Squid with mushrooms in the oven. Squid stuffed with mushrooms

Step 1: take the squid.

Step 2: clean the squid.

Step 3: cook the squid.

Step 4: prepare the filling.

Step 5: prepare the oven.

Step 6: Let the filling cool slightly.

Step 7: stuff our squids with filling.

Step 8: put in the oven.

Step 9: prepare the mushroom sauce.

Step 10: Serve squid stuffed with mushrooms.

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

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

To prevent the squid from being tough, it should be baked with excess moisture.

Good day, dear chefs! Recently it was my mother's birthday, and I decided to diversify the holiday menu. I prepared an unusual appetizer - stuffed squid in the oven. I chose this dish because it is quick and easy to prepare. Moreover, it turns out to be very light and delicate in taste - just right for the holiday table. And I didn’t go wrong with the treat! All the relatives really liked it. So I had to share the recipe for such squid several times during the evening :)

These seafood contain a lot of protein. They will fit perfectly into an everyday meal, as an addition to the main dish. The squid meat tastes tender and slightly sweet. They cook very quickly, literally 1-2 minutes in boiling water. If you cook them for too long, they turn out rubbery and tasteless.

The variety of fillings for stuffing is huge: with a variety of vegetables, mushrooms, potatoes, eggs, cereals, and other seafood. All of them can be used separately or combined with each other. And if you stuff them with vegetable filling, they are perfect for those who are watching their figure and health. So, I am sure that you will be able to choose the filling to your liking, because the options are limited only by your imagination.

How to cook stuffed squid with rice, mushrooms and egg in the oven?

It was this recipe that I used to prepare a snack for my mother’s birthday, and then I provided it to all my relatives :) It’s easy to make and very tasty. All the ingredients for the filling can be found in any kitchen without any problems. And instead of store-bought champignons, you can use your homemade mushroom preparations.

What is necessary:

• 1 kg squid;
• 1 carrot;
• 1 onion;
• 2 boiled eggs;
• 2 – 3 tbsp. rice;
• a little salt and pepper;
• 150 g mushrooms;
• 100 g cheese;
• sunflower oil for frying.

How to do:

1. Prepare the squid: defrost, rinse and remove the entrails.

2. Boil the rice until half cooked, cut the boiled eggs into large cubes.

3. Chop the mushrooms and onions into pieces, and grate the carrots on a coarse grater.

4. In a frying pan with heated vegetable oil, fry the onion for 3 minutes. Then add carrots to it and fry for another 5 minutes.

5. Add mushrooms to the vegetables in the pan and simmer everything together for another 3 minutes. Then remove from heat.

6. Place the gutted carcasses into a pan of boiling water and cook for no more than 5 minutes. After the specified time, remove the squid. If there is skin on them, pour ice water over them and the skin will come off easily.

7. Cut off the tails of the squid and chop into small thin strips. From the carcass you should get a kind of “pipe” for stuffing.

8. Add grated cheese, rice, eggs and chopped squid strips to the cooled filling with mushrooms and vegetables. Stir, salt and pepper. If you wish, you can add some of your favorite spices.

9. Then stuff the “pipes” quite tightly with the resulting filling. Transfer them to a baking dish. Place the remaining filling in between the carcasses. Place the mold in an oven preheated to 180ºC. Bake for about 30 minutes.

Rice in the filling gives the dish satiety, but at the same time makes it more nutritious. If you are trying to lose weight, you can make the filling without it, adding more mushrooms and onions. This will only make the taste more intense :)

Stuffed squid in the oven - a simple recipe with cheese and crab sticks

This option is perfect for a holiday table. Such seafood does not look quite ordinary, but its taste and aroma are simply excellent!

Ingredients:

• 1 kg squid;
• 4 eggs;
• 200 g crab sticks;
• 1 onion;
• 100 g cheese;
• 50 g rice;
• 100 g mayonnaise;
• 100 g garlic sauce;
• a pinch of salt and a little pepper;
• spices to taste;
• dried parsley and dill.

How to cook:

1. Place the squid carcasses into a pan of boiling salted water and cook for 2 minutes. Then fill them with cold water and peel them. If necessary, remove the entrails.

