Bakery 

Squid stuffed snack recipes. Stuffed squid "Miracle Pig" - an original appetizer for a festive table

Seafood has long ceased to be considered rare delicacies and squid meat is a common product that everyone has tried. As a rule, squid is used in appetizers and salads, we suggest 10 simple recipes stuffed squid, which can be served as complete hot meals.

Squid stuffed with rice in the oven

Squid stuffed with rice in the oven - quick and very nutritious dish... The case when the side dish does not need to be cooked separately.

Cooking time: 50 min.

Servings: 6.

Seal

Bon Appetit!

Delicious squid stuffed with mushrooms in the oven


If you want to please your loved ones with delicious and unusual dish, cook the squid, stuffed with mushrooms... This dish is rich in proteins, which makes it very healthy.

Ingredients:

  • Mushrooms - 250-300 gr.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Sunflower oil - 1 tablespoon
  • Kefir - 2 tablespoons
  • Spices to taste.
  • Salt to taste.

Cooking process:

  1. Defrost squid carcasses, pour over boiling water and leave to cool.
  2. For the filling, you can use both champignons and any others. Forest mushrooms... Rub the carrots on a medium grater, cut the onions into half rings. Pour a little into the pan sunflower oil, first fry the onion to a translucent state, then add mushrooms to it, fry until the moisture evaporates, then add the carrots, salt and fry for another 5-7 minutes. We shift the filling into a bowl, add spices, season with kefir, mix well.
  3. Fill the squid with filling, grease with a small amount of sunflower oil on top, sprinkle with spices, open edges can be fastened with toothpicks.
  4. Put a sheet of foil on a baking sheet, grease with oil and lay out the squid, cover it with a second sheet of foil on top and join the edges. We bake in the oven for 20-30 minutes at a temperature of 180 degrees. The dish can be served hot or chilled as a side dish.

Bon Appetit!

Stuffed squid with mushrooms, egg and cheese


You can always diversify any filling. In this recipe, we will use mushrooms in the stuffing of stuffed squid, boiled eggs and cheese.

Ingredients:

  • Peeled squid carcasses - 6 pcs.
  • Mushrooms - 300-400 gr.
  • Eggs - 3-4 pcs.
  • Cheese - 200 pcs.
  • Sour cream - 1-2 tablespoons
  • Onions - 1 pc.
  • Green dill.
  • Spices to taste.
  • Salt to taste.

Cooking process:

  1. Cook eggs hard-boiled, wait until cool, peel and chop finely.
  2. Defrost the squids, pour over boiling water and leave to cool.
  3. Any mushrooms are suitable, you can take champignons. Finely chop the mushrooms and onion and fry in a pan until golden brown.
  4. Rub the cheese on a medium or fine grater.
  5. For the filling, mix eggs, cheese, mushrooms, onions, finely chopped dill, season with sour cream, add salt and spices to taste.
  6. We stuff the squid carcasses with the prepared filling, fasten the edges with a toothpick so that the filling does not fall out.
  7. Grease the baking dish with butter and put the squids on it, bake at 180 degrees for 25-30 minutes, 7-10 minutes before cooking, you can sprinkle the squid with cheese.

Bon Appetit!

A simple and delicious recipe for squid with rice and mushrooms


Since squid by themselves does not require a long preparation, the filling for them should already be in an almost finished state. Boiled rice and mushrooms are great in such cases. Also, you can get enough hearty dish.

