Stuffed champignons in the oven and microwave. A kaleidoscope of various fillings for stuffed mushrooms

Stuffed champignons with cheese - a hearty snack or an independent dish: with sour cream, meat or seafood.

• fresh large mushrooms - 300 gr
• onion - 1 pc.
• hard cheese - 100 gr
• sour cream - 2 tbsp
• parsley, black pepper, salt
• butter - 50 gr
• vegetable oil for frying

We wash the mushrooms well under running warm water and put them on a cutting board. Using a knife, carefully cut off the coarsened and spoiled places on the mushrooms. Now, using a teaspoon, we separate the legs from the hats so as not to damage the latter, and also remove some pulp from the components.

Gently rub the mushroom tops on all sides with a little salt and freshly ground black pepper. We put them in a baking dish so that from the side they look like bowls.

We spread the legs and pulp of the mushrooms on a cutting board and, using a knife, finely chop into pieces. Pour the crushed components into a free plate and proceed to the preparation of onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and chop into cubes. Transfer the finely chopped onion to a clean plate.

Using a medium grater, grate hard cheese directly on the cutting board. Then pour the chips into a free plate and leave aside for a while.

Rinse parsley under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and immediately pour into a free saucer.

Pour a little vegetable oil and a small piece of butter into the pan. We put the container on medium heat and wait for the contents to warm up well and completely melt. Immediately after this, pour the chopped onion here and, stirring from time to time with a wooden spatula, fry until transparent. Next, put finely chopped champignons into the pan and continue to fry for another 5-10 minutes.

Attention: do not forget to stir everything with improvised equipment sometimes so that the filling does not burn. At the end, turn off the burner, and pour the contents of the container into a medium bowl.

Here we add half of the total mass of grated cheese, as well as sour cream. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

We put the finished filling in the mushroom caps, and sprinkle the dish with the remaining cheese chips on top. Now turn on the oven and preheat it to 180 degrees. Immediately after that, we put the form on the middle tier and cook the stuffed mushrooms for 10-15 minutes, until a golden crust forms on the surface.

At the end, turn off the oven, and take the container out of the oven with the help of kitchen gloves and set aside. Let the dish cool slightly. After that, we transfer the mushrooms to a flat plate or tray and, if desired, sprinkle with a small amount of finely chopped parsley.

Bon appetit!

Recipe 2: mushrooms stuffed with chicken and cheese (photo)

• Champignons large - 8 pcs.
• Onion - 1 pc.
• Boiled chicken thigh - 300 g
• Vegetable oil - 1-2 tbsp.
• Hard cheese - 100 g
• Salt - to taste
• Pepper - taste

To cook champignons stuffed with chicken and cheese, take the necessary products in the oven. Chicken thigh must first be boiled for 20 minutes in salted water.

Peel the mushroom caps, remove the stem of the mushrooms. If the caps are too turned inwards, they can be trimmed off a little to fit more stuffing.

Remove the boiled chicken thigh from the bone, remove the skin. Finely chop along with the onion and fry in vegetable oil until soft and a beautiful golden color. Add salt and pepper to taste.

Line a baking dish with foil. Lay out the mushroom caps. For taste, you can grease them with a little low-fat mayonnaise. Lay out the filling.

Sprinkle with good quality grated hard cheese such as a radomer and bake until done in the oven, about 15 minutes at 180 degrees on top and bottom heat.

Serve champignons stuffed with chicken and cheese, hot, pouring over the sauce released during baking. Bon appetit!

Recipe 3: mushrooms stuffed with cheese and garlic

• hard cheese - 350 gr
• champignons - 700 gr
• bell pepper - 3 pcs
• garlic - 4 pcs
• tomato - 2 pcs
• mayonnaise - 5 tbsp.
• egg - 2 pcs

Select the largest champignons, peel, rinse and carefully separate the legs.

Grate hard cheese on a medium grater.

We wash the tomatoes and cut them into small pieces, you can leave the peel on, do the same with bell peppers, pour the chopped vegetables into a deep bowl, add the mushroom legs, cheese and mix.

Beat mayonnaise and egg, the resulting sauce should be salted and peppered to taste.

Dip mushroom caps generously in the resulting sauce, then spread on a baking sheet or grill grate.

In the mushrooms we put the filling of chopped vegetables and grated cheese. Pour the sauce on top, on top you can grate a little more cheese on a fine grater.

Preheat the oven to 100-120 degrees, bake stuffed mushrooms for about 10-15 minutes.

Here the mushrooms are ready, before serving, this dish can be decorated with fresh parsley or dill. This dish goes well with fresh white bread and sour cream. Bon appetit!

Recipe 4: stuffed champignons in the oven with cheese (step by step)

• champignons - 5 pcs
• cheese - 150 gr
• onion - 2 pcs
• salt, vegetable oil

Rinse the mushrooms and let them dry on a napkin. Carefully remove the stem from each mushroom and lay the caps with the concave side up.

Peel the onion and chop finely enough. Fry it until cooked in a frying pan in oil.

Finely chop the legs and add them to the onion. Fry, at the end, the entire contents of the pan must be salted.

For taste, you can add one teaspoon of sour cream and mix everything well again.

We stuff the prepared hats with fried onions and mushroom legs.

Three cheese on a fine grater and put it on top.

We put the mushrooms in the oven. The temperature should be about 180 degrees, and the cooking time will not take more than 20 minutes.

Ready stuffed champignons can be served on a lettuce leaf, decorating the dish with fresh herbs.

Recipe 5: champignons stuffed with cheese and garlic in the oven

• quail eggs (10 pcs.);
• large champignons (10 pcs.);
• carrots and onions (1 pc.);
• garlic (2 cloves);
• butter (100 g);
• hard cheese (50 g);
• sour cream (1 tablespoon);
• a few green onion feathers;
• salt, pepper (optional)

Rinse mushrooms under running water. "Unscrew" the legs of the mushrooms. Finely chop the mushroom legs.

Grind onions and carrots for snacks.

Fry (in time - 7-9 minutes) mushroom legs and chopped vegetables in a pan. Add garlic (use a garlic press).

Season the filling with spices and sour cream. Warm up all the ingredients for a couple of minutes.

Melt butter. Brush mushroom caps with oil. Place in a bowl with a thick bottom.

We put a little stuffing in each mushroom cap.

Sprinkle the mushroom filling with cheese.

Crack one quail egg into the cheese. Season with (a little) spices.

We bake stuffed champignons in the oven (temperature - 170 degrees, time - 25 minutes). Decorate the finished mushrooms with chopped green onions.

Recipe 6: Champignons with Minced Meat and Cheese (Step by Step Photos)

A very satisfying option that can play the role of not only a snack, but also be an independent hot dish.

• Champignons - 10-12 pieces
• Minced meat - 300 grams
• Cream cheese or hard grated - 1-2 tablespoons
• Bulb - 1 small
• Garlic - 1 clove
• Vegetable oil - 1 tablespoon
• Hard cheese - 100 grams
• parsley
• Salt pepper

Carefully remove the mushroom legs, chop them with a smaller knife, and put the caps aside for now.

Finely chop the onion and garlic clove and fry in a small amount of vegetable oil until blush.

