Cooking:

Stuffed champignons are not difficult to prepare, but they do take some time. This is a very tasty and satisfying dish, it can be served as an appetizer or as a separate dish.

Stuffed champignons. Preparation:

1. The champignons need to be washed well and, if necessary, peeled. Carefully separate the stems from the caps and, if necessary, clean the mushroom caps with a teaspoon.

2. Prepare minced meat for filling: grind chicken breast in a blender until finely chopped meat along with onions.

3. Fry the prepared minced meat in a preheated frying pan with vegetable oil until half cooked (about 5 minutes).

4. We also chop the mushroom legs and add them to the minced chicken, don’t forget to add salt and pepper and fry for another 5 minutes.

5. Add 1 clove of crushed garlic and a little mayonnaise (1 tablespoon) to the prepared minced meat.

6. Fill the champignon caps with the prepared chicken mince.

7. Place the prepared mushrooms in a baking dish pre-greased with vegetable oil and cook in the oven at 220 degrees for 15 minutes.

8. After 15 minutes, remove the stuffed champignons from the oven, sprinkle them with finely grated cheese and bake for another 5 minutes.

9. Take out the finished stuffed champignons and place them on a plate. This dish can be served either hot or cold.

Champignons stuffed with chicken and cheese ready! Bon appetit!

P.S: Try to cook

Stuffed mushrooms are one of the most popular snacks around the world. They are stuffed with everything, but the chicken and cheese filling is probably one of the most favorite. Cooking champignons according to this recipe is very simple and quick, and the results are always tasty and beautiful. You will need a minimum amount of products and a little time.

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

Peel the champignon caps and remove the stem of the mushrooms. If the caps are turned in too much, you can trim them a little to accommodate more filling.

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

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

Sprinkle with grated good quality hard cheese such as radomera and bake until done in the oven, about 15 minutes at 180 degrees in top and bottom heating mode.

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

Stuffed champignons with chicken and cheese in the oven are a delicious decoration for the holiday table. The ingredients included in the recipe are constant companions of the New Year's feast. The dish is prepared very quickly, looks beautiful and gives amazing taste.

Stuffed champignons with Mozzarella cheese is a standard recipe for preparing the dish. It takes little time and effort to prepare the dish, largely due to the fact that mushrooms cook quickly.

List of ingredients:

• Chicken breast or fillet – 500 g.
• Mozzarella cheese – 120 g.
• Medium fat sour cream – 4 tbsp.
• Wheat flour – 1 tbsp.
• Parsley – 1 bunch.
• Salt/pepper to taste.

Cooking method:

• Rinse the champignons well, separate the caps from the stems. Remove some of the pulp from the caps to make a small indentation for the filling. Rinse them from the inside.
• Finely chop the champignon legs with a knife.
• Rinse the chicken fillet; if you take the breast, remove the skin and remove the bones and tendons. Cut into small cubes. Fry together with chopped mushrooms in a frying pan with a small amount of vegetable oil. After 5-6 minutes, the chicken meat will become white and soft, all the liquid will evaporate from the mushrooms. Vegetables must be stirred periodically with a wooden spatula.
• Mix the sifted flour with sour cream in a deep bowl, stirring the lumps. Pour the resulting sauce over the chicken and mushrooms, add salt, black pepper and your favorite spices to taste. Simmer over medium heat for 8-10 minutes, stirring regularly. Cool properly.
• Grate the mozzarella on a coarse grater and divide into two parts. Mix one part with chicken and mushroom filling, sprinkle with finely chopped parsley on top.
• Preheat the oven to 180 degrees. Line a baking dish or baking sheet with parchment or baking paper. Place the champignon caps at a sufficient distance from each other. Using a tablespoon, carefully spread the filling. Sprinkle the remaining grated cheese on top.
• Bake for 15-20 minutes.

Tip: stuffed mushrooms are best served cold. The dish can be decorated with fresh herbs or grated nuts.

Mushrooms in cream sauce, baked in the oven

Cream can make any dish more tender and juicy, and garlic adds a touch of spice. That's why we can say with confidence that stuffed mushrooms with cheese will not leave anyone indifferent.

• Champignons with large caps – 1 kg.
• Chicken breast – 500 g.
• Hard cheese – 200 g.
• Cream – 2 tbsp.
• Medium fat sour cream – 2 tbsp.
• Mayonnaise – 3 tbsp.
• Salt/pepper to taste.