Ingredients:

  • Peeled squid carcasses - 4-6 pcs.
  • Rice - 250 gr.
  • Champignons - 200-300 gr.
  • Sour cream or mayonnaise - 3-4 tablespoons
  • Onions - 1 pc.
  • Spices to taste.
  • Salt to taste.
  • Sunflower oil - 1-2 tablespoons

Cooking process:

  1. First, cook the rice, rinse it cold water to make it crumbly.
  2. Peel the onion and cut into small cubes. We also cut the champignons. In a frying pan in a small amount of sunflower oil, first fry the onion until golden brown, then add the mushrooms to it and fry for another 15-20 minutes until all the moisture has evaporated.
  3. For the filling, mix rice, onion, mushrooms, add sour cream or mayonnaise at your discretion, salt, season.
  4. Pour boiling water over the peeled squid carcasses. Using a tablespoon, fill the squid with the filling, leaving a little free space, since the squid may decrease in size during the cooking process.
  5. Grease a baking sheet with sunflower oil and put squids on it, grease them with sour cream or mayonnaise on top. We put the dish in the oven for 20-25 minutes, bake at 200 degrees. Before serving, the stuffed squid can be cut into smaller portions.

Bon Appetit!

Step-by-step recipe for cooking squid with vegetables


Vegetables go well with squid meat. The filling will be juicy, and the squid itself will be very tender.

Ingredients:

  • Tomato - 2 pcs.
  • Bulgarian pepper - 1 pc.
  • Zucchini - ½ pc.
  • Carrots - 1 pc.
  • Corn - 50 gr.
  • Onions - 1/2 pc.
  • Garlic - 2 cloves
  • Spices to taste.
  • Salt to taste.
  • Cream - 100 gr.
  • Sour cream - 50 gr.
  • Sunflower oil - 1-2 tablespoons
  • Green dill.

Cooking process:

  1. Rinse the vegetables and cut them into small cubes. We use frozen corn for this recipe. Put the vegetables in a preheated pan and fry a little over high heat, stirring constantly. Reduce heat, cover and leave vegetables to simmer until cooked. 5 minutes before cooking, salt, season and add chopped garlic.
  2. We put the squids in boiling water, cook for 5 minutes, take out and leave to cool.
  3. We start squid carcasses vegetable filling, while trying to strain off excess moisture with a spoon. We fix the edges with toothpicks.
  4. Cooking the sauce. In a deep frying pan, fry chopped garlic in sunflower oil, add sour cream, cream, ground pepper and finely chopped tomato to it, simmer for no more than 5 minutes.
  5. Put the stuffed squid in a pan in the sauce, simmer for 5 minutes over medium heat, sprinkle with finely chopped dill and leave under the lid for another 5 minutes.

Bon Appetit!

Squid stuffed with crab sticks


If you want to surprise your guests with an original, yet easy-to-prepare appetizer, take a look at the recipes with stuffed squid. As a filling we will use crab sticks, you get a fairly light dish.

Ingredients:

  • Crab sticks - 150 gr.
  • Peeled squid carcasses - 4-6 pcs.
  • Sour cream (mayonnaise or kefir) - 1-2 tablespoons
  • Egg - 2 pcs.
  • Green onions - a small bunch.
  • Garlic - 1 clove.
  • Ground pepper - to taste.
  • Salt to taste.
  • Sunflower or olive oil.

Cooking process:

  1. We clean the squid carcasses and send them to boiling salted water and cook for 3-5 minutes until fully cooked. Then we take out and leave them to cool.
  2. Cook hard-boiled eggs, cool, remove the shell, three on a grater or finely chop. Cut the green onion feathers into thin rings. Chop the garlic with a press or three on a fine grater. Cut the crab sticks into small cubes.
  3. We mix crab sticks, green onions, eggs, garlic, season with spices, add sour cream or, at your discretion, kefir or mayonnaise, the filling should not turn out to be liquid.
  4. Fill the squid carcasses tightly with the filling, leave in the refrigerator to make the filling denser. Cut the squid into wide circles diagonally, put it on a dish and serve.

Bon Appetit!

Delicious squid stewed in tomato sauce


A properly selected sauce can complement the dish and give it bright notes. In our case, tomato sauce is well suited to stuffed squid.

