Champignon hats stuffed with turkey meat
The mushrooms are washed and boiled whole in salted water, then cooled slightly and the caps are removed from the legs. Eggs are peeled and finely chopped. Green onions, parsley and dill are washed and chopped (a few branches are left for decoration). The legs of the mushrooms are passed through a meat grinder along with turkey meat, mixed with eggs, herbs and mayonnaise, salted and pepper. The prepared mixture is filled with mushroom caps. Stuffed hats are laid out on a dish, decorated with sprigs of herbs and served.
| Products |
| large champignons |
500 |
r |
| boiled turkey meat |
200 |
r |
| boiled eggs |
3 |
PCS. |
| mayonnaise |
4 |
Art. spoons |
| green onion |
1 |
bunch |
| dill |
0.5 |
beam |
| parsley |
0.5 |
beam |
| salt |
|
taste |
| pepper |
|
taste |
|
|
