Good day, dear chefs! Recently it was my mother's birthday, and I decided to diversify the holiday menu. I prepared an unusual appetizer - stuffed squid in the oven. I chose this dish because it is quick and easy to prepare. Moreover, it turns out to be very light and delicate in taste - just right for the holiday table. And I didn’t go wrong with the treat! All the relatives really liked it. So I had to share the recipe for such squid several times during the evening :)
These seafood contain a lot of protein. They will fit perfectly into an everyday meal, as an addition to the main course. The squid meat tastes tender and slightly sweet. They cook very quickly, literally 1-2 minutes in boiling water. If you cook them for too long, they turn out rubbery and tasteless.
The variety of fillings for stuffing is huge: with a variety of vegetables, mushrooms, potatoes, eggs, cereals, and other seafood. All of them can be used separately or combined with each other. And if you stuff them with vegetable filling, they are perfect for those who are watching their figure and health. So, I am sure that you will be able to choose the filling to your liking, because the options are limited only by your imagination.
How to cook stuffed squid with rice, mushrooms and egg in the oven?
It was this recipe that I used to prepare a snack for my mother’s birthday, and then I provided it to all my relatives :) It’s easy to make and very tasty. All the ingredients for the filling can be found in any kitchen without any problems. And instead of store-bought champignons, you can use your homemade mushroom preparations.
What is necessary:
- 1 kg squid;
- 1 carrot;
- 1 onion;
- 2 boiled eggs;
- 2 – 3 tbsp. rice;
- a little salt and pepper;
- 150 g mushrooms;
- 100 g cheese;
- sunflower oil for frying.
How to do:
1. Prepare the squid: defrost, rinse and remove the entrails.
2. Boil the rice until half cooked, cut the boiled eggs into large cubes.
3. Chop the mushrooms and onions into pieces, and grate the carrots on a coarse grater.
4. In a frying pan with heated vegetable oil, fry the onion for 3 minutes. Then add carrots to it and fry for another 5 minutes.
5. Add mushrooms to the vegetables in the pan and simmer everything together for another 3 minutes. Then remove from heat.
6. Place the gutted carcasses into a pan of boiling water and cook for no more than 5 minutes. After the specified time, remove the squid. If there is skin on them, pour ice water over them and the skin will come off easily.
7. Cut off the tails of the squid and chop into small thin strips. From the carcass you should get a kind of “pipe” for stuffing.
8. Add grated cheese, rice, eggs and chopped squid strips to the cooled filling with mushrooms and vegetables. Stir, salt and pepper. If you wish, you can add some of your favorite spices.
9. Then stuff the “pipes” quite tightly with the resulting filling. Transfer them to a baking dish. Place the remaining filling in between the carcasses. Place the mold in an oven preheated to 180ºC. Bake for about 30 minutes.
Rice in the filling gives the dish satiety, but at the same time makes it more nutritious. If you are trying to lose weight, you can make the filling without it, adding more mushrooms and onions. This will only make the taste more intense :)
Stuffed squid in the oven - a simple recipe with cheese and crab sticks
This option is perfect for a holiday table. Such seafood does not look quite ordinary, but its taste and aroma are simply excellent!
Ingredients:
- 1 kg squid;
- 4 eggs;
- 200 g crab sticks;
- 1 onion;
- 100 g cheese;
- 50 g rice;
- 100 g mayonnaise;
- 100 g garlic sauce;
- a pinch of salt and a little pepper;
- spices to taste;
- dried parsley and dill.
How to cook:
1. Place the squid carcasses into a pan of boiling salted water and cook for 2 minutes. Then fill them with cold water and peel them. If necessary, remove the entrails.
2. Hard-boil the eggs and boil the rice until tender.
3. Cut crab sticks and eggs into cubes. Chop the onion into cubes. Grate the cheese.
4. Combine all prepared components. Season with salt and pepper, add parsley, dill and your favorite spices and stir. Add mayonnaise and mix well again.
5. Stuff the carcasses with the prepared minced meat and place them on a baking sheet covered with foil. Sprinkle each carcass with a small amount of finely grated cheese. Cover the top with a sheet of foil, not pressing it too tightly around the edges.
6. Bake for 10 to 15 minutes at 190ºC. How long to bake a dish depends on the characteristics of your oven.
Prepare the filling the night before without adding mayonnaise. Then you can quickly prepare an excellent hot appetizer for the festive table a couple of hours before the feast.
Recipe for squid stuffed with champignons in the shape of piglets
An unusual-looking appetizer that will decorate any holiday table. I really love preparing this dish for children's parties: tasty and impressive. Such delicious pigs will delight the kids!