In a bowl, mix chopped legs, fried onions and garlic, minced meat, a spoonful of curd cream cheese.

All salt, pepper and, adding a little parsley, mix.

We start the hats with minced meat, laying the minced meat with a small slide.

Put the mushrooms in a baking dish or on a baking sheet. Put a pinch of grated cheese on each mushroom. Now you need to splash a drop of water into the baking dish. Bake in the oven or in an air grill (on the lower grill and low speed) for 20 minutes at a temperature of 220-230 degrees. When the top is browned, the mushrooms are ready.

Recipe 7: Champignons stuffed with cheese with sour cream (photo)

• Champignons - 500 gr.;
• Hard cheese - 100 gr.;
• Onion for frying -1 pc. (or half of a large head);
• Vegetable oil - 2 tbsp. l.;
• Sour cream - 1 tbsp. l.;
• Spices - salt, pepper, marjoram.

The legs are taken out from the champignons and our form is carefully cleaned with a knife.

Fry the chopped legs in a frying pan.

Add the chopped onion to the fry. Fry everything together for no more than 3 minutes.

Mix the fried onions with the remains of mushrooms, spices and a spoonful of sour cream.

Stuff the mushrooms with the mixture. Top three on a fine grater cheese.

We send the dish to the oven for 20-25 minutes.

Recipe 8: Shrimp Stuffed Champignons

• 7 champignons (large);
• 2 tomatoes;
• 5 walnuts;
• 1 onion;
• 14 shrimp (medium-sized);
• 1.5 st. l. bread crumbs (crushed dried crackers);
• 14 cranberries;
• 1 cm chili pepper;
• 1 clove of garlic;
• 3-4 st. l. finely chopped parsley;
• 3 art. l. olive oil;
• 1 st. l. lemon juice;
• 30 g parmesan;
• sea ​​salt (I have with herbs) - to taste;
• vegetable oil for frying.

Mix olive oil, garlic, parsley, lemon juice and finely chopped chili pepper, passed through a press, and rub the champignon caps with the resulting mixture. And let the hats marinate while the filling is being prepared.

We put the tomatoes in boiling water to remove the skin from them. Peeled tomatoes cut into cubes. Lightly fry the chopped onion and chopped mushroom mass in vegetable oil. We chop the nuts quite finely.

When serving, this delicious appetizer can be garnished with parsley. Bon appetit!

Any upcoming feast always requires at least a couple of snacks. One of these can be stuffed champignons baked in the oven.

This relatively simple appetizer will perfectly complement your table. Thanks to a great variety of filling options, stuffed mushrooms will never bore you and your guests.

How to deliciously cook stuffed champignons in the oven

The easiest way to cook mushrooms is roasting. After all, the oven does everything for you.

But the taste of the snack will depend on what ingredients you choose. Together with quality.

1. The taste of a dish always depends more on the quality of the ingredients.
2. Mushrooms, which are the basis of the dish, choose carefully. Take those champignons whose caps have already opened and are of the right size for stuffing.
3. Pay attention to the leg, it will come in handy. Take mushrooms with a fleshy leg, without any severe damage.

In general, the quality of all ingredients is similar.

It remains only to prepare a delicious snack.

First of all, it is worth remembering that mushrooms, roughly speaking, are a sponge with water. And so that they do not turn into a slimy mess, you need to cook them at a very high temperature.

And it doesn’t matter whether you fry the legs of the mushrooms, or bake the assembled snack.

Therefore, unscrew your stove and oven to the maximum, delicious champignons will be provided to you.

Not a secret, but the trick is when you mix the filling ingredients.

Someone mixes the raw ingredients together and sends them to fry. Yes, it is allowed. But imagine what happens if you mix watery mushrooms, no less watery onions and carrots? It is out of the question to get the components fried until golden.

Therefore, if you want to cook a delicious stuffing for champignons, fry all the products separately. It’s better to stain one or two more plates than to ruin the whole dish.

Do not forget about spices. But here the phrase “more is not better” comes into play. Just the usual salt and pepper is enough. In a pinch, add some rosemary or dried herbes de Provence.

But just a little. For a light aftertaste.

Well, what about stuffed champignons without a cheese cap. After all, not only taste is important, but also texture. Especially if it goes from a soft, juicy mushroom to an elastic, slightly crisp cheese crust.

What are the fillings for mushrooms

There are a lot of fillings for mushrooms. Some are similar to each other. Some will go well with an appetizer for a village wedding in the school cafeteria. And others will be in place at an expensive banquet.

But you can divide the fillings according to the type of components. It would be more correct, right?

Fillings with meat

In these fillings you will find a variety of sausages, smoked meats, meat and poultry. Well, where without all the annoying ham.

Of course, in addition to the meat part, there are also vegetables.

From standard carrots and onions to celery and asparagus pods.

Vegetable fillings

Purely vegetable fillings are quite common in the preparation of such snacks. They gained particular popularity in the wake of vegetarianism and other "vegetable" thoughts.

The variety is quite large, thanks to the large selection of ingredients.

But it’s not enough just to throw vegetables into the pan and season the champignons with the resulting puree. Never neglect the difference in taste and texture of the ingredients.

An excellent vegetable filling for champignons is creamy mashed potatoes and celery, layered with pods of green beans fried with salt and pepper.

Other fillings

The item of other fillings contains everything that can not quite be attributed to the first two types.

For example, in front of you seems to be a vegetable filling, but it contains fish. Or crab sticks. Well, where do you take it? For fish toppings? Or Seafood? It is possible, but there are not many fillings containing fish. There are many such examples, if you look.

In addition to all of the above, there are fillings from one product. For example, mushrooms stuffed with carrot or pumpkin puree. And yes, the cheese cap doesn't count.

The easiest champignon recipe

The simplest and also the most common recipe for stuffed champignons is champignons with ham.

Well, really, wherever you go, this recipe will be on the first lines.

In fact, yes, it is simple and does not require any expensive ingredients. Because of this, he is loved by people.

What is needed from the products:

• Champignons - 8 pieces with large caps
• Onion - medium head
• Carrots - 100-120 gr
• Ham - 140 gr
• Hard cheese - 250 gr
• Vegetable oil - a tablespoon
• Butter - 20 gr
• Salt and pepper

Remove stems from mushrooms and trim caps as needed. Rinse the cut off legs and chop into small cubes.

Cut the onion into strips, and grate the carrots on a coarse grater. After it, the straw will turn out no worse. Don't forget to rub over earlier and cheese.

Cut the ham a little larger than the mushrooms.

Preheat the pan and melt some of the butter on it, mixing it with some of the vegetable oil.

Fry the mushroom cubes on the resulting mixture. Keep them at maximum heat so that they are fried. Right until golden brown.

Remove the fried mushrooms from the pan and put the ham in their place. You can not add oil. There is enough fat in the ham.

Fry all ingredients separately. You can end up putting them in one container.

Stir the fried vegetables, ham and mushrooms, add salt and pepper.

Put prepared and peeled mushroom caps on a baking sheet. By the way, yes, it must first be covered with parchment.

Place the filling in the mushrooms so that it rises slightly above the edge. Simply put, put "with a slide."

Put the cheese cap on top of the filling.

