The Internet edition “Russian Athens” continues to publish culinary recipes from Irina Fedotova. Champignons baked in bacon in the oven. Stuff the mushroom caps with the filling, put a lot of cheese and wrap it in a strip of bacon.
We get an excellent, tasty appetizer in crispy toasted bacon, both for a festive table and for a glass of beer. A very easy-to-prepare holiday snack for any occasion!
400-500 gr. champignons 1 onion 50 gr. butter, chopped dill, salt, pepper 1-2 tbsp. l. mayonnaise 200-250 gr. yellow cheese vegetable oil for frying
We clean the mushrooms, unscrew the legs and finely chop. Grind one onion and fry in a little vegetable oil. Add chopped mushrooms and fry everything together for a few more minutes. At the end of frying, add a piece of butter and dill. We shift the filling into a bowl, let it cool down a little. Salt, pepper, add mayonnaise and grated cheese, mix. We fill the mushroom caps with the prepared mass. Place a small piece of cheese on top of each mushroom. We wrap each mushroom cap in a strip of bacon, put in a baking sheet. We bake the mushrooms at 180 degrees for about 20 minutes to melt the cheese and brown the bacon.
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