How to bake stuffed champignons. Stuffed champignons with cheese in the oven

By 05/23/2015

This article is dedicated to lovers of mushroom dishes. There are quite a lot of varieties of mushrooms and you can cook them in different ways: stew, fry, pickle, and even eat them raw. I will share with you an excellent recipe for cooking mushrooms in the oven, with the addition of some ingredients that any housewife can find. The dish is easy and quick to prepare. Mushrooms are juicy, fleshy, the main thing is not to overdry them. Therefore, it is necessary to observe the amount of time spent in the oven.

The advantages of preparing this dish are that it cooks very quickly, and products for it can be found in almost any refrigerator (freezer). If you use chicken meat, then this food can be considered dietary, despite the small content of cheese.

Ingredients

• fresh mushrooms (champignons) - 1 kg
• chicken ham (or any other meat) - 1 pc.
• mayonnaise - 3 tbsp. l.
• chicken egg - 1 pc.
• cheese - 150 g
• onion - 1 pc.
• vegetable oil - 2 tbsp. l.

Step by step cooking process at home

1. We collect all the necessary products.
2. Rinse the mushrooms under running water. We separate the caps from the legs of the mushrooms - try to separate in such a way as to preserve the integrity of the cap. Cut the legs into small cubes. We separate the ham meat from the bone and also cut into cubes or strips.



3. We clean the onion, cut into thin half rings. We send it to the pan, adding 1 tablespoon of vegetable oil for frying. We put it out on low heat so that a ruddy hue appears.



4. Add pieces of meat to the frying and continue to simmer until almost cooked (3-5 minutes are enough). Add some water, close the lid.



5. When the mushroom and onion dressing is ready and cooled down, mix it with the egg and two-thirds of the cheese grated on a fine grater. Mix thoroughly, the filling for hats is ready.



6. We take a baking sheet, grease its surface with sunflower oil using a whisk. Do not overdo it with oil, 1 teaspoon is enough. We spread the mushroom caps one next to the other.



7. Using a small spoon, pick up the filling and stuff the hats. Do not spare the fillings, make large slides to make the dish rich and meaty.



8. The rest of the cheese is used for powdering on the resulting mushroom slides. We need this to create a golden crust of our mushrooms. Also, the cheese grated on top will act as a link so that the filling does not fall apart throughout the baking sheet. We send it to the oven preheated to 180 degrees for 15 minutes.



9. We take out our ruddy hats from the oven and serve on the festive table.

5 stars - based on 1 review(s)

Cooking Tips for Stuffed Mushroom Hats

1. For cooking mushrooms in the oven, you can use not only fresh, but also frozen champignons. Using frozen mushrooms will save you 5 minutes of baking in the oven.
2. If you're going to cook whole roasted mushrooms (as in this recipe), it's best to use the same size mushrooms. Firstly, so that the mushrooms are evenly fried, and secondly, when served on the table in this form, the dish will look more advantageous.
3. Describing the necessary ingredients for the dish, I wrote that the meat can be, in principle, any, as desired. But, nevertheless, I recommend taking a chicken ham or fillet. Unlike beef, chicken meat is much more tender. And when compared with pork, then the chicken wins by the lack of fat. If you still prefer a heavier pork or beef filling, keep in mind that such meat needs to be fried longer than chicken.
4. You can easily replace mayonnaise with sour cream, especially since it goes well with mushrooms.
5. It is very important not to overdry the mushrooms. It's better to have them a little hard than dry and crispy. If the mushrooms are overcooked in the oven, they will be slightly bitter.
   Stuffed mushrooms are best served with baked potatoes or mashed potatoes, as well as fresh vegetable salad.
6. If you want to add sourness to the dish, sprinkle stuffed mushroom hats with a little lemon juice before sending them to the oven.
7. To add even more juiciness to the mushrooms, add one diced tomato to the filling. But before that, get rid of excess juice so that the mushrooms do not leak.
8. Before serving, mushroom caps can be sprinkled with parsley, onion or dill. Such mushrooms will appeal to your home gourmets and everyone who enters your home.

Stuffed champignons - all the best.

Stuffed champignons- a beautiful, tasty dish that will successfully decorate any holiday table and is very easy to prepare. Mushrooms look great and can be served with equal success as a hot dish and as a cold appetizer. Once understood the principle of cooking stuffed champignons in the oven, then you can easily experiment with different fillings, creating new flavor combinations. Mushrooms can be stuffed with anything - any meat, vegetables, fish fillings. For stuffing, it is better to buy mushrooms of approximately the same size and not the smallest. Here are some of the most common recipes.

