Mushrooms stuffed with buckwheat

Recipe for champignons stuffed with buckwheat with vegetables and bacon. The composition of this appetizer may seem a little strange to you, but it is very tasty, I assure you.

Ingredients

• Champignons large - 6-7 pcs.
• Buckwheat - 3/4 cup
• Onion - 1 pc.
• Carrot - 1 pc.
• Bacon - 100 g
• Hard cheese - 50 g
• Vegetable oil - 2 tbsp.
• Mayonnaise (optional) - to taste
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Rinse the buckwheat, fill it with water, twice as much as buckwheat, boil the cereal until tender. Buckwheat must be well boiled, otherwise it will crumble in the finished dish.
2. Heat up the oil in a frying pan. Finely chop the onion and bacon, fry for a few minutes.
3. Add grated carrots, fry carrots with onions and bacon for 10 minutes.
4. Add boiled buckwheat to vegetables with bacon, mix, salt and pepper the filling, cool.
5. Clean the mushrooms, separate the caps from the legs. (If the mushrooms are fresh, the stalks can be chopped and fried along with the vegetables and bacon.)
6. Line a baking dish with foil, put mushroom caps on it. Stuff the mushrooms with the prepared stuffing. If you are not afraid of extra calories, brush the hats lightly with mayonnaise.
7. Sprinkle the stuffed mushrooms with grated cheese on top. Bake mushrooms stuffed with buckwheat in an oven preheated to 180 degrees for 20-25 minutes.
8. Serve the mushrooms stuffed with buckwheat with vegetables and bacon hot. It's also delicious cold, by the way.
9. Bon appetit!