2. Hard-boil the eggs and boil the rice until tender.

3. Crab sticks and cut the eggs into cubes. Chop the onion into cubes. Grate the cheese.

4. Combine all prepared components. Season with salt and pepper, add parsley, dill and your favorite spices and stir. Add mayonnaise and mix well again.

5. Stuff the carcasses with the prepared minced meat and place them on a baking sheet covered with foil. Sprinkle each carcass with a small amount of finely grated cheese. Cover the top with a sheet of foil, not pressing it too tightly around the edges.

6. Bake for 10 to 15 minutes at 190ºC. How long to bake a dish depends on the characteristics of your oven.

Prepare the filling the night before without adding mayonnaise. Then you can quickly prepare an excellent hot appetizer for the festive table a couple of hours before the feast.

Recipe for squid stuffed with champignons in the shape of piglets

Unusual by appearance an appetizer that will decorate any holiday table. I really love preparing this dish for children's parties: tasty and impressive. Such delicious pigs will delight the kids!

What you will need:

• 2 eggs;
• 1 carrot;
• 100 g cheese;
• 200 g champignon;
• 150 g rice;
• 5 squid carcasses;
• 50 – 70 g vegetable oil;
• 8-10 black peppercorns;
• ground salt and pepper to taste;
• 1 onion;
• 50 g mayonnaise;
• 1 bunch of lettuce.

How to cook:

1. Pour boiling water over the squid. After 20 seconds, take them out and rinse them in cold water: the skin will come off easily. If the carcasses are not gutted, remove the entrails. Carefully cut off the tail on both sides so as not to damage the integrity of the carcass. This will be the piglets' nose.

2. Cook the rice until done. Cut the champignons into small cubes. Instead of fresh you can add

3. Cut the onion into half rings. Grate carrots and cheese on a coarse grater.

4. Fry the mushrooms in vegetable oil for 2 minutes. Then add onions to them and fry the same amount.

When frying, try using butter. Even a small piece added to the pan will make your filling more flavorful and rich!

5. Add carrots to the pan and add more oil if necessary. Simmer for another 2 minutes.

6. Then break a couple of eggs into the vegetables and mushrooms and stir them so that the eggs evenly cover each piece. Salt and pepper the contents of the frying pan and mix well.

7. Add grated cheese, stir and fry a little.

8. Mix the vegetable dressing with rice and thoroughly stuff the carcasses with it.

9. From the cut off tails, cut out triangular ears for future “pigs”.

10. For the stuffed squid, where you cut off the tail, make slits at a short distance with a knife on the pointed side of the carcass: on the right and on the left. Carefully insert the “ears” into them.

11. Add peppercorns as “eyes” to the pig’s face. Cut the pointed end of the stigma slightly across to form a “mouth.” It will be slightly open.

12. Place the pigs on a baking sheet generously greased with vegetable oil. Coat them with mayonnaise on top.

13. Place the baking sheet in an oven preheated to 150ºC. Cook for 15 minutes.

Stuffed pigs turn out very beautiful and tasty. Involve children to help, they will be happy to join in this process :) Yes, I make homemade mayonnaise. I add dried herbs to it, it turns out much better than store bought. How to make homemade sauce.

Simple and delicious squid with mushrooms, baked with sour cream in the oven

Baked in sour cream sauce squids acquire a special tenderness and creamy aroma. And the cheese crust will make their taste more piquant. You can add your favorite herbs and spices to the filling if you wish.

What to prepare:

• 5 squids;
• 220 g rice;
• 200 g champignons;
• sunflower oil for frying;
• 100 – 150 g sour cream;
• 1 onion;
• 1 – 2 carrots;
• salt and pepper to taste.

Step by step recipe:

1. Place the squid in a pan of boiling water. After 2 minutes, take them out and put them in cold water. Peel the skin and remove the entrails.

2. Boil the rice until done. Cut the mushrooms into pieces.

3. Cut the onion into cubes. Grate carrots and cheese.

4. Lightly fry the mushrooms for 5 minutes in vegetable oil and place in a bowl.

5. In the same pan, fry the onion for 2 minutes. Then add carrots to it and fry for another 5 minutes.

6. Add vegetables and mushrooms to the rice. Salt, pepper and mix everything.

7. Stuff the carcasses with the prepared minced meat. Coat them with sour cream on top and sprinkle with grated cheese.

Bake for 15 minutes at 200ºС.

