A kaleidoscope of various fillings for stuffed mushrooms. Stuffed champignon mushroom caps in the oven

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

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Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

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Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

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Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

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Chocolate truffles with whiskey - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

Cooking delicious and fragrant baked champignons in the oven with stuffing is easy if you have a recipe. Experienced housewives know that the dish will become even more attractive if you diversify it with delicious fillings. Knowledge of the methods, fillings for stuffing and the choice of ingredients will be useful to every novice cook.

How to cook stuffed champignon mushrooms in the oven

Before you figure out how to cook stuffed champignons, you need to correctly select all the components of the dish. This type of mushroom makes light and tasty snacks, because they do not need to be specially selected and cleaned, you can even eat them raw. Stuffed, they have a special tenderness and softness, they are prepared in just half an hour in the oven.

Hearty champignons stuffed in the oven are considered national dishes in some cuisines of the world. They go well with cheese, chicken and sour cream sauces. At the same time, such a dish can be eaten both hot and cold. It does not lose its taste when reheated, so those who like to save time will like it. Even the next day, the snack will be tasty and saturate the body.

The choice of mushrooms in the store should fall on the largest, because such specimens are more convenient to stuff. Keep in mind that they also decrease in size. Mushrooms without legs are undesirable, because this part will go for the filling. Selected specimens should be fresh, with elastic caps, without dark spots and soft spots. Before cooking, you need to thoroughly rinse them with a soft brush, remove the outer film so that they do not darken during baking. If the snack is required juicy, then you can leave the product unprocessed.

How much to bake

Novice housewives are interested in the question of how much to bake champignons so that the dish is ready, but does not burn out in the process. The optimal mode will be 200 degrees, in which the baking process lasts no longer than a third of an hour. If you make champignon hats baked with cheese, then the time can be increased to half an hour to form a crispy golden crust.

How to stuff champignons for baking

There are a lot of options for stuffing champignons. Here are just some of the popular ingredients with which to bake mushrooms are the most delicious. This:

• chicken, cheese;
• onion, chicken;
• tomatoes, turkey;
• eggplant, pepper;
• minced meat, rice, onion;
• bacon;
• ham, cheese;
• cheese mix;
• shrimps, mussels, octopuses, squids - sea cocktail;
• zucchini;
• crab sticks or meat;
• mashed potatoes;
• egg;
• barley, rice with spices and onions;
• meat, nuts;
• onions, carrots;
• sausage, ham, smoked meats;
• cheese, garlic, breadcrumbs.

Stuffed champignons - recipe

You can even find a delicious simple recipe for stuffed champignon mushrooms with step-by-step lessons with photos and videos, so as not to miss a single nuance. You can make a gourmet dish with various spices, toppings, you can even experiment with types of cheese. More salty and firm will give a crispy crust, and soft - creamy taste. The resulting appetizer will be an excellent decoration for the festive table.

With cheese

A simple appetizer - stuffed champignon mushrooms in the oven with cheese - will look even more impressive in the photo if you put mashed potatoes inside. An appetizing dish will turn out especially tasty with the addition of butter, greenery decoration. It can be served as a light snack, or as a side dish for meat and fish dishes. It is better to take friable potatoes so that the mashed potatoes are especially tender.

Ingredients:

• potatoes - 0.3 kg;
• butter - ¼ pack;
• hard cheese - 0.2 kg;
• champignons - 30 pcs.;
• green onions - 3 feathers.

Cooking method:

1. Peel the potatoes, boil until cooked, chop with a blender in mashed potatoes, mix with half of the grated cheese, butter and chopped green onions.
2. Mushroom caps, washed, with legs removed, put on a baking sheet, fill with stuffing with a pastry bag or spoon.
3. Cook in the oven at 200 degrees for a third of an hour.
4. 10 minutes before cooking, sprinkle with grated cheese.
5. Serve with melted butter, you can season for piquancy with soy sauce or cream.

With chicken and cheese

Mushrooms stuffed with chicken and cheese in the oven are very satisfying and rich in taste. You need to cook them taking into account the secret that to compensate for the dryness of the chicken breast, it is combined with several types of cheese. You will get a juicy dish that will melt in your mouth. It is good served with sour cream sauce, chopped herbs and straight from the oven to keep the cheese hot and stretchy.

