Fusi mo vasega lona lua mai vae o le champignon

To date, champignon mushrooms are leaders in popularity among other fruiting bodies. Experts note that champignons make up 2/3 of all consumed mushrooms. However, despite its popularity, few people are familiar with recipes for champignon legs.

It is worth saying that this type of mushroom is very useful for the human body and is prepared quite quickly. It can be eaten raw, boiled, fried in a pan, baked in the oven, marinated, stewed and salted. Many vegetables and fruits, meat and seafood, sour cream, cheese and mayonnaise are combined with champignons.

Many housewives ask what can be cooked from champignon legs if only hats are used in the dish? We offer several simple recipes for second courses, which are sure to please everyone without exception due to their taste.

Champignon caps stuffed with cheese legs and baked in the oven

Mushrooms stuffed with legs and baked with cheese in the oven are an appetizer that is rarely seen on the festive table. Cook mushrooms in the oven to please your family and surprise your guests – you can’t go wrong.

• 10-15 pulou;
• 100 g sisi faigata;
• 3 pulupulu kelika;
• 4 Art. l mayonnaise;
• 50 g pata;
• Salt to taste and vegetable oil – for lubrication.

The recipe for mushroom caps stuffed with legs and cheese is described in detail.

Champignon caps stuffed with minced meat and baked in the oven

Mushroom caps stuffed with mushroom legs and baked in the oven are a great snack for lunchtime snacks, especially if minced meat is added to the filling.

• 15 pulou lapopoa;
• 300 g o moa tipi;
• 2 pulupulu pulupulu;
• 1 matauila;
• Suau'u fuala'au - mo le falai;
• curry or basil;
• 3 art. l. grated cream cheese;
• Masima ma laʻau - ia tofo.

Before baking the dish, preheat the oven to 200°C.

1. Peel the mushrooms, wash, remove the film and carefully remove the legs from the caps.
2. Put the caps on a separate plate, chop the legs with a knife.
3. Peel the onion, cut into small cubes, combine with the legs and fry in a small amount of oil for 10 minutes.
4. Add garlic and minced meat, grated on a fine grater, salt, mix and simmer under a closed lid for 10 minutes.
5. Pour a pinch of curry seasoning, a little salt into each hat, fill with minced meat filling.
6. Pour into a greased baking dish, top with cheese.
7. Put in the oven, bake for 15-20 minutes, but already switching the temperature from 200 ° C to 180 ° C.
8. When serving, garnish with chopped parsley, dill or basil.

Dish of mushroom legs with onions and carrots

If friends came to visit you, but you want to treat them to something unusual, cook champignons stuffed with legs and baked in the oven. And if you add vegetables to the filling, the dish will disperse instantly, and they will also ask for supplements.

• 1 kg of mushrooms (preferably one size);
• 4 kāloti;
• 2 matauila;
• 200 g sisi faigata;
• 50-70 g pata;
• Suau'u fuala'au - mo le falai;
• Seasonings and salt – to taste;
• Parsley or dill greens.

1. Peel onions and carrots, finely chop: carrots can be grated on a fine grater.
2. Put the vegetables in a pan, pour in a little vegetable oil and fry for 7-10 minutes.
3. Remove or unscrew the legs from the caps, chop finely, pour into onions and carrots and fry for 10 minutes.
4. Add seasonings and salt to your taste, mix.
5. In each hat put a small piece of butter, a pinch of grated cheese and a filling of legs and vegetables.
6. Press down with a spoon, distribute the caps on a baking sheet greased with vegetable oil.
7. Sprinkle with a layer of grated hard cheese on top and put in a preheated oven for 15 minutes, baking at a temperature of 190 ° C.
8. When serving, put leaves or sprigs of fresh herbs on each hat.

Champignon legs with chicken

Champignon caps stuffed with legs and chicken are a real restaurant dish. Those who love mushroom snacks will definitely like this idea. Your family will be delighted with the taste of the dish, as well as its presentation.

• 15-20 pcs. large champignons;
• Fagu moa Xnumx;
• 200 kalama sisi (soʻo se);
• 2 ulu o aniani;
• 3 Art. l kulimi suamalie;
• Lau latisi;
• Vegetable oil, salt and herbs.