How to make dietary squid with vegetables on fasting days?

This is an excellent lean dish that can diversify your table. What to stuff with is a matter of taste. Below is just one of the vegetable filling options. You can change the ingredients according to your taste.

Prepare:

• 5 squids;
• 250-300 g cabbage;
• 1 bell pepper;
• 1 onion;
• 1 carrot;
• 220 g rice;
• 4 tbsp. l. tomato sauce;
• 20 – 30 ml vegetable oil;
• 2 - 3 bay leaves;
• 200 – 250 ml of water;
• 1 – 2 peppercorns;
• salt and pepper to taste.

How to do:

1. Cut the onion into half rings. Grate the cheese and carrots.

2. Chop the cabbage and salt it. Then knead a little with your hands until soft.

I recently decided to shake things up with old times 🙂 and prepare, among other things, squid stuffed with mushrooms for the holiday table. It is with great pleasure that I write down this wonderful recipe for you - simple, quite quick for a holiday dish, and elegant.

I’ll admit right away – I’ve been buying squid for many years, already cleaned, in kilogram briquettes, dry-frozen. In principle, you can buy ordinary squid and clean it from the upper spotted shell, remove the chords and intestines with possible spermatophores or something worse, it’s not at all difficult. However, I am not a fan of extra work, even for the sake of saving money.

So, for general convenience, I will indicate the number of squid carcasses not by weight, but in pieces, okay?

To create squid stuffed with mushrooms, we will need:

• 9-10 medium sized squids
• 700 g champignons
• 3 large onions (500-600 g)
• 150+100 g Russian type cheese
• A handful of fresh or frozen dill
• Ground black pepper
• Olive oil (a little)

Squid stuffed with mushrooms, recipe:

Cut the champignons and onions into small cubes. First, fry the onion in a couple of tablespoons of olive oil over medium heat for 5-7 minutes, then add the champignons and fry everything together for another 15-20 minutes with frequent stirring. Do not cover with any lids! At the very end, add salt, pepper, mix, and let cool.

In a spacious saucepan, boil one and a half to two liters of water with a good pinch of salt. At the same time (this is important!) dump all the cleaned and prepared squid into boiling water, bring the contents of the pan to a boil over medium heat and boil for 30-40 seconds, no more. Next, be sure to turn off the fire and, without delay, use a slotted spoon to catch our squids in a separate bowl. If you are lazy and boil the squid for more than a minute or leave it in hot water for a long time, you risk getting tasteless, indistinct rubber galoshes instead of the most tender, aromatic (yes!) squid meat.

Cut 150 g of cheese into small cubes, add to the cooled mushroom mince and mix gently. This is our filling. Grind the remaining 100 g of cheese on a fine grater and leave it separately for sprinkling.

To bake squid, it is better to take an aesthetically pleasing baking dish, in which the dish can be immediately served on the table, bypassing the transfer stage. Lubricate the bottom with olive oil, stuff our squids quite tightly and place them in the mold.

Sprinkle with dill and grated cheese, put in an oven preheated to 180° for literally 5-6 minutes, just until our cheese melts. I don’t recommend waiting for any golden brown crusts; you will ruin the tenderness of the squid. In general, if you are a big fan of a tanned top on everything, I advise you to get a special burner and do not unnecessarily dehydrate the food in the oven.

Squids stuffed with mushrooms are ready! At the same time, they decreased very slightly in size, and the filling did not fall out of them - firstly, because we put cheese in it, and secondly, we did not overcook it in the oven.

You can prepare a lot of different delicious dishes from squid, but this shellfish is most popular when it is stuffed. The squid carcass seems to be specially created for stuffing, and due to the fact that it goes well with a lot of products, there can be a lot of options for fillings, and they can be either raw (various salads) or ready-made.

Features of preparing stuffed squid

The first point in preparing delicious stuffed squid is their right choice in the shop. In our stores, whole squid carcasses can most often be bought frozen, and here the rule applies to all freezing: there should be no snow in the bag, the carcasses should not be stuck together (this indicates re-freezing the squid, which is not allowed, since it will the taste is spoiled - any dishes made from such shellfish will be bitter).