What you will need:
- 2 eggs;
- 1 carrot;
- 100 g cheese;
- 200 g champignon;
- 150 g rice;
- 5 squid carcasses;
- 50 – 70 g vegetable oil;
- 8-10 black peppercorns;
- ground salt and pepper to taste;
- 1 onion;
- 50 g mayonnaise;
- 1 bunch of lettuce.
How to cook:
1. Pour boiling water over the squid. After 20 seconds, take them out and rinse them in cold water: the skin will come off easily. If the carcasses are not gutted, remove the entrails. Carefully cut off the tail on both sides so as not to damage the integrity of the carcass. This will be the piglets' nose.
2. Cook the rice until done. Cut the champignons into small cubes. Instead of fresh you can add
3. Cut the onion into half rings. Grate carrots and cheese on a coarse grater.
4. Fry the mushrooms in vegetable oil for 2 minutes. Then add onions to them and fry the same amount.
When frying, try using butter. Even a small piece added to the pan will make your filling more flavorful and rich!
5. Add carrots to the pan and add more oil if necessary. Simmer for another 2 minutes.
6. Then break a couple of eggs into the vegetables and mushrooms and stir them so that the eggs evenly cover each piece. Salt and pepper the contents of the frying pan and mix well.
7. Add grated cheese, stir and fry a little.
8. Mix the vegetable dressing with rice and thoroughly stuff the carcasses with it.
9. From the cut off tails, cut out triangular ears for future “pigs”.
10. For the stuffed squid, where you cut off the tail, make slits at a short distance with a knife on the pointed side of the carcass: on the right and on the left. Carefully insert the “ears” into them.
11. Add peppercorns as “eyes” to the pig’s face. Cut the pointed end of the stigma slightly across to form a “mouth.” It will be slightly open.
12. Place the pigs on a baking sheet generously greased with vegetable oil. Coat them with mayonnaise on top.
13. Place the baking sheet in an oven preheated to 150ºC. Cook for 15 minutes.
Stuffed pigs turn out very beautiful and tasty. Involve children to help, they will be happy to join in this process :) Yes, I make homemade mayonnaise. I add dried herbs to it, it turns out much better than store bought. How to make homemade sauce.
Simple and delicious squid with mushrooms, baked with sour cream in the oven
Squids baked in sour cream sauce acquire a special tenderness and creamy aroma. And the cheese crust will make their taste more piquant. You can add your favorite herbs and spices to the filling if you wish.
What to prepare:
- 5 squids;
- 220 g rice;
- 200 g champignons;
- sunflower oil for frying;
- 100 – 150 g sour cream;
- 1 onion;
- 1 – 2 carrots;
- salt and pepper to taste.
Step by step recipe:
1. Place the squid in a pan of boiling water. After 2 minutes, take them out and put them in cold water. Peel the skin and remove the entrails.
2. Boil the rice until done. Cut the mushrooms into pieces.
3. Cut the onion into cubes. Grate carrots and cheese.
4. Lightly fry the mushrooms for 5 minutes in vegetable oil and place in a bowl.
5. In the same pan, fry the onion for 2 minutes. Then add carrots to it and fry for another 5 minutes.
6. Add vegetables and mushrooms to the rice. Salt, pepper and mix everything.
7. Stuff the carcasses with the prepared minced meat. Coat them with sour cream on top and sprinkle with grated cheese.
Bake for 15 minutes at 200ºС.
How to make dietary squid with vegetables on fasting days?
This is an excellent lean dish that can diversify your table. What to stuff with is a matter of taste. Below is just one of the vegetable filling options. You can change the ingredients according to your taste.
Prepare:
- 5 squids;
- 250-300 g cabbage;
- 1 bell pepper;
- 1 onion;
- 1 carrot;
- 220 g rice;
- 4 tbsp. l. tomato sauce;
- 20 – 30 ml vegetable oil;
- 2 - 3 bay leaves;
- 200 – 250 ml of water;
- 1 – 2 peppercorns;
- salt and pepper to taste.
How to do:
1. Cut the onion into half rings. Grate the cheese and carrots.
2. Chop the cabbage and salt it. Then knead a little with your hands until soft.
Ingredients
- squid - 300 g;
- eggs - 2 pcs.;
- mushrooms - 300 g;
- onion - 100 g;
- carrots - 100 g;
- hard cheese - 100 g;
- vegetable oil - 30 ml;
- kefir - 2 table. spoons;
- salt;
- spices.
Cooking time - 1 hour 30 minutes.
Yield: 3-4 servings
If you want to add delicious variety to your daily menu, we recommend preparing an original dish - squid stuffed with mushrooms and cheese and egg in the oven. Such a treat turns out to be quite filling and healthy, because... it is rich in proteins and microelements important for our body. Treat yourself and your family to a delicious and healthy dish!