Ingredients:

  • Peeled squid carcasses - 4-6 pcs.
  • Egg - 1 pc.
  • Cheese - 70 gr.
  • Parsley - 20 gr.
  • Tomato - 3-4 pcs.
  • Breadcrumbs - 50-70 gr.
  • Spices to taste.
  • Salt to taste.
  • Garlic - 1 clove.
  • White wine - 50 ml.
  • Sunflower or olive oil - 2-3 tablespoons

Cooking process:

  1. Defrost squid carcasses, clean, rinse and pour over with boiling water.
  2. Finely chop the parsley, pass the garlic through a press, three cheese on a fine grater. For the filling, mix the cheese in a separate bowl, breadcrumbs, chopped garlic, half a teaspoon of salt and black pepper, parsley, break one egg. Pour in one tablespoon of sunflower or olive oil and mix thoroughly again.
  3. Before preparing the sauce, you need to peel the tomatoes. To do this, we make cross-shaped cuts on the tomatoes, dip the tomatoes for 10-15 seconds in boiling water and then the skin is easily removed. Cut the peeled tomatoes into small cubes and put them on a preheated pan, fry for 10 minutes, stirring constantly, salt 5 minutes before being ready and add 50 ml of white wine if desired.
  4. We do not fill the squid carcasses very tightly with the filling, close the edges of the carcasses with wooden skewers and send them to the pan to the tomato sauce. Simmer over low heat for 10-15 minutes, turn the squids over to the other side and leave them under a lid on the switched on stove for another 10 minutes. Fried stuffed squid can be drizzled with lemon juice and served with fresh vegetables.

Bon Appetit!

How to cook shrimp stuffed squid?


You can remind yourself of hot countries and the sea by having a dinner with seafood dishes. Try simple and delicious recipe squid stuffed with shrimp.

Ingredients:

  • Peeled squid carcasses - 4 pcs.
  • Peeled shrimps - 250 gr.
  • Egg - 2 pcs.
  • Cheese - 50 gr.
  • Onions - ½ pc.
  • Spices to taste.
  • Salt to taste.
  • Parsley - 1 small bunch.
  • Flour - 50 gr.
  • Sunflower oil - 4-5 tablespoons

Cooking process:

  1. Pour boiling water over the pre-peeled squid carcasses and leave to cool.
  2. We clean the hard-boiled eggs and grind them or chop them with a knife. Grate the cheese. Finely chop the parsley.
  3. Cut the onion into small cubes and fry until translucent in sunflower oil. We also put the shrimps in a preheated pan and fry a little separately from the onions.
  4. We mix all the ingredients, parsley, shrimps, eggs, onions, cheese, salt and season with spices.
  5. We fill the squid carcasses with the prepared filling, fasten the edges with toothpicks.
  6. Pour a little oil into a preheated pan, dip the squid in flour and fry on both sides until golden brown. This must be done very quickly so that the squid meat does not become tough. Squid stuffed with shrimps will go well with pasta.

Bon Appetit!

A simple and delicious recipe for making squid with minced meat


It is worth trying once to understand that seafood and meat can be combined. Here, white meat is perfect for stuffing stuffed squid, then your dish will not be greasy.

Ingredients:

  • Peeled squid carcasses - 4-5 pcs.
  • Minced meat white meat- 150-200 gr.
  • Breadcrumbs - 50 gr.
  • Egg - 2 pcs.
  • Garlic - 1 clove.
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Spices (ground black pepper, paprika) - to taste.
  • Salt to taste.

Cooking process:

  1. We send the peeled squid carcasses into boiling water and cook for 3-4 minutes.
  2. Peel and grate the pre-cooked eggs.
  3. We wash the onions and carrots, peel, finely grate the carrots and finely chop the onions. Fry onions and carrots in a small amount of sunflower oil, then add minced meat and chopped garlic to the pan, mix and fry until cooked.
  4. Mix the minced meat, eggs, bread crumbs, salt and add spices to taste.
  5. We start the squid carcasses with the prepared filling and fix the edges with wooden skewers. Fry squid on all sides in a pan. As a side dish for stuffed squid a salad will do from fresh vegetables tucked in soy sauce.

Bon Appetit!

