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. In the meantime, 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 simmer 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, Sirtaki, or soft curd 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 an oiled dish. 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 omelette. 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.

• hen
• 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

There are a lot of recipes for baked mushroom caps, they can be served both cold and hot. I will introduce you to the most delicious ones that will take their place on your holiday and become frequent guests on your snack menu. For baking, it is better to buy large mushrooms, in they get enough stuffing and the mushroom taste is the most pronounced.

Recipe number 1: with mushroom pulp and cheese

Ingredients:

• Cheese - 150 grams
• Champignons - 30 pieces
• Dill - 1 bunch
• Sour cream - 6 tbsp. spoons
• Salt, pepper - to taste
• Vegetable oil - to taste

Cooking:

Cut off the stems of the mushrooms and scoop out the flesh from the caps with a spoon. Finely chop and mix the stems, mushroom pulp and dill. Add sour cream, salt and pepper.

Fill the mushroom caps with the resulting filling.

Put them on a baking sheet, sprinkle with grated cheese and bake in the oven for 15-20 minutes. Serve hot.

Recipe 2: with ham and cheese

Ingredients:

• 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)

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.

Recipe number 3: with spinach, 2 types of cheese and onions

Ingredients:

• mushrooms - 750 gr
• olive oil - 1 tbsp
• butter - 1 tbsp.
• medium bulb - 1 pc.
• breadcrumbs - 3 tbsp.
• salt and black pepper
• softened cream cheese - 150 gr.
• sour cream - 1/3 cup
• cheese -100g
• spinach package - 1 pc.

Preheat oven to 190 degrees. Wash and dry the mushrooms. Trim the legs and chop them finely. Set the mushroom caps aside. Dice the onion. Heat the olive oil and butter in a saucepan over medium heat. Add the onion and chopped mushroom stalks, sauté for a few minutes until soft and golden brown.

Add breadcrumbs, salt and black pepper. Stir and fry for 2 minutes. Remove from heat and cool. Squeeze out excess liquid from spinach. Set aside.

In a large bowl, mix softened cream cheese, sour cream, grated cheese with mushroom mixture.

Add chopped spinach, a little salt, a little black pepper. Mix. Using a spoon, fill the mushroom caps with the prepared stuffing.

Place the mushrooms on a baking sheet or in a baking dish and bake in the oven for 20-25 minutes. Serve immediately or let cool to room temperature.

Recipe 4: with shrimps and tomatoes

This unusual recipe is for those who prefer cuisine with seafood. An ideal addition to it would be a glass of dry white wine.

Ingredients:

• 20 large fresh champignons
• 200-250 g peeled shrimp
• 6 tablespoons finely grated parmesan cheese
• 1-2 garlic cloves
• 1 table. Madeira spoon
• 1 st. a spoonful of olive oil
• 1 teaspoon Worcestershire sauce
• 75 g butter
• black pepper (to taste)
• salt (to taste)
• greens (to taste)

Boil shrimp in salted water (no more than 2-3 minutes, otherwise they will lose their taste). Wash the mushrooms and cut off the stems. Grease a baking sheet with butter, put mushroom caps on it, put a small piece of butter in each. Put in the oven, preheated to 200-220 degrees for 10-15 minutes. Finely chop the mushroom legs and shrimp, mix with garlic, passed through a crush. In a separate container, mix the oil, Worcestershire sauce and Madeira, pour them over the shrimp, mix. Next, remove the baking sheet from the oven, put the shrimp filling in each hat with a teaspoon, sprinkle with grated parmesan and put it back in the oven for 5-7 minutes. Serve hot on the table, generously sprinkled with finely chopped herbs.

Recipe number 5: with cottage cheese

Ingredients:

Mushrooms prepare as in 1 recipe. Chop dill.Add the egg, salt, ground pepper, dill, fried mushroom legs to the cottage cheese and mix everything.

Lubricate the top of the stuffed mushroom with yolk or sprinkle with hard cheese, bake and serve.

Recipe number 6: with sausage and bacon

Ingredients:

Butter - 2 tbsp. l.

Chopped onion - 1 cup

Chopped garlic - 2 cloves

Spicy pepperoni sausage, chopped - 1 cup

Canadian bacon (low fat), chopped - 1 cup

Mozzarella cheese - 220 g

Cream cheese - 80 g

Tomato paste - 3 tbsp. l.

Italian spice mix (in equal parts: basil, marjoram, oregano, rosemary, thyme) - 1 tsp.

Mushrooms (royal champignons) - 1 kg

Cut off the stems of the mushrooms. Cover the baking sheet with foil. Preheat oven to 175 degrees. Saute onion and garlic in butter for 4-5 minutes. Remove from fire. Add sausage, bacon (or ham), two types of cheese, tomato paste and seasonings. Pour the stuffing into the mushroom caps. Bake in the oven for 20 minutes and serve immediately.

