Champignons are one of the most popular mushrooms today.

There are many recipes for their preparation, one of which is stuffing. Thanks to the multicooker, you can quickly make a small, but delicious dinner from these mushrooms.

Champignons are a treasure trove important elements and minerals. Therefore, in order to add a little more benefit to the dish and not spoil everything with fats and cholesterol, we will use chicken meat. For the dish, it is necessary to use large champignons with a wide cap so that as much as possible can fit in them. more minced meat, then they will be juicy.

Champignons - no doubt gorgeous dish! But keep in mind the fact that these mushrooms contain a difficult-to-digest component that burdens our digestive tract. Therefore, do not overuse these mushrooms, or any others.

The taste of champignons can be enhanced by adding thyme, garlic, black pepper, cream, onion, and sour cream to the mushrooms. Champignons are not tolerated in a slow cooker large quantity vinegar.

Mushrooms with cheese in a slow cooker

Champignon dishes are better digestible if the mushrooms are chopped as finely as possible. In addition, during the cooking process, the “heavy” proteins of the champignons are quickly converted into easily digestible food, so it is imperative to cook the champignons in salted water.

Ingredients:

• Champignons – 7 pieces
• Chicken fillet – 1 piece
• Onion – 1 piece
• Cheese – 100 grams
• Water – 0.5 multi-cup

Preparation

1. First, let's cut the raw chicken fillet into small cubes.
   
2. We will also cut the onion.
   
3. Mix with meat and start frying in a frying pan.
4. Meanwhile, prepare the champignons.
   
5. Cut out the legs and add them to the minced meat to fry.
   
6. You need to fry for about 10 minutes so that the meat is almost ready. Then stuff the champignons.
   Place them in a multicooker bowl, add water and rub the cheese on top.
   
7. Set the “Baking” mode for 30 minutes. Periodically you need to look into the multicooker to make sure that the water has not boiled away.
   

Bon appetit!

We present to your attention following recipes with champignons in a slow cooker.

Baked champignons with salmon

Spicy, aromatic, delicate fish with equally delicious champignons - a royal combination! Be sure to try it!

Ingredients

• Salmon – 3 steaks
• Champignons – 300 g
• Balsamic vinegar - 2 tablespoons
• Tomatoes – 3 pcs.
• Dill - bunch
• Lemons - 2 tbsp juice
• Zest from half a lemon
• Nutmeg -1/4 teaspoon
• Olive oil - 4 tbsp
• Salt, pepper, spices to taste

Preparation

1. Rinse the steaks, add salt, coat with vinegar (1 spoon). Sprinkle the fish with finely chopped dill.
2. Wipe the fish lemon zest, leave a little zest. Sprinkle steaks with lemon juice (1 spoon).
3. Wash the champignons, cut them and pour over the remaining balsamic vinegar. Sprinkle with nuts, add salt to taste, pepper, sprinkle with remaining dill, lemon zest, sprinkle with lemon juice and vegetable oil.
4. Leave the mushrooms and fish to marinate separately for 1 hour.
5. Pour a little vegetable oil into the multicooker bowl and grease it. Place salmon and mushrooms in a slow cooker in layers. Place diced tomatoes on top and grate hard cheese. Set the “Baking” mode for 1 hour.

Champignons with salmon in a slow cooker are ready!

A wonderful hot dish in an unusual format - champion julienne in a slow cooker. Successful combination mushrooms and cheese baked in sauce will make this appetizer savory and tender.

Champignon julienne

Ingredients

• Mushrooms – 1 kg
• Sour cream - 0.5 cups
• Milk - 1 glass
• Onions - 250-300 g
• Cheese - 50 gr
• Butter - 2 tbsp
• Flour - 2 tbsp
• Pepper, salt

Preparation

1. Wash the mushrooms, chop into strips and boil until half cooked. Next, drain them in a colander and let them dry a little. Then set the multicooker to the “Baking” mode, place the mushrooms and chopped onions into the bowl.
2. Prepare sour cream sauce: softened butter and gradually mix with flour until smooth, then, stirring constantly, you need to slowly pour in milk and sour cream.
3. Pour the resulting sauce over the mushrooms, sprinkle grated cheese on top, pour butter and bake on the “Baking” mode for 1 hour.

Champignon julienne in a slow cooker is ready.

Bon appetit!

The next recipe for mushrooms in a slow cooker is fried mushrooms with sour cream, a classic taste, hearty dish.

Champignons with sour cream

Simple and quick way cook, and the dish turns out excellent. Tender champignons, stewed with sour cream and onions, will go perfectly with any side dish.

Ingredients

• Champignons – 500 gr
• Onions - 1 pc.
• Sour cream – 200 ml
• Ground pepper, salt
• Greens to taste

Preparation

Cut the mushrooms into slices, the onions into half rings.

Melt the butter in the multicooker bowl on the “Baking” mode, place the mushrooms and onions in the bowl, continue frying for 20 minutes, stirring occasionally.

When the liquid has evaporated and the mushrooms begin to cover golden brown crust, add sour cream, pepper and salt.

