Stuffed Squid with Mushrooms and Egg Delight

This exquisite treat will captivate you with its chic taste and simplicity. Squid stuffed with mushrooms and eggs will appeal to everyone who loves squid and Mediterranean cuisine in general. Squids are a valuable source of protein. Therefore, the dish will appeal to those who watch their diet and figure.
cook time: 45 min
Lucas Halstead
Stuffed Squid with Mushrooms and Egg Delight

Nutrition Facts (per serving)

170
Calories
13g
Fat
4g
Carbs
10g
Protein

Ingredients (2 portions)

Basic:

Squid 2 pc

Filling:

Champignon 250 g
Hard cheese 200 g
Sour cream 80 g
Onion 1 pc
Chicken eggs 2 pc
Garlic 2 clove
Vegetable oil 2 tbsp
Parsley 10 g
Ground black pepper to taste

Sauce:

Sour cream 120 g
Soy sauce 2 tbsp

Recipe instructions

Step 1

Step 1
How to make squid stuffed with mushrooms, eggs and cheese in the oven? Prepare the necessary ingredients. If the squids are frozen, defrost them first, but not completely — frozen squids are easier to clean. I have whole squids, with tails. But you can also buy already prepared, cleaned, frozen tubes without tails. They will just need to be defrosted. Read about the intricacies of proper defrosting in the article at the link at the end of the recipe.

Step 2

Step 2
Clean the squid from the skin, internal films, remove the chitinous plate and entrails. Rinse thoroughly. Place the squid in boiling salted water and cook for no longer than 1 minute. We only need the squid to straighten out and become elastic — this makes them easier to stuff. Remove squid to a plate and cool.

Step 3

Step 3
Wash the mushrooms, dry and cut into small cubes or slices. If possible, choose young and fresh champignons. In addition to champignons, you can use any other mushrooms to taste. But they may have to be boiled first, especially if they are fresh wild mushrooms.

Step 4

Step 4
Peel the onion and cut into small cubes.

Step 5

Step 5
Hard boil the eggs, cool and peel. Grate the eggs on a coarse grater. How to hard boil eggs? Place them in cold water and cook over low heat. Boil the eggs for about 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change.

Step 6

Step 6
Also grate the cheese on a coarse grater. I have Russian cheese, but you can use any cheese you like.

Step 7

Step 7
Wash the parsley, dry and finely chop. You can replace or supplement parsley with other herbs, for example, dill, cilantro or other herbs to taste.

Step 8

Step 8
For the sauce, combine sour cream and soy sauce in a bowl and stir. Turn the oven on 180 degrees.

Step 9

Step 9
Heat vegetable oil in a frying pan over medium heat. Fry the mushrooms and onions until light golden brown. Finally, salt and pepper the mushrooms. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 10

Step 10
In a bowl, mix fried mushrooms, boiled eggs, cheese, herbs, pressed garlic cloves and sour cream.

Step 11

Step 11
Stuff the squid carcasses tightly with the prepared filling and secure the edges of the squid with toothpicks so that the filling does not leak out during baking. This amount of filling is enough for 2 large or 3 medium squids.

Step 12

Step 12
Place the stuffed squid in a greased baking dish and pour the sauce over it. Place the pan in an oven preheated to 180°C and bake the squid for about 15 minutes. For information on different baking pans and how ovens work, see the articles at the end of this recipe below the steps.

Step 13

Step 13
Place squid stuffed with mushrooms, eggs and cheese on a plate, garnish with herbs and serve. Bon appetit!

Additional rubrics

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