How to cook squid stuffed with mushrooms and cheese - recipe with step-by-step photos
Before you start preparing this dish, you need to check that all the ingredients are available. 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 cutting the stuffed squid into circles). You can take any mushrooms, for example, champignons or some wild mushrooms (by the way, they can be not only fresh, but also frozen). It is better to use refined vegetable oil.
If desired, you can prepare squid stuffed with mushrooms and processed cheese, then instead of hard cheese you need to take processed cheese. As for spices, seasonings that include ground pepper and garlic, such as curry seasoning, go well with this dish.
First you need to leave the squid to defrost and start preparing the filling. For this purpose, the onion must be finely chopped and the carrots grated. After thoroughly rinsing with water, chop the mushrooms finely. Frozen mushrooms must first be thawed.
Pour a little oil into the frying pan and, when it is hot, add the onion. After it acquires a golden hue, place the mushrooms in the frying pan and fry along with the onions until tender (the water should almost all evaporate). Shortly before the end of frying, salt the mushrooms and add carrots to them, then fry everything together for several minutes (until the carrots become soft).
In parallel with preparing the mushrooms for the filling, you can boil the eggs. After cooling, cut them into small cubes. Grate the cheese onto a fine grater.
All that remains is to mix the filling ingredients together. In this case, you should leave a little cheese for sprinkling. Season everything with kefir, sprinkle with spices and mix.
When the filling is completely ready, you can begin preparing the squid, which should have defrosted by then. They must be thoroughly washed outside and inside, remove the chitinous plate and remove the skin. The squids prepared in this way need to be filled (not too tightly) with the filling. Brush the top with a small amount of sunflower oil and lightly sprinkle with spices.
Then place on a baking sheet on a sheet of foil. The open edges of the squid need to be connected 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 top of the squid with the remaining cheese. Without wrapping the foil, place 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, and during cooking they shrink in size and some of the filling may fall out. The remaining filling can be placed on slices of bread, greased with mayonnaise, sprinkled with a small amount of cheese on top and baked in the oven for 5-7 minutes. The results are delicious and original croutons.
This dish can be served either hot or chilled, with a side dish or as a snack.
We wish everyone bon appetit!
Wonderful miracle pigs cooked in the oven are squid stuffed with all sorts of miracle things. To find out which one, as well as how to quickly and tasty prepare this original snack, see our recipe.
Kitchen appliances and utensils:
- cutting board;
- cutting board (for cleaning squid);
- pot;
- pan;
- grater;
- beautiful dish;
- plate.
Ingredients
Step-by-step preparation
- Let's start with the squid. 6 squids need to be thawed, rinsed thoroughly, peeled and all entrails removed (if necessary).
- Pour about 3 liters of water into the pan and place it on the stove. As soon as the water boils, add some salt (1 tsp) and add the squid.
- You also need to boil one chicken breast in salted water. Cook the squid for 1.5-2 minutes. Then take it out and put it on a plate. They need to cool down. Finely chop 1 large onion.
- Champignons (300 g) must be cut into medium-sized pieces.
- Grate 1 carrot on a coarse grater.
- Pour 2-3 tbsp into a heated frying pan. l. vegetable oil. When it's warmed up, add the onions.
- Once the onion has become transparent, you can add carrots to it. If necessary, you can add 1 more tbsp. l. vegetable oil, since onions and carrots quickly absorb oil. Let the carrots fry a little (literally 1 minute), and add the mushrooms to the frying pan. As soon as the moisture has evaporated from the mushrooms and they have begun to fry a little, add chopped chicken to them, as well as 2 tbsp. l. sour cream. Season everything with salt and pepper to taste (you can add your favorite seasonings).
- Cut the boiled chicken breast into small cubes.
- Mix everything well and simmer for 1 minute. Take the squid and cut off the fins. We fill each carcass with stuffing.
- We cut out the ears and snout from the fins. We make two cuts in the squid and insert the ears. In the same way we make his eyes from allspice.
- We make two small holes in the patch. It is convenient to do this with a new syringe without a needle. Cut off the squid's tail and place a snout in place of the cut (you can use a little mayonnaise for secure attachment).
The results were funny piggy squids. This appetizer will decorate any holiday table and will delight both children and adults. In addition to pigs, you can sculpt other animals. Here it’s up to your imagination and creative inspiration. Never be afraid to experiment. The composition of the filling may also vary. For example, it could be just vegetables or various combinations of seafood, or minced meat options. 
Video recipe
This colorful video perfectly complements the step-by-step instructions for preparing wonderful stuffed pig squid. You will get a lot of positive emotions from the cooking process, and learn something new about cooking squid from blogger Natalia Klever.