Bake this miracle of cooking for 15-20 minutes at 180 degrees.

Mushrooms in the oven with cheese

Mushrooms with cheese are characterized by their combination of taste and pleasant, stretchy texture.

How can you not love melted, stretchy, slightly salty cheese? But the wow effect can be enhanced. For example, adding mozzarella.

For 10 mushrooms, take a 100-gram package of small mozzarella balls and 100 grams of any hard cheese.

You will need a little more greens - dill and parsley.

Take a couple of garlic cloves and a couple of tablespoons of sour cream.

Remove the legs from the caps, finely chop and fry. Mix the prepared mushrooms with sour cream and warm a little. Grate the garlic cloves into this mixture.

Place the filling in the mushroom caps, leaving room for the mozzarella ball. Actually put it on the filling, and sprinkle with a hat of hard cheese on top.

Bake at 170 degrees for 17-20 minutes.

Mushrooms with minced meat in the oven

Mushrooms and meat always go well together. Why not stuff mushrooms with meat.

The recipe is not particularly complicated. The main thing is the preparation of the ingredients.

Well, about the ingredients:

• Pork - 200 gr
• Beef - 200 gr
• Champignons - 1000 gr
• Onion - 130 gr
• Cheese - 300 gr
• Cream - 100 gr
• Rosemary - a couple of sprigs
• Garlic - 2 cloves
• Vegetable oil for frying
• Spices

Minced meat for a snack can be prepared in two ways.

The first is to get confused and cook deliciously as it should.

The second is not to bother and do as always.

What is the point? In the first case, the meat is chopped with knives or hatchets. Any texture of meat is saved. Well, the second option is to simply drive the meat through a meat grinder.

Our meat is already minced, it remains only to prepare it for stuffing.

Heat a frying pan with vegetable oil well. As soon as a light smoke appears, unload minced meat into the pan.

Fry quickly, stirring, the minced meat should turn out ruddy, crumbly and slightly crispy.

When a light crust appears, add salt and pepper and rosemary sprigs to the meat.

Minced meat, with an already normal crust and color, pour low-fat cream and add grated garlic.

After pouring the cream, try to evaporate them as quickly as possible, so that only taste remains from them.

Remove the branches of rosemary from the finished fried minced meat. It is not good for him then to crunch on his teeth.

Mushrooms choose about the same, although you can take a few small ones in order to put on the filling.

Unscrew the legs of the container mushrooms and chop them together with small mushrooms. Fry the mushroom slices in a hot frying pan, adding a little salt.

Again, sauté the onion until translucent. Mix it with meat and mushrooms.

Arrange the mushroom caps on a parchment-lined baking sheet. Arrange the minced meat on the hats and sprinkle with grated hard cheese.

It takes no more than 15 minutes to bake such an appetizer. The cooking temperature is 180 degrees.

Mushrooms baked with garlic and cheese

Such a light snack is simple to prepare, but very tasty. And do not be afraid of the presence of garlic, baked, it will not spoil your breath.

For half a kilo of large champignons, you will need 3-4 cloves of garlic, one and a half large spoons of sour cream and 100-120 grams of hard cheese.

Take spices according to your taste. We may need oil to grease the pan.

Get rid of the mushrooms. They won't be needed at all.

You can throw them in a bag and freeze for the future, or you can just throw them away. This is already your preference.

Place the mushroom caps on a greased baking sheet and set aside.

The filling is very easy to prepare. In a large bowl, combine grated cheese, minced garlic and sour cream. Stir and voila - the filling is ready!

Spread it over the mushrooms and send them to bake. Temperature 180, time 17-20 minutes.

The appetizer will turn out slightly sour from sour cream with a garlic-sweet aftertaste. At the same time, the burning sensation from the garlic will disappear due to the temperature. Well, do not forget that inside you will also find salty melted cheese.

Mushrooms baked in the oven with chicken and cheese

Mushrooms with chicken are good as an independent snack, and as part of the main dish. Under a vegetable side dish, for example.

The advantage of the recipe is that you will need the most familiar and affordable products.

Boil the chicken fillet until done. Three hundred grams will be enough.

Chop it together with the legs of mushrooms, herbs and onions until fine crumbs.

Fry the mushrooms over high heat, then add the onion and meat to them. Roast over high heat.

Remove the fried ingredients from the fire and mix them with herbs, three tablespoons of sour cream and 70 grams of grated cheese.

Spread the resulting mixture over the mushroom caps and sprinkle with cheese on top. It will need about 70-80 grams.

Bake mushrooms at 180-190 degrees for twenty minutes.

Recipe for baked champignons with bacon

Well, show me a man who doesn't like bacon with mushrooms and cheese. I'll feed him!

But seriously, this combination is great for a snack. Especially if a male company is going.

Remove the legs from eight mushrooms and chop them into small cubes.

Lay the bacon strips on a hot, dry skillet. They do not need oil, they are full of fat.

Fry the bacon until golden brown and remove to a paper towel.

Do not try to drain the fat from the bacon. It is better to fry mushroom slices on it.

At least separately, at least together with mushrooms, fry finely chopped onions. A small bulb will suffice.

Mix all the fried foods and add one hundred grams of grated cheese to them. Oh, and don't forget the spices.

After stuffing the mushroom caps, sprinkle them with cheese. It will leave somewhere else a hundred grams of cheese.

Bake the mushrooms in the oven at 190 degrees. They will be ready in 15 minutes.

Mushrooms in the oven with tomatoes and cheese

A fairly simple option for cooking stuffed mushrooms. "Chip" in a small number of ingredients and speed of preparation.

The recipe is especially good if guests unexpectedly came to you. Well, you also have mushrooms.

Everyone at home always has mushrooms, right?

But okay, let's get started.

Take 10 pieces of medium champignons and unscrew their legs.

Rinse the last and cut into small cubes. Fry in vegetable oil and salt.

Rub 150 grams of hard cheese and mix half with mushrooms.

Send them a couple of tablespoons of mayonnaise. Stir accordingly.

Cut a more or less large tomato into slices 2-3 mm thick. Lay these plastics in each of the fungi.

Spread the cheese-mushroom filling on top of the tomatoes and sprinkle everything on top with cheese.

Bake the mushrooms for fifteen minutes at two hundred degrees.

Mushrooms stuffed with eggs and cheese in the oven

Imagine a mushroom analogue of grandmother's pies with onions and eggs. Represented? Sprinkle it all over with cheese and you get a great, tasty dish suitable for most festivities.

Ingredients:

• Half a kilo of champignons
• Pair of hard boiled eggs
• One hundred grams of cheese
• Three tablespoons of mayonnaise
• Small bunches of parsley and green onions

Separate the stem and cap of the mushrooms. Chop the legs.

Finely chop the onion and parsley.

Rub the cheese on a fine grater.

Mix all the listed ingredients in one bowl.

Add mayonnaise to them and mix.

Put the minced meat in the washed and dried mushroom "heads" and send to bake. 25-30 minutes at 180 degrees.

Mushrooms baked in the oven with rice and cheese

Ingredients:

• 500 gr champignons
• 50-60 gr rice cereal
• One medium bulb
• 100 gr cheese
• sunflower oil
• Spices

Fry chopped mushroom legs and onions in a hot frying pan.

