Baked Stuffed Squid with Mushrooms, Rice, and Cheese

Fast, tasty and very healthy! Perfect! Squid stuffed with mushrooms, rice and cheese in the oven is an interesting dish for lovers of Mediterranean cuisine. Itʼs not difficult to do. And if you prepare the ingredients for the filling in advance, it will also be very quick. The filling of these squids is tender and satisfying.
cook time: 1h
Ruby Colston
Baked Stuffed Squid with Mushrooms, Rice, and Cheese

Nutrition Facts (per serving)

143
Calories
6g
Fat
9g
Carbs
13g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Rice 0.5 cup
Hard cheese 100 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Champignon 100 g
Squid carcass 4 pc

Recipe instructions

Step 1

Step 1
How to make squid stuffed with mushrooms, rice and cheese in the oven? Prepare all the necessary ingredients. Take medium-sized squids. Cheese — any hard or semi-hard. Round rice is fine. It contains more starchy substances. Thanks to them, the rice perfectly absorbs moisture and aromas, and also holds the filling together well. Take champignons that are white without stains, damage, or the smell of rot. They should not feel slippery to the touch.

Step 2

Step 2
Use a saucepan to cook rice. Rinse the rice several times, add water at the rate that for one glass of rice you need to take 2 glasses of water. Cook first over high heat until it comes to a boil, then over low heat under the lid until all the water has evaporated. The rice should be cooked until done. Cool it completely.

Step 3

Step 3
Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the filling a beautiful shade. Heat a frying pan, carefully so as not to burn yourself, pour 1 tablespoon of vegetable oil onto it and add chopped vegetables.

Step 4

Step 4
Fry the onions and carrots at the same time over medium heat, stirring occasionally, for about 5 minutes.

Step 5

Step 5
Peel the champignons, rinse and finely chop. With this cutting, the filling will be more uniform. Add champignons to onions and carrots. Champignons can be replaced with mushrooms or boletus, but take into account the difference in the sequence and cooking time.

Step 6

Step 6
Fry until all the liquid from the mushrooms has evaporated.

Step 7

Step 7
Grate the cheese on a fine grater and put it in the refrigerator for now.

Step 8

Step 8
Peel the squid from the top film. The easiest way to do this is to lower them into boiling water for a few seconds. The film will curl, rinse the squid thoroughly under cold water. Remove the squidʼs spine and entrails, if present.

Step 9

Step 9
Carefully cut off the squid tails and chop finely.

Step 10

Step 10
Place the cooled rice and vegetables with mushrooms, cheese, chopped squid fins into a deep container, add salt and pepper to taste. Reserve a little cheese, if desired, for sprinkling on the hot squid (step 14).

Step 11

Step 11
Stir the filling until smooth.

Step 12

Step 12
Stuff the squid with the filling, being careful not to damage the walls. There is no need to stuff it too much; the squid will shrink a little more in volume during baking. Place in a heat-resistant dish, lightly greased with vegetable oil.

Step 13

Step 13
Secure the holes with toothpicks. Cover the pan tightly with foil.

Step 14

Step 14
Bake in an oven preheated to 150 degrees for 10-15 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Ready squids will turn white and shrink slightly in size. Remember, to prevent the squids from becoming rubbery, they should not be baked for a long time. Remove the baking sheet from the oven, sprinkle grated cheese on top, cover again with foil and leave for another 10 minutes.

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