Squid Stuffed with Rice and Mushrooms

Peel the onion and finely chop it.

Cut the mushrooms into small pieces.

Grate the cheese on a coarse grater.

Heat vegetable oil in a skillet. Add the onion and sauté for 5–10 minutes until lightly golden.

Add the mushrooms and cook for 15–20 minutes, until all the released liquid has evaporated. Season with salt and pepper.

Combine the rice, sautéed mushrooms, and cheese in a bowl.

Add 1–2 tbsp of sour cream (or mayonnaise) and mix well. Adjust salt if needed. The filling is ready.

Thaw the squid. If the squid still has its skin, remove it under a stream of hot water, pull out the cartilage from inside, and rinse thoroughly inside and out. Fill the squid with the stuffing, but don't pack it too tightly.

Secure the openings with toothpicks. Place the squid in a baking dish and brush with sour cream (or mayonnaise). Bake in an oven preheated to 200°C for about 20–25 minutes.

The finished stuffed squid can be served hot as a main dish with a side. Alternatively, serve them as an appetizer — in that case, let them cool completely, ideally refrigerating them overnight to make slicing easier. Then cut into portion-sized slices with a sharp knife.