Recipe for stuffed squid with mushrooms and cheese. Stuffed squid with cheese and mushrooms Stuffed squid with mushrooms sour cream

All my loved ones really love this, at first glance, simple snack. It will suit any table, both festive and everyday. You have to cook with mushrooms often, since there are often guests in the house and you need, on the one hand, to try to look like a good housewife and at the same time not waste a lot of time and effort preparing dishes for the table. Stuffed squid is ideal in this case. The dish looks exquisite, is amazingly tasty and nutritious and takes no more than an hour to prepare.

So let's get started...

To prepare two servings of squid stuffed with mushrooms and cheese we will need:

2 squid carcasses
0.5 kg. Champignons
100 gr. Cheese (Parmesan is better, but you can use any other cheese to suit your taste)
eggs 2 pcs.
1 onion
carrots 1 pc.
salt to taste
mayonnaise
seasonings(I only add black pepper, but you can experiment with other seasonings to taste)

First, peel and cut the onion.

At the same time, put the eggs on the stove to cook.

The carrots need to be grated on a coarse grater.

In a heated frying pan with oil, fry the onions and carrots until golden brown.

While the onions and carrots are frying, wash the champignons. Cut them into small cubes and put on fire for 5-8 minutes

The cheese also needs to be grated on a coarse grater.

Boiled eggs can be finely chopped or simply grated.

Mix all ingredients.

We take and wash the squids, and then stuff them with the prepared mixture; We secure the edges of the squid with a skewer or a regular toothpick so that the mixture does not fall out of the squid carcass.

Take foil and grease it with oil.

Sprinkle the stuffed squid with salt and pepper to taste, grease with mayonnaise and wrap in foil, giving it a boat shape.

Place the resulting boats in the oven for baking for about 20-25 minutes at 200 degrees.

Squid stuffed with mushrooms and cheese are ready. Can be served.

The dish is best served cold, after decorating. The decoration can be anything, from greenery to red caviar.

Ingredients

squid - 300 g;
eggs - 2 pcs.;
mushrooms - 300 g;
onion - 100 g;
carrots - 100 g;
hard cheese - 100 g;
vegetable oil - 30 ml;
kefir - 2 table. spoons;
salt;
spices.

Cooking time - 1 hour 30 minutes.

Yield: 3-4 servings

If you want to add tasty variety to your daily menu, we recommend preparing an original dish - squid stuffed with mushrooms and cheese and egg in the oven. Such a treat turns out to be quite filling and healthy, because... it is rich in proteins and microelements important for our body. Treat yourself and your family to a delicious and healthy dish!

How to cook squid stuffed with mushrooms and cheese - recipe with step-by-step photos

Before you start preparing this dish, you need to check that all the ingredients are available. You can take one large squid or several small ones (this option is even preferable, because in small carcasses the filling will hold better after cutting the stuffed squid into circles). You can take any mushrooms, for example, champignons or some wild mushrooms (by the way, they can be not only fresh, but also frozen). It is better to use refined vegetable oil.

If desired, you can prepare squid stuffed with mushrooms and processed cheese, then instead of hard cheese you need to take processed cheese. As for spices, seasonings that include ground pepper and garlic, such as curry seasoning, go well with this dish.

First you need to leave the squid to defrost and start preparing the filling. For this purpose, the onion must be finely chopped and the carrots grated. After thoroughly rinsing with water, chop the mushrooms finely. Frozen mushrooms must first be thawed.

Pour a little oil into the frying pan and, when it is hot, add the onion. After it acquires a golden hue, place the mushrooms in the frying pan and fry along with the onion until tender (the water should almost all evaporate). Shortly before the end of frying, salt the mushrooms and add carrots to them, then fry everything together for several minutes (until the carrots become soft).

In parallel with preparing the mushrooms for the filling, you can boil the eggs. After cooling, cut them into small cubes. Grate the cheese onto a fine grater.

All that remains is to mix the filling ingredients together. In this case, you should leave a little cheese for sprinkling. Season everything with kefir, sprinkle with spices and mix.

