Squid stuffed with rice and mushrooms

Squid and mushrooms: the perfect combination!

The delicate taste of oceanic predators perfectly complements the palette of mushroom flavors. You can use champignons, oyster mushrooms and others as filling. To make the filling aromatic, add spices to it as soon as you put the mushrooms in the frying pan and they begin to release their juice. It is at this moment that they, like a sponge, absorb the surrounding odors.

Squids stuffed with mushrooms and champignons

You will need:

squid - 4 pcs.;
champignons - 300 g;
onion - 1 head;
boiled eggs - 2 pcs.;
onion feathers - 5 leaves;
butter - 50 g;
sour cream and mayonnaise - 200 ml each;
flour - a tablespoon;
salt pepper.

Preparation

Boil the eggs, grate on a fine grater.
Peel and chop the onion, fry in vegetable oil. Add the mushrooms, followed by the green onions, pepper and salt. Fry until the mushrooms are ready.
Remove the pan from the heat, add the eggs and stir.
Place the filling into the raw carcasses, cleared of films, secure with toothpicks, and place in a fireproof form.
Mix sour cream and mayonnaise, pour the mixture over the squid and bake in the oven for 30-40 minutes.

A convenient recipe for how to cook stuffed squid without baking. You will need:

squid - 8 pcs.;
boiled rice - 150 g;
pickled mushrooms - 150 g;
carrots and onions - 2 pcs.;
eggs - 3 pcs.;
a little mayonnaise, pepper, salt.

Preparation

Clean and boil the squid.
Peel the onions and carrots, chop finely and fry.
Chop the mushrooms and eggs, mix, add carrots and onions, salt and pepper, add a spoonful of mayonnaise.
Stuff the carcasses with the mixture.

Stuffed squids with mushrooms and cheese

You will need:

squid - 3 pcs.;
mushrooms - 100 g;
tomato and onion - 1 pc.;
cheese - 100 g;
cream - 100 ml;
vegetable oil.

Preparation

Peel and chop the onion. Fry in a pan for a couple of minutes. Add the peeled and diced tomato and simmer for another 2 minutes.
Add chopped mushrooms, salt and pepper, simmer until tender, covered.
Clean and boil the carcasses.
Grate the cheese, add 2/3 to the mushroom filling, leave a little.
Place the filling into the cooled pieces, secure with toothpicks, and place in a baking dish. Pour cream on top and sprinkle with cheese.
Bake for 10 minutes in an oven preheated to 180°.

Recipe for delicious stuffed squid (with photo)

Kitchen appliances:

frying pan and saucepan.

Ingredients

How to choose ingredients

I prefer to use unpeeled squid. They are cheaper than already cleaned ones.
Minced pork and beef are best for the filling.
You can use any mushrooms you like to prepare this dish.
Cherry tomatoes can be replaced with regular tomatoes. They will need to be cut into four parts.

Cooking steps

Cut off the squid's tentacles. They can be used as filling or for decoration.
Carefully remove all the insides and remove the skin.
Rinse thoroughly under running water.
Finely chop the garlic and onion.
Heat a frying pan and add olive oil.
Fry the onion over low heat for 2 minutes.
Add garlic to the pan. Cook for another 2 minutes.
Cut the pepper into small cubes. Place in a frying pan and fry for 3 minutes.
Add minced meat to vegetables and add salt. Mix thoroughly and fry until the pink color disappears.
Cut the mushrooms into medium pieces. Place in a frying pan. Cook for 3-4 minutes.
Fry the tentacles until golden brown in a preheated frying pan with olive oil.
Place the filling on a plate and cool.
Fill the squids with the filling and secure with toothpicks.
Heat olive oil in a frying pan and fry the squid on both sides until browned.
Place the squid in a saucepan and pour wine.
Let the wine boil, cover the pan with a lid and simmer for 6 minutes on each side.
Cut cherry tomatoes into two parts. Add to the pan 2-3 minutes before the squid is ready.
Place the squid on a plate and decorate with fried tentacles.

Video recipe for stuffed squid

In this video you will learn how to properly cook stuffed squid.

Preparation of squid stuffed with mushrooms:

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 sliced 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 will 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: Place 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 - add flour to the water that we have left from the mushrooms 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!

Tips for the recipe:

– 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, then mayonnaise can be replaced with full-fat sour cream

– — During 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.

Recipe “Baked squid stuffed with cheese and mushrooms”

The composition of the dish includes:

squid - 5-6 pcs.;
mushrooms to your taste, preferably champignons - 500 gr.;
onions - 1 pc.;
mayonnaise-2 tbsp. l.;
hard cheese - 150 gr.;
flour-1 tbsp. spoon;
a bunch of fresh herbs - 1 pc.;
salt, pepper to taste.

