Squid stuffed with rice and mushrooms in sauce. Squid stuffed with mushrooms and rice in the oven

Today I propose to cook very delicious dish, which, among other things, also turns out beautiful - stuffed squid, suitable even for festive table. For the filling, I suggest taking rice, adding fried mushrooms and onions, also, for brightness and richer taste, add a mixture of vegetables - peas, corn, asparagus, pepper. The squid will be baked in the oven, in cream - it will turn out very tasty. This dish does not need any additions, unless you can serve fresh tomatoes or homemade pickles.

Prepare the ingredients for cooking squid stuffed with rice and mushrooms in the oven according to the list and begin the process.

Clear onions and garlic, rinse, dry and cut into medium-sized cubes. Choose any mushrooms; in our version we use champignons. Mushrooms also need to be washed and dried, chopped finely. Prepare some frozen or fresh vegetables to taste. Heat the vegetable oil in a frying pan, add the vegetables and fry for a few minutes.

Boil the rice until tender, cool slightly and transfer to a deep bowl.

Add vegetables from the pan to the rice.

Add salt and pepper to the filling to your taste, mix and take a sample. If desired, add spices to your taste.

Wash and dry the squid carcass. If the squid is not peeled, clean it. Fill the squid tightly with the filling. Secure the squid with a skewer or toothpick. Transfer the stuffed squid to a heatproof container.

Pour in the cream, salt and pepper. Seal the pan with foil and bake the squid stuffed with rice and mushrooms in the oven for 20 minutes at 180 degrees. After a while, remove the foil and cook the squid for another 7-10 minutes.

Stuffed squid is delicious and elegant. It’s also healthy and not that difficult to cook. The main thing in this matter is to decide on the filling and not to overcook the squid. This is also a simple process - I looked into the refrigerator, scratched the bottom and drew conclusions. This dish is especially relevant if you are expecting guests or want to do something nice for your loved ones.

I love squid in general. And stuffed - it’s just superb. I love that it can be filled ahead of time. Those. I made minced meat, cooked and froze this beauty, and then just defrost it.

Today I had a very original filling - I recommend it!

Cooking time: 45 -50 minutes

Complexity: average, but you'll have to work hard

Ingredients:

mayonnaise – 3 tbsp.

tomato – 3 tbsp.

water – 0.5 cups

salt and spices - to taste

vegetable oil

Preparation

Let the rice cook if you don’t have it ready (0.5 cups of rice, 1 cup of salted water). How to boil squid? When defrosting a carcass, do it not under water - at normal temperature in the kitchen.

Then, having cleaned it inside, removing all the skins, cutting off the excess, boil for a few seconds. Chop the mushrooms finely and finely. I had champignons. They could even be grated, but I didn’t do that.

We will depict a cucumber in the same format. It can also be pickled.

Let's heat the frying pan. Let's pour oil. When it heats up, add the onions and mushrooms - fry them well, adding the cucumber at the end.

And then we add all this to the already cooked rice. Let's mix everything.
Then add finely chopped tomato slices and corn here. Let's mix everything. I didn't add salt, because... there is a pickled cucumber. So, delicious filling ready. Stuff the squid with this filling, pressing it tightly with a spoon or finger.

Let's grate the cheese without sparing. It will add spiciness and taste to the dish. But it's better to take cheese durum varieties.

Now let's fill the stuffed squid. To do this, combine mayonnaise with tomato and water. Having kneaded this mass well until smooth, combine it with the cheese and knead again. Then the squid can be baked in the oven, topped with this mixture mixed with cheese. Or you can simmer it in a saucepan or saucepan with a little more filling left. It cooks quickly, about 15 minutes, and you're done.

Ingredients

squid - 300 g (1-3 pcs.);
mushrooms - 200 g;
onion - 100 g;
rice - 70 g (3-4 tablespoons);
hard cheese- 100 g;
kefir (sour cream, mayonnaise) - 50 ml;
vegetable oil - 50 ml;
salt;
pepper.

Cooking time - 1 hour 30 minutes.

Yield: 3 servings.

Those who care about healthy eating for themselves and their family, they certainly know about the benefits of seafood for our body, so they try to include them in their diet more often. Squid dishes deserve special attention, because They are quite simple to prepare and not too expensive. Thanks to its filling, stuffed squid in the oven with mushrooms and rice turns out satisfying and looks quite appetizing. However, because of the peculiar taste of squid, children sometimes refuse to try this dish. From the article you will learn about a little trick, with which you can “disguise” this nutritious and useful product.

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

First you need to prepare all the products. Because Squids can be of various sizes, so the list of ingredients indicates both the weight and their quantity in pieces. As can be seen in the photograph, in this recipe One large squid was used, but you can use 2-3 small ones. For the filling, you can use any mushrooms (champignons or wild mushrooms), and they can be either fresh or frozen.

You can use sour cream, mayonnaise or kefir as a “binder” for the filling. The choice of this component will affect the calorie content of the dish. It is advisable to take refined, odorless vegetable oil for frying.

If you use frozen mushrooms and squid, you must first defrost these products. To do this, it is best to remove them from the freezer in advance and leave them in the refrigerator overnight.

Thoroughly washed in warm water Boil rice in salted water until full readiness, then drain the water and rinse the rice lightly with boiled water.