Squid stuffed with rice and bacon


Squid stuffed with rice and bacon is a hearty dish that can be used to diversify your daily lunch menu.

Ingredients:

  • Peeled squid carcasses - 3-4 pcs.
  • Rice - 70-100 gr.
  • Bacon - 50-80 gr.
  • Onions - ½ pc.
  • Carrots - 1 pc.
  • Tomatoes - 2-3 pcs.
  • Cheese - 100 gr.
  • Garlic - 1-2 cloves.
  • Spices to taste.
  • Salt to taste.
  • Parsley - 1 small bunch.
  • Sunflower oil - 2-3 tablespoons

Cooking process:

  1. We clean the squid carcasses and put them in boiling water for 3-5 minutes, cool.
  2. Cut the bacon into thin strips, fry in a pan, add onions, chopped carrots and chopped garlic to it, fry everything together until cooked.
  3. Cook rice in salted water and rinse with cold water.
  4. Mix rice, bacon, onion, carrot, chopped parsley and grated cheese in a bowl - the filling is ready.
  5. Fill the squid carcasses with filling, fasten the edges with wooden toothpicks. Stuffed squid fry on all sides in a pan.
  6. Prepare the sauce, fry the chopped tomatoes in a pan, salt and add seasonings to taste, sprinkle with chopped parsley, stir, wait until the sauce acquires a thick consistency and turn off the heat. Serve ready-made stuffed squid to the table with hot tomato sauce.

Bon Appetit!

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Ingredients

  • 12-14 small squids;
  • 80 g of rice;
  • 1 onion;
  • 7-8 sprigs of parsley;
  • ½ lemon;
  • 60-80 ml of olive oil;
  • salt to taste;
  • black pepper to taste;
  • 250 ml of water.

Preparation

Peel and rinse the squid. Chop one of the carcasses, leave the rest whole.

Rice until cooked. Cut the onion into small pieces. Chop the parsley. Squeeze the juice out of the lemon.

In a skillet, heat half the oil over medium heat. Fry the onion with chopped squid for a couple of minutes. Season with salt and pepper, add about ⅔ parsley and a couple of drops of lemon juice. Stir, add rice and cook for 3-4 minutes more. Remove from heat, cool slightly and stuff with squid.

Heat the other half of the oil and fry the pieces for a minute on each side. Pour in water with lemon juice, add salt, pepper and the remaining parsley. Cover and simmer over medium heat for 30–35 minutes.


Bvlena / Depositphotos

Ingredients

  • 4 squid;
  • 1 pinch of salt;
  • 30 g of rice;
  • 2 eggs;
  • 100 g crab sticks;
  • 3 tablespoons of mayonnaise.

Preparation

Boil the squid in boiling, slightly salted water for 30-40 seconds. Then clean, rinse and cool.

Boil rice until tender, eggs - for 10 minutes. Cool eggs, peel and chop with crab sticks. Toss with rice and 2 tablespoons mayonnaise.

Stuff the squid and brush with mayonnaise on top. Serve as cold appetizer or bake in the oven for 10-15 minutes at 190 ° C.


izanbar / Depositphotos

Ingredients

  • 3-4 squid;
  • salt to taste;
  • 300 g seafood cocktail;
  • 30-40 g of rice;
  • 50 g hard cheese;
  • 3 cloves of garlic;
  • 1 tablespoon butter
  • 2 tablespoons of vegetable oil;
  • black pepper to taste.

Preparation

Peel the squid, rinse and boil for 30-40 seconds in lightly salted water. Cool and make several longitudinal cuts on the carcasses.

Boil the seafood cocktail for 5-7 minutes, rice until tender. Grate the cheese on a medium or coarse grater. Pass the garlic through a press.

Heat 1 tablespoon of butter and oil in a skillet. Fry the seafood for a couple of minutes, add ⅓ garlic, salt and pepper. Cook for 1–2 minutes more, place on a plate and cool. Toss with rice and cheese.

