Stuffed chicken with mushrooms. Chicken stuffed with mushrooms

You will have a dozen favorite ways to cook chicken for the second. But try this recipe too. We think you will be happy to add them to the list of your desktop culinary recipes. This is a baked chicken stuffed with mushrooms in the oven with garlic and spinach.

Ingredients:

• 1 whole chicken
• 200 g fresh spinach
• 300 g fresh champignons
• 2-3 bulbs
• 3-4 garlic cloves
• Butter - 50 g
• Vegetable oil
• Salt, pepper to taste

mushroom stuffed chicken recipe

Such a dish can be used as an independent main dish or as a hot appetizer for an evening dinner for guests. So, we take a whole chicken, we arm ourselves with a very sharp knife. Carefully, using this sharp object, we take out all the bones from the chicken. To do this, the first incision along the length is made from the back of the chicken, then the meat is carefully removed from the entire skeleton. 2/3 of the bones are cut off the wings, as it is difficult to completely remove them.

Now finely chop the onion and fry it lightly in olive or vegetable oil.

Add chopped mushrooms to the onion. We cook until the mushrooms release their juice and until all the mushroom juice from the sauté has evaporated. Next, remove the onion with champignons from the pan and set aside.

The recipe for stuffed chicken with mushrooms includes garlic. In the same pan, heat the vegetable oil and lightly fry the crushed cloves. Put fresh spinach on garlic and fry it until it settles. Add the mushroom mixture to the spinach in the skillet. All you need to salt, pepper and mix well.

In order to cook chicken stuffed with mushrooms, the chicken carcass should also be salted and peppered from the inside. Put a mixture of vegetables on it.

Gently push the filling into the legs and wings, spread the rest evenly throughout the carcass. Wrap the chicken in the shape of a chicken. The resulting carcass must be sewn up so that the minced meat does not fall out of it when the chicken is heated, or, as in the photo, it can be fixed with a disposable wooden skewer.

Next, lay the product in a heat-resistant dish with the seam down. We lightly salt and pepper the top of our “chicken”, put a couple of slices of butter on the skin and put in the oven for 40-60 minutes at 200 degrees Celsius.

Before you serve the dish to the table, you need to remove the skewers from the meat and cut the chicken stuffed with mushrooms into even slices. Bon appetit!

Step 1: Fry the onion.

Heat vegetable oil in a frying pan and fry finely chopped green onion and garlic in it. Cook over medium heat until soft, stirring all the time so nothing burns. Especially don't overcook.

Step 2: Add Chicken and Mushrooms.

While the onions and garlic are fried, rinse and finely chop the fresh mushrooms, and also chop the chicken fillet into cubes. Add champignons and chicken to the pan, mix.


Salt, pepper to taste and add spices. Mix everything again and fry for another 5-7 minutes on medium fire.

Step 3: Add the rest of the ingredients.

After frying, the contents of the pan must be allowed to cool. And then add diced white bread, chicken eggs and chopped dill to the mushrooms with chicken and herbs. Stir.

Step 4: Stuff the chicken.

Rinse gutted thawed chicken inside and out, wipe with paper towels. Cut off excess skin from the legs and remove the rest of the feathers. Stuff the prepared chicken carcass with greens with mushrooms and chicken fillets. Pack very tightly. Secure the chicken with toothpicks to keep the filling from falling out.
Transfer the chicken to a baking dish, pour the carcass on top with vegetable oil mixed with salt, pepper and spices, and also pour on a baking sheet 1 glass pure water.

Step 5: Bake Chicken Stuffed with Mushrooms.

Stuffed chicken should be baked in a well-heated until 180 degrees oven until done. Depending on the chicken, you can get away with this from 40 minutes before 1 hour. Check readiness with a toothpick, the juice flowing from the chicken should be transparent. And the skin on the bird will be covered with a blush.


The finished chicken is very fragrant and appetizing, before serving it must be cut into portioned pieces.

Step 6: Serve Chicken Stuffed with Mushrooms.

Serve chicken stuffed with mushrooms with a side dish. Mashed potatoes, pasta or boiled rice are good here. In summer, you can serve the dish along with a salad of fresh vegetables. Delicious, festive and satisfying!
Bon appetit!