When the filling is completely ready, you can begin preparing the squid, which should have defrosted by then. They must be thoroughly washed outside and inside, remove the chitinous plate and remove the skin. The squids prepared in this way need to be filled (not too tightly) with the filling. Brush the top with a little sunflower oil and lightly sprinkle with spices.

Then place it on a baking sheet on a sheet of foil. The open edges of the squid need to be connected together and secured with a toothpick. Connect the edges of the foil on top of the squid.

Place the baking sheet in an oven preheated to 180 degrees. Bake the squid for 20 minutes. Then remove the baking sheet from the oven, carefully unfold the foil and sprinkle the top of the squid with the remaining cheese. Without wrapping the foil, place the baking sheet in the oven for another 5-7 minutes.

It is often difficult to calculate the amount of filling, because... All squids are different, and during cooking they shrink in size and some of the filling may fall out. The remaining filling can be placed on slices of bread, greased with mayonnaise, sprinkled with a small amount of cheese on top and baked in the oven for 5-7 minutes. The results are delicious and original croutons.

This dish can be served either hot or chilled, with a side dish or as a snack.

We wish everyone bon appetit!

Hi all. Today, on our menu, stuffed squid with mushrooms and cheese, in the oven, recipe with photo below the description.

This seafood delicacy dish is perfect for a holiday table.

And every housewife can prepare such a culinary delight; you just need to follow the recommendations provided below in this recipe, and you will succeed.

Guests will be delighted and will ask for a recipe for such exclusive, tasty and tender stuffed squid with mushrooms and cheese, cooked in the oven. And your household will ask you again and again to prepare this exquisite culinary masterpiece with sea shellfish.

By the way, here are also recipes for seafood dishes published on the website:

Squid stuffed with mushrooms is a dish that is one hundred percent pure, organic and healthy. An inexhaustible source of essential microelements, vitamins and proteins. Squid meat is very nutritious, low in fat and has a pleasant, unobtrusive taste.

Therefore, stuffed squid with mushrooms is perfect not only for a festive lunch, but also for dinner every day. This is an excellent alternative for those who are in the process of losing weight, or who adhere to proper nutrition.

Subtleties of cooking stuffed squid with mushrooms

Firstly, you need to cook this shellfish very quickly, a maximum of 3 minutes. And if you decide to stew it or bake it, then no more than 20-40 minutes
Secondly, it is better to buy squid meat immediately cleaned, then you will save time when preparing the dish
Thirdly, there are several varieties of these shellfish, for example, small, chilled ones called “baby” are suitable for absolutely any dish. Frozen and cut into rings, they are great for salads. And frozen, large ones, which are excellent for stuffing, for example, as in our case, with mushrooms.

In general, it all depends on the dish you decide to cook.

This seafood can be called very difficult to prepare. But it’s worth learning a few simple secrets on how to cook it, and new delicious dishes will appear on the family menu. Stuffed squid always turns out very successful. They are good with almost any filling.

This savory version of minced meat is a win-win. Even the most picky gourmet will love it. Ingredients: 3-4 seafood carcasses, onions, 1.5 tbsp. full-fat homemade sour cream, a bunch of fresh herbs, a large slice of butter, 120 g of hard or semi-hard cheese, 3 pcs. large eggs, a pinch of pepper, garlic to taste, salt.

The mollusk is cleaned of films and entrails. If the carcass still has a head, it will also need to be removed. As a result, the cook should have a flat area for the filling.
If there are tentacles left from the seafood, they can be chopped and added to the filling.
Champignons with finely chopped onions are fried in butter.
The cheese is grated, and the boiled eggs are cut into cubes.
The amount of garlic should be adjusted to your taste. Its teeth are passed through a press.
All filling ingredients are mixed, salted, peppered, seasoned with sour cream (a couple of spoons) and placed inside previously prepared shellfish carcasses.

Squids stuffed with mushrooms are laid out on an oiled baking sheet, sprinkled with the remaining salted sour cream and baked in a hot oven for half an hour.

With rice, onion and egg

This is an even more satisfying version of the discussed treat. Ingredients: 860 g squid, 380 g full-fat sour cream, salt, large onion, 6 medium chicken eggs, 1 tbsp. long white rice, a large spoon of tomato paste.