Ingredients:

• chicken fillet - half a kilo;
• feta cheese - 60 g;
• sour cream - half a can;
• flour - 1 tablespoon;
• parsley - half a bunch;
• vegetable oil - 30 ml;
• champignons - 10 pcs.;
• mozzarella cheese - 120 g.

Cooking method:

1. Mushroom caps, washed, dried and peeled from the legs, put in a baking dish on top of parchment.
2. Grind the fillet, fry in oil for 5 minutes, keeping medium heat and stirring.
3. Chop the legs, add to the chicken, fry for another 5 minutes.
4. Mix the flour, sour cream, reduce the fire and pour the sauce into the pan to the chicken, season with pepper, simmer for 9 minutes until the mixture thickens.
5. Cool it down a bit.
6. Grate feta, mix with chicken, chopped parsley.
7. Stuff the hats with the mixture, sprinkle with grated mozzarella, bake at 180 degrees for 17 minutes.
8. Serve as an appetizer garnished with chopped parsley.

Stuffed with minced meat, baked

Stuffed champignons with minced meat are considered hearty. They can be varied with juicy tomato sauce and crispy golden cheese crust. Any minced meat is suitable for cooking, but it is better to take medium fat content so that the dish retains its shape and does not become soft. It is good to take a mixture of pork and beef in equal proportions, make the mass spicier with spices and seasonings.

Ingredients:

• champignons - 15 pcs.;
• minced meat - 0.2 kg;
• onion - ½ pc.;
• sour cream - 3 tablespoons;
• tomato paste - 4 tablespoons;
• mayonnaise -1 tbsp;
• cheese - 100 g.

Cooking method:

1. Chop the onion, cut off the stems from the caps, grate the cheese coarsely.
2. Mix onion mass with minced meat, pepper, salt.
3. Season the caps with dry marjoram, rosemary, nutmeg, basil, thyme, curry, parsley. Stuff with stuffing, sprinkle with cheese.
4. Make a sauce of sour cream, mayonnaise and tomato paste, pour stuffed mushrooms.
5. Send to the oven, heated to 200 degrees, for half an hour.
6. Serve as a dish on its own with a side dish of rice or thin pasta.

With Chiken

Mushrooms stuffed with chicken are appetizing and satisfying. Instead, you can take a turkey or rabbit, any tender meat that would retain juiciness. Such an appetizer is seasoned with sour cream, herbs and cheese to get an excellent appearance, pleasing in the photo and in life. The onion, the use of your favorite spices gives juiciness and piquancy to the dish.

Ingredients:

• champignons - 13 pcs.;
• chicken fillet - 250 g;
• onion - 1 pc.;
• hard cheese - 125 g;
• sour cream - 2.5 tablespoons;
• a mixture of dill and parsley - a bunch.

Cooking method:

1. Rinse the mushroom legs and the pulp, cleaned from the caps, finely chop.
2. Boil the fillet in salted water, chop.
3. Chop the onion, chop the greens, finely grate the cheese.
4. Fry the mushroom mass in vegetable oil, add onion, chicken, herbs, a little cheese, season with sour cream and spices.
5. Stuff the hats, put on a greased baking sheet, sprinkle with cheese on top, bake at 190 degrees for 27 minutes.
6. Serve with sour cream sauce or mayonnaise mixed with pickled cucumber.

With ham

Mushrooms stuffed with ham and cheese in the oven have a classic creamy-meat taste. It turns out an appetizing design that stretches when cut, exudes an attractive aroma and satisfies hunger very well. Ham should be taken low-fat - chicken or turkey, so that the dish does not lose its elastic shape. It is recommended to decorate the appetizer with sour cream and herbs.

Ingredients:

• champignons - 13 pcs.;
• ham -125 g;
• onion - 1 pc.;
• cheese - 80 g;
• sour cream - 3 tablespoons;
• greens - a bunch.