Use whatever spices you like, you can simply take dried Italian or Provence herbs for flavor.

Pay attention to the choice of chicken. It should be exactly a broiler, with plump and short legs. Soup chicken is too tough and if you bake it in the oven, you will not get anything useful.

Sometimes stuffed chicken is smeared on top not with vegetable oil, but with sour cream or mayonnaise mixed with garlic (garlic must first be grated, chopped in a blender or passed through a press).

We don't often cook stuffed chicken, especially one as tasty as this one. The taste of the stuffing soaked in natural chicken juice is just great. This truly Christmas dish, Oven Stuffed Mushroom Chicken is sure to impress your guests.

Recipe for stuffed chicken with mushrooms

Ingredients:

• 1 whole chicken weighing 1.5 kg
• 1 chopped onion
• 4 minced garlic cloves
• 500 g of any mushrooms (champignons, oyster mushrooms, porcini, etc.)
• 1 bunch fresh thyme (can substitute 1 tsp dried herb)
• lemon
• ground black pepper
• 1 large handful of pine nuts
• 1 egg
• olive oil
• 2 handfuls of breadcrumbs
• salt

How to cook stuffed chicken in the oven

Pour oil into a frying pan and heat over medium heat. Add onion, garlic. Fry until soft 10 minutes.

Add mushrooms and thyme sprigs. Turn the heat up high and sauté for 5-7 minutes until the mushrooms are slightly crispy.

Remove from heat, grate lemon zest and season mushrooms with vegetables. Let cool.

When the mushroom and vegetable mixture has cooled, mix it with the pine nuts and breadcrumbs, then add the egg. Gently press between the meat and skin on the top of the chicken with your fingers to create a pocket for the stuffing. Of course, you can use a knife, but in this case you risk damaging the skin of the chicken, and we need it without holes and incisions.

Place a quarter of the filling in this pocket. Place the second quarter in the pocket made at the bottom of the chicken, half inside the carcass. Place the chicken in a roasting pan, drizzle with olive oil, season with salt and pepper.

Place the tray in the oven, lower the temperature to 200°C and bake the chicken stuffed with mushrooms in the oven for about 40 minutes until the color of the chicken turns golden. To check if the dish is ready, insert the tip of the knife into the thick part of the thigh - if the juice flows, then the bird is ready. Let the chicken rest for another 10-15 minutes, and then serve it with potatoes and herbs.

What could be tastier than fragrant and tender chicken stuffed with mushrooms? This dish turns out to be delicious, you can easily serve it as the main dish on the festive table. It will take quite a bit of time to cook and you, as a hostess, will not have to go out to the guests tired.

Chicken stuffed with potatoes and mushrooms

In order to make a chicken, buckwheat, rice, various vegetables are used as a filling, sometimes a side dish is prepared separately, but we will try to cook chicken with mushrooms, and not simple, but stuffed with potatoes and mushrooms.

Ingredients:

• chicken - 1 pc.;
• potatoes - 6 pcs.;
• mushrooms - 200 g;
• onions - 3 pcs.;
• sour cream - 2 tbsp. spoons;
• salt, pepper, spices - to taste.

Cooking

If you dared to try the recipe for chicken stuffed with mushrooms, then it is best to salt the bird carcass the day before cooking, then the meat will turn out to be more juicy. Salt should be at the rate of 1 teaspoon of salt per 400 grams of chicken. Naturally, the carcass must first be thoroughly washed and dried. The next day, peel the potatoes and cut into cubes. Separately, in a frying pan, fry chopped onions and mushrooms, salt, add spices and simmer a little over low heat. Then the potatoes are mixed with the mushroom filling. We stuff the chicken with the resulting mass, grease with sour cream, sprinkle with spices and put in the oven, heated to 180-200 degrees, for 1.5 hours. During the baking process, chicken stuffed with potatoes and mushrooms is periodically poured over with the juice that stands out. If the top starts to burn, cover the bird with foil.

Chicken stuffed with pancakes and mushrooms

Surely, each of you, and if not each, then many, ate chicken with pancakes. And those who ate were definitely wondering: how to make stuffed chicken so that there are spring rolls inside? We will tell you in detail, but we warn you right away - you will have to work a little. But, your work will more than pay off with the praise of tasters.

