Stuffed champignons’ caps with processed cheese cream
Big champignons — 500 g,
processed cheese cream Zveny Gora Original — 175 g,
cheese Dobrodar — 70 g,
parsley and dill — 1 beam,
breadcrumbs — 1 tablespoon,
garlic — 2 cloves,
olive oil — 1,5 tablespoons.
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Directions
Stuffing
Mix in a bowl cheese cream, half of grated Dobrodar, fresh herbs cut finely, breadcrumbs and squeezed garlic. Wash the champignons and dry them with a paper towel. Separate champignon stipes from caps and cut the stipes finely. Heat olive oil in a frying-pan and fry chopped champignons until ruddy. Preheat the oven to 180 °C. Put a sheet of foil on the bottom of a baking tray. Fill each champignon cap with stuffing. Lay out stuffed mushrooms in the baking tray. Top with grated Dobrodar. Bake for about 20 min.
Mix in a bowl cheese cream, half of grated Dobrodar, fresh herbs cut finely, breadcrumbs and squeezed garlic. Wash the champignons and dry them with a paper towel. Separate champignon stipes from caps and cut the stipes finely. Heat olive oil in a frying-pan and fry chopped champignons until ruddy. Preheat the oven to 180 °C. Put a sheet of foil on the bottom of a baking tray. Fill each champignon cap with stuffing. Lay out stuffed mushrooms in the baking tray. Top with grated Dobrodar. Bake for about 20 min.
Processed cheese cream
Processed cheese cream, a range with a creamy texture, is good not only with fragrant bread, but as a source with fresh vegetables: carrots, celery, cucumbers and sweet pepper. Besides the original flavor we included into the range the favourite flavors of Ukrainian people, such as: mushrooms, dill and garlic and bacon.
Original
— 90 g / 175 g —
Mushrooms
— 90 g / 175 g —
Bacon
— 90 g / 175 g —
Dill and garlic
— 90 g / 175 g —
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