch Times) Put 2 tablespoons of olive oil in a large pan, then add the onion, garlic and pepper
  • When the onion becomes glassy add the mushroom stalks and minced chicken (Maria Matyiku / Epoch Times) When the onion becomes glassy add the mushroom stalks and minced chicken
  • Add finely chopped tomatoes, oregano, lemon juice and season with salt and pepper to taste (Maria Matyiku / Epoch Times) Add finely chopped tomatoes, oregano, lemon juice and season with salt and pepper to taste
  • Fill the mushrooms with the pre-prepared mixture and place in a baking tray (Maria Matyiku / Epoch Times) Fill the mushrooms with the pre-prepared mixture and place in a baking tray
  • Remove the mushrooms from the oven and garnish with finely chopped parsley leaves (Maria Matyiku / Epoch Times) Remove the mushrooms from the oven and garnish with finely chopped parsley leaves

Mushrooms stuffed with baked chicken are a delicious appetizer, suitable for any occasion. It is easy and quick to prepare and can be paired with various seasonal salads.

Ingredient:

12-16 mushrooms
2 tablespoons olive oil
a small onion finely chopped or 3-4 cloves of green onions
2 cloves of garlic
a red pepper or a small donut
a tomato of the right size
1/2 teaspoon oregano
200 g of minced chicken
pepper, salt to taste
a teaspoon of lemon juice
50 g parmesan or grated cheese (optional)
a few sprigs of green parsley leaves

Preparation:

Choose the mushrooms to be about the same size, wash and remove the legs. Then set aside on a piece of absorbent paper or napkin and let it dry. The oven is heated to 180C.

Peel the onion and pepper and cut into cubes. Finely chop the garlic, mushroom stalks and tomato.

Put 2 tablespoons of olive oil in a large pan, then add the onion, garlic and pepper. After 2-3 minutes, when the onion becomes glassy, ​​add the mushroom legs and the minced chicken. Mix well and continue to cook until the meat changes color.

Add the finely chopped tomatoes, oregano, lemon juice and season with salt and pepper to taste. Let it boil for a few more minutes, then set it aside.

Fill the mushrooms with the mixture prepared before and then place in a baking tray.

Bake the mushrooms for 15 minutes.

After 15 minutes, remove the pan from the oven and sprinkle with grated cheese over the mushrooms. You can sprinkle on all the mushrooms or only on some of them. Put the tray back in the oven for another 5 minutes.

After 5 minutes, remove the mushrooms from the oven and garnish with finely chopped parsley leaves.


Empanadas with chicken and mushrooms

Today I invite you to some South American specialties: empanadas.
Empanada in Portuguese it means stuffed bread, it comes from the verb empanar & # 8211 & # 8220a imbraca & # 8221 in paine. They can be filled with meat, vegetables, fruits. More in Romanian, there are some wallets filled according to your own taste.
Not with money, that's right & # 8230
Certainly one thing, they are amazing. I made them with chicken, mushrooms, green onions and seasoned them more spicy! Dementia came out, along with garlic sauce and lettuce.

Preparation time: 1 h Nr. portions: 8-10

  • for dough
  • 300 gr flour
  • 1 large packet of butter (200 gr)
  • 2 eggs
  • salt
  • for the filling
  • 500 gr minced chicken
  • 200 gr mushrooms
  • 2 green onion bindings
  • 1 dried onion
  • 3-4 cloves of garlic
  • 1 carrot
  • Mexican spices
  • garlic powder
  • salt
  • olive oil
  • a few strands of parsley
  • for decoration
  • 1 or
  • 2 lg pesmet
  • hot Chilli
  • pt garlic sauce
  • 3 cloves garlic
  • 1 small box of sour cream
  • 2-3 lg olive oil

[preparation title = & # 8221Preparation & # 8221]

In a bowl, I put the flour and added the diced butter. I kneaded well, then I added eggs and salt and I kneaded a dough that I put in the fridge while I prepared the filling.
I cleaned and washed the vegetables, I cut the mushrooms into slices, I grated the carrot, I crushed the garlic, I chopped the onion.
In a pan, I put a little olive oil and I put the onion, garlic and grated carrot.

Then I added the minced meat and cooked it well. At the end I added the chopped mushrooms and chopped parsley.

I added salt, Mexican spices and garlic powder. After they were all hardened, I put them aside and let them cool a bit, only good for all the flavors to blend into the meat.
I took the dough out of the fridge and spread a sheet from which I cut circles (I used a bowl with a diameter I think 10 cm) in the middle of which I put with a spoon, from the meat filling. I folded them and pressed them on the edges with a fork.

In a tray, I put a baking paper, placed all the pies and greased them with beaten egg, sprinkled a little breadcrumbs and paprika.


I put them in the oven and baked them for about 40 minutes. They came out well browned. I powdered them with garlic powder.
For the garlic sauce, I put 3 cloves of garlic, a small box of sour cream and a little olive oil in the blender. I blended them all and added a little salt. Demential sauce does not compare to the commercial one)


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