After the sour cream boils, switch to the “Stew” mode for 1 hour.

The selection of recipes with champignons in a slow cooker is completed by another version of fried mushrooms.

Fried mushrooms with vegetables

Fried champignons with vegetables - simple, satisfying, aromatic and very tasty dish. The contrast of the carrots and greens will add a pop of color and liven up the dish. Great lunch on a quick fix in a slow cooker!

Ingredients

• Mushrooms – 300 gr
• Onions - 2 pcs.
• Garlic - 4 cloves
• Carrots - 1 pc.
• Greens of your choice
• Oil for frying

Preparation

1. Cut the onion into half rings, garlic and champignons into thin slices, carrots into strips, finely chop the greens.
2. Fry the onion and garlic until a strong smell appears in the “Baking” mode, add a little salt, add carrots and fry the vegetables until they soften.
3. Pour the mushrooms into the roast and fry them for another 5 minutes. Taste the dish and add salt if necessary. Fried champignons in a slow cooker are ready! Before serving, sprinkle the mushrooms with chopped herbs.

Calories: Not specified
Cooking time: 90 min

Just excellent dish, which can decorate any buffet table, as well as lift the mood on a dull weekday evening. An additional advantage of stuffed caps is that you can make semi-finished products and freeze them. If desired, or if unexpected guests are about to arrive, you can throw them into a slow cooker or double boiler, where they will turn into a wonderful, aromatic and very tasty snack.

Unfortunately, due to the special structure of the cap, only champignons can be used for this recipe, but they are available in supermarkets all year round, and at a very affordable price. Stuffing the caps with meat and mushroom stems is the most basic filling, but you can come up with a great variety of them. For example, the filling can be exclusively vegetable or legumes.

To prepare stuffed champignons it will take 90 minutes in the slow cooker. Number of servings - 5.

Ingredients:
- mushrooms (large champignons) – 0.5 kilograms;
- minced meat – 200 grams;
- hard cheese – 100 grams;
- onion – 1 piece;
- butter– 50 grams;
- greens – 2 sprigs;
- vegetable oil – 1 tablespoon;
- salt – 1 teaspoon.

Recipe with photos step by step:

For this dish we need mushrooms with large caps. Sometimes in supermarkets you can find stuffing champignons with very large caps. We wash the mushrooms well under running water and cut off the stems.




We cut out the mushroom stems and try to make more room for the filling. Finely chop the legs.




We also need a large onion for the filling. We peel it, wash it and chop it finely.




For stuffing stuffed champignons Any will do minced meat, chicken, beef, pork, or mixed from several types of meat. Combine the minced meat with chopped mushroom stems and stir.






We arm ourselves with a teaspoon and stuff mushroom caps. We try to pack the filling as tightly as possible.




To make the filling in stuffed mushroom caps juicier, you need to add a little fat. Butter works great. We cut it into small strips and put it on the filling in each mushroom cap.




To prevent the caps from sticking and burning during baking, grease the bottom of the multicooker pan with vegetable oil using a pastry brush. Place the stuffed mushroom caps tightly with the filling facing up. Do not be afraid that the mushrooms will stick together, because during the baking process they will greatly decrease in volume. Select the Baking mode for 60 minutes, close the lid tightly.




Grate hard cheese onto coarse grater. There are no special requirements regarding the type of cheese, the main thing is that it melts well. For example, Russian is perfect.






You need to sprinkle the stuffed champignons in the slow cooker with grated cheese about 7-10 minutes before the end of cooking, so that the cheese has time to cover the caps with a cheese crust.




After the timer signal, use a spatula to shift stuffed hats on a plate. Before serving the dish, you can additionally decorate it with fresh chopped herbs.
Bon appetit!

Stuffed champignons cooked in a slow cooker are a very tasty and satisfying dish. The mushrooms themselves turn out more tender than in the oven.

Features of preparing stuffed mushrooms in a slow cooker:

Stuffed champignons will become great snack, which can be placed on the holiday table. If you want the dish to be hearty, add some minced meat. Mushrooms can be supplemented with sauce, which will make them aromatic and appetizing.

Ingredients:

Google advertising

10 champignons
1 onion
1 tablespoon breadcrumbs
50 grams of cheese
2 tablespoons vegetable oil
a pinch of salt
a pinch of ground black pepper

So, let's start preparing the dish stuffed mushrooms in a slow cooker.

Step 1. Choose high-quality mushrooms, because only dense and large ingredients are suitable for stuffing. Wash the mushrooms and remove all dirt, and then cut off the stems. Handle the caps carefully, as they must remain intact.

Step 2. Cut the legs into medium pieces. Peel and chop the onion. The preparatory process ends here, because the recipe itself is quite simple.

Step 3. Fry finely chopped onion and champignon legs in a frying pan with vegetable oil. You can also do this directly in the slow cooker. When you notice that the onions have turned golden color, add some breadcrumbs. At the end, pour a little cheese into the container, which must first be grated on a fine-mesh grater.

Step 4. Salt the caps and season the filling with pepper. You need to stuff the mushrooms quite tightly, after which you can put them in the bowl of the kitchen appliance.