Recipe number 7: with eggplant and walnut nutohm

Ingredients:

• Mushrooms - 0.5 kg
• Eggplant - 1 medium;
• Walnuts (peeled) - 0.5 cup
• Cheese - 100-150 grams;
• Greenery;
• Salt, pepper, spices.

We cut the eggplant into small cubes (you can remove the peel, or you can leave it), soak in water to remove the bitterness. You can soak for ten minutes or an hour; then dry the cubes. Next, fry the eggplant until golden brown and add chopped mushroom legs to it.

We rub the cheese on a grater (preferably fine, so that it does not fall off the mushrooms later), finely chop the walnuts or grind in a blender, do the same with greens. We collect the “minced meat” for the filling: mix the fried eggplants with walnuts, herbs, season with salt, pepper, spices. Put the resulting mixture into hats and sprinkle with grated cheese on top.

We send it to the oven for 15-20 minutes, you can serve it with various sauces.

Recipe number 8: with minced chicken

Ingredients:

• Mushrooms - 0.5 kg
• Minced meat (pork, pork and beef, chicken) - 0.5 kg
• Onions - 1-2 medium
• Greens - dill, parsley
• Salt, pepper, spices

We prepare the mushrooms, fry the chopped legs in sunflower oil along with finely chopped onions. Add the minced meat to this mixture and cook over low heat for 20-25 minutes (depending on the minced meat), as a result, the mixture should become homogeneous.

We put the prepared minced meat with onions into hats, how to stuff champignons is not essential: someone prefers to apply the mixture with a slide, while others stuff it flush with the edges of the hat. Bake in the oven (about 200 degrees) for 10-15 minutes, serve hot, sprinkled with herbs.

Recipe number 9: with pieces of chicken fillet and cheese

Ingredients:

Cut the chicken fillet as small as possible, n finely chopped mushroom stalks.lCut the uk into small cubes.Cheese grate on a fine grater.Heat the vegetable oil in a frying pan, pour the chopped chicken fillet, fry for 4 minutes, and then add the chopped mushroom legs to the chicken. Salt, pepper and cook until the liquid that the mushrooms release has evaporated.Add onions to mushrooms with chicken, cook for another 3-4 minutes.Place the mushroom caps on a greased baking sheet. Sprinkle the caps with salt and pepper.Fill the caps with the prepared stuffing. Drizzle with olive oil.P sprinkle the hats with cheese and send to the oven preheated to 180 degrees for 10-15 minutes.

Recipe number 10: with ham and cheese

Ingredients:

• champignons - 15 pieces
• ham 200 grams
• hard cheese 200 grams on a fine grater
• Onion - 1 pc.
• Salt, pepper - to taste

Chop mushroom stems and onion into small cubes. Heat a frying pan with vegetable oil and fry them until golden. Add salt and pepper to taste. Cut the ham into cubes and add to the pan with onions and mushrooms, mix and fry over low heat for about 5 minutes. Using a teaspoon, fill each hat with the filling and sprinkle with cheese on top. Put on a baking sheet covered with baking paper or grease the baking sheet with oil. Preheat the oven to 190 degrees and place the baking sheet with mushrooms in it for 15-20 minutes. After cooking, serve.

Recipe number 11: with vegetables and cheese

Ingredients:

• Champignon mushrooms - 12 pcs. (large)
• Bulgarian pepper - 1 pc.
• Onion - 1 pc.
• Hard cheese - 100g.
• Garlic - 1-2 cloves
• Green onions - 3 tbsp (finely chopped)
• Vegetable oil for frying
• Salt and pepper to taste.

Finely chop the legs and leave the caps for stuffing. Wash the pepper, remove the seeds and cut into small cubes. Peel the onion and also cut into small cubes. Chop the garlic very finely. Heat a frying pan with vegetable oil and fry the onion, mushrooms, pepper until tender. Salt and pepper to taste. Remove from heat, add green onions and garlic and grated cheese, stir. Preheat the oven to 200 degrees. Line a baking sheet with baking paper. Stuff the mushrooms with the finished filling with a teaspoon and put them on a baking sheet, put in the oven for 15-20 minutes.

Recipe 12: with rice and chicken

Ingredients:

• champignons - 16 pcs. (large)
• chicken breast - 150 gr.,
• rice - 2 tablespoons,
• onion - 1 pc.,
• dill - 1/3 bunch,
• hard cheese - 150 gr.,
• butter - 30-50 gr.,
• vegetable oil.