Step-by-step cooking process:

First, defrost the purchased squid by immersing them in hot water for a couple of minutes, and then peel them from the remaining skin and entrails.
Place a saucepan of water over high heat and when it boils, plunge the squid into boiling water for 3 minutes. Then remove them and set them aside on a dry plate to cool.
The process of preparing the filling will take you a little time, just as the meat has time to cool.
Cut the peeled and washed onion into small slices.
Add it to a frying pan heated with vegetable oil. Fry it until golden brown.
Add finely chopped mushroom pieces to the fried onion and stir. Leave the mixture to fry for a few minutes.
While the mushrooms are fried, grate the hard cheese on a coarse grater.
Sprinkle the finished mushroom mixture with grated cheese crumbs and mix with a spoon of mayonnaise.
Place foil on a baking sheet lightly coated with vegetable oil, which should also be lightly coated with oil. Carefully lay out the boiled squid carcasses and fill them with the filling using a small teaspoon. Then secure the edges with a toothpick and pour in mayonnaise. To decorate and add spring “freshness,” sprinkle the stuffed squid with finely chopped herbs.
Preheat the oven to 180 degrees and place the baking sheet inside for 20 minutes. After this time, remove the pan and sprinkle the squid with cheese shavings. Return the pan to the oven for a couple of minutes.

The squid dish itself is unusual and is considered a delicacy. So you don’t have to worry about how to present it. Place the stuffed squid on lettuce leaves placed on a common flat plate. So, stuffed squid with cheese and mushrooms baked in the oven according to our recipe with attached photos, it’s ready.

You can diversify the filling for squid by replacing mushrooms with a chicken egg, which will give the dish pleasant tenderness and a tasty combination of egg and cheese. We bring to your attention recipes for stuffed squid with cheese and egg, baked in the oven with visual photos.

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

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 you can see in the photo, one large squid was used in this recipe, 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.

Boil the rice, thoroughly washed in warm water, in salted water until fully cooked, then drain the water and rinse the rice lightly with boiled water.

After defrosting, the mushrooms should be finely chopped. Fresh mushrooms must first be peeled, washed 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 the prepared mushrooms, rice, and grated cheese into a suitable container. 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 with sunflower oil. Bake them at a temperature of 200 degrees for 20 minutes, or at a temperature of 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 the appearance of the dish will not benefit from this, picky eaters will be satisfied - the taste of the squid after chopping becomes almost unnoticeable. The resulting homogeneous mass can simply be spread on sandwiches.

We wish everyone bon appetit!

Squid and meat - original!

If squid stuffed with rice has become commonplace for your guests, surprise them with a more original dish. For example, like this!

Stuffed squid in white wine

You will need:

squid - 4-5 pcs.;
minced meat - 150 g;
parsley - half a bunch;
onion - 1 pc.;
garlic - 1 clove;
tomatoes - 2 pcs.;
flour for breading;
bay leaf, salt and pepper.

Preparation

Mix minced meat, garlic, parsley, add salt and pepper, dry wine or liqueur.
Stuff the prepared carcasses (raw), secure with a toothpick.
Bread the carcasses in flour and fry until golden brown.
Fry the onion separately, after a couple of minutes add peeled and chopped tomatoes and squid tentacles. Simmer for 10 minutes over low heat.
Pour the resulting sauce over the stuffed carcasses, add white wine, and lightly add salt. Simmer covered for 20 minutes.

Prepare stuffed squid in the oven or in a frying pan with one of the new, delicious fillings. And please your family with an original dish from the ocean “beast”, which you will again consider to be the most delicate delicacy!

The main principles of cooking squid

The right choice of product is the key to a delicious dish, no matter how trivial it may sound. Carcasses are usually found frozen or canned. With the latter, everything is clear: we look at the expiration date and buy if everything is in order with it. It’s a little more difficult with frozen ones, since squids that have been frozen and thawed several times will definitely taste bitter. They can be identified by the carcasses stuck together. An oceanic delicacy, frozen only once, will be covered with an even glaze and will not stick to its “neighbors.”
When preparing carcasses, the outer film should be removed. For stuffing, only the body is used, and the tentacles can be stuffed.
In most recipes, the squid should be boiled before stuffing. The carcasses need to be lowered into boiling salted water one at a time: first one, after the water boils, the second, etc. The total cooking time should not exceed 5 minutes, otherwise your workpieces will become “rubbery”.
Stuffed squids are prepared in a slow cooker, in the oven, or in a frying pan. There are many recipes! And we will introduce you to some of them.