Boil friable rice, cool and send to mushrooms with onions. Sprinkle spices to taste.

Spread the finished filling over the hats and bake for 20 minutes. The oven temperature is 180 degrees.

Oven champignons stuffed with ham and cheese

And again old acquaintances - champignons with ham and cheese.

A similar recipe has already taken place, but no one forbids hiding another recipe under the same name. Right?

The first recipe was simple and sparing in ingredients. Peasant's snack. But the current version is quite different.

Ham can be used any of those that are higher quality sausage. You can take smoked pork ham, smoked turkey ham. Yes, even the Black Forest. The main thing is that the ham is a piece of good smoked meat.

With the meat component more or less decided, but at the expense of the rest of the products we will deal with the course of the recipe.

Products:

• Ham with / to - 250 gr
• Champignons - 800 gr
• Leek - 120 gr
• Regular or cane sugar - 30 gr
• Sour cream 20%+ - 150 gr
• Gouda cheese - 250 gr
• Pepper and salt
• Butter and vegetable oil

From a leek, take the white part, cut it lengthwise and cut into half rings. When roasted, you will get an excellent straw.

Cut the ham in the same way as an onion - into strips.

Tear off the legs of the mushrooms and chop them into small cubes.

Fry the ham and mushrooms separately in a hot frying pan.

Fry the onion in butter with sugar. It caramelizes perfectly and will take the desired texture and taste.

Mix all the minced meat elements and spread over the mushroom caps.

Place the hats on a non-stick baking sheet or on a parchment-lined baking sheet.

Mix grated hard cheese with sour cream and spread on top of the filling, forming a hat.

Bake for 15-17 minutes at 160 degrees.

Stuffed champignons in the oven is a tasty, appetizing, fragrant and satisfying dish that can be included both in the daily menu and in the festive one. It's no secret that this type of mushroom contains a large number of trace elements that are beneficial to the human body, and champignons also have excellent taste.

Juicy mushroom caps can be served warm or cold, in any case, they will make a good impression on the household or guests. This dish goes well with meat or fish dishes.

Stuffed champignons baked in the oven are not difficult in the cooking process. It will take 30-45 minutes to prepare the dish, it is prepared from affordable, low-cost ingredients.

The filling of mushrooms can be varied. It uses various vegetables, minced meat, cheese, fresh herbs, sauces, eggs, ham. To make the mushrooms juicy and not wrinkle when baked, it is recommended to place a piece of butter in each hat.

You can use either fresh or frozen mushrooms in this recipe. If frozen champignons are used, then the time of their cooking in the oven is increased by 5 minutes.

Mushrooms should be chosen the same size, in which case they will be evenly fried and look harmonious on the table.

• champignons - 10 pcs.;
• onion - 1 pc.;
• sour cream - 400 g;
• cheese - 350 g;
• greenery;
• salt.

Cooking process:

1. Remove the legs of the mushrooms, cut into small cubes 5 champignons. Put the chopped mushrooms in a salad bowl.

2. Remove the husk from the onion and cut it into small sticks. Pour the mushrooms into the pan, evenly distribute them over it, sprinkle with salt to taste and fry the mushrooms in oil for 10 minutes. Fire should be medium.

3. Attach the chopped onion to the mushrooms, mix the contents of the pan well with a silicone spatula and cook for another 10 minutes.

4. Grate hard cheese on a coarse grater. Mix mushrooms, onion, cheese and sour cream in a pan.

5. Line a baking sheet with foil or parchment paper so that the mushrooms do not burn during cooking. Grease the foil with a little vegetable oil. Arrange whole upside-down mushroom caps on a baking sheet.

6. Put the prepared stuffing inside each mushroom cap. Place a baking sheet with mushrooms in an oven preheated to 180 degrees for 30 minutes.

Garnish the finished champignons with herbs. Best eaten hot. Stuffed champignons with cheese will be excellent hot appetizers on the festive table.

Stuffed champignons can be cooked with a very wide range of products, one of the interesting combinations, in my opinion, is cream cheese with shrimp. And on top of a crust of hard cheese. Delicious!

When preparing a dish, you can replace cream cheese with fatty sour cream or mayonnaise. If you don't like mustard, you can skip the mustard in the recipe.

Large champignons are ideal for the dish.

It is necessary to prepare from:

• shrimp (boiled and frozen) - 250-300 g;
• cream cheese - 2 tbsp. l.;
• hard cheese;
• black ground pepper;
• garlic powder - 1 tsp;
• parsley;
• mustard - 1 tsp;
• salt - a pinch;
• champignons - 500 g.

Sequencing:

1. Cut off the legs of the mushrooms, cut them into small pieces.

2. Place chopped mushroom legs in a small frying pan, season them with salt and fry them in sunflower oil for 8 minutes.

3. Defrost shrimp in advance, as they are boiled-frozen, they do not need to be cooked. Cut the shrimp into small pieces so that there are no large pieces. Do not chop the clams too finely so that they do not turn into porridge.

4. Place the shrimp in a bowl where the filling will be mixed later. Grind the cheese with a large grater. Chop greens. Combine shrimp with chopped fried mushroom legs, cheese and herbs in a bowl.

5. Add cream cheese, ground black pepper, garlic powder, mustard. Mix all the ingredients and look at the consistency of the mass, it should not be too liquid.

6. Fill the mushroom caps with the filling, tamp it well with a teaspoon. Line a baking sheet with parchment paper and place the stuffed mushrooms on it.

Place the baking sheet in the oven preheated to 180 degrees for 45 minutes. and bake the mushrooms until the cheese is melted and the tops are browned. Serve on a large flat platter while hot. Bon appetit!

The preparation of such a dish will require a minimum of time and effort. It will become a real decoration of the festive table.

If you want the mushrooms to give off sourness, sprinkle it with lemon juice before placing the dish in the oven. You can use any minced meat in the recipe, but you can also give preference to chicken, as it is more tender.

Products presented:

• champignons - 8 pcs.;
• minced meat - 150 g;
• small onion - 1 pc.;
• mayonnaise - 1 tbsp. l.;
• mustard - 1 tsp;
• hard cheese - 60 g;
• garlic - 1 clove;
• fresh dill;
• vegetable oil - 2-3 tbsp. l.;
• salt;
• pepper;
• seasonings.

How to cook:

1. Wash the mushrooms and separate the legs from them.

2. Mix mayonnaise with mustard in a small bowl and brush each mushroom with this mixture. Wrap the mushrooms with cling film and leave them to marinate. You can also marinate mushrooms in advance, leaving them for 2-3 hours.

3. To prepare the stuffing for mushrooms, cut the mushroom legs into small pieces. Peel the onion and cut it into small cubes.

4. Put the onion in the pan with oil first, fry it until it becomes light golden. Add the mushrooms and simmer them over medium heat for 15 minutes, while remembering to stir the contents of the pan.

5. When the onions with mushrooms are ready, cool them a little and add minced meat. Squeeze a clove of garlic through a garlic press.