Helpful Hints:

1. So that the mushroom caps do not wrinkle in the oven, put a small piece of butter in each.

2. After sprinkling the dish with cheese and putting it in the oven, you need to carefully monitor the dish and pull it out as soon as the cheese starts to blush. If you miss the moment, the dish will be dryish.

3. It is better to serve stuffed mushrooms hot, but if the dish has cooled slightly, it will still be very tasty.

4. Choose larger mushrooms, it is more convenient to stuff them. When you clean mushrooms, don't put them in water. They are like little sponges and will absorb water; just wipe them clean with a damp towel.

5. Decide how you will prepare stuffing hats. They can be used raw, lightly fried, boiled or pickled. Some do not like stuffing raw hats, because the finished dish retains the crispy effect. To avoid this, peeled hats are additionally processed in different ways:

• fry on both sides for 1-2 minutes in a preheated pan with a small amount of vegetable oil;
• bake in a preheated oven to 200 degrees for 5-7 minutes, putting a small piece of butter inside the hat;
• boil in salted water for 2-3 minutes;
• marinated according to the method of British chef Jamie Oliver.

It is worth dwelling on the last method in more detail, because this is the same magical note that gives the dish a special sound.

Ingredients for marinating hats:

• Chili pepper - small piece
• Garlic - 1 clove;
• Parsley greens - 2-3 tbsp. spoons;
• Lemon juice - 1 tbsp. spoon;
• Salt - to taste;
• Vegetable oil - 3 tbsp. spoons.
• Cooking order:
• Chop garlic, pepper, parsley.

Add lemon juice, salt and spice mixture to the oil, mix.

Grate the mushroom caps with the resulting marinade and leave for about half an hour.

Choose the filling to your liking, carefully stuff the prepared hats with it and put in a well-heated oven. Bake at a temperature of 190-200 degrees for 20 to 30 minutes, depending on the filling and the size of the hats.

Champignons with ham

Champignon

Onion

Ham (or salami)

Sour cream

Cheese

COOKING:

Separate mushroom stems from caps. Finely chop the legs.

Finely chop the onion and fry (to become soft), add the legs to it - fry until the liquid evaporates.

Put in a salad bowl. Add finely chopped ham, cheese. Fill with sour cream. Fill the mushroom caps with this stuffing. Bake in the oven for 20 minutes.

Champignons with chicken meat and tomatoes

Champignon

Olive oil

Carrot

Bulb onions

Chicken meat

Tomatoes

Garlic

Rice

Salad

Salt, pepper and spices to taste

COOKING:

Wash the mushrooms, separate the legs from the caps. Chop the legs. Grate the carrots, finely chop the onion and garlic. Mix. Finely chop chicken meat, add. Boil rice, add to the whole mass. Fry in olive oil for 4-5 minutes, adding spices. Then stuff the mushroom caps, and bake in the microwave or oven for 5-7 minutes. Transfer to a plate and garnish with lettuce and tomatoes. Bon appetit!

Caucasian champignons with nuts

500 gr champignons

200 gr walnuts

1 medium onion

100 gr hard cheese

2-3 garlic cloves

salt, pepper to taste

mayonnaise

vegetable oil for frying.

COOKING:

Wash the mushrooms well, remove the stem and chop it. Rub the caps with salt and pepper and leave to marinate. Roast for growing. butter onion until transparent, add chopped mushroom legs, fry until cooked, salt, pepper to taste. Skip the nuts through a meat grinder, along with garlic. Cheese grate on a fine grater. We combine the fried legs with nuts, garlic, cheese and stuff our hats with the prepared filling. From above we make a pattern of mayonnaise and put in the oven for 30 minutes, at a temperature of 180 degrees. I add a little water to the pan.

Homemade champignons with minced pork and herbs

300 gr champignons

200 gr minced pork

1 bulb

150 gr cheese

mayonnaise

COOKING METHOD

Wash the mushrooms, cut out the middle, anoint with mayonnaise. Finely chop the onion and mix with minced meat (you can add finely chopped, fried mushroom legs here). Salt, pepper. (you can add any more spices. I added coriander, rosemary, a mixture of peppers, a little nutmeg). Stuff the mushrooms with minced meat, anoint with mayonnaise, sprinkle with cheese on top and bake until golden brown, at a temperature of 150-180 degrees

Champignons with cheese and herbs

Champignon

green onion

dill

cheese

grated cheese

grow oil

salt pepper

COOKING METHOD

Wash mushrooms, pat dry and cut stems.