Stuff the squid carcasses and secure at the edges with toothpicks to prevent the filling from falling out. Put the workpieces in a dish greased with vegetable oil and bake for 10-15 minutes at 180 ° С.


fotovincek / Depositphotos

Ingredients

  • 3 squid;
  • salt to taste;
  • 400 g champignons;
  • 1 small bunch of dill or parsley
  • 100 g of hard cheese;
  • 2-3 tablespoons of vegetable oil;
  • 3 eggs;
  • black pepper to taste.

Preparation

Peel the squid from the entrails and boil in salted water for 30-40 minutes. Cool and peel off. Cut the mushrooms into small pieces. Chop the greens. Grate the cheese on a coarse grater.

In a skillet, heat half the oil over medium heat. Fry the mushrooms for 10-15 minutes, then add eggs, cheese and herbs, salt and pepper. Cook for another 2-3 minutes.

Stuff the squid with the slightly cooled filling and seal the edges with toothpicks. Fry the carcasses in a skillet with butter over medium heat for 3-5 minutes.


nikolodion / Depositphotos

Ingredients

  • 4 squid;
  • 7-8 sprigs of coriander or other greens;
  • 5-7 sprigs of mint;
  • 80-100 g feta cheese;
  • 1 egg;
  • salt to taste;
  • black pepper to taste;
  • 1 tablespoon vegetable oil.

Preparation

Peel and rinse the squid. Chop the coriander, mash the feta with a fork. Combine cheese and herbs with egg, salt and pepper.

Stuff the squid with the filling. Heat oil in a skillet over medium heat. Fry the pieces for 3-5 minutes on each side or a little longer.


Public domain / Pinterest

Ingredients

  • 2 squid;
  • salt to taste;
  • 30–45 g of rice;
  • ½ bell pepper;
  • 1 red onion;
  • 1 stalk of celery
  • 10-12 pitted olives;
  • 2 tablespoons pistachios
  • 1 clove of garlic;
  • 2 teaspoons of soy sauce
  • 1 tablespoon olive oil

Preparation

Boil squid in lightly salted water for 30-60 seconds, peel, rinse and cool. Boil the rice until tender and refrigerate.

Cut bell peppers, onions, celery and olives into small pieces. Chop the pistachios. Pass the garlic through a press. Toss everything with soy sauce and butter.

Stuff the squid, fasten the edges with toothpicks and make several longitudinal cuts on each carcass.


DukeII / Depositphotos

Ingredients

  • 5-7 squids;
  • salt to taste;
  • 1 onion;
  • 1 bell pepper;
  • 1 carrot;
  • 250-300 g of cabbage;
  • 1-2 tablespoons of vegetable oil;
  • 4 tablespoons;
  • black pepper to taste;
  • 180-200 g of rice;
  • 700-800 ml of water or more.

Preparation

Boil the squid in slightly salted water for 1-3 minutes. Remove, clean and rinse.

Cut the onion and bell pepper into small pieces. Grate the carrots on a coarse grater. Chop the cabbage, lightly salt and mash with your hands.

Heat oil in a skillet over medium heat. Fry the carrots and onions for 3-5 minutes. Add the cabbage and continue cooking, stirring occasionally. After 15–20 minutes, add the bell pepper, add the tomato sauce, pepper and leave on the fire for another 15 minutes. Then put the rice in the same pan and distribute it over the frying surface. Fill with water so that the level is about an inch higher than the contents of the pan. Cover and simmer for 15-20 minutes.

Toss the filling and fill the squid. Lay out stuffed carcasses into a baking dish. Cover with foil on top. Bake for about 15 minutes at 200 ° C.


Public domain / Pinterest

Ingredients

  • 12-13 squids;
  • salt to taste;
  • black pepper to taste;
  • 3-4 tablespoons of lemon juice;
  • 6-7 tablespoons of vegetable oil;
  • 30-40 g of hard cheese;
  • 3-4 stalks of green onions;
  • 4 cloves of garlic;
  • 2 banks canned tuna(185-200 g each);
  • 4 tablespoons;
  • 3 tablespoons of capers;
  • 2 tablespoons of butter;
  • 120 ml of wine.