Step 5 Sprinkle the stuffed champignons with the remaining cheese that you grated. Select Baking mode and wait 25 minutes. When the specified time has passed, serve the dish.

These ingredients are enough for 2 servings of stuffed champignons.

Mushrooms are good in any form, no matter how you cook them. And fried with potatoes, and stewed in sour cream, and boiled with vegetables in soup, and pickled. That's why before you start cooking stuffed mushrooms in a slow cooker, I didn’t doubt for a second that it would turn out delicious. And so it turned out. Only even tastier than I thought.

Ingredients:

• Large champignons – 7 pcs. (if they are small, you should take more of them. The main thing is that they fit in the slow cooker)
• Onion – 1 onion or several sprigs green onions with bulbs,
• Cheese – 100-150 g.

Champignons are needed in this recipe because they can be stuffed (and not necessarily just with onions and cheese, but with much more) due to the shape of their cap.

One of the easiest ways to cook stuffed champignons in a slow cooker

First of all, I wash the mushrooms, dry them slightly and remove the stems. You can also cut out some of the pulp from the cap if you want to put it there more vegetables. But this time I didn’t bother, leaving the hat as it was. Moreover, I really like it when mushrooms contain a lot of mushrooms, so to speak.

I finely chop the mushroom stems for the filling. I cut the onion into small pieces. I took green onions, which recently began to grow in our steppes, because I decided to diversify the menu a little, in which I periodically feature ordinary onion. I chopped the root of the green onion for the filling, and set aside the “feathers” to sprinkle on the finished dish.

I put the onions and mushrooms in a multi-bowl and leave to fry in oil for about five minutes.

While the mushrooms were roasting and gradually spreading their unique smell, which personally reminds me of rain in the forest, I grated the cheese. I divided all the available cheese into two parts.

I put the mushrooms and onions on a plate and waited until they cooled a little. Then I mixed them with the first half of the grated cheese. This is the filling with which I fill the champignon caps. Place the remaining half of the cheese on top of the mushrooms. This is probably one of the most simple options minced meat for mushrooms. There can be a great many options. Both vegetables and meat are suitable for the filling. The only mandatory condition is fresh herbs, which will need to decorate the stuffed champignons before serving them.

While the champignons are cooking on the “Baking” for 15 minutes, I’m just chopping the greens and preparing the side dish. This mushroom treat comes together quite quickly, but at the same time requires a little more effort than simply frying mushrooms. Of course, these efforts are fully justified. Stuffed mushrooms They just melt in your mouth! Also, they can be steamed, I’ve already checked. It seemed to me that it turned out tastier this way, the mushrooms were more airy. But the time that the mushrooms spend in the steamed basket takes about twice as long.

Despite the fact that this snack looks more than modest, it will be a great success at festive table. In any case, it is a wild success for me in any situation. :)

Cooking time: 30-35 minutes,

Mushrooms are traditional ingredient Russian cuisine. For many centuries, our ancestors used the bounty of the forest to add to their daily diet. And even today, despite the wide variety of products, real gourmets really love mushrooms in sour cream.

With development modern technologies It became possible to prepare such a dish in a slow cooker.

Mushrooms with sour cream in a slow cooker can be prepared using both forest and artificially grown mushrooms. To prepare this dish, the most commonly used porcini mushrooms are chanterelles and champignons. Sour cream is added directly to the mushrooms during the cooking process.

By cooking mushrooms in sour cream in a slow cooker, you will get a tasty, aromatic and very healthy dish.

Consider a recipe for cooking champignons in sour cream in a slow cooker.

Ingredients

• 350 grams of fresh champignons
• 1 onion
• 200 grams of sour cream
• Salt and pepper to taste.

How to cook champignons in sour cream in a slow cooker?

To begin with, we note that you can use both fresh and frozen champignons to prepare this dish. Of course, it's better to take fresh ones. However, if you want to cook frozen champignons in sour cream in a slow cooker, then you should remember that the mushrooms do not need to be thawed before cooking. Just rinse them with water and cook them the same way as fresh ones.

Fresh champignons should be soaked in water for some time. This will make them easier to clean in the future.

Clean the champignons and rinse thoroughly under running water. Next you should chop the mushrooms. There are several options here to suit your taste. Some people like coarsely chopped mushrooms, while others prefer to chop them.

Cut the mushrooms in half or into thin slices.

Place the chopped champignons into the multicooker bowl.

Peel and chop the onion. Place the chopped onion in the multicooker bowl after the mushrooms.

Add sour cream. Salt and pepper to taste. Mix all ingredients thoroughly using a wooden spoon.

Close the multicooker lid. Set the “Extinguishing” mode. Champignons in sour cream in a slow cooker should be cooked for approximately 1 hour.

After the specified time has passed, open the multicooker lid. Sprinkle the mushrooms with chopped herbs. Close the multicooker lid again and leave the dish for a few minutes. Greens will give the champignons additional flavor.

After this, the champignons in sour cream can be served. Champignons in sour cream in a slow cooker can serve as a separate dish or served with various side dishes.