Cooking method:

1. Wash the mushrooms, cut the legs, chop them into small pieces.
2. Cut the ham into cubes, chop the onion, finely grate the cheese.
3. Fry mushrooms with onions in vegetable oil, add ham there. Keep until golden brown.
4. Mix with half the cheese, chopped herbs, sour cream. Warm up, salt, pepper, stuff the hats.
5. Put the dish on a baking sheet, sprinkle with cheese, bake for half an hour at 200 degrees.
6. Serve with parsley and dill.
7. Instead of ham, you can take any boiled or smoked ham.

with bacon

Mushroom hats baked in the oven look appetizing and attractive if wrapped with strips of bacon. It will turn out a dish with a light French character, very satisfying and fragrant. Any ingredient can serve as a filling - pearl barley, tomatoes or cheese. If you take feta, then the appetizer will become more creamy, acquire a rich taste with a slight piquancy.

Ingredients:

• champignons - 12 pcs.;
• feta cheese - 0.2 kg;
• bacon - 12 strips;
• dried dill - a teaspoon.

Cooking method:

1. Mix cheese with dill, season with black pepper.
2. Peel the mushrooms from the legs, fill with stuffing.
3. Wrap each hat with bacon, put in a mold.
4. Bake for 25 minutes at 185 degrees.
5. Serve as an independent appetizer garnished with greens.

Stuffed with legs

A wonderful dish on the festive table will be mushroom caps stuffed with legs and cheese. The mushrooms themselves have a uniquely rich taste, so the dish will come out with a double serving of flavor. For piquancy, a mixture of cheeses, garlic and spices are added to the appetizer. The dish is baked quickly, requires minimal preparation, so it will take a little time.

Ingredients:

• champignons - 15 pcs.;
• cheese - 120 g;
• hard cheese - 150 g;
• parsley - a bunch;
• garlic - 2 cloves;
• butter - 1 tsp

Cooking method:

1. Wash the mushrooms, remove the legs with a knife or spoon, make a depression in the hat.
2. Cut the mushroom pulp into cubes, mix with crushed garlic, fry in oil for 6 minutes, season with chopped parsley.
3. Put in a plate, mix with grated cheese and cheese, mix thoroughly.
4. Fill the hats, put on a baking sheet, bake for a third of an hour at 180 degrees.
5. Serve baked mushrooms with sour cream or any sauce based on it.

Whole

Only half an hour takes a process that allows you to bake whole mushrooms in the oven. This can be done simply with butter, but it is better to marinate the mushrooms with an original sauce that will emphasize their taste and aroma. It will turn out a very tasty dish that can be eaten cold or hot, served as an independent snack or as a side dish to more satisfying foods.

Ingredients:

• mushrooms - 1 kg;
• tartar sauce - 100 g;
• nutmeg - ½ tsp;
• coriander - 1 tsp;
• a mixture of peppers - a pinch.

Cooking method:

1. Wash the mushrooms, peel the caps, marinate in a mixture of tartar and spices with salt and black pepper.
2. After half an hour, put on a baking sheet without greasing with oil.
3. Bake at 180 degrees for 23 minutes.
4. Serve with meat, fish dishes or on its own.

With shrimps

An excellent New Year's dish will be champignons stuffed with shrimp in the oven, served with decoration in the form of red caviar. This is a truly festive appetizer that will appeal to every guest. The combination of seafood and mushrooms gives a great rich taste, spicy aroma. In addition to caviar, greens and serving with sour cream sauce will decorate the appetizer.

Ingredients:

• champignons - 4 pcs.;
• shrimp - 100 g;
• green onions - 100 g;
• sour cream - 1 tbsp;
• red caviar - 1 tbsp;
• hard cheese - 100 g;
• butter - 2 tsp

Cooking method:

1. Wash the mushrooms, peel the legs, remove the skin from the cap.
2. Grind the legs, mix with chopped herbs and small shrimps.
3. Fry the mixture in butter with a spoonful of vegetable oil, salt and pepper.
4. Start hats, bake in the oven at 200 degrees for a quarter of an hour.
5. Serve with grated cheese, caviar, sour cream sauce.

With zucchini

Mushrooms stuffed with zucchini in the oven have an interesting taste. If popular recipes suggest that the zucchini is stuffed with mushrooms, then this is the opposite. To spice up the taste, ham additives, sauce in combination with garlic, mustard and white wine are used. The resulting dish is well served on the festive table as an appetizer for champagne or as an aperitif before serving the main one.