6. Attach chopped greens. Salt, pepper and add seasonings.

7. Grate hard cheese on a fine grater, add ½ of it to other ingredients.

8. Grease a baking dish with vegetable oil and put mushroom caps on it, stuff them. Bake mushrooms in the oven for 40 minutes. In this case, the temperature in it should be 200 degrees. If the mushrooms are small, then it will take less time to cook them.

For 5 min. until the end of cooking mushrooms, sprinkle them with the remaining unused grated cheese. Wait for the cheese to melt. Stuffed champignons are ready!

Turkish baked stuffed champignons - video recipe

Vegetable fillings for champignons can be different, as well as cooked with or without cheese. The following recipe contains a method for preparing mushrooms with sweet peppers and cheese. Spicy and very juicy.

Mushrooms according to this recipe are a very nutritious and versatile dish. You can cook them as a snack on the festive table, or you can make a hearty and healthy breakfast.

Instead of quail eggs, you can use chicken, but they should be added to the dish in a smaller amount than indicated in the recipe.

Sour cream can be replaced with mayonnaise, but in this case the dish will become high-calorie.

It is necessary to prepare from:

• champignons - 12 pcs.;
• quail eggs - 12 pcs.;
• bulbs - 1 pc.;
• sour cream - 2 tbsp. l.;
• hard cheese - 50 g;
• salt;
• pepper.

Cooking steps:

1. Peel the mushrooms and tear off the legs. Finely chop the mushroom legs.

2. Cut the peeled onion into cubes. Saute the onion in a pan with oil until translucent.

3. Attach the mushrooms to the container and continue to fry for 15 minutes. For 3 min. before the onion and mushrooms are cooked, add sour cream, salt, pepper. Stir the mass. Fry the mushroom mass for another 3-5 minutes.

4. Grind cheese on a grater. In a separate bowl, transfer the mushrooms with onions, add the chopped cheese and mix.

5. For baking, you will need a special form, and if it is not there, then you can use a regular baking sheet. The form must be lubricated with oil. Stuff the mushroom caps with a small amount of stuffing, it should not be much, so that there is room for a quail egg.

6. Preheat the oven to 189 degrees and send the mushrooms into it for 20 minutes. Make small indentations in the filling and crack a quail egg into them.

Bake the dish at 180 degrees for 10 minutes. The eggs will bake very interestingly, the protein will harden, and the yolk will remain a little liquid. This is a very tasty dish.

How to cook champignons stuffed with vegetables

You can stuff champignons not only with the vegetables indicated in the recipe, but also with bell pepper, zucchini, and potatoes. These vegetables go well with mushrooms.

Before serving, garnish the dish with parsley, dill or green onions.

Products:

• champignons - 9 pcs.;
• ground black pepper - ½ tsp;
• onion - 1 pc.;
• salt - a pinch;
• suneli hops - 1 tsp;
• tomatoes - 2 pcs.;
• carrots - 1 pc.

Sequencing:

1. Rinse and dry the champignons, peel them from the legs. Using a teaspoon, scoop out as much of the mushroom pulp as you can to fit a lot of the filling.

2. Peel washed onions, tomatoes and carrots. Dice all vegetables. Transfer chopped vegetables to a small bowl and mix with salt and spices. Cut mushroom legs into pieces and place them with other vegetables.

3. Stuff each mushroom cap with vegetable mixture.

4. Preheat the oven to 200 degrees. Place the mushrooms laid out on a baking sheet greased with oil in the oven and bake them for half an hour.

Mushrooms stuffed with only vegetables is a light and tasty dish that can be eaten in fasting, as no animal products are used. Vegetarians will also like these mushrooms.

Hearty and very tasty, that's what you can say about these stuffed champignons. Meat with mushrooms is our favorite combination, especially for the male half. To make mushrooms tastier, marinate them in mayonnaise before baking them. It will work especially well if the mayonnaise is homemade, not store-bought.

If Worcestershire sauce is not available, you can replace it with a mixture of soy sauce with fish, apple cider vinegar, grated sour berries, balsamic vinegar, a mixture of balsamic vinegar with Thai sauce.

Required products are:

• champignons - 10 pcs;
• chicken fillet - 100 gr;
• onions - 1 pc;
• hard cheese - 150 gr;
• greenery;
• mayonnaise;
• soy sauce;
• Worcestershire sauce.

Stages of preparation:

1. Wash and dry the mushrooms, separate the legs from the mushrooms, chop them.

2. Cut the meat into small pieces. Peel the onion from the husk and cut it into cubes.

3. Mushroom caps should be marinated. To do this, place mushrooms in a bowl, pour mayonnaise and soy sauce. Thoroughly mix the mushrooms so that each hat is covered with marinade and it gets inside the mushrooms. Leave the mushrooms for 30 minutes.

4. Pour sunflower oil into the pan and place the meat in it, fry it over medium heat for 5 minutes.

5. Add chopped onion, stir with a wooden spatula and fry the meat for another 7 minutes.

6. Add the mushrooms to the pan, mix the contents, add the sauce and cook until a golden hue appears.

7. Grate hard cheese and mix it with the ingredients in the pan.

8. Stuff the mushroom caps with the prepared stuffing. Line a baking sheet with parchment. Put the mushrooms in a baking sheet and send them to the oven preheated to 180 degrees. The cooking time will be 40-60 minutes.

Put the finished mushrooms on the dish, decorate with herbs and serve. Bon appetit!

Recipe for champignons stuffed with chicken and cheese

Tender chicken meat cooks quickly, and the combination of champignon and chicken taste is very tasty. Therefore, it is not surprising that the idea of ​​nafa

If you want the cooked dish to have a lot of juice secreted by mushrooms, then you do not need to add breadcrumbs when cooking champignons with filling.

You can use both crushed homemade crackers and store bought ones, but they must be without any additives.

Ingredients are presented:

• large champignons - 6 pcs.;
• minced chicken - 150-200 g;
• small carrots - 1 pc.;
• small onion - 1 pc.;
• green onion;
• hard cheese - 100 g;
• garlic - to taste;
• breadcrumbs - 1 tbsp. l.;
• salt;
• pepper;
• spices;
• vegetable oil - 2-3 tbsp. l.

Cooking:

1. Divide the washed and dried mushrooms into hats and legs. Remove excess pulp inside the caps. Finely chop the legs.

2. Cut the peeled onion and garlic into cubes, grate the carrots and hard cheese on a coarse grater, chop the green onions.

3. Heat the oil in a frying pan and place chopped onions and carrots in it. Roast vegetables 3 minutes. Add the chopped mushroom stalks to the pan, fry for 3 minutes, stirring occasionally.

4. Add minced meat, fry it with vegetables for 2 minutes.

5. Remove the pan from the stove, transfer its contents to a salad bowl, wait until the vegetables and meat have cooled. Add all other chopped ingredients, salt, pepper, various spices, breadcrumbs, ½ part grated cheese. Mix all components thoroughly.

6. Stuff the prepared mushroom caps with the stuffing. Press down on the filling with a spoon to accommodate as much as possible.

7. Preheat the oven to 200 degrees and send the mold with stuffed mushroom caps into it for 3-40 minutes. The form must be lubricated with oil.

For 5 min. before the end of cooking, remove the baking sheet from the oven and sprinkle the tops of the mushrooms with the remaining chopped cheese. Return the dish to the oven for a couple of minutes to melt the cheese and brown.