Ingredients:

• chicken - 1 pc.;
• thin pancakes - 7 pcs.;
• eggs - 2 pcs.;
• mushrooms - 0.5 kg;
• onions - 2 pcs.;
• cheese - 150 g;
• salt, spices - to taste.

Cooking

First, thoroughly wash the carcass, dry it, cut off the tips of the wings - they will burn anyway, cut off excess fat and proceed to preparation. Our task is to carefully separate and remove the skin from the chicken, so that as a result there remains a “bag” with wings and legs, and the rest of the meat will go into the stuffing for stuffed chicken. Now sprinkle the chicken with spices and put in the refrigerator for an hour. We separate the meat from the bones, scroll through a meat grinder or grind in a blender, season with salt, spices, mix well and also put in the refrigerator. Cut the mushrooms (preferably fresh), cut the onion into small cubes, fry it in vegetable oil, then add the mushrooms, salt, pepper and continue to fry until the liquid has evaporated. Let the mushroom filling cool down. then mix with chicken meat. Now, put the filling on each pancake, roll it up, dip it in an egg, sprinkle grated cheese on top and carefully place it in our chicken. After the bird is completely stuffed, grease the baking dish with oil, lay the chicken breast down and put in the oven, heated to 200 degrees. Bake for about an hour or more. Here, focus on your oven. During the baking process, it is recommended to water the bird with juice that will stand out. If you notice that the chicken is starting to burn, cover it with foil.

In order not to think about a side dish and add variety to the repeatedly tested whole chicken recipe in the oven, let's bake chicken with strong, young champignons. Apples, pancakes, rice, buckwheat, prunes are well-known components for stuffing poultry. But this time we choose miniature greenhouse mushrooms, leave them whole and pre-stew with onion-garlic platter in butter. Such minced meat acquires a delicate milky flavor, and softened mushrooms become especially fragrant. The chicken, on the other hand, is easily cut into pieces, requiring absolutely no effort, and beckons with a seductive smell.

Ingredients To cook chicken stuffed with mushrooms:

• chicken weighing 2-2.5 kg - 1 carcass
• mushrooms (fresh champignons) - 250-300 g
• butter - 50-70 g
• onion - 1 pc.
• garlic - 1/2 head
• ground spices (paprika, black and red peppers) - 1-2 tsp each.
• ground parsley root (dried) - 1 tbsp. l.
• vegetable oil - 1-2 tbsp. l.
• salt - to taste

Recipe chicken stuffed with mushrooms:

The gutted chicken carcass should be washed, dried and rubbed liberally, including the inner cavity, with salt, ground spices.

Next, sprinkle the chicken or brush with vegetable oil and spread the crushed garlic cloves over the entire surface. Leave 1-2 teeth whole for the future filling. Wrapped in foil, put the chicken to marinate for 1-1.5 hours in the refrigerator.

For a few minutes, immerse the mushrooms in a basin of cold water, then rinse thoroughly under running water, removing any remaining soil.

After draining the liquid, transfer the mushrooms to a hot frying pan with a high side or in a saucepan. Keep on a dry surface for 4-5 minutes, evaporating moisture.

Then add finely chopped onions, garlic, spices and be sure to parsley root, as well as butter. Simmer mushrooms with onions for about 5-7 minutes over moderate heat.

Transfer the prepared mushroom filling to a convenient container and cool completely.

Stuff the marinated chicken with poached champignons, fasten with wooden skewers or toothpicks.

Chicken stuffed with mushrooms, tightly wrapped in foil, put on a wire rack or a baking sheet of an oven preheated to 220 degrees and bake, lowering the temperature to 180 degrees, 1-1.5 hours. Cook for the last 10-15 minutes by unwrapping the package. During this time, the crust will brown, and the chicken will take on a more appetizing appearance.

Juicy, melting poultry meat is thoroughly saturated with the smells of a delicate creamy mushroom filling. A little fresh herbs, vegetables and the dish takes on a solemn look! Chicken stuffed with mushrooms is ready!

Bon appetit!