Preparation

Rinse and peel the squid. Dry with paper towels. Salt and pepper, add 2-3 tablespoons of lemon juice and vegetable oil. Leave in the refrigerator for 30 minutes.

Grate the cheese on a fine or medium grater. Chop the onion. Pass the garlic through a press. Mash canned food with a fork. Mix with 2 tablespoons of vegetable oil and mayonnaise. Add cheese, onion, 2 tablespoons of capers, half garlic and pepper. Mix well.

Fill the squid with the filling and seal the edges with toothpicks. Heat butter in a skillet over medium heat. Fry the squid for a couple of minutes on each side. Then transfer to a baking dish. Pour in wine, add garlic, capers, lemon juice and 2 tablespoons of vegetable oil. Season with salt and pepper. Cover with foil and bake at 220 ° C for about 20 minutes.


Public domain / Pinterest

Ingredients

  • 6 squid;
  • 180 g of hard cheese;
  • 100-150 g spicy salami;
  • 1 bunch of parsley;
  • 2 cloves of garlic;
  • 300 g bread crumbs;
  • 1 egg;
  • 270 ml of olive oil;
  • 480 ml of white wine;
  • salt to taste.

Preparation

Rinse and peel the squid. Grate the cheese on a medium or fine grater. Cut the sausage into small pieces. Chop the parsley. Pass the garlic through a press.

In a large bowl, combine salami with cheese, herbs (set aside), bread crumbs, egg, 150 ml olive oil, half wine and salt. Fill the squid with the resulting filling and seal the edges with toothpicks to keep it from falling out.

Heat the remaining oil in a skillet over medium heat. Brown the garlic for 40-50 seconds, and then fry the squid for a couple of minutes on each side. Pour in wine and sprinkle with parsley. Cover and simmer for about 10 minutes.


skylinefree / Depositphotos

Ingredients

  • 8-10 squid with tentacles;
  • salt to taste;
  • 1-2 bay leaves;
  • 2 eggs;
  • 30-40 g of hard cheese;
  • 1 onion;
  • 4 cloves of garlic;
  • ½ bunch of parsley;
  • 9½ – 10½ tablespoons of vegetable oil;
  • 90 g soft bread crumbs (can be replaced with crumbled, slightly dried bread);
  • 50-60 g of pine nuts;
  • 50-60 g of raisins;
  • black pepper to taste;
  • 800 g of canned tomatoes;
  • 1 pinch of oregano
  • 240 ml of water.

Preparation

Rinse the squid. Cut off the tentacles and split them in two.

Put tentacles in a saucepan, cover with water, add salt and bay leaf. Bring to a boil, reduce heat to medium, and simmer for 15 minutes. Then leave on the switched off stove for another quarter of an hour. Cool tentacles and grind.

Hard boil the eggs for 10 minutes. Cut the cheese, onions and eggs into small pieces. Pass the garlic through a press. Chop the parsley.

In a skillet, heat 3 tablespoons of oil over medium heat. Fry the onion for 4-5 minutes, then add the breadcrumbs and cook, stirring constantly, the same amount. Place in a bowl and cool. Then combine with tentacles, cheese, half garlic, nuts, raisins, ¼ parsley and 3-4 tablespoons of oil. Season with salt and pepper.

Stuff the squid with the resulting filling. To prevent it from falling out, the edges can be sealed with toothpicks.

Mix the garlic with a few drops of oil. Add the diced tomatoes, leftover parsley, 3 tablespoons oil, oregano, water, salt and pepper.

Place the squid in a greased baking dish. Pour in tomato sauce and cover tightly with foil. Bake for about 45 minutes at 190 ° C. Then remove the foil and cook for another 15 minutes or a little longer.

