Pieczarki Nadziewane (Stuffed Mushrooms)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
mushrooms
|
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 | small |
onions
minced |
|
| 3 | tablespoons |
bread crumbs
dry |
|
| 1 | tablespoon |
sour cream
|
|
| 1 | large |
eggs
hard-cooked, |
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
*
|
| 20 | slices |
cheese
gouda, 1" square, or swiss cheese |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
mushrooms
|
|
| 30 | ml |
margarine
or butter |
|
| 1 | small |
onions
minced |
|
| 45 | ml |
bread crumbs
dry |
|
| 15 | ml |
sour cream
|
|
| 1 | large |
eggs
hard-cooked, |
|
| 1 | large |
eggs
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
*
|
| 20 | slices |
cheese
gouda, 1" square, or swiss cheese |
|
Directions
Preheat oven to 400℉ (200℃).
Grease 9 to 10 inch sqaure baking dish .
Seperate mushroom caps and stems; set caps aside.
Finely chop stem pieces.
Melt butter over medium heat.
Add onion; sauté until soft, about 3 minutes.
In bowl, combine sautéed onion, chopped mushroom stems, bread crumbs, sour cream and hard-cooked egg.
In a bowl, beat egg with fork. Add to onion mixture. Stir in parsley, salt and pepper until blended. Pack about 1 rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange, stuffing-side up, in greased dish. Place 1 cheese square on each cap. Bake, uncovered, 20 to 25 minutes.