Finely chop the legs, green onions, dill, add cheese, salt, pepper and fill with a mixture of hats.

Sprinkle grated cheese on top, place on a baking sheet, drizzle with oil and bake in a preheated oven.

I baked at 180 gr for 30-40 minutes.

Champignons with quail eggs and minced meat in cream

400g large champignons (specially for stuffing),

Quail eggs - an amount equal to the number of hats,

200g minced meat,

1 onion,

Cream-300-400g (15-20%),

200 g grated cheese,

Salt, pepper, nutmeg and allspice, to taste.

COOKING METHOD

And so we transgress, clean the mushrooms, wash, cut the legs, finely chop the legs. Boil the quail eggs and peel. We make minced meat - add finely chopped onions, chopped mushroom legs, beat in a chicken egg, pepper, salt, add grated nutmeg and ground allspice into minced meat. Stir the minced meat well. Form a round meatball and put a boiled quail egg into it, now put this meat ball into the champignon hat. Put all the stuffed hats in a refractory form, pour in the cream, lightly salt and pepper them. at a temperature of 200 degrees for about 30 minutes, then carefully remove the foil and sprinkle with grated cheese, bake for another 5-10 minutes.

Tender champignons with chicken meat and peas

Champignon mushrooms (large) - 500 g

Onion - 2 pcs

Chicken meat (boiled) - 300 g

Green peas (canned) - 100 g

Hard cheese - 150 g

Sour cream (to taste)

Soy sauce (to taste)

Spices (to taste)

Salt (to taste)

Greenery

Vegetable oil - 2 tbsp. l.

Butter - 50 g

COOKING METHOD

We remove the legs from the mushrooms, boil the hats for 5 minutes.

Grind the legs of the mushrooms, also chop the onion and fry in vegetable oil. Grind the boiled chicken in a blender. Combine the chopped chicken, fried mushrooms with onions, green peas, grated cheese and mix, adding spices to taste. Add sour cream and soy sauce to the finished filling. Stir and, if necessary, salt. With this stuffing, we stuff the mushroom caps, sprinkling grated cheese on top. Put butter on a baking sheet and pour a little water. Bake in the oven at a temperature of 180 gr. until golden brown. Mushrooms are ready, please to the table!

Mushrooms with shrimps "Sea temptation"

Champignons (large) - 4 pcs.

Shrimps (boiled-frozen) - 100g

green onions (to taste)

Sour cream (25% fat) - 1 tbsp.

Red caviar - 1 tbsp.

Hard cheese (grated) - 1 tbsp.

Salt pepper

Vegetable oil - 1des.l.

Butter - 40g

COOKING METHOD

Grind the mushroom legs, green onions and shrimp.

Quickly fry mushrooms and green onions over high heat in a mixture of vegetable and butter.

My mushrooms, remove the legs and remove the upper skin from the cap.

We add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix. We fill the mushroom caps with the prepared filling and put in a preheated to 200 gr. oven for 15 minutes.

Sprinkle ready-made hats with grated cheese and caviar. Bon appetit!!!

Champignons with potato and mushroom filling

16 pcs. Champignon

3 pcs. potato

150 g cheese

3 tbsp mayonnaise

3 cloves garlic

greenery

salt

pepper

Cooking:

Grate boiled potatoes on a fine grater. Grate cheese. Pass the garlic through a press. Finely chop the greens. Mix potatoes, greens, garlic and cheese. Add salt and pepper to taste. Add mayonnaise. Carefully remove the legs from the mushrooms, leaving only the caps. Fill the mushroom caps with the prepared filling. Send to the oven preheated to 200 degrees for 15 minutes.

Ready!

10-15 large champignons;

20g butter;

100g fat-free ham;

1 red sweet pepper;

2 onions;

2 cloves of garlic;

20 ml vegetable oil;

parsley for decoration;

50 gr hard cheese.

Wash the mushrooms and carefully remove the stems. Melt the butter in a frying pan and fry the mushroom caps. Then transfer them to a plate so that they do not break.