The cereal is cooked until softened, the eggs are hard-boiled.
The onions are fried. The already golden vegetable is poured with tomato paste and stewed for a couple of minutes.
The filling components are combined and salted.
The shellfish carcasses are cleaned, beaten and rubbed with salt, after which they are stuffed with filling. It is better to secure their edges with toothpicks.
First, squid stuffed with rice is fried in a frying pan until crusty, then transferred to a mold, poured with sour cream and stewed for 25-35 minutes at medium temperature.

The dish is served with a lot of chopped greens.

With meat filling in the oven

This combination may seem strange, but in fact, it is the seafood in question that goes well with meat. Ingredients: 280 g pork, 2 large shellfish, carrot, tomato, onion, a couple of celery stalks, beaten egg, 2 large spoons of soy sauce without additives and the same amount of light flour, lemon, garlic, salt.

Carcasses are prepared for stuffing. The easiest way to do this is to turn them out.
The meat is finely chopped, and all vegetables used are cut into small pieces.
The squids are rubbed with salt, sprinkled with lemon juice and left for half an hour.
Vegetables are fried in well-heated oil. Garlic can be added to the mixture immediately.
Meat pieces are laid out in a frying pan, soy sauce is poured, and the future filling simmers under the lid for 7-8 minutes.
The finished mixture is sprinkled with flour and mixed. Add salt if necessary.
The filling is placed into shellfish carcasses.
The stuffed seafood is dipped in a beaten egg and then sprinkled with a little flour.
All that remains is to place the carcasses on an oiled baking sheet and pierce them with a fork in several places.

Stuffed squids are cooked in the oven for no longer than 15-17 minutes, so as not to dry them out.

Squid stuffed with crab salad

Of course, fresh crabs are not required for such a treat. It is enough to take 120 g of crab sticks. Other ingredients: 4 shellfish carcasses, 2 pcs. large boiled eggs, 100 g boiled white rice, salt, 3 large spoons of mayonnaise.

First, the squids get rid of everything unnecessary (films, tentacles, etc.), after which they are boiled in salted boiling water for literally 40 seconds.
Eggs and crab sticks are finely chopped. The latter are best taken chilled and very juicy. Otherwise, the filling may turn out to be dry, despite the presence of mayonnaise.
The filling is placed into the prepared squid.

In general, the treat is completely ready and can be served at the festive table. But if you wish, you can easily turn the appetizer into a full-fledged hot dish. To do this, the top of the carcasses is smeared with mayonnaise, and the shellfish in an oiled form are placed in a hot oven for 12-15 minutes.

With cottage cheese and shrimp

Some housewives are sure that shrimp are absolutely not compatible with dairy products. In fact, a dish according to this recipe will turn out surprisingly tasty and tender. Ingredients: 3 medium squid carcasses, 220 g of small shrimp, 380 g of cottage cheese, 3-4 garlic cloves, a pinch of salt, paprika and a mixture of ground peppers, a few feathers of green onions, 3 large spoons of mayonnaise.

The first step for filling is to knead the cottage cheese thoroughly with a fork so that it becomes softer and more homogeneous. Next, the mass is salted and seasoned with mayonnaise. Crushed garlic, small pieces of green onions, and a mixture of ground peppers are added to it.
The shrimp are boiled in salted water until tender, after which the heads and shells are removed. If you take a product that has already been purified, it turns out to be less aromatic during the cooking process.
The shrimp are sprinkled with paprika and added to the cottage cheese. After thorough mixing, the filling is completely ready.
Clam carcasses are removed from chitinous plates (internal), top film and other unnecessary parts. Next, they are boiled in salt water for 3-4 minutes, after which they are doused with ice water.
When excess liquid has drained from the squids, you can stuff them tightly with the prepared filling.

All that remains is to cool and serve the dish, cutting it into portions.

Stuffed with mashed potatoes

This interesting dish combines both a meat component and a side dish. As a result, you will have a complete lunch on the table, which is also very healthy due to the huge number of vitamins and minerals contained in seafood. Ingredients: 6 shellfish carcasses, a large chicken egg, 70 ml of full-fat milk, 7 medium potato tubers, salt, hard cheese to taste.