Basic preparation steps:

• Rinse the champignons well, remove damaged areas. Separate the stems from the caps and cut them into small cubes.
• Carefully remove some of the pulp from the caps to create small indentations. Remove the top layer of it - the film.
• Peel the onion and finely chop it. Fry in a frying pan along with chopped mushroom legs. Add a little vegetable oil.
• Wash the chicken breast well, remove the skin, remove all bones and tendons. Rub with salt, pepper and your favorite spices. Wrap in foil and bake in a preheated oven for 10-15 minutes until the meat is soft and tender.
• Grate the cheese on a coarse grater. Cut the baked chicken into small pieces. Mix all ingredients (including fried mushrooms and onions) well.
• Leave the oven preheated. Grease a baking tray or baking dish with vegetable oil (it is better to use dishes with deep walls).
• Place mushroom caps in even rows. Rub the inside of the walls with salt and pepper and carefully distribute the filling. Draw a mesh pattern on top with mayonnaise.
• Fill the pan with water until it lightly covers the bottom. Place a teaspoon of cream and sour cream in different places, do not mix.
• Bake for 40-45 minutes.

Read also: Garlic croutons – 8 recipes + sauces

Pour the sauce over the finished dish, which will mix well during baking. The water should completely evaporate. It is better to serve stuffed mushrooms hot to enjoy the taste of the creamy sauce.

Champignons with chicken, cheese and garlic

Stuffed champignons with chicken and garlic are a delicious and light appetizer that can be prepared quickly. Garlic adds some heat and piquancy to the dish.

To prepare you will need:

• Mushrooms with large caps – 8 pcs.
• Hard cheese – 250 g.
• Chicken breast or fillet – 200 g.
• Garlic – 2 cloves.
• Salt/pepper to taste.

Cooking method:

• Remove the champignons from the refrigerator and rinse them well in cold water. Carefully cut out the damage with the tip of a knife. Carefully separate the stems from the caps.
• Remove some of the pulp inside the caps to make a depression.
• Boil the chicken until the meat turns white, adding a little salt. Cool and cut into small pieces.
• Finely chop the mushroom legs and fry in a frying pan with vegetable oil.
• Grate the cheese on a coarse grater. Finely chop the garlic or crush it under a press. Stir, add salt and pepper, chopped chicken, fried mushrooms. Roll the filling into small balls. Place them in mushroom caps.
• Preheat the oven to 200 degrees. Grease a baking sheet with butter or vegetable oil. Place stuffed champignons on them. Bake for 20 minutes. If the cheese melts earlier, you can safely turn off the oven.

Champignons stuffed with chicken and feta cheese

Feta cheese adds a slight sourness to the dish and makes it more interesting.

To prepare stuffed champignons with chicken and feta cheese you will need:

• Champignons with large caps – 10 pcs.
• Chicken fillet – 500 g.
• Feta cheese – 60 g.
• Sour cream – 4 tbsp.
• Vegetable oil – 1 tbsp.
• Fresh herbs - 1 bunch.
• Salt/pepper to taste.

Cooking method:

• Rinse the champignons well with cold water and dry with a napkin or paper towel. Carefully remove the legs and cut them into small cubes.
• Remove some of the pulp from the caps to make small indentations. Rub the insides with salt and pepper. Place on a baking sheet lined with parchment or baking paper.
• Remove the chicken from the refrigerator and defrost. Rinse with cold water, cut into small cubes. Fry together with chopped mushrooms in a frying pan with the addition of vegetable oil. The water from the mushrooms should completely evaporate. Simmer for 5-7 minutes.
• Mix sour cream with sifted flour. Pour the resulting sauce over the fried chicken and mushrooms. Keep on fire for another 3-4 minutes. Salt and pepper everything. The mass should thicken, then cool it.
• Grate the Feta cheese on a fine grater and mix with the remaining ingredients for the filling. Add chopped herbs.
• Distribute the resulting filling between the mushroom caps.
• Preheat the oven to 180 degrees. Bake mushrooms for 15-20 minutes.

Recipe with added spinach

Read also: Stuffed loaf - 7 recipes for the oven and microwave

To prepare stuffed champignons with chicken, cheese and spinach you will need:

• Champignons with large caps – 10 pcs.
• Chicken fillet – 500 g.
• Fresh spinach – 400 g.
• Tomato – 1 pc.
• Onions – 1 pc.
• Lemon – 1 pc.
• Salt/pepper to taste.

Cooking method:

• Rinse the champignons well, remove damaged areas. Carefully cut out the legs.
• Line a baking sheet or baking dish with parchment (you can use baking paper) and grease with vegetable oil. Carefully place mushroom caps on top. Rub them inside with salt and pepper, you can add a little of your favorite spices to taste.
• Rinse the chicken fillet well and boil in boiling water. Lightly salt. Cool the finished chicken and cut into small pieces.
• Peel the onion and cut into small cubes.
• Chop the champignon legs. Fry along with the onion with a small amount of vegetable oil until golden brown. All liquid should evaporate from the mushrooms.
• Grate the cheese on a coarse grater. Chop the spinach with scissors or a sharp knife.
• Mix all ingredients for the filling and distribute evenly over the mushroom caps.
• Top with mayonnaise and the rest of the grated cheese.
• Preheat the oven to 180 degrees. Fill the baking tray with water mixed with lemon juice so that it covers 1-2 cm of the surface. Bake for 30 minutes.