Ingredients:

• mushrooms - 8 pcs.;
• onion - 1 pc.;
• zucchini - ½ pc.;
• ham - 80 g;
• garlic - 3 cloves;
• mustard - 20 g;
• sunflower oil - 2.5 tablespoons;
• olive oil - 2 tbsp;
• parsley - half a bunch;
• dry white wine - 1.5 tablespoons;
• hard cheese - 85 g.

Cooking method:

1. Rinse the mushrooms, dry, peel the legs. Rub the caps with a mixture of olive oil, some chopped garlic and parsley, salt and pepper.
2. Chop the legs, mix with chopped onions, lightly fry in oil, pour in the wine, fry until the moisture evaporates. Send chopped zucchini there, fry for 3 minutes. Pour ham cubes, season with salt and pepper, mix with mustard, remove from heat. Season with the remaining parsley and garlic.
3. Stuff the hats, send to a greased baking dish, sprinkle with cheese.
4. Cook for 17 minutes at 200 degrees.
5. Serve hot, but the dish retains its taste even the next day.

Learn how to cook other recipes.

Video

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

20 large fresh champignons

Stuffed champignons with cheese in the oven- this is not difficult to prepare, but very, very tasty mushroom appetizer for a festive and everyday table. Having prepared such mushrooms on the festive table, you will not lose, because they will be one of the first to leave the table. I think it’s not even worth talking about how harmonious the combination of champignons and cheese is, because their combination can be found in many dishes.

One has only to think about champignon julienne with chicken, French-style meat, stacks with mushrooms and cheese, French mushroom soup with mushrooms and cheese.

Oven baked champignons stuffed with cheese can be prepared according to many recipes. All recipes differ from each other rather in a set of ingredients, or in other words, in the composition of the filling, rather than in various technological processes.

From the recipe itself, it becomes clear that the main ingredient in the filling of this snack will be cheese.

Recipe for stuffed champignons with cheese in the oven, which I want to offer you, will not only be simple in terms of preparation, tasty and festive, but also quite affordable at cost.

For the preparation of stuffed champignons with cheese, you can use different types of cheeses. Most of the recipes involve the use of varieties of hard cheese or processed cheese. These two types of cheeses are the most popular, not expensive and affordable. Hence the popularity. But besides these cheeses, you can use soft and pickled cheeses to prepare stuffed champignons with cheese. You will get an exquisite taste of the dish if you take brie cheese, camembert, gouda, mozzarella, gorgonzola, dorblu, parmesan and others for the filling. Well, in today's recipe, ordinary and beloved by many processed cheeses will be used. In any case, instead of them, you can take any of the above cheeses and follow the recipe.

And now let's move on to the recipe and see how to cook stuffed champignons with cheese step by step with a photo.

Ingredients:

• Champignon
• processed cheese
• Garlic
• Mayonnaise
• Dill
• Sunflower oil
• Salt

Stuffed champignons with cheese in the oven - recipe

Cooking baked stuffed champignons begins with their preparation. With a knife, clean the legs of the mushrooms from the remnants of the soil. Next, wash the mushrooms.

Cut off their legs. Finely chop them with a sharp knife.

Put the chopped champignon legs into the pan. Fry in vegetable oil for 10 minutes. Remove from stove and let them cool.

Grate processed cheese on a medium or coarse grater, as in my case. Peel the garlic cloves. Squeeze the garlic through a press to the cheese.

Finely chop the dill.

It, like garlic, add to the cheese.

Put the already cooled fried champignons.

Salt the filling for cooking stuffed champignons with cheese in the oven and season with mayonnaise.

Mix well.

So, the filling and champignons are ready and you can start stuffing. Use a teaspoon to fill the mushroom caps with the cheese filling. Fill the mushrooms with a slide, as the filling will decrease slightly in the process of baking. Heat up the oven to 170C. Grease the mold with oil. Put the mushrooms on it.

Bake stuffed champignons with cheese in the oven for 15 minutes. This time is enough to champignons stuffed with cheese in the oven got ready.

