SQUID STUFFED WITH MUSHROOMS, RICE AND CHEESE IN THE OVEN

Fast, tasty and healthy recipe - lots of protein. Stuffed squid is an interesting dish for lovers of Mediterranean cuisine. It is not difficult to make it. And if you prepare the ingredients for the filling in advance, then also very quickly. The filling of such squids is tender and very satisfying.

Ingredients

• Squid carcass 4 pcs.
• Rice 0.5 stack.
• Champignons100 gr
• Carrots 1 pc.
• Onion 1 pc.
• Hard cheese100 gr
• Salt to taste
• Ground black pepper to taste
• Vegetable oil 2 tablespoons l

Directions

1. How to make stuffed squid? Prepare all the ingredients you need. Take squids of medium size. Cheese - any hard or semi-hard. Round rice will do. It contains more starchy substances. Thanks to them, rice perfectly absorbs moisture and aromas, and also holds the filling well. Take champignons white without spots and damage, the smell of rot. They should not be slippery to the touch.
2. Use a saucepan to boil the rice. Rinse the rice several times, fill it with water on the basis that you need to take 2 glasses of water for one glass of rice. Cook first over high heat, bringing to a boil, then over low heat under a lid until all the water has evaporated. The rice should be cooked until tender. Cool it completely.
3. Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the filling a beautiful shade. Heat a frying pan, gently so as not to burn yourself, pour 1 tablespoon of vegetable oil on it and put the chopped vegetables.
4. Fry the onions and carrots at the same time over medium heat, stirring occasionally, for about 5 minutes.
5. Peel the champignons, rinse and chop finely. With this cut, the filling will be more uniform. Add mushrooms to onions and carrots. Champignons can be replaced with boletus or butter mushrooms, but keep in mind the difference in the sequence and cooking time.
6. Fry until all the liquid from the mushrooms has evaporated.
7. Grate the cheese on a fine grater and refrigerate for now.
8. Peel the squids from the top film. The easiest way to do this is to immerse them in boiling water for a few seconds. The film will curl up, rinse the squid thoroughly under cold water. Remove the squid spine and viscera, if present.
9. Carefully cut the squid tails and chop finely.
10. Transfer cooled rice and vegetables with mushrooms, cheese, chopped squid fins to a deep container, add salt and pepper to taste. Leave some cheese if desired to sprinkle on the hot squid.
11. Stir the filling until smooth.
12. Stuff the squid with the filling, gently so as not to damage the walls. It is not necessary to stuff too much, the squid will decrease a little in volume when baked. Place in an ovenproof dish, lightly oiled with vegetable oil.
13. Fasten the holes with toothpicks. Cover the mold tightly with foil.
14. Bake in an oven preheated to 150 degrees for 10-15 minutes. The exact time depends on the capabilities of your oven. The finished squid will turn white and shrink slightly. Remember, so that the squid does not become rubbery, they cannot be baked for a long time. Remove the baking sheet from the oven, sprinkle with grated cheese on top, cover again with foil and leave for another 10 minutes.
15. Serve the stuffed squid immediately after cooking. You can decorate the dish with herbs, lemon wedges and colorful seafood such as shrimp, mussels or octopus. Large squid can be pre-cut into rings and served as a snack.
16. For this recipe, you can take any kind of rice that you like best. It can be long grain, round grain, medium grain, red or brown, parboiled or not. Please note, however, that the amount of water and cooking time may vary depending on the selected type of rice. Read the cooking instructions on the packaging!
17. Buy fresh mushrooms of medium size, snow-white color without spots, damage, rotten smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the soil under running warm or cold water. Cut out any damaged spots, if any. It is not necessary to clean miniature mushrooms up to 2 cm in size, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.