Peel and wash vegetables. Crush the garlic in a press, chop the onion with a knife, finely chop the greens, cut the ham and pepper into small cubes. Mix the listed ingredients in a pan with the remaining oil, cover and fry for several minutes. Then turn off the heat and let the resulting filling stand for some more time. Lubricate the baking dish with vegetable oil, lay out the mushroom caps, stuff each of them with the filling, salt each of them on top and bake for 20 minutes under foil (180 °) in the oven. In the slow cooker, we set the “Baking” program for 25 minutes. But still it is better to be guided by the power of your multi. Grate the cheese finely with a grater. Remove the mold with mushrooms, sprinkle with cheese on top and return it to the oven or slow cooker for a few more minutes.

As soon as the cheese is melted enough and baked a little, the dish can be taken out and, after cooling, served to the table, garnished with lettuce leaves. Bon appetit!

Mushrooms "Four fillings"

Stuffing "Liver"

Melt 100 g of butter and fry 400 g of chicken liver on it over medium heat for 3 minutes.

Pour in 30 g of brandy and fry for about 5 minutes until the liver is ready.

Puree the liver with a blender, add salt, pepper and 100 g of very finely chopped bacon.

Stuff the caps of large champignons, from which the leg has been removed in advance, and bake for 15-20 minutes in the oven.

Stuffing "Cheese"

Mix 1-2 finely chopped garlic cloves, 50 g of very small bread croutons, 100 g of grated cheese (preferably mozzarella), 70 g of soft butter, chopped fresh parsley. Mix thoroughly and season with salt.

Stuff the caps of large champignons and into the oven for 15-20 minutes.

Stuffing "Nut"

Grind and fry 100 g of almonds.

Remove the mushroom stems, finely chop them and fry until cooked.

Mix the mushroom legs, almonds, 100 g of creamy soft cheese, 100 g of tartar sauce and 2-3 tbsp. tablespoons finely chopped green onion

Stuff the caps of large champignons and bake in the oven for 15-20 minutes.

Stuffing "Meat"

Very finely chop 300 g of smoked meat and fry it for 5 minutes.

Remove from heat and pat dry on paper towels.

Add 100 g chopped dried cherries, 200 g soft cream cheese and 2-3 tbsp. tablespoons finely chopped green onions.

Stuff the caps of large champignons and bake in the oven for 15-20 minutes.

Mushrooms "Holiday" with tomatoes, cheese, walnuts

18 large mushroom caps, about 400 gr

- ¼ cup chicken broth

- ¼ cup chopped shallots

1 ripe tomato, cut into pieces

1/3 cup chopped walnuts

2/3 cup mayonnaise

1.5 tbsp fresh bread crumbs

1 tbsp chopped tarragon or 1 tsp. dried

Salt and pepper to taste.

Preparation: Preheat oven to 190C. Remove the film and clean the mushroom caps. Cut the stems and flesh of the cap. Drizzle a skillet with olive oil and place over medium heat. Fry whole caps for about 1 minute. from each side. Transfer to a baking sheet. Return the pan to the heat, pour in the broth, add the mushroom stems and pulp, and cook for 2 to 3 minutes. transfer to a bowl, add tomato, nuts, bread crumbs, mayonnaise and tarragon. Mix, salt and pepper. Fill the caps with the mixture and bake for 15-18 minutes. You can put it under the grill for a few minutes.

Champignons with chicken meat, tomatoes under the egg "cap"

Champignons 13 pcs.

Chicken fillet100 g

Sunflower oil 20 g

Bulgarian pepper70 g

Hard cheese50 g

Fresh green basil 1 bunch

Salt to taste

Soy sauce 1 tbsp. l.

Quail egg 13 pcs.

Description

Cooking

Wash mushrooms, dry. Carefully cut out the legs so that small indentations remain in the caps.Cut the chicken fillet into small cubes and fry in oil.Cut a small piece of bell pepper into small cubes.Cheese grate on a fine grater.Chop the basil greens.Put the fried chicken fillet, Bulgarian pepper, cheese and basil into a bowl, pepper, salt a little and add soy sauce. Mix everything.Line a baking sheet with parchment paper, lay out the mushroom caps and fill them with stuffing. In the middle of each cap, press the minced meat with your finger - make a small indentation.Break one egg into each hat. Place a baking sheet with stuffed champignons in an oven preheated to 200 ° C and bake for 20 minutes. As soon as the proteins seize, the champignons stuffed with chicken breast and cheese are ready.