Serve the finished dish as a hot appetizer, but even after cooling, the mushrooms will not cease to be delicious. Bon appetit

Stuffed champignons with cheese in the oven. Photo

Currently, on the shelves of our stores you can buy champignons all year round. And I must say that this product is in great demand. Delicious mashed soups are cooked with it, second courses are prepared. It is also used in many delicious salads and appetizers.

These mushrooms go well with many products, adding flavor and incomparable aroma to them. Therefore, the geography of recipes with them is expanding year by year. And now more and more often he began to cook them, stuffing them with various fillings. Moreover, such dishes are prepared both on weekdays and on holidays.

They look beautiful and appetizing, smell delicious and look like a portioned snack. Which is very convenient. Knowing the number of people for whom you are cooking, you can accurately calculate the right amount. Well, make a little in reserve, for the supplement.

Champignons stuffed with cheese and garlic and baked in the oven

This is the easiest recipe I have ever made. You can prepare a ready-made dish on it in just a few minutes.

We will need:

• fresh champignons - 8 - 9 pcs
• cheese - 250 gr
• garlic - 1 - 2 cloves
• salt and ground black pepper - to taste

Cooking:

1. Wash the mushrooms, peel if necessary and remove the leg. For a dish, it is better to choose large specimens so that the filling fits well in them.

Sometimes they clean the upper skin from the mushroom. But this action is performed at will. It is not mandatory.

2. Rub the cheese on a medium grater. It can be of any variety, but it is desirable that it initially be tasty and with a good smell.

If the cheese itself does not have a very pleasant taste and smell, then this will also affect the taste of the dish itself.

If mushroom caps are of medium size, then they will need approximately 25-30 grams of cheese for each. Therefore, if you have a different amount of mushrooms, then calculate the amount of the component in such proportions.

3. Grind the garlic. To do this, you can use a press, or you can simply cut it finely with a knife. You can also use already dried product. Mistresses often prepare it for the winter in this form.

Mix garlic with cheese, and lightly sprinkle the resulting mass with pepper. It will give us a very tasty aroma, and give a slight piquancy.

4. Lightly salt each mushroom from the inside. By itself, it is a little bland, so a little salt will not hurt it.

5. Then roll a small ball out of the cheese mass, similar in size to the inner surface of the cap and put it inside. Thus, fill all the mushrooms.

6. Grease a baking dish or a baking sheet with a small amount of oil, and put our workpieces there. In this case, the cheese should be at the top.

7. Preheat the oven to 160 degrees and place the mold with the blanks there. After about 7-10 minutes, the appetizer will be ready. The cheese will melt, and the mushrooms will have time to bake.

Everything, you can immediately carry our snack to the table. To serve it hot, you can prepare everything in advance, and put it in the oven when the guests are ready to sit down at the table. And you can give each one a serving. At the same time, it is desirable that a few servings remain in reserve.

Suddenly, someone will like the dish so much that he wants to enjoy its taste again.

How to bake champignons with cheese - the easiest recipe

There is another way to bake mushrooms with cheese. As you probably noticed, in the last recipe we removed the legs, and they remained unclaimed with us. But with a good hostess, everything goes into business. Therefore, this recipe is somewhat different from the previous one, and just in that we will not have any surplus here.

We will need the same products, and their quantity will remain unchanged. But the way to prepare them will be somewhat different.

1. When you cut off the legs of the mushrooms, they will need to be cut into small cubes. If there is a way to find out their weight, then that would be just fine. If there is no such way, then we will cook by eye.

2. Cheese at this stage, we need the same amount as the weight of the legs. If the weight of the legs is 100 grams, then the cheese will need 100 grams. We will need to cut this cheese into the same small cubes as the legs.

3. Mix pieces of one and the other and add chopped garlic to them. Salt a little if the cheese is not salty, and pepper to taste.

4. Now it remains for us to fill the cavity of the mushrooms with the resulting mixture, and put them on a greased baking sheet. And rub the remaining cheese on a medium grater and sprinkle each mushroom with it. So that it turns out a small hill.

5. Put the baking sheet in an oven preheated to 180 degrees. It will take a little longer to bake such an appetizer than in the previous recipe. Namely 20 - 30 minutes. That is, until the top layer is covered with a beautiful golden brown.