Cooking method

Rinse the squid well, remove the entrails and plates, remove the skin under running hot water. Place in a bowl.
Squeeze lemon juice and orange juice over the squid. Sprinkle with oregano. Leave to marinate for 30 minutes.
Preheat oven to maximum temperature. Place the squid on a wire rack and wait for the excess marinade to drain. You can also use a double grate with a handle (like for a barbecue).
Place the squid in the oven or grill for 5-6 minutes (place a baking sheet under the rack so that it drips only there and does not dirty the oven). If you cook on a grill rack, turn it often. If you bake in a regular oven, after 2-3 minutes, turn it over to the second side.
When serving, cut the squid, drizzle with olive oil and lemon. Serve with fresh tomato rings, vegetable salad or grilled vegetables.

Bon appetit!

Squid baked on the grill. Very tasty!

What you need to cook squid - lemon, orange, oregano How to place squid marinated in citrus juice on a wire rack Delicious baked squid is ready!

They are surprisingly easy to prepare in the oven. At the same time, they turn out very tasty, and most importantly, healthy and nutritious. Often such an unusual dinner is prepared by those who want to surprise and nourish their guests and household members. In addition, this original hot dish is very popular among lovers of original recipes. After all, most people have long been tired of classic dishes: baked poultry, pork knuckle, beef steak, etc.

There is another reason why you should make stuffed squid in the oven instead of the usual holiday dinner. The fact is that seafood contains a large amount of protein, macro- and microelements. At the same time, they are completely free of fat. That is why the second course we are considering is very often prepared by those who carefully monitor not only their health, but also their figure.

Recipe for squid stuffed with shrimp

The following recipe suggests combining two gifts from King Poseidon - squid and shrimp. With such a dish, in an ordinary apartment you can feel like you are on the shore, for example, of the Mediterranean Sea. Then, as an accompanying drink, you will have to open a bottle of good red wine and understand that life is good.

Ingredients:

Squids – 4 pcs. big size;
Shrimp – 250 gr. (already peeled, can be frozen);
Onions – ½ piece;
Chicken eggs – 2 pcs;
Cheese – 50 gr;
Greens – 1 bunch;
Flour – 50 gr;
Salt, spices;
Vegetable oil (in this situation, preferably olive oil).

For the sauce:

Tomatoes – 3-4 pcs;
Onions – ½ piece;
White wine – 200 ml.

Algorithm of actions:

Clean the squid from films and entrails and wash thoroughly. Cut off the fins and tentacles, chop them finely enough, they will go into the filling.
Fry the shrimp, already peeled, in oil and place in a bowl.
Add a little oil, sauté the peeled and chopped onion.
Boil the eggs, hard-boiled, cut into pieces.
Grate the cheese. Wash the greens and chop them.
Mix the minced meat - chopped tentacles, eggs, onions, herbs, cheese and shrimp. Salt and pepper to taste.
Carefully fill the carcasses with minced meat, use toothpicks to seal the edges of the squid.
Bread the stuffed squid in flour and fry for a few minutes.
Prepare the sauce. Heat a little oil, add grated onion, wine, grated tomato pulp, simmer for a quarter of an hour, add salt and spices.
Place the squid in the sauce and heat (no need to simmer).

All that remains is to beautifully serve the stuffed squid on the table and raise a glass to the vast oceans of the world, which delights with such delicious gifts!

How to cook stuffed squid in the oven

Many housewives are for a healthy diet, for them the following recipe for stuffed squid, where the carcasses should not be fried, but baked in the oven.

Ingredients:

Squid carcasses – 4-5 pieces;
Fresh mushrooms – 200 gr;
Semi-hard cheese – 100 g;
Butter – 50 g;
Chicken eggs – 3 pcs;
Onion – 1 piece;
Salt, green onions, pepper;
Sour cream – 200 ml;
Mayonnaise – 200 gr;
Wheat flour – 1 tbsp. l.

Algorithm of actions:

Prepare the squid, clean and rinse.
Prepare the minced meat - boil and grate the eggs, fry the mushrooms with onions, add grated cheese, salt, finely chopped green onions, pepper.
Stuff seafood carcasses with minced meat.
Pour in sauce made from a mixture of sour cream, flour and mayonnaise. A little more salt and pepper.
Bake in the oven for 10-15 minutes.

The dish is good both cold and hot!

Squid stuffed with rice, mushrooms and cheese in a frying pan

We always think through the holiday menu in order to not only feed our guests deliciously, but also surprise them with our culinary skills. Squid stuffed with rice and mushrooms is a dish that I suggest to include in the list of appetizers. If you do everything correctly, then the delight of friends and relatives during the feast is guaranteed.