Mushrooms are ready and incredibly tasty!

Cooking champignons stuffed with ham, cheese and garlic

You can replace ham with balyk, milk sausage, finely chopped fried meat, boiled pork or boiled tongue.

Serve stuffed champignons with salted cabbage, lettuce or light vegetable salad.

The ingredients of the meal are:

• a pack of champignons - 1 pc. (17 mushrooms);
• onions - 1/2 pcs.;
• garlic - 3 cloves;
• mayonnaise - 1 tbsp. l.;
• ham - 100 g;
• cheese - 50-60 g;
• sour cream - 1 tbsp. l.;
• salt.

Sequencing:

1. Rinse the mushrooms and separate the legs from them. Place mushroom caps in a saucepan and brush them with mayonnaise for a spicy twist.

2. Peel the onion from the husk. Cut the mushroom legs and onion into cubes. Heat a frying pan with olive oil and place the onion-mushroom mass, salt in it. Fry until golden brown.

3. Cut the ham into small cubes. Combine fried onions and mushrooms with ham in one container. Add finely grated garlic and sour cream. Mix thoroughly.

4. Grease the form with olive oil. Divide the prepared filling over the mushroom caps. Transfer the mushrooms to the mold.

5. Grind the cheese with a coarse grater, sprinkle the surface of the mushrooms with it. Preheat the oven to 220 degrees and place the mold in it. The baking time is 20 minutes.

Ready stuffed champignons with ham can be served both hot and cold. They will be delicious either way.

Instead of suluguni cheese, you can use Adyghe, Gouda, Russian, cheese, chechil or other cheese in the dish, which has a delicate texture and not a sharp smell.

As spices, you can add black ground pepper, basil, mint, paprika.

Components are presented:

• champignon mushrooms - 250 g;
• suluguni - 150 g;
• egg - 1 pc.;
• spices - to choose from.

How to cook:

1. Remove the legs from the mushrooms. Champignons can be used in any size. Lubricate a small baking dish with oil and place the mushroom caps in it. Bake mushrooms for 15 minutes. at a temperature of 180 degrees.

3. Grate suluguni on a fine-toothed grater. Add the egg and mix well. Add your desired spices to the cheese.

4. Remove the mushrooms from the oven and drain the liquid from them that has been released during the cooking process. This will need to be done if the mushroom caps are very large. Stuff the mushroom caps with stuffing. Sprinkle ground paprika on top.

Place the dish in the oven for another 10 minutes. After the cheese filling is browned, take out the stuffed champignons and set the table.

To prepare the dish, choose not sour cottage cheese, it should not be too fatty.

As greens, you can use not only dill, which is indicated in the recipe, but also parsley, green onions.

Cook from:

• champignons (large) - 700 g;
• cottage cheese - 300 g;
• raw eggs - 1 pc.;
• yolk - 1 pc.;
• dill - 1 bunch;
• vegetable oils;
• water;
• salt;
• ground black pepper.

Cooking process:

1. Remove the mushroom legs and clean the cap from the pulp.

2. Cut the legs into small cubes or sticks, transfer them to a greased pan. Roast 20 min.

3. Pour water into a separate pan, place mushroom caps and simmer for 5 minutes. under a closed lid.

4. Finely chop the dill. Put cottage cheese in a bowl, beat in an egg, add chopped dill, add salt and ground pepper to taste. Stir the resulting mass. Add mushrooms, stir stuffing.

5. Pour a little oil into the mold, spread it over it. Lay out the hats and place the cottage cheese filling in each. Brush the surface of the filling with egg yolk using a pastry brush.

Send the form with the contents to the oven heated to 180 degrees for 25 minutes. When ready, take out, let cool quite a bit and set the table. Bon appetit!

Champignons stuffed with buckwheat, baked in bacon - video recipe

Do you want to cook stuffed mushrooms in a new way? Instead of cheese and garlic, take buckwheat, mozzarella and a slice of bacon. You will get something amazing. It is very quick and easy to prepare and the result is amazing. Crispy fried bacon, and inside juicy baked mushroom with stuffing.

The recipe is just to lick your fingers!

To make the finished dish appetizing, tasty and juicy, it is recommended to follow the following tips

• For cooking, give preference only to fresh mushrooms. You can check their freshness by looking under the hat. The rim below should be pure white without black blotches.
• In the process of frying onions with mushroom legs, wait until all the juice is gone from the mushrooms and they are browned. Only then throw the bow.
• In the process of cooking the mushrooms, you can pour a mild tomato sauce or a sauce based on mayonnaise or sour cream.
• Don't overcook the mushrooms. Since they are soft, the cooking time takes 10-15 minutes.

Stuffed champignons baked in the oven are an easy-to-prepare, but very tasty dish that is not ashamed to be served at the festive table. It will not only allow you not to feel hungry for a long time, but also replenish the human body with the missing trace elements, thanks to the beneficial and healing properties of mushrooms.

If you are looking for a snack that will not make you stand for a long time at the stove and will appeal to your guests, then try making stuffed champignons.

You can stuff mushrooms with different products - cheese, minced meat, chicken. You can prepare a budget stuffing. For this, onions mixed with mushroom legs are suitable.

Try to make this dish step by step once, and it will become one of your favorites. Mushrooms are a gourmet delicacy that can be served straight from the oven or chilled to decorate the table.

For the dish, try to choose large mushrooms with whole caps - they should be strong, without holes and cracks.

This delicious mushroom pairs well with many foods. It is this quality that many chefs love. Do not miss the opportunity to surprise your guests with a delicious, unusual, but at the same time simple dish. Choose the toppings to your taste and create different versions of the same appetizer.

Stuffed champignons with cheese

Try adding spices to the cheese, and you will see how the dish will sparkle with new flavors. By adding new fragrant herbs each time, you will get snack options that are different in taste.

Ingredients:

• whole champignons;
• 50 gr. hard cheese;
• basil;
• rosemary;
• bulb;
• salt.

Cooking:

1. Carefully remove the legs from the mushrooms, cut them into small cubes.
2. Grate cheese, mix with spices, salt a little.
3. Chop the onion into cubes.
4. Mix the legs of the mushrooms with the onion, stuff the hats with them.
5. Sprinkle cheese on top.
6. Lay the mushrooms on the prepared baking sheet.
7. Send to bake for 20-25 minutes at 180 ° C.

Stuffed champignons with chicken

With chicken, you can also cook delicious champignons. So that it is not too dry, it can be pre-marinated in a sauce with spices - both mayonnaise and soy sauce are suitable for this.

Ingredients:

• whole champignons;
• chicken breast;
• mayonnaise;
• garlic;
• black pepper;
• salt.

Ingredients:

• Champignon;
• minced pork;
• bulb;
• hard cheese;
• black pepper;
• garlic;
• mayonnaise.

Cooking:

1. Prepare minced meat. Finely chop the onion and mix it with minced meat. Salt and pepper the mixture.
2. Remove stems from mushrooms.
3. Grate the cheese, add mayonnaise and squeezed garlic to it.
4. Stuff the mushroom caps with minced meat, lay the cheese mass on top.
5. Bake in the oven for half an hour at 180°C.