After defrosting, the mushrooms should be finely chopped. Fresh mushrooms You must first peel, wash thoroughly, and then cut. Finely chop the onion too. Grate the cheese onto a coarse grater.

Fry the onion in oil, then the mushrooms. Fry until the liquid released from the mushrooms evaporates. At the end of frying, add a little salt.

Place prepared mushrooms, rice, grated cheese. Season everything with kefir (sour cream or mayonnaise), pepper and, if necessary, salt. The filling is ready.

Thawed squids need to be cleaned (remove the skin and remove the plate inside) and wash thoroughly. Then fill the squid carcasses with the filling, but do not compact them too much, because... During cooking, the squid will shrink in size and the filling may leak out. To prevent this from happening, the edges of the squid need to be connected and pinned with toothpicks.

Place the stuffed squid in a mold or on a baking sheet. During baking, liquid will form, so it is better to cover the baking sheet with foil and also make small sides out of it. The top of the squid can be greased sunflower oil. Bake them at 200 degrees for 20 minutes, or at 180 degrees for 25 minutes.

The recipe for stuffed squid with rice and mushrooms is ready. This dish can be served hot or cold, after cutting it into slices and garnishing with herbs.

If you want to make the taste of squid less pronounced, you can use a blender and grind the cooled squid (with or without filling). And although appearance the dish will not benefit from this, but picky eaters will be satisfied - the taste of squid after chopping becomes almost unnoticeable. Received homogeneous mass You can simply spread it on sandwiches.

We wish everyone bon appetit!

Seafood lovers will definitely like our article, because it will talk about squid. Below are a few interesting recipes cooking with rice and mushrooms. The dishes are original, tasty and, most importantly, healthy.

Squid stuffed with rice and mushrooms in the oven

Ingredients:

hard cheese – 50 g;
lemon – 1 pc.;
rice – 50 g;
onions – 2 pcs.;
fresh champignons – 100 g;
flour – 20 g;
butter – 20 g;
cream – 70 ml;
squid – 2 pcs.;
chopped dill - 2 tbsp. spoons;
salt, spices - to taste.

Preparation

Melt the butter in a frying pan, add flour, stir and fry lightly. Then pour in the cream and bring the mixture to a boil. Grind the cheese on a fine grater and pour it into the cooked mixture, add salt to taste, add lemon juice and mix.

Boil the rice until almost done. Cut the onion into small cubes, fry lightly vegetable oil, lay out the diced mushrooms and simmer for about 10 minutes, then lay out the rice, herbs, spices and mix it all well. Stuff the squid carcasses with the resulting mass, place on a baking sheet greased with vegetable oil, pour over the sauce and place in the oven for 15-20 minutes at 180 degrees.

Lenten squid stuffed with rice and mushrooms

Ingredients:

squid – 6 pcs.;
honey – 0.5 tbsp. spoons;
garlic – 2 cloves;
lemon juice– 1.5 tbsp. spoons;
champignons – 150 g;
rice – 100 g;
broccoli – 100 g;
onion – 1 pc.;
olive oil – 2 tbsp. spoons;
salt, pepper - to taste.

Preparation

Boil the squid in salted water for about 2 minutes after boiling. Cut the onions and mushrooms into cubes and fry in vegetable oil. Place the broccoli in boiling water and boil for 3 minutes. Boil the rice until tender.

From honey olive oil, lemon juice and garlic make the marinade. Pour it over the squid carcasses and leave for about 15 minutes. Finely chop the broccoli and combine with mushrooms and rice. Add salt and spices to taste. Stuff the squid with the resulting mixture and fry in a frying pan so that it turns out on all sides. golden crust. During the frying process, periodically baste the squid with marinade.

Squid stuffed with rice and mushrooms

Ingredients:

squid (small) – 8 pcs.;
lemon juice – 2 tbsp. spoons;
boiled rice– 0.5 cups;
eggs – 3 pcs.;
mushrooms – 100 g;
carrots – 1 pc.;
onions – 2 pcs.;
salt, pepper - to taste;
mayonnaise.

Preparation

We clean the squids, free them from the ridge and films. Sprinkle them with salt, pepper and lemon juice. Leave to marinate for 20 minutes. Boil hard-boiled eggs, rice until cooked. Chop the onions and carrots, fry them in butter, add the diced mushrooms and fry for another 10 minutes. Cut the eggs into cubes. Combine onions, carrots, mushrooms, eggs and boiled rice. Mix all this and add salt to taste.

Stuff the squid with the resulting mixture. We cut off the holes with a toothpick. Lubricate the carcasses with mayonnaise, place in a heat-resistant form, greased butter. Bake at 220 degrees for about 15 minutes until golden brown.

Squid stuffed with rice and mushrooms in a slow cooker

Ingredients:

Preparation

Wash the squids and remove the stem. Wash the rice and boil until half cooked. Peel the onions and mushrooms, cut into small cubes. Fry the mushrooms and onions in butter for about 10 minutes, stirring. Then add boiled rice, salt and curry to taste. Stir and simmer for another 5 minutes. Add chopped Parmesan and mix again. Stuff the squid with the prepared filling. Grease the multicooker pan with butter, place the squid stuffed with rice, mushrooms and cheese and cook in the “Baking” mode for 30 minutes.