Frozen squids are mainly sold already peeled, but you may also find them unpeeled. In this case, the film must be removed from the carcasses after defrosting (its color, within the normal range, can range from light gray to dark purple). If you bought the carcasses as a whole, in a completely unprocessed form, then after defrosting they need to be cleared of films, the tentacles cut off from them (they can be used as part of the filling for stuffing) and, immersing them in cold water, remove the insides.

Once prepared, the squid is usually boiled a little before stuffing. Just put them in boiling water and boil for a few minutes (we have already written about proper cooking of squid here), then remove from the water and dry.

It is very important not to overcook the squids, otherwise they will become tough and “rubbery” and the entire taste of the dish will be ruined.

Next, the squids are stuffed, the open areas are secured with toothpicks, and they are usually cooked in the oven or in a frying pan until ready. Often, squids are topped with various sauces, sprinkled with cheese and herbs, etc. From general description Let's look at the process in general terms and move on to the details using examples of different recipes for preparing stuffed squid.

Squid stuffed with mushrooms and egg

with sour cream sauce

You will need:

• 200-300g fresh mushrooms (champignons or others),
• 200g each of sour cream and mayonnaise,
• 100g hard cheese,
• 50g butter,
• 30g feathers green onions,
• 2-3 boiled eggs,
• 1 onion,
• 1 tbsp. wheat flour, salt, herbs, black pepper.

How to cook:

If the squids are purchased completely unprepared, immerse them in cold water and remove the insides without cutting, rinse, then remove the film from the carcass, rinse, and dry. Finely chop the onions and mushrooms, grate the eggs on a coarse grater, fry the onions in oil, add mushrooms to it, fry everything until half cooked.

Finely chop the greens, onions, and grate the cheese on a coarse grater. Combine fried onions, mushrooms, herbs, cheese and eggs, pepper and salt, stir, stuff the squid carcasses, seal the holes with toothpicks, place in a deep baking pan.

Mix sour cream with mayonnaise, flour, pepper and salt, pour this sauce over the squid, bake in an oven preheated to medium temperature for 30-40 minutes, remove the toothpicks after cooking. When serving, cut the carcasses into transverse pieces. Can be served as a hot main course, cold or hot appetizer.

Instead of boiled eggs, you can use boiled rice, and instead of sour cream and mayonnaise sauce, use Bechamel sauce.

In the described recipe, as you can see, the squid was not pre-boiled, so the cooking time in the oven was increased. Whether or not to boil squid in advance before stuffing is up to each housewife to decide for herself, to her own taste. In the following recipe, squid is boiled.

Recipe for squid stuffed with zucchini

You will need:

• medium zucchini - 2 pieces
• squid - 2 pcs
• 1 carrot,
• 0.5 onions, spices to taste,
• mayonnaise or sour cream.

How to cook

Grate the zucchini on a coarse grater or cut into thin strips, squeeze if necessary. Fry the onions and carrots in oil until softened, add the zucchini and fry a little more. If desired, at the end of frying, you can add any suitable sauce to the vegetables to your taste (sour cream, Bechamel, tomato, etc.). Place the squid carcasses in boiling water for a couple of minutes, then dry and stuff them, and prick a hole in each with a toothpick. Coat the outside of the squid with sour cream or mayonnaise, sprinkle with cheese, and bake in the oven for about 15 minutes at 180 degrees.

You can make the zucchini filling a little differently: finely chop the zucchini and carrots, mix with grated cheese, pepper and salt.

As noted above, stuffed squid can not only be baked in the oven, but also fried.

Fried stuffed squid recipe

You will need:

• squid carcasses,
• mashed potatoes / rice with boiled egg and herbs,
• flour, vegetable oil for frying.

How to cook:

Stuff raw squid carcasses with boiled rice and egg or mashed potatoes, seal the holes with toothpicks, roll the carcasses in flour and fry in a frying pan with heated oil for 5-7 minutes on both sides.

Recipe for squid stuffed with ham

At first glance, this combination of products seems strange. But rest assured, you will receive delicious dish for everyday life and holidays!