Champignons with ham and cheese

15 pcs. large fresh champignons

1 medium onion

100 g cheese

100 g ham or smoked chicken

50-100 g butter

vegetable or olive oil for frying

2 table. spoons of breadcrumbs

herbs, salt, pepper (to taste)

Cooking method

Rinse the mushrooms thoroughly with running cold water, cut off the legs. Put the caps on a baking sheet previously greased with butter. Inside each mushroom put a piece of butter (about half a teaspoon). Preheat the oven to 220 degrees, put a baking sheet with mushrooms there. While they are cooking (10-15 minutes) prepare the filling. To do this, finely chop the legs of mushrooms, ham and onions. Pour a little vegetable or olive oil into a well-heated pan, reduce the heat to medium and put the onion. When it becomes transparent, add chopped mushroom legs and ham, fry with constant stirring for 5-7 minutes. Next, remove the baking sheet with the hats from the oven and put the filling inside each hat with a teaspoon. Finely grate the cheese, mix with breadcrumbs and put in small portions on each hat. Put in the oven for another 7-10 minutes. Then take out, put the hats on a dish, decorate with herbs and serve immediately.

Mushrooms "Piquant" with cottage cheese and herbs

500 g fresh champignons

150 g cottage cheese

75 g butter

2 eggs

2 tomatoes

herbs and salt (to taste)

Cooking method

Rinse the mushrooms thoroughly with cold water, cut off the legs. Place the caps in a saucepan, generously greased with butter, put on medium heat for 12-15 minutes. Finely chop the mushroom legs, fry in another pan over high heat for 10 minutes. Grate cottage cheese through a sieve, add mushroom legs, as well as raw eggs, beaten with salt and herbs. Thoroughly mix the resulting filling and fill the mushroom caps with it. Top with a piece of butter (about half a teaspoon). Put in the oven, heated to 180-200 degrees for 5-7 minutes, before serving, decorate each hat with a slice of tomato.

Champignons stuffed with shrimps

Dishes prepared from mushrooms are not only tasty and satisfying, but nutritious and healthy. The combination of meat or cheese ingredients with mushroom bases is especially tasty and unusual, so champignons stuffed with this method are real delicacies.

Cooking such champignons is a simple process, and it also brings pleasure to an experienced hostess. There are many recipes for this dish, as well as options for stuffing and stuffing such a mushroom. Before you start preparing a delicious mushroom snack, you should pre-process the mushrooms.

Before starting the preparation of stuffed champignons, the mushrooms should be processed. They do this so that the finished dish does not give off a raw mushroom flavor. Experienced chefs recommend using the pickling method as a similar treatment.

Initially prepare the ingredients:

• a piece of chili pepper;
• clove of garlic;
• a tablespoon of lemon juice;
• 3 spoons of chopped greens;
• 3 tablespoons of vegetable oil.

The process is carried out as follows:

1. Grind greens, garlic, pepper, mix with lemon juice, juice and oil.
2. Mushroom caps are carefully treated with marinade, left to infuse for half an hour.
3. After the time has elapsed, the caps are ready for further processing and cooking.

You can also just boil the mushrooms a little before stuffing them. Some housewives prefer to fry the mushrooms a little in a pan before stuffing. After a little heat treatment, the mushroom becomes juicy and soft and does not dry out during baking in the oven.

Champignons stuffed with cheese

Stuffed champignons with cheese are considered very tasty. Many housewives prepare this dish for the Sunday and holiday table, they try to treat their relatives and friends, because these mushrooms stuffed with cheese are not heavy, tasty and easily digestible.

They cook mushrooms with cheese in the oven: this way they come out fragrant and with a minimum amount of fat.

With cheese, you should start by preparing the following products:

• half a kilogram of fresh champignons;
• 100 gr. Any hard cheese;
• onion head;
• a couple of tablespoons of vegetable oil;
• a spoonful of sour cream;
• spices and salt to taste.

A step-by-step recipe for how to cook stuffed champignons consists of the following steps:

1. Cut off mushroom legs and clean the inner shape a little. The legs are chopped with a knife.
2. Finely chopped mushroom legs with onions are fried in a pan for about 3 minutes, after which they are mixed with spices, salt and sour cream.
3. Mushroom caps are stuffed with prepared onion-mushroom minced meat and covered with grated cheese.
4. Prepared stuffed hats are laid out on a baking sheet and sent to the oven for half an hour. After a quarter of an hour, the mushrooms are taken out, their condition is checked, the baking sheet is turned over for even baking.

Such a stuffed champignon will be especially tasty if you add a little fresh herbs to the minced meat. You can diversify the recipe: use mayonnaise or yogurt instead of sour cream.