Stuffed champignons with shrimps

Stuffed champignons in the oven can become a gourmet dish if they are stuffed with shrimp. It is better to lay seafood whole - this way you get a variant of a cocktail snack.

When preparing for the next feast or family dinner, housewives worry about how to surprise their loved ones and guests - bake meat in the oven, cut an original salad, or experiment with such a popular delicacy as champignons cooked under a hat.

Recently, more and more connoisseurs of home cooking have opted for mushroom dishes - soups, pastries, side dishes - which include chanterelles, oyster mushrooms, pigs or mushrooms, beloved by many. However, it is mushroom specimens that most often become the key ingredient in many culinary masterpieces.

It should be noted that a wide variety of products are used as fillings that fill such dishes. That is why experienced chefs do not think for a second about how to stuff champignon mushroom caps. Despite this, the most common "fillers" are still cheese "mixes", meat and vegetables.

Among those recipes that literally top the list of possible ways to cook mushrooms, experts single out those that necessarily provide for the procedure for baking these dishes in the oven. It should be noted that it is mushroom caps baked in the oven with a filling such as cheese that most often crown the festive table.

By the way, you can start experimenting with the simplest recipe, the execution technology of which is as follows:

Half a kilogram of mushrooms should be thoroughly washed and dried with a paper towel.

Then it is necessary to carefully break off the legs of the mushrooms, and clean some of the pulp from their caps.

After that, you need to cut these elements into small pieces and send them to the pan to fry along with the chopped onion.

In order for a dish of baked mushroom caps to acquire more refined notes, you should grate 4 garlic cloves and 200 g of cheese on a grater, a mixture of which will become the main filling. By the way, this consistency must be mixed with the previously fried ingredients and carefully salted.

Only after that, the resulting mass can be laid out in hats, which should immediately be sent to the oven for half an hour at a temperature of 180º C.

Experienced chefs say that garlic mixtures, mixes of pickles or bell peppers can also be used as a filling.

In addition, it should be remembered that champignon hats stuffed in this way are best served hot at the table.

As mentioned earlier, there are quite a few ways to cook champignon mushrooms. Another interesting recipe of the hostess is the one that includes potato filling (you will need 2 pieces), parmesan cheese (50 g) and sour cream (about 50 ml).

1. To create this delicacy, you will need 10 pieces of champignons, washed, peeled and dried in advance.
2. The next step involves baking their hats in the oven (for 7 minutes at a temperature of 180º C), each of which must be pre-salted and smeared with 1 tablespoon of sour cream.
3. In addition, do not forget to fill the mushrooms with fried onion pieces and mushroom legs, browned and chopped cubes.
4. Since it has already become clear how to stuff mushroom caps in this case, it is necessary to finely chop the stuffing potatoes, which then also need to be thoroughly fried. If desired, the mixture can be seasoned with ground pepper or just salt, and then put it on mushroom caps already stuffed with onion-mushroom mixture.
5. At the very end, parmesan is rubbed, which is sprinkled with an almost ready stuffed dish. After that, it goes into the oven for another 15 minutes.

Before treating guests with such a delicacy, you should decorate the culinary masterpiece with finely chopped tomato and herbs - for example, parsley.

Salad of hard cheese and mushroom caps

Most masters know that it is quite easy to make a salad of hard cheese and mushroom caps. First of all, you need to prepare - wash and clean - 600 g of mushrooms, and then cut them into thin slices. After that, the key ingredient should be sent to the pan so that the pieces acquire a golden hue. To create this dish, you will need two small onions, chopped and fried. However, to complete the salad, it will be necessary to grate 250 g of cheese, and hard-boil 5 eggs and chop thoroughly. In conclusion, you just need to mix the previously prepared ingredients, salt or pepper them, and add 500 ml of mayonnaise. To give the dish freshness, you can sprinkle the delicacy with a small amount of green onions on top. By the way, true gourmets recommend trying this delicacy in combination with a glass of good white wine.

Julienne with sour cream and cheese in mushroom caps

Those who like all kinds of mushroom products prefer to cook julienne with sour cream and cheese in mushroom caps.

1. To do this, 500-600 g of mushrooms, cut into small cubes, are fried in melted butter (20 g).
2. In addition, flour (2 tablespoons) is separately cooked in a pan, and then mixed with 60-70 ml of sour cream and gently brought to a boil. After that, 10 ml of lemon juice and a small amount of salt to taste are added to this mixture.
3. At the very end, 200 g of cheese is grated, after which the already cooked mushrooms are laid out on a baking sheet, sprinkled with them and poured with sour cream sauce.
4. The dish is baked at a temperature of 180º C until fully cooked.

Delicious julienne in mushroom caps with chicken

Delicious julienne in mushroom caps can also be made with chicken: the recipe is practically the same as the previous one, but it involves the use of 500 g of fillet, which must be boiled and chopped thoroughly. After that, two medium-sized onions are cut, 300 g of mushrooms are crushed, and this whole mixture is then fried over low heat for 15 minutes until the released liquid evaporates. To this consistency, you must not forget to add the fillet, after which the prepared dish should be peppered or salted and be sure to remove from heat.

As you might have guessed, mushroom caps baked with onions and cheese are somewhat inferior to the original julienne recipe. Therefore, it remains only to fry the flour in a pan, mix it with 350 g of cream or 300 g of sour cream. The previously cooked meat and champignons are then added to this sauce. As in the previous recipe, 200 g of cheese is rubbed, after which the dish is sprinkled with it before the hostess sends it to the oven for 15-20 minutes at a temperature of 180º C.

What else can you stuff champignon caps with?

As already mentioned, depending on what taste preferences the culinary specialist has, this can be a filler for champignon mushroom caps.

For example, to prepare a dish stuffed with meat - that is, chicken, beef or pork - minced meat (you will need no more than 150 g), you must:

• 10 pieces of large mushrooms wash, peel and separate the tops from them;
• prepared hats should be carefully salted, and the legs finely chopped;
• after that, you need to chop half the onion and temporarily set aside;
• warming up the pan, over medium heat, it is necessary to fry the tops of the mushrooms in butter for 1 minute on each side;
• then, in order to get mouth-watering champignon hats stuffed with chicken or minced pork, they should be laid out on a baking sheet, so that they can then be sent to the oven;
• before that, you need to fry the chopped onion and mushroom legs, and then let them cool slightly;
• only after that you can safely combine minced meat, onion-mushroom mixture, pre-chopped one egg and greens. To give more spiciness, you can season the consistency with black ground pepper and salt;
• at the end, fill the hats with the resulting mass, and then send them to bake for 20-25 minutes in an oven preheated to 180º C.

To properly perform the cooking procedure, once again pay attention to the photo with the recipe for baked champignon hats stuffed with meat. Keep in mind that this dish can be served both hot and cold.

A dish of mushroom caps stuffed with chicken and cheese

In addition to the fact that minced meat is often used for stuffing mushrooms, many housewives like to experiment with tender chicken fillet. This type of meat is considered dietary and tender in its characteristics. In addition, this recipe involves the preparation of a pickling sauce, which makes champignon caps stuffed not only with chicken, but also with cheese, more fragrant and juicy.