At one word "stuffed", it immediately appears richly decorated festive table... Indeed, usually such dishes are prepared for a special occasion, because they are not only tasty, but also beautiful, mouth-watering, personable. Stuffed squid in the oven with rice, mushrooms, egg and cheese is a sumptuous treat for dear guests.

The list of stuffing products is limited only by the imagination of the hostess. You can stuff mushrooms, meat patties, potatoes, and even crab sticks.

For stuffing squid, we choose small carcasses, up to 20 cm long. Such squids are tender, soft and baked quickly. The color of the carcass of such squids is not snow-white, but with a slight pinkish tint.

It is advisable to work hard and peel squid on your own → How to quickly peel squid, since industrially purified squids are processed with special chemicals and bleaches, and this is not at all what we want to treat our loved ones :).

The stuffing for stuffing can be varied, but the main rule is that all the ingredients for it must be completely ready, since stuffed squid in the oven with rice is baked very quickly. If you stuff the squid raw foods, then the inner content :) just won't have time to get ready.

Products for the recipe "Squid stuffed with mushrooms and eggs"
Squid 500 grams (4-5 pieces)
Chicken egg 2 pieces (C-0)
Rice dry 100g
Champignon 300 grams
Parsley 2 tablespoons, chopped
Cheese 70-100 grams
Sour cream 100 grams (2 tablespoons)
Onion 100 grams (1 medium head)
Vegetable oil 2 tablespoons
Salt taste
Pepper taste

Squid stuffed with mushrooms and cheese in the oven

We clean the squids. The fins can be left or removed. Cleaning without fins is easier. This time I decided not to look for easy ways :) and leave the "wings".

Boil rice. Pour dry rice into boiling salted water and cook after boiling again for 15 minutes. We put it in a colander and let it cool a little.

Cook hard-boiled eggs for 8 minutes after boiling water. Fill with cold water and cool.

Finely chop the onion and fry in vegetable oil until golden brown.

Cut the mushrooms either into slices or cubes, add to the onion and fry until the mushrooms are ready.

Chop the boiled eggs into cubes, finely chop the parsley.

We mix rice, eggs, mushrooms, herbs. Add a couple of tablespoons of sour cream, salt and pepper to taste. Mix the filling. The filling for squid stuffed with mushrooms is ready.

Ingredients

  • squid - 300 g;
  • eggs - 2 pcs.;
  • mushrooms - 300 g;
  • onions - 100 g;
  • carrots - 100 g;
  • hard cheese - 100 g;
  • vegetable oil - 30 ml;
  • kefir - 2 tablespoons. spoons;
  • salt;
  • spices.

Cooking time - 1 hour 30 minutes.

Exit - 3-4 servings

If you want to add a delicious variety to your daily menu, we advise you to cook original dish- squid stuffed with mushrooms and cheese and eggs in the oven. Such a treat turns out to be quite satisfying and healthy, because it is rich in proteins and microelements important for our body. Treat yourself and your family with delicious and healthy dish!

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

Before starting to prepare this dish, you need to check the presence of all the ingredients. 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 the stuffed squid is cut into slices). You can take any mushrooms, for example, champignons or some kind of forest mushrooms (by the way, they can be not only fresh, but also frozen). Vegetable oil it is better to use refined.

If you wish, you can cook stuffed squid with mushrooms and melted cheese, then instead of hard cheese you need to take processed cheese... Of the spices, this dish goes well with seasonings that include ground pepper and garlic, for example, curry.

First, you need to leave the squid to defrost and start preparing the filling. For this purpose, finely chop the onion and grate the carrots. Mushrooms, after thorough rinsing with water, finely chop. Frozen mushrooms must first be defrosted.

Pour a little oil into the skillet and, when it is hot, put the onion. After it acquires a golden hue, put the mushrooms in a pan and fry together with the onions until tender (in this case, almost all of the water should evaporate). Shortly before the end of frying, the mushrooms must be salted and carrots added to them, then fry everything together for several minutes (until the carrots become soft).