When you like the appearance of the dish, you can take it out of the oven and put it on lettuce leaves and serve it to the table.

Mushrooms stuffed with chicken fillet and cheese

Probably everyone loves julienne. And it is the combination of chicken meat with mushrooms that makes it delicious. Therefore, this dish is always found with great pleasure on any holiday table.

Today's dish, although not julienne, is in no way inferior to it in taste.

We will need:

• champignons - 12 pcs
• chicken fillet - 250 gr
• cheese - 150 gr
• egg - 1 pc
• garlic - 1 clove
• onion - 1 pc.
• dill - 1 bunch
• salt, pepper - to taste
• vegetable little for frying

Cooking:

1. Peel the mushrooms and wash if necessary. Pat dry with paper towels and remove stem. You can also remove the skin from the cap if you wish. So the mushrooms will turn out more tender.

2. Peel and finely chop the legs.

3. Finely chop the onion and chop the garlic in the same way. Dill also needs to be cut into smaller pieces.

4. Cut the skinless chicken fillet into long strips and then cut into cubes.

5. Heat the oil in a pan and fry the onion in it. When it softens, add garlic to it. Fry everything together for another half a minute. Then send chopped mushroom legs to them.

6. Add chicken fillet. Simmer over a fire while stirring until the fillet becomes white.

Then add dill and egg. Also salt and pepper to taste. Wait until the protein turns white. And then you can turn it off. The filling is ready.

7. Stuff the hats with the resulting mixture. Put them in a greased fireproof form, or on a baking sheet.

Sprinkle grated cheese on top. If you have hard cheese, it will be very cool.

8. Preheat the oven to 180 degrees. Place the mold with stuffed mushrooms in it and bake for 15 minutes. Then put the appetizer on a dish, decorate if desired and serve.

Your guests will be delighted with the aroma and taste of this dish.

Baked champignons with minced chicken and bell pepper

And if you want to add a bright note of taste and color to the dish, then add fragrant sweet bell pepper to the recipe.

We will need:

• large champignons - 300 gr
• minced chicken - 300 gr
• bell pepper - 0.5 pcs
• onion - 1 - 2 pcs
• hard cheese - 100 - 150 gr
• juice from half a lemon
• greens - dill, or parsley, or thyme
• butter
• olive oil
• salt, pepper - to taste

Cooking:

1. Peel the mushrooms, rinse with cool water and dry. Remove the leg and cut it into small cubes.

2. Sprinkle mushroom caps with salt and pepper. Then pour the juice from half a lemon and drizzle with olive oil. Leave to marinate for 20 minutes.

3. Onion and mushroom legs cut into small cubes.

4. Fry the onion in butter. If a small head is available, then we will need 2 of them. If it is large, then we will limit ourselves to one. Time for frying will be enough 2 - 3 minutes. Then add the legs, which also fry for no more than 3 minutes.

Then add minced meat. Break up the lumps with a spatula. And when we're done with it, you can salt and pepper and immediately time it. We need 5 minutes. During this time, the minced meat will turn white, and that will be enough.

5. And so, our filling is almost ready. It remains to finely chop the bell pepper. To make the filling get its bright color, take a red or orange fruit.

Add it and finely chopped greens to the mixture and mix. It is best if you choose thyme from all the options offered. This fragrant herb will give our dish both taste and smell. But not always it is sold in ordinary supermarkets. In this case, parsley or dill will be in demand. And you can take all the herbs in equal proportions.

6. In the meantime, 20 minutes have already passed. Hats were marinated, and the kitchen was filled with pleasant lemon aromas. It's time to fill them with minced meat and put them to bake.

7. We will need a temperature of 180 degrees. Therefore, it is better to preheat the oven in advance.

8. Lubricate the heat-resistant form with oil, it can be creamy, or it can be olive. And put our beautiful and delicious-smelling blanks into it. We will need no more than 20 minutes for baking

9. But we still have cheese. It must be rubbed on a fine grater. And there are two options here.

• sprinkle it on top of the mushrooms after you take the dish out of the oven
• take the dish out 5-7 minutes before it is ready, sprinkle with cheese and put it back in the oven. As you already understood, for 5 - 7 minutes.