Such an appetizer as mushrooms always sells out quickly on the holiday table. And it’s good if you have a few recipes in reserve for stuffed and baked mushrooms with chicken and cheese in the oven, convection oven, etc. And the good thing is that such an appetizer can be prepared very quickly. If friends call that they are coming to visit, then during the time they arrive, you will have time to prepare and put in the oven champignons stuffed with chicken and cheese, with fried onions. So, including preparing the filling, it will take you about 40 minutes. And keep in mind that out of this time, the mushrooms will be in the oven for 20 minutes. And this means that you will even have time for yourself.

Recipe: champignons stuffed with chicken and cheese in the oven - see step-by-step photos

Ingredients:

• Large champignons - 14 pcs.;
• Chicken fillet - 200 g (about 1 half of a breast without bone);
• Onion - 1 pc.;
• Mayonnaise - 2 tbsp. l.;
• Hard cheese - 70 g;
• Salt - 1 pinch;
• Classic soy sauce - 2 tsp;
• Butter - 2 tbsp. l.;
• Ground pepper as desired.

Preparation:
1. Remove the champignons from the refrigerator and rinse under running water. This type of mushroom does not need to peel the cap from a thin skin. Although when you wash the mushrooms, half of the same skin will go away by itself.
You need to remove the stem from each champignon by making a small cut at the very base. These are the large mushroom baskets you should get. They must be greased with soy sauce from the inside. Two teaspoons is enough for all the mushrooms. You will get a few drops for each cap.
Note: if you don’t have soy sauce or for some reason you don’t like it, then just add a little salt to each cap and leave it while you prepare the filling.

2. Mushroom stems and peeled onions should be cut as finely as possible. Boil the chicken fillet in salted water until cooked. Unlike the recipe, it is better to boil chicken meat rather than fry it.
First, fry the onion in butter, then add the mushrooms. Fry for 10 minutes until everything is ready.

3. Transfer the filling to a bowl. Finely chop the boiled fillet and add to the fried legs and onions. In the same bowl, add mayonnaise and grated cheese on the finest grater.
Mix the filling well, and you will have an excellent snack, which can be served on mini croutons.

4. We stuff the champignon caps with this appetizer and place them on a lightly greased baking sheet.

Now the champignons stuffed with cheese, chicken and onions need to be placed in an oven preheated to 180 degrees for 20 minutes.

This snack turns out very tasty. The most important thing is that champignons stuffed with chicken and cheese are delicious even when they cool down. Therefore, if guests are a little late, you don’t have to worry. There is no need to heat this dish.

Today we are preparing stuffed champignons in the oven with cheese and chicken - a delicious, incredibly aromatic appetizer. If desired, the filling for the champignons can be prepared in advance, so that you can then just fill the mushrooms with it and bake in the oven until done. For stuffing, you can use sauteed vegetables, rice with herbs, meat or ham, shrimp and different types of cheese.

You can also add finely chopped fried champignon legs to the filling. Stuffed champignons can be safely served at the holiday table. The hot appetizer turns out very tasty, juicy and appetizing.

Ingredients:

• 400 g large champignons
• 1 white onion
• 300 g chicken fillet
• 3 tbsp. l. sour cream
• 150 g hard cheese
• 3 tbsp. l. vegetable oil
• small bunch of dill
• a pinch of salt
• 0.5 tsp. ground black pepper
• 1 bay leaf

How to cook stuffed champignons:

Let's prepare the mushrooms. Let's wash and clean the champignons. Let's remove their leg. They can be used for recipes that require finely chopped mushrooms.

Place the champignon caps in a heat-resistant form, greased with refined sunflower oil, as required by the recipe for stuffed champignons.

Let's prepare the filling. There are many options for stuffing champignons. This could be onions, carrots, eggplant, ham, bacon, nuts, mozzarella and much more. Today we will cook champignons stuffed with chicken and cheese in the oven.

Wash the chicken fillet and remove any films. Place the fillet in one piece into already boiling water to make the meat juicy. Lightly salt the chicken and add bay leaf to the broth for flavor. Boil the meat for 20 minutes, remove from the broth and cool. Cut the boiled chicken fillet into small cubes.

First of all, peel the onion and cut it into small cubes. Pour some sunflower oil into the frying pan. When the oil becomes hot, add chopped onion into it.

Stirring, bring the onion to softness, sautéing it over low heat.

Then pour the chopped boiled fillet into the frying pan. Some recipes for stuffed champignons involve the use of fried meat. In this case, fresh meat is finely chopped and added to onions, frying together.

Warm the meat for a few minutes, then add sour cream to it. It will make champignons stuffed with chicken and cheese more juicy. Next add finely chopped dill. Season the filling with salt and pepper to taste.

Mix the ingredients and remove from the heat.

Now all we have to do is fill the champignons stuffed with chicken and sprinkle with cheese. Place the filling in each champignon cap.

Finely grate the hard cheese. Generously sprinkle the mushrooms with cheese.