In parallel with the preparation of the mushrooms for the filling, you can boil the eggs. After cooling, they must be cut into small cubes. Grate the cheese.

It remains to mix the filling components together. In this case, a little cheese should be left for dusting. Season everything with kefir, sprinkle with spices and mix.

When the filling is completely ready, you can start preparing the squid, which should already be thawed by that time. They must be thoroughly washed from the outside and from the inside, remove the chitinous plate and remove the skin. The squid prepared in this way must be filled (not too tightly) with the filling. Brush with a little sunflower oil on top and sprinkle lightly with spices.

Then place on a baking sheet, on a sheet of foil. The open edges of the squid must be joined 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 left cheese on the top of the squid. Without wrapping the foil, put 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, moreover, during cooking, they decrease in size and part of the filling may fall out. The remaining filling can be put on slices of bread, greased with mayonnaise, sprinkle with a little cheese on top and bake in the oven for 5-7 minutes. Delicious and original croutons are obtained.

This dish can be served both hot and chilled, with a side dish and as a snack.

We wish you all Bon appetit!

Step 1: take the squid.

Take medium sized adult squid carcasses (about 20-25 cm). If the squid is frozen, defrost it.

Step 2: clean the squid.


 Squids are quite easy to clean from 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 as possible. Do not cook for a long time, as the carcasses can become tough. Put the carcasses in a colander and let the water drain. Leave to cool.

Step 4: prepare the filling.


 Let's prepare the products for the filling: in my recipe I took frozen chopped champignons, if you use other mushrooms, then rinse them first, chop them into small pieces (2-3 cm pieces). Remember that during heat treatment, the mushrooms lose moisture and shrink. Peel and wash the onion, then chop it finely and finely. Next, put frozen chopped mushrooms on a preheated frying pan (if the mushrooms are fresh, then as soon as the mushrooms set in oil, add water), since we still need some water from them... Simmer in this way for 10-15 minutes. Next, in another frying pan, fry finely chopped onions in butter until golden brown. Salt 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 in the pan) in 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. If you are using a baking sheet, you can put foil on the bottom and grease the foil with oil as well.

Step 6: let the filling cool slightly.


 Grate all the cheese on a coarse grater. Add 1 part cheese and a tablespoon of mayonnaise (or fat sour cream) to the slightly cooled filling and stir.

Step 7: stuff our squid with the filling.


 Gently stuff the squid carcasses with a tablespoon or a teaspoon not too tightly, fix the edges with toothpicks to prevent the minced meat from falling out, as well as to prevent the squid from tearing and retaining a beautiful appearance. We spread it on a baking sheet, coat it with mayonnaise (or fatty sour cream) on top and sprinkle it with parsley or dill for beauty and taste.

Step 8: put in the oven.


 We put the dishes for baking in an oven preheated to 180-200 degrees for 15-20 minutes (the time and temperature depends on the individuality of your oven). After this time, take out the form, sprinkle the squid with the remaining cheese and send it back to the oven for 2-3 minutes to melt the cheese.

Step 9: prepare the mushroom sauce.


 While our squids are cooking, we cook mushroom sauce- to the water that we have left from the mushrooms, add flour and stir well so that there are no lumps and put it on the stove. As soon as the mixture starts to boil, stir with a spoon until the sauce becomes thick.

Step 10: Serve the squid stuffed with mushrooms.

Before serving the stuffed squid, you need to remove the toothpicks. If you do not overdo it in the oven, it turns out to be very tender, juicy and aromatic dish! Serve the finished squid cold, put it on a plate with whole carcasses, or simply cut it into pieces and pour over the sauce. Bon Appetit!

If during the preparation of the filling, all the water has boiled away, it's okay, you can do without mushroom sauce.

Squids stuffed with mushrooms are ideal for lovers of seafood and protein foods.

If you stick with diet food, then mayonnaise can be replaced with fat sour cream

At heat treatment squid carcasses are reduced in size. Therefore, in order not to leak out part of the filling, they must be welded a little in advance.

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