Ingredients:

• 800 grams of squid;
• 800 grams of smoked ham;
• 80 grams of cheese;
• 200 milliliters of olive oil;
• 500 grams of tomatoes;
• 1 sprig of parsley;
• 200 grams of rice;
• 1 onion;
• 6 cloves of garlic;
• 200 milliliters of white wine;
• 2 bay leaves;
• 1 tablespoon flour;
• salt and pepper.

How to cook:

We clean the squids and cut their tentacles into strips (we leave the carcasses for stuffing). Grind the ham and grate the cheese. Chop the onion and fry it in olive oil. When it turns golden, add the squid tentacles to the pan. After 5 minutes, add rice to the same pan.

Simmer until the rice is soft, adding warm water as needed. After this, remove the pan from the heat, transfer all the ingredients into a container and add chopped ham, chopped herbs and grated cheese. Mix everything thoroughly.

Now all that remains is to carefully stuff the squid with the resulting mixture. To prevent the minced meat from falling out during frying, secure the open ends of the carcass with toothpicks. Roll the stuffed squid in flour and fry on both sides in vegetable oil.

After the squids are browned, place them on a plate. In the same oil, fry the garlic and herbs, chopped tomatoes. As the tomatoes roast, you can add white wine to the pan. Place the stuffed squid into this mixture and simmer for another 20 minutes with the lid closed. When the gravy thickens, the dish is ready!

Filling options for stuffing squid

Stuffed squids are best baked.

The simplest option: place the stuffed squid carcasses in a mold, pour in cream mixed with garlic, chopped dill and a small amount of flour. Cream can be replaced with sour cream. Bake in the oven.

If you already know how you want to cook stuffed squid (bake in the oven with or without sauce, fry in a pan, boil or not pre-boil, etc.), then the rest of what you will need to decide on is the filling.

We offer several more options for minced squid. By choosing one of them, you can cook squid in any desired way, with or without sauce.

• Boiled rice with fried champignons, peppered and mixed with herbs (if desired, season with mayonnaise). After stuffing the squids, you can coat them with sour cream if they are fried in the oven.

• Rice with carrots, onions, tomatoes, dill, parsley and mushrooms: fry all the vegetables, mix with rice and stuff the squid. If they are going to be cooked in the oven, you can pour them with cream, mixed with a little flour and herbs, pepper and salt, make a thin mesh of mayonnaise on top, bake for 20 minutes at 180 degrees in the oven.

• Barley porridge with cheese, prunes and walnuts.

• Rice, mushrooms, onions, hard cheese

• Rice, boiled egg, boiled shrimp, with mayonnaise if desired.

• Mussels with sweet pepper and Chinese cabbage, seasoned with parsley and garlic.

• Rice with sautéed onions, garlic and dill.

• Grated cheese with garlic, cucumber and mayonnaise.

• Finely chop the chicken meat and fry with onions and mushrooms. Add spices and salt to taste. You can add boiled rice or mashed potatoes.

• Beef heart - chop finely, fry, add onion and carrots, simmer until soft, season with pepper, salt and garlic.

• Minced meat with garlic, onion, squid tentacles and tomatoes.

• Cut shrimp, scallops and mussels into small cubes and sauté with onion in butter for 3-4 minutes. Let cool, add cream cheese and chopped greens.

• Finely chop the chicken meat and fry with onions and mushrooms. Add spices and salt to taste. You can add boiled rice or mashed potatoes.

• 3 medium-sized squid, 150 g white sea fish fillet, 100 g boiled peeled shrimp, tablespoon soy sauce, half a bunch of fresh coriander, 2 small cloves of garlic, salt and ground white pepper (can be replaced with black or a mixture of peppers).

• Boiled chicken eggs + marinated mussels in oil + boiled rice until half cooked

• Omelet with mushrooms, warm cheese, greens

• fillet of any sea fish (400 grams), champignons (300 grams), onions (1 piece),

You can come up with your own filling for stuffing squid using your favorite products, the main thing is not to limit your culinary imagination and cook with pleasure!

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 delicious variety to your daily menu, we recommend preparing 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). Vegetable oil It is better to use refined.

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 onions 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. Spread a small amount on top 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 reserved 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!