The recipe for making champignon legs for the filling is described in stages.

1. Carefully separate the legs from the caps, select the pulp with a teaspoon.
2. Set the hats aside, and make minced meat from the legs and pulp with a knife.
3. Boil the chicken fillet in salted water until tender, let cool and chop finely.
4. Peel the onion, finely chop with a knife, grate the cheese on a fine grater.
5. Fry minced mushrooms in hot oil for 5-7 minutes. on a strong fire.
6. Add onion and chopped chicken fillet, fry with constant stirring for 10 minutes.
7. Let the filling cool, add sour cream, chopped greens, salt to taste and half the cheese chips, mix.
8. Grease a baking sheet with oil, lay out the hats, stuff with stuffing and press down with a spoon.
9. Sprinkle the remaining cheese on top and bake in an oven preheated to 180 ° C for 15-20 minutes.
10. Put the lettuce leaves on a flat dish in the form of a “pillow”, spread the mushrooms on it and serve.

Dish of mushroom legs stewed in sour cream

Champignon caps stuffed with champignon legs and stewed in sour cream in a pan is a profitable dish that is quickly prepared. You can serve it cold or hot with any side dish you have prepared.

• 10 pieces. large champignons;
• 3 ulu aniani;
• Suau'u fuala'au ma masima;
• 200 ml kulimi suamalie;
• 50 ml of sparkling water.

1. Peel the mushrooms from the film, carefully remove the legs so as not to break the hats.
2. Finely chop the legs with a knife and put in a hot pan with oil.
3. Fry over medium heat for 5 minutes, add chopped onion, salt to taste, stir and continue frying for another 10 minutes.
4. Fill the caps with stuffing, put in a dry frying pan and fry for 2-3 minutes.
5. In the meantime, mix water with sour cream, pour into the pan and cover it with a lid.
6. Simmer over low heat for 10 minutes, serve on a platter, decorating each mushroom with parsley leaves.

Mushroom legs stewed in tomato

At any time of the year, you want to diversify your daily menu and cook something tasty and interesting. Such a dish is champignons stuffed with mushroom legs and stewed in tomato.

• 10 champignons;
• 1 pc. onions and tomatoes;
• 2 tbsp. l. grated cheese;
• 3 Art. l pa'u tamato;
• 100 ml o vai;
• Masima ma suka e tofo;
• Suauʻu fualaʻau.

1. Carefully separate the mushroom caps from the legs, peel the onion and wash the tomato.
2. Chop the legs with a knife, finely chop the onion and fry both ingredients in a frying pan in oil for 10 minutes.
3. Allow to cool, cut the tomato into small cubes, add to the mushrooms and onions.
4. Add grated cheese, mix and fill the caps.
5. Put in a pan, mix water with tomato paste, salt to taste and

add some sugar.

Mushroom legs with eggs in a slow cooker

How to cook mushroom legs in a slow cooker?

• 6 champignons;
• 1 matauila;
• 2 fuamoa vela;
• 50 g sisi;
• Vai;
• 1 tsp tomato paste;
• Salt, vegetable oil, mayonnaise;
• 4 pulupulu pulupulu;
• ½ tbsp. l. ground paprika.

1. Separate the caps from the legs, peel and chop the onion, chop the garlic with a knife, peel the eggs and grate.
2. Cut the legs into cubes, combine with onions and put in a multicooker bowl with a little oil.
3. Turn on the “Frying” program and cook for 5 minutes.
4. Pour the caps with sauce, which is prepared from tomato paste, paprika, 2 tbsp. l. butter and 1 tbsp. l. mayonnaise.
5. Mix with your hands, salt and leave to marinate for 30 minutes.
6. In a separate bowl, mix the fried onions with mushrooms, half of the grated cheese, eggs and 1 tbsp. l. mayonnaise.
7. Stuff the hats with the filling, put garlic on the bottom of the bowl, pour 1 tbsp. water.
8. Put mushroom caps on top, sprinkle with cheese and cook in the “Baking” mode for 20 minutes.