Wash the mushrooms, break off the legs.Lubricate the form with vegetable oil (1 tbsp), put the mushroom caps there. Put a piece of butter in each hat. Send the mold with mushrooms to the oven on the middle shelf. Simmer there until the oil is absorbed into the mushrooms. Then remove the form, do not turn off the oven.
Boil rice in salted water.Cut the chicken breast into small cubes. Heat up a frying pan, add vegetable oil and add the chicken. Fry over medium heat, stirring.While the chicken is fried, you need to quickly cut the legs of the mushrooms into small cubes and add to the pan with the chicken. Fry while stirring.Cut the onion into small cubes and add to the pan, salt. Fry everything until the onion is ready.Finely chop the dill. Grate the cheese on a coarse grater or cut into layers (according to the size of the mushrooms).Mix rice, dill with fried chicken + mushrooms + onions. Stuff the mushrooms. Place cheese on top and return to oven. Simmer for approximately 20 minutes.

Secrets of cooking delicious stuffed champignons

Secret 1

To make the dish beautiful and satisfying, choose mushrooms with large caps, approximately the same size. Fresh mushrooms should be washed and dried with a napkin. Having cleaned the legs and plates from the hats, transfer them to a separate bowl.

Secret 2

Depending on the method of preparation, mushrooms can first be boiled, fried, marinated. So that during the baking process the champignon cap does not wrinkle, you need to generously grease it with butter or add it to the filling. But you can also use raw hats. 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. a spoon;
• Salt - to taste;
• Vegetable oil - 3 tbsp. spoons.

Grind garlic, pepper, parsley. Add lemon juice, salt and a mixture of spices to the oil, mix. Rub the mushroom caps with the resulting marinade and leave for about half an hour.

Secret 3

Choose the filling to your liking, carefully fill the prepared hats with it and put it 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 caps. watch the cooking process: as soon as the cheese crust begins to blush, remove the mushrooms from the oven. Baked mushrooms can be seasoned with garlic, mayonnaise or cheese sauce, and sprinkled with chopped herbs on top. To make the mushrooms juicy, you can cover them with foil, and remove it a few minutes before the end of baking, and then the appetizer will acquire a characteristic golden hue.

Good afternoon, dear friends, today we will cook stuffed champignons. These mushrooms are usually prepared as a festive snack. Since such an appetizer is very simple, tasty and beautiful.

Champignon itself is neutral in taste, but it absorbs the tastes of other ingredients very well. From this and stuffing recipes a large number. From cheese to eggplant.

Ingredients.

• Mushrooms 10 pcs.
• Cheese 250 g.
• 3-4 cloves of garlic.
• Salt and pepper to taste.

Cooking process.

1. Before cooking, it is advisable to rinse the mushrooms well under running water.

2. After water procedures, remove the stalk from the fungus. This can be done by hand simply twisting in different directions, and carefully cut with a knife.

3. We remove the leg in order to accommodate as much filling as possible.

4. Pass the garlic through a press and mix with grated cheese. If desired, you can add a little ground allspice to the filling. What will embellish the filling itself even more, giving it a little piquancy.

5. Salt each mushroom before stuffing. Since this variety of mushrooms is almost tasteless.

6. Then we form a small lump of cheese and garlic and put these lumps into each hat.

7. Stuffed mushrooms are placed in a baking sheet covered with parchment.

8. Put the baking sheet in the oven for 15 minutes, cook at 160-170 degrees.

9. Bake until a delicious cheese crust appears.

10. After our appetizer is completely ready, you need to give it time to cool and only then serve it.

Mushrooms baked in the oven with cheese

Ingredients.

• Mushrooms 10 pcs.
• Cheese 150 g.
• 3-4 cloves of garlic.
• Salt and pepper to taste.

Cooking process.

1. In the previous recipe, only cheese and garlic were used for the filling. In the same recipe, we will add one more component to the filling, these will be the very stalks that were not previously used.

2. We take champignons and carefully remove the stalks and cut them into small cubes.

3. In order to correctly calculate the amount of cheese required. We need to weigh the legs. And for every 100 grams of mushroom we take 100 grams of cheese.

4. Cheese on a grater, garlic through a press and then mix everything together until the mass is homogeneous.

5. We mix all the components of the filling, chopped mushroom legs and garlic-cheese mixture, mix it and evenly distribute it among the mushrooms. Do not forget about salt and allspice.

6. We put the stuffed mushrooms on a baking sheet covered with parchment. We cook at 180 degrees for no more than 20 minutes. In order not to overdry the mushroom itself.

7. After the oven, the mushrooms should cool down a bit. Then we put it on a dish and serve it to the table.

Bon Appetit.