At the beginning of the article, we mentioned that squid is a versatile seafood product. And it is included in so many different dishes. What dishes containing squid have you tried? And do you have your own favorites?
I recently decided to shake things up with old times 🙂 and prepare, among other things, squid stuffed with mushrooms for the holiday table. It is with great pleasure that I write down this wonderful recipe for you - simple, quite quick for a holiday dish, and elegant.
I’ll admit right away – I’ve been buying squid for many years, already cleaned, in kilogram briquettes, dry frozen. In principle, you can buy ordinary squid and clean it from the upper spotted shell, remove the chords and intestines with possible spermatophores or something worse, it’s not at all difficult. However, I am not a fan of extra work, even for the sake of saving money.
So, for general convenience, I will indicate the number of squid carcasses not by weight, but in pieces, okay?
To create squid stuffed with mushrooms, we will need:
- 9-10 medium sized squids
- 700 g champignons
- 3 large onions (500-600 g)
- 150+100 g Russian type cheese
- A handful of fresh or frozen dill
- Ground black pepper
- Olive oil (a little)
Squid stuffed with mushrooms, recipe:
Cut the champignons and onions into small cubes. First, fry the onion in a couple of tablespoons of olive oil over medium heat for 5-7 minutes, then add the champignons and fry everything together for another 15-20 minutes with frequent stirring. Do not cover with any lids! At the very end, add salt, pepper, mix, and let cool.
In a spacious saucepan, boil one and a half to two liters of water with a good pinch of salt. At the same time (this is important!) dump all the cleaned and prepared squid into boiling water, bring the contents of the pan to a boil over medium heat and boil for 30-40 seconds, no more. Next, be sure to turn off the fire and, without delay, use a slotted spoon to catch our squids in a separate bowl. If you are lazy and boil the squid for more than a minute or leave it in hot water for a long time, you risk getting tasteless, indistinct rubber galoshes instead of the most tender, aromatic (yes!) squid meat.
Cut 150 g of cheese into small cubes, add to the cooled mushroom mince and mix gently. This is our filling. Grind the remaining 100 g of cheese on a fine grater and leave it separately for sprinkling.
To bake squid, it is better to take an aesthetically pleasing baking dish, in which the dish can be immediately served on the table, bypassing the transfer stage. Lubricate the bottom with olive oil, stuff our squids quite tightly and place them in the mold.
Sprinkle with dill and grated cheese, put in an oven preheated to 180° for literally 5-6 minutes, just until our cheese melts. I don’t recommend waiting for any golden brown crusts; you will ruin the tenderness of the squid. In general, if you are a big fan of a tanned top on everything, I advise you to get a special burner and do not unnecessarily dehydrate the food in the oven.
Squids stuffed with mushrooms are ready! At the same time, they decreased very slightly in size, and the filling did not fall out of them - firstly, because we put cheese in it, and secondly, we did not overcook it in the oven.
Just hearing the word “stuffed” immediately brings to mind a richly decorated festive table. Indeed, such dishes are usually prepared for a special occasion, because they are not only tasty, but also beautiful, appetizing, and representative. Stuffed squid in the oven with rice, mushrooms, egg and cheese is a luxurious treat for dear guests.
The list of products for stuffing is limited only by the housewife’s imagination. You can stuff mushrooms, meat cutlets, potatoes and even crab sticks.
To stuff squid, we choose small carcasses, up to 20 cm long. Such squid are tender, soft and bake quickly. The color of the carcass of such squid is not snow-white, but with a slight pinkish tint.
It is advisable to work hard and clean the squid yourself →How to quickly clean the squid, since industrially cleaned ones are treated with special chemicals and bleaches, and this is not at all what we want to treat our loved ones to:).
The filling for stuffing can be varied, but the main rule is that all the ingredients for it must be completely prepared, since stuffed squids bake in the oven with rice very quickly. If you stuff squid with raw ingredients, then the internal contents :) simply won’t have time to cook.
| Ingredients for the recipe "Squid stuffed with mushrooms and eggs" | |
|---|---|
| Squid | 500 grams (4-5 pieces) |
| Chicken egg | 2 pieces (C-0) |
| Dry rice | 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 squid. 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 the rice. Pour dry rice into boiling salted water and cook after boiling again for 15 minutes. Place in a colander and let cool slightly.
Boil hard-boiled eggs for 8 minutes after the water boils. Fill with cold water and cool.
Finely chop the onion and fry in vegetable oil until golden brown.
Cut the mushrooms 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.
Mix rice, eggs, mushrooms, herbs. Add a couple of spoons of sour cream, salt and pepper to taste. Mix the filling. The filling for squid stuffed with mushrooms is ready.
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