1. 200 g of champignons must be washed, dried and cleaned, without forgetting to separate the legs from them.
2. The remaining hats should be pickled: for this, 30 ml of vegetable oil, 20 ml of lemon juice, a little pepper and salt are mixed in an ordinary bowl. After that, the tops of the mushrooms are lowered into this liquid and aged for half an hour.
3. Until 30 minutes have elapsed, the filling for mushroom caps stuffed with tender chicken meat is being prepared: the onion, mushroom legs and fillet cubes (100 g) are cut and fried.
4. After that, one tomato is cut into rings and laid out on the bottom of a refractory mold. The marinade that remains after soaking the hats is also poured into a container.
5. Then the tops of the mushrooms are laid out on top of the tomatoes and stuffed with the already prepared mixture of chicken, onions and legs. You should not forget to put 15 g of butter on the bottom of the baking dish.
6. Before being sent to the oven, the dish is sprinkled with grated cheese (30 g), after which it is baked for half an hour at a temperature of 180º C.
7. After a specified period of time, mushroom caps stuffed with chicken and cheese can be considered ready.

How to stuff champignon hats: an appetizer with crab sticks

For the preparation of the mushroom filling, not only standard ingredients are used: there are recipes that suggest that grated crab sticks or boiled rice will be placed inside the mushrooms.

In combination with seafood, such delicacies become very tender and tasty, moreover, they are covered with an appetizing crust. Culinary experts say that crab meat gives the dish delicious notes, and the cooking procedure does not take too much time.

1. This recipe for champignon hats baked in the oven and stuffed with crab sticks involves the use of 20 pieces of large mushrooms.
2. The key ingredient is necessarily washed and cleaned, and then its legs are cut off, and the tops are carefully scraped out with a small spoon.
3. After that, chopped two onions are passivated in a pan, which then should be cooled.
4. In a pre-prepared bowl, 120 g of grated cheese, about 250 g of crab sticks, 30 g of breadcrumbs and spices to taste are mixed - for example, salt and thyme.
5. The resulting mass is stuffed with mushroom caps and sent to the oven, heated to 200º C, for 20 minutes.

How else can you cook mushroom caps?

Experienced chefs consider one of the most original recipes to be the one in which mushrooms are stuffed with boiled rice. Chefs say that such a dish turns out to be very satisfying, but at the same time healthy and not very fatty. Moreover, someone prefers to cook such a delicacy in the oven, while others make it on the grill.

1. First of all, 50 g of rice are boiled in slightly salted water, and 600 g of champignons are washed and cleaned, their legs are carefully removed.
2. This recipe for making champignon hats in the oven necessarily includes carefully cleaning the tops of the mushrooms, cutting one onion and legs into small cubes.
3. After that, onion and all the same legs are fried in vegetable oil in a frying pan until golden brown.
4. To finish with the preparation of the filling, you should add to the above ingredients already boiled rice and spices - salt or pepper.
5. Now you can preheat the oven to 200º C, stuff the mushrooms with the prepared mass, and then put them on a baking sheet and bake for 20 minutes.

Each housewife has her own recipes for making mouth-watering champignon hats: they can include both delicacies - meat and seafood - and lighter fillings.

Champignon caps stuffed with Parma ham

Probably, there is no such person who would not like mushrooms in combination with juicy pork, tender chicken or spicy beef. However, a variety of culinary techniques and ways to create certain dishes invites chefs to experiment with Parma ham (it will need no more than 50-60 g).

1. First you need to wash and peel 500-600 g of mushrooms, without forgetting to remove the legs. Immediately after this, the tops can be transferred to a refractory mold.
2. The next step is cutting one onion and the remaining legs, which are then fried in a pan until golden brown.
3. Among all the recipes for making mushroom caps, this one involves the use of 20% cream (no more than 100 g), Dorblu cheese (you will also need about 100 g) and sea salt.
4. The cream is poured into the pan to the onions and legs and brought to a boil so that they evaporate a little. The resulting consistency is salted, peppered and must be cooled.
5. Then the prepared mass is laid out in hats, and a small piece of blue cheese is placed on top. Moreover, each serving is crowned with a thin plate of Parma ham.
6. The final stage is baking champignon mushroom caps stuffed with cheese and meat at a temperature of 200º C for 15 minutes.

Champignon caps stuffed with vegetables and minced meat

Another hearty culinary recipe is the one in which, along with the key ingredients - mushrooms (you will need 15 large pieces), a mix of vegetables and minced meat (no more than 250 g) is used.

1. As before, the champignons are washed, peeled, their legs are removed, and small indentations are carefully made in the hats for the filling.
2. Next, one small onion and carrots are cut into cubes, and half of the red bell pepper is cleaned of seeds and also finely chopped.
3. This recipe for mushroom caps stuffed with cheese, vegetables and meat includes frying the ingredients already listed in the previous paragraph in a pan, which are then mixed with minced meat, salted and stewed over medium heat for no more than 10 minutes.
4. 30 g of grated cheese are sprinkled on top of the tops of mushrooms stuffed with a mass and after that they are sent to bake for 15-20 minutes in the oven at a temperature of 190º C.

Champignon caps stuffed with egg and onion mixture

Another appetizing hot appetizer is considered by culinary masters to be one that includes an egg-onion mixture. Such a recipe for stuffed champignon hats baked with bell peppers in the oven is as follows:

1. In 500 g of mushrooms, according to tradition, the legs are separated, and their tops are carefully cleaned with a teaspoon, where the filling will be laid out.
2. To prepare the mixture itself, you need to boil 2 eggs, peel one small onion and one bell pepper, and then cut the vegetables into cubes.
3. The next step is to fry the onions and peppers over medium heat until they turn golden.
4. In addition, mushroom caps cooked with cheese (it will take 50 g) and eggs, which are also rubbed on a fine grater, should be filled to the top with a filling of pepper, onion and the ingredients already mentioned.
5. The baking procedure takes place in two stages: at the first, the mushrooms are languishing in the oven for 15 minutes at a temperature of 140º C, and then they are sent back to the oven for 2 minutes after they are sprinkled with a small amount of the remaining cheese.

Champignon caps with bell pepper and garlic

The culinary masters consider the most dietary mushroom dish to be the one in which the main filling is bell pepper (1 piece) and garlic (2 cloves) with onions (1 piece). Such stuffed champignon hats, baked in the oven, are most often served as a side dish for fish or meat delicacies.

1. To begin with, 12 pieces of large mushrooms are washed, and their legs are carefully removed. The remaining caps are set aside for stuffing.
2. Bell peppers are de-seeded and diced. The onion is also cut into small pieces, and the garlic is finely chopped.
3. To make the filling, you need to heat the pan and fry the already chopped ingredients on it. Moreover, you must not forget to pepper and salt them, and add 20 g of green onions on top.
4. Such champignon caps, baked with vegetables in the oven, are cooked for no more than 20 minutes at a temperature of 200º C and must be served hot to the table.
5. Culinary experts say that such a dish can be safely decorated with basil or parsley on top, and any tinctures can be served as drinks.

Depending on what ingredients the hostess has on hand, she can experiment with varieties of fillings for baked mushroom dishes. And now, guided by all the above recommendations, you can easily understand exactly how to cook delicious champignon hats.

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