Mushrooms with minced meat

No less tasty and satisfying are stuffed champignons with minced veal or beef with pork. Experienced housewives prepare this dish for the holidays, as it is served both cold and hot.

It is not difficult to make such a stuffed mushroom, you just need to stock up on the ingredients in advance:

• assorted minced meat - 300 gr.;
• 12 pcs. champignons;
• clove of garlic;
• onion head;
• greens, salt, spices;
• a couple of tablespoons of grated hard cheese of any kind.

Champignon caps stuffed with minced meat are also cooked in the oven. Step by step cooking recipe:

1. Mushrooms are pre-cleaned, washed, wet mushrooms are dried with a paper towel.
2. Minced meat is fried in a separate pan and set aside to cool.
3. Onions are overcooked with garlic and seasonings, mixed with cooled minced meat.
4. A little seasoning or spices are sprinkled on the caps, each is filled with filling and sent to a preheated oven for a quarter of an hour.
5. The baking sheet is taken out of the oven, sprinkled with grated cheese and re-sent to the oven for a quarter of an hour. At the end of the allotted time, the dish is taken out of the oven and allowed to cool in the same bowl in which it was cooked.

If the oven warms up more than 200 degrees, then the snack will cook faster. It is important to monitor the process and determine the readiness of the products in time by the characteristic smell. Otherwise, the mushrooms will shrivel and, despite the taste, will look unaesthetic.

Mushrooms with minced vegetables

A low-calorie, low-cholesterol dish, which is also allowed for fasting, is champignons stuffed with vegetables. These stuffed champignons are prepared in the oven using the following ingredients:

• 8 large mushrooms;
• medium sized tomato;
• half an avocado;
• half a red bell pepper;
• clove of garlic;
• sesame, cilantro.

Before preparing stuffed champignon mushrooms, their legs are cut off and washed well with cold water. Vegetables are washed, cleaned, prepared for subsequent cooking.

1. Tomato, avocado, sweet pepper are cut into small cubes, mixed, salted to taste.
2. The vegetable mixture is seasoned with soy sauce and chopped garlic, after which mushroom caps are stuffed with this mix.
3. Stuffed blanks are laid out on a baking sheet and sent to the oven, heated to a temperature of 160 degrees.
4. The mushroom stuffed with vegetables should be baked for a quarter of an hour.
5. 5 minutes before readiness, the mushrooms are taken out of the oven, sprinkled with grated cheese and re-sent to the oven.

Before serving, decorate with chopped cilantro and sprinkle with sesame seeds.

Stuffed vegetable champignons baked in the oven can be served as an independent dish, as a cold appetizer or a hot side dish. These mushrooms will be tasty the next day after cooking, besides, a low-calorie dish is suitable for any dietary meal plan.

Popular among modern housewives is the recipe for champignons in the oven, stuffed with ham and vegetables. This dish is considered hearty and nutritious, so they prefer to serve it to the table as an independent hot dish.

There are a lot of options on how to cook champignon mushrooms stuffed with ham in the oven, but the classic recipe is the most popular. To prepare such mushrooms stuffed with ham, the following ingredients are stored in advance:

• half a kilogram of mushrooms;
• 300 gr. ham;
• 100 gr. hard cheese;
• carrots - 1 pc.;
• onion head;
• 2 cloves of garlic;
• seasonings, salt, spices, herbs.

The dish is prepared in the following way:

1. The legs of pre-selected and washed mushrooms are cut off, preparing the hats for stuffing.
2. The carrots are rubbed on a fine grater, the onion is chopped together with the legs of the mushrooms. The mixture is fried in vegetable oil.
3. The ham is cut into small cubes, mixed with a vegetable mixture, seasoned with garlic.
4. Minced meat is combined with spices, herbs, seasonings.
5. Prepared hats are stuffed and stuffed champignons are laid out in a pan.
6. The pan is sent to the oven and the appetizer is baked for a quarter of an hour. If desired, the dish can be sprinkled with grated cheese.

To the table, these mushroom caps stuffed with ham are served hot. Any white sauces are suitable for this dish, you can serve them with ketchups. Before serving, hot champignons are sprinkled with chopped herbs.

Before filling the mushroom caps with minced meat, put a small piece of butter in each. This will help to avoid wrinkling of the mushrooms during the heat treatment.

There are many options for preparing stuffed mushroom dishes, each housewife chooses for herself the one that will be more to the taste of her family members and guests. In addition, some have their own signature recipes for making stuffed mushrooms with an unexpected, but special taste.

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.

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.