Mushrooms with Rice and Cream
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Mushrooms with Rice and Cream

Rosi TrifonovaRosi Trifonova
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Maria Kostoff
Translated by
Maria Kostoff
Mushrooms with Rice and Cream
28/04/2013
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
4
"Listen carefully and you`ll hear the cooked mushrooms whispering the words `white wine, white wine...`"

Ingredients

  • mushrooms - 14 oz (400 g), large
  • rice - 3.5 oz (100 g) basmati
  • cream - 1 package sour, small
  • breadcrumbs - 2 tablespoons
  • cheese - 3.5 oz (100 g) grated
  • salt
  • nutmeg
  • black pepper
  • butter
measures

How to cook

Clean the mushrooms and separate the hoods. Put the pre-washed and soaked in cold water to boil with a little salt.

Once they fully absorb the water, add cream and bread crumbs. Stir, add the grated cheese, salt, pepper and nutmeg to taste. Arrange the mushrooms in a greased baking dish, fill each with stuffing of rice and cream and put a little butter on.

Add some hot water into the pan and put them to bake for for 15 -20 minutes.

Rating

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