Preparation30 mins

Cooking20 mins

Total time50 mins

Persons: 5

Calories: 166.1kcal

Ingredients

400 g Champignons
5 carcasses of the same size Squid
200 g Hard cheese
150 g Boiled rice
4 things. Eggs
3 pcs. Bulb
1 bunch Greens
50 g Mayonnaise
to taste Salt and spices

Step-by-step instruction

Fry chopped onions and finely chopped mushrooms in different frying pans with a minimal amount of oil.
Mix with cooled boiled rice and small cubes of cheese.
Chop 2 hard-boiled eggs and add 2 raw eggs to the filling.
Add chopped herbs and mix thoroughly. Salt and pepper.
Boil the squid carcasses in boiling water for no more than 2 minutes, throw them immediately into cold water, and then remove them and clean them. Fill each with filling and secure the edges with a toothpick.
Fry in a frying pan with oil on all sides, spending no more than 4 minutes.
Pour in mayonnaise and simmer covered for another 15 minutes.

Baked stuffed squid

Cooking time - 40 minutes

Number of servings - 4

You and your guests will definitely love the juicy filling and beautiful golden brown top of the squid. You won’t need a lot of time and effort, and the result will satisfy even the most picky cooks.

Peel the onion and chop it as finely as possible. Heat the butter in a frying pan and fry the onion for 5-7 minutes until transparent.
Wash and dry fresh champignons, cut into small cubes and add to the pan with the onions. Fry over medium heat for another 5-7 minutes.
The eggs must be boiled until fully cooked, about 8-10 minutes after the water boils. Cool the eggs and cut them into small cubes.
Mix onions with mushrooms, add eggs. You can add greens - onions, parsley. The greens also need to be finely chopped.
Grate the cheese on a medium or fine grater, then add it to the bowl with the remaining ingredients.
Mix the filling well and add pepper and salt. Do not overdo it with pepper, so as not to spoil the taste of the dish with excessive spiciness.
It is better to take squids already peeled. If your carcasses are completely unprepared for cooking, then rinse them in cold water and remove all the insides. Rinse the carcasses again, remove the film and rinse again. Place an equal amount of filling into the prepared carcasses and seal the holes with toothpicks.
Place the semi-finished product in a baking dish or on a baking sheet, quite tightly.
To prepare the sauce, you need to mix mayonnaise with sour cream, carefully add flour, pepper and salt.
Grease the squid with sauce and place the pan in the oven, which must be preheated to 150-170 degrees. Bake the dish for 30 minutes until fully cooked.
Ready stuffed squids can be served as a cold or hot dish, garnished with rice or vegetables. You can cut the dish into cross-portioned pieces by first removing the toothpicks. Bon appetit!

Baked squid stuffed with mushrooms and rice in the oven: lean recipe

Prepare the filling. Wash the squid carcasses and remove the film, after dousing them with boiling water (hot water). Rinse the rice until the water is clear and boil it until it remains slightly undercooked. The ratio of grains to water is 1 to 2.5. Peel and grate the carrots. Simmer the champignons in oil and water (50 g) in a frying pan for 5 minutes; for other mushrooms, increase the time depending on the variety. Don’t worry if you get too much minced meat, you will use it to prepare a wonderful lean dish - rice with mushrooms. How to stuff squid for baking in the oven

For the first option. Mix rice with canned corn and carrots, squeeze out a clove of garlic, add 2-3 tablespoons of white wine (or lemon juice) to the filling and stir. Fill the belly of the squid with the resulting filling. Secure the inlet hole with toothpicks. Sprinkle and coat the squid carcasses with mayonnaise sauce, stir the mayonnaise with black pepper and lemon juice (1 tablespoon).

A tasty addition: we recommend making honey sauce at home for coating. Grind a spoonful of honey with 3 tablespoons of olive or other vegetable oil, 1 spoon of lemon juice, a pinch of pepper mixture and squeezed garlic. Beat everything and grease the carefully filled and sewn squids.

Now you can place the “sea animal” blanks on a baking sheet covered with parchment or foil and greased with vegetable oil to send to the oven. Bake for 15 minutes.

A few tips to make your stuffed squid look festive and original. Sew up the belly with the filling with white thread, so that you get a figurine of the animal you invented. For example, you can shape and decorate stuffed squids, as in the photo. For the eyes, peppercorns or cloves are suitable (the latter is more securely attached and its aroma goes well with seafood. If the nose is not sharp and a carrot circle is placed on a toothpick, and the tail is made from a piece of squid meat, you will get a pig. Home kitchen is a great place for creativity, fantasize.

2nd delicious recipe:

Serving an unusual seafood dish to the table

After baking the squids, they are removed from the foil and laid out on a flat plate. Having flavored the seafood with some sauce and herbs, add a side dish and immediately serve it to invited guests. In this case, it is recommended to pre-cut the carcasses into thin pieces.

Ready-made squids with aromatic cheese filling are very high in calories. Under the influence of high temperature, the solid milk product melts well and its taste becomes very delicate.