Champignons stuffed with chicken fillet

Ingredients.

• Champignons 10-12 pcs.
• chicken breast 200-250 grams.
• Hard cheese 100 grams.
• 1 egg.
• 1 head of onion.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

1. Remove stems from mushrooms, chop finely.

Fillet mode in stripes, after the strip mode into small squares. So the meat will cook faster and it will be more convenient to stuff the mushrooms.

2. Cut the onion into cubes and send it to the frying pan.

3. As soon as the onion becomes transparent, add mushrooms to the pan. Fry them for 1-2 minutes and put the meat on the roast.

4. Fry the filling until the chicken meat turns white.

5. Then turn off the heat under the pan and beat in 1 egg. Quickly and thoroughly mix the filling until the egg white is cooked and turns white. Now we can say that the filling is completely ready, you can continue further.

6. We lay out the filling in hats.

7. And the very last touch will be the addition of grated cheese on top of each mushroom.

8. Now you can send the mushrooms to the oven for 15-20 minutes. Cooking temperature 170-180 degrees.

Champignons stuffed with minced meat with bell pepper

Ingredients.

• Ready minced chicken 250-300 grams.
• 300 grams of mushrooms.
• Bulgarian pepper 1 pc.
• 1 head of onion.
• 100 grams of cheese.
• Half a lemon.
• 1 bunch of dill.
• Butter, olive oil, vegetable oil.
• Salt and pepper to taste.

Cooking process.

1. Remove the legs from the mushrooms. Rinse the caps, dry them and pour 3-4 drops of lemon juice and the same amount of olive oil into each cap. Then set the mushrooms aside. While we are busy with the filling, the hats are marinated and acquire an incredible taste.

2. Finely chop the onion, stalks and fry with minced meat until tender.

3. Add chopped bell pepper with dill to the fried filling and mix well.

4. We distribute the filling over the mushroom caps and put in the oven for 20-30 minutes to bake at a temperature of 170-180 degrees.

5. Cheese can be used in two ways. In the first, you can lay it on hats before putting it in the oven.

6. Or sprinkle mushrooms 5-6 minutes before readiness. That also will not be considered an error.

7. After cooking, put the stuffed mushrooms on a beautiful dish, decorate with fresh herbs with tomatoes and serve.

Bon Appetit

Mushrooms stuffed with potatoes and vegetables

Ingredients.

Mushrooms champignons 10-12 pcs.

• Potato 3-4 pcs.
• 1 carrot.
• 1 head of onion.
• 100 grams of cheese.
• Vegetable oil.
• 1-2 tablespoons of sour cream.
• Salt and pepper to taste.

Cooking process.

1. Remove the legs from the mushrooms. Rinse the mushrooms well, dry and add a little salt.

2. Chop the legs and fry with onions and carrots in a pan.

3. Boil potatoes in their skins, cool, then grate.

4. Mix the fried vegetables with sour cream and grated potatoes with salt and pepper to taste.

5. Spread the filling over the mushroom caps and put them in the oven for 20-30 minutes to bake at 180 degrees.

Bon Appetit.

As a filling, you can use a different combination of products. For example, cheese with meat, with vegetables such as tomatoes, zucchini, eggplant.

You can always put a pitted olive in a mushroom as a decoration.

• Mushrooms can also be cooked with seafood, shrimp or crab sticks.

• Make a filling of rice and boiled eggs with cheese.

In general, here you are practically not limited by anything except a flight of fancy.

• Mushrooms are better undercooked than overcooked. This suggests that if the mushrooms are left in the oven for too long, then all the moisture will come out of them and the treat will not be as tasty.

• Therefore, almost always the filling is used ready-made, and the baking time of mushrooms in the oven does not exceed 30 minutes.

Good appetite.

Champignons in batter

Bon Appetit.

Cooking stuffed champignons in the oven at home is very simple and fast. Baked mushrooms turn out to be delicious, delicious, appetizing, so you can decorate any holiday table with this appetizer and delight your household all the time. Ready stuffed mushrooms should be consumed hot in order to reveal and taste the taste of the original delicate snack.

Cooking time - 15 minutes.

The preparation time of the ingredients is 15 minutes.

After cooking, you will receive - 6 servings of 60 gr.

Nutritional value per 100 grams:

Ingredients

• Champignons - 250 grams (6 pieces).
• Hard cheese - 50 grams.
• Fresh herbs - one small bunch.

Filling:

• Chicken - 150 grams.
• Vegetable oil - 1 tablespoon.
• Salt - ½ teaspoon.
• Ground black pepper - to taste.
• Inner part of mushrooms.

Recipe

1. Before we start cooking, we prepare the products included in the composition