The potatoes are boiled in salted water until soft. Almost all the water, except 50-70 ml, is poured out of the pan with the finished product. Crush the tubers with the remaining liquid, then add a raw egg and warm milk to the mixture.
If desired, you can complicate the filling by combining potatoes with onions sautéed in butter.
Clam carcasses are washed and, if necessary, the top film is removed. Next, the seafood is boiled in boiling salted water for 3-4 minutes.
The prepared pockets are stuffed with mashed potatoes and laid out on an oiled baking sheet. The top of the workpiece is generously sprinkled with hard cheese to taste. You can replace it with processed or regular mayonnaise.
The clams are baked in a well-heated oven for 20-25 minutes.

The dish is served with pickled cucumbers.

Step 1: take the squid.

Take medium-sized adult squid carcasses (about 20-25 cm). If the squid is frozen, defrost it.

Step 2: clean the squid.

Squids are quite easily cleaned of the dark film under warm water. We try to remove the mucus with our fingers and carefully clean the insides, rinse well under running water.

Step 3: cook the squid.

Boil the squid in slightly salted water for about 5 minutes, less if possible. Do not cook for a long time, as the carcasses may become tough. Place the carcasses in a colander and let the water drain. Leave to cool.

Step 4: prepare the filling.

Let's prepare the ingredients for the filling: in my recipe I took frozen chopped champignons; if you use other mushrooms, then wash them first and chop them finely (2-3 cm into pieces). Remember that during heat treatment, mushrooms lose moisture and decrease in size. Peel and wash the onion, then chop it finely. Next, put frozen chopped champignons on a heated frying pan (if the champignons are fresh, then as soon as the mushrooms set in the oil, add water), since We'll still need some water from them. Simmer in this way for 10-15 minutes. Next, in another frying pan, fry finely chopped onion in butter until golden brown. Salt the onions and champignons or add any other seasoning to your taste. When the onions and champignons are ready, put the mushrooms with a slotted spoon (there should be a lot of water left in the pan) into a separate bowl, where we mix the onions and mushrooms.

Step 5: prepare the oven.

Preheat the oven to 180-200 degrees. Lightly grease the heat-resistant form with butter or any other oil. If you are using a baking sheet, you can place foil on the bottom and also grease the foil with oil.

Step 6: Let the filling cool slightly.

Grate all the cheese on a coarse grater. Add 1 part of cheese and a tablespoon of mayonnaise (or full-fat sour cream) to the slightly cooled filling and mix.

Step 7: stuff our squids with filling.

Carefully fill the squid carcasses with a tablespoon or teaspoon, not too tightly, secure the edges with toothpicks to prevent the minced meat from falling out, and also so that the squid does not tear and retains its beautiful appearance. Place on a baking sheet, coat with mayonnaise (or rich sour cream) on top and, for beauty and taste, you can sprinkle with a little parsley or dill.

Step 8: put in the oven.

Place the baking dish in an oven preheated to 180-200 degrees for 15-20 minutes (time and temperature depend on the individuality of your oven). After this time, take out the mold, sprinkle the squid with the remaining cheese and put it back in the oven for 2-3 minutes to melt the cheese.

Step 9: prepare the mushroom sauce.

While our squids are cooking, prepare the mushroom sauce - to the water that we have left from the mushrooms, add flour and stir well so that there are no lumps and put it on the stove. As soon as the mixture begins to boil, begin stirring with a spoon until the sauce becomes thick.

Step 10: Serve squid stuffed with mushrooms.

Before serving the stuffed squid, you need to remove the toothpicks. If you don’t overcook it in the oven, you get a very tender, juicy and aromatic dish! Serve the finished squids cold, place them whole on a plate, or simply cut them into pieces and pour the sauce over them.

Bon appetit!

If during the preparation of the filling all the water has boiled away, it’s okay, you can do without the mushroom sauce.

Squids stuffed with mushrooms are ideal for lovers of seafood and protein foods.

If you are on a diet, you can replace mayonnaise with full-fat sour cream

When heat treated, squid carcasses decrease in size. Therefore, to prevent some of the filling from leaking out, they need to be cooked a little in advance.