Arrange the finished hot appetizer on a plate and decorate to your liking.

Mushrooms baked in the oven with shrimp and egg

A very tasty snack, which is always eaten at the festive table in the first place.

We will need:

• champignons - 16 pieces
• quail eggs - 16 pieces
• shrimp - 100 gr (peeled)
• cheese - 100 gr
• garlic - 1 - 2 cloves
• chopped onion - 1 teaspoon
• salt, pepper - to taste
• vegetable oil

Cooking:

1. Peel the mushrooms, rinse in cool water or simply wipe with a napkin. If the mushrooms were rinsed, then they must be dried with paper towels.

Take out the legs. They are easily removed with a teaspoon.

2. Grease a baking sheet or heat-resistant form with vegetable oil and cover with parchment paper. Lay the mushroom caps cup side up on paper. Sprinkle top with salt and pepper.

3. Prepare the filling. To do this, chop the onion, cutting it as small as possible. Pass the garlic through a press. We need two small cloves. Mix the two components into a single mass.

4. At the bottom of each hat, distribute evenly all the resulting sharp mass. Put the shrimp on top, also in each of the "cups" equally.

If the shrimp were cooked in salted water, then it’s good. If not, then you should salt them a little.

5. Grate cheese on a fine grater and sprinkle on top.

6. Preheat the oven to 180 degrees. Meanwhile, carefully crack one egg into each hat. Try to leave the yolk intact.

7. After 15 minutes, the snack will be ready. Very beautiful, tasty and with a little secret inside.

Agree that everyone wants to take such beauty on a plate. And someone can’t even resist and take a second portion for themselves.

Delicious stuffed champignons with ham and vegetables

We will need:

• champignons - 16 large pieces
• ham - 100 gr
• brynza type cheese - 100 - 150 gr
• bell pepper - 0.5 pcs
• zucchini - 0.5 pcs
• onion - 1 pc.
• vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Peel and rinse the mushrooms under cold water. If they are clean, then you can simply wipe them with a towel or napkin. Remove legs. You can get them with a teaspoon. And also with the help of it you need to scrape out part of the pulp. Cut the flesh and legs into small cubes.

2. Cut the ham, zucchini and de-seeded red bell pepper in the same way.

3. Cut the onion into smaller pieces and fry in a pan in vegetable oil. Add bell pepper and zucchini. Fry everything together while stirring for 3 minutes. Add salt and pepper to taste. Then add the ham and stew everything together for a couple more minutes. Don't forget to stir while doing this.

4. Fill the mushroom caps with minced meat and sprinkle with chopped cheese. For a variety of taste sensations, we took a pickled variety such as cheese. You can also use Feta cheese, Sirtaki, or soft cottage cheese.

5. Lubricate the form with oil and line it with parchment. Lay out the prepared blanks and put in an oven preheated to 180 degrees for 20 - 25 minutes.

6. Then put on a plate and serve.

Everything turned out very tasty, appetizing and beautiful!

Champignons with minced eggplant and cheese

This recipe can be prepared when summer or autumn. And when a lot of delicious ripe eggplant. Let me tell you, it is very tasty!

We will need:

• champignons - 10 large pieces
• eggplant - 1 piece small
• hard cheese - 150 gr
• sour cream - 2 tbsp. spoons
• chopped dill - 2 tbsp. spoons
• vegetable oil - 2 - 3 tbsp. spoons
• salt - to taste

Cooking:

1. Rinse and clean the mushrooms. In this recipe, it is recommended to remove the skin from the cap. Carefully remove the legs with a spoon. Cut them into cubes.

2. Cut the eggplant into the same small cubes. Their skin can be peeled, especially if it is rough. And you can leave if the vegetable is young.

3. Heat the oil in a frying pan and fry the chopped legs and eggplant. It will take about 10 minutes to fry them while stirring. Do not forget to salt to taste.

Since eggplant absorbs a lot of oil, pour 2 tablespoons first, and if not enough, then add another spoonful.

4. In the meantime, they are fried, grate the cheese and chop the greens. We took dill, but you can use parsley or thyme. It is fragrant and has a pleasant taste. Therefore, dishes with it are very tasty.

5. When 10 minutes is up, we will see that the cubes are lightly browned. Well, then they are ready and you can add sour cream to them. Simmer with it for another 1 minute.

6. Add greens and 3 tbsp. spoons of grated cheese. Stir and immediately remove from heat.

7. Stuff the caps with the resulting mass and put them in a greased heat-resistant form. Sprinkle the remaining cheese on top. Pour some water into the bottom of the mold.

8. Put in an oven preheated to 180 degrees for 30 minutes. The top should be browned and covered with a delicious crust. The water will not let the champignons dry out and they will remain juicy and tasty.

And here they are, our beauties! Ready to be served to the table to be eaten immediately!

A simple recipe for champignons baked with quail eggs

Perhaps this is one of the simplest recipes, where mushrooms are stuffed only with cheese and quail eggs. The recipe is similar to the one where we also used shrimp. However, it differs in its components and method of preparation.

We will need:

• large champignons - 8 pcs
• quail eggs - 8 or 16 pieces
• hard cheese - 100 gr
• milk - 100 ml
• salt, pepper - to taste
• vegetable oil

Cooking:

1. The beginning is the same as in all other recipes. First, the mushrooms must be cleaned, rinsed with water and dried. Then carefully remove the legs. We won't need them in this recipe. Since it is very simple and we will not fry anything here beforehand.

2. Salt and pepper the mushrooms inside and out. Let them brew so that salt and pepper nourish them with their taste.

3. In the meantime, grate cheese, preferably smaller. And prepare the eggs. You can cook two eggs for each hat, or you can cook one. Who wants more. If you use two, then the form will look prettier and it will be more complete.

If you use only one egg, then cook a little more cheese.

4. Put a little cheese on the bottom of each "cup". Arrange them in a greased form. And beat in two eggs (or one at a time).

5. Then pour a little milk into each hat, its volume should be about half a “cup”.

6. Put in an oven preheated to 180 degrees for 15 minutes.

Then put on a dish, decorate as fantasy tells, and serve. The finished product tastes a bit like an omelet. And also mushrooms. In a word - delicious!

What can be used as a filling for baking

We have considered in today's article many different options for cooking baked champignons. And here I decided to summarize all the fillings. So that you can immediately choose different options for cooking minced meat in one place.

And so from all of the above, we realized that the main component for a delicious filling is:

It is used in all recipes without exception. And so what should it be?

The ideal option is hard cheese. When baked, it does not melt as much as usual. It gives an excellent ruddy crust and is delicious without any doubt.

For a snack to be tasty, all the ingredients for its preparation must also be tasty. And the same applies to cheese.

However, any cheese can be used in principle. So, we tried cooking today with pickled cheeses. You can also cook with cottage cheese, and soft, and melted. In any case, you can experiment and try different options.

• chicken
• beef
• pork
• mutton

And a mixture of minced meat from all the listed types of meat.

And also it can be ready-made meat products:

• ham
• sausage
• sausages
• semi-smoked products

And in principle, you can cook absolutely from any type of meat.

Of course, you can not ignore the seafood. The main one of them is

• shrimps

From other seafood, I unfortunately did not find recipes. But I think they are bad. You can try cooking with them.

Prepare the filling and vegetables. And most commonly used:

• bell pepper
• Cherry tomatoes

• zucchini
• eggplant
• cauliflower

Often an egg is used as a very beautiful and tasty component. And due to the fact that champignons are small enough for a large number of fillings, quail eggs are used. By the way, they look more aesthetically pleasing in a snack.

• quail eggs

Greens are also actively used. It is added to add flavor and improve appearance. Mainly used:

• dill
• parsley
• thyme
• green onion

And if, for example, you lightly grease a hat with oil, and then sprinkle it with greenery, then this will also look very impressive.

Also used for fragrance.

• garlic

For the marinade

• lemon

Of course, you can not do without such components as

• pepper

And also used

• butter
• olive and other vegetable oils

As you can see, the list is quite large. But this is wonderful. As a rule, each of us will always find something of the above in the refrigerator. Therefore, it may be necessary to buy only mushrooms. And you can cook a delicious snack from what you have.

So get ready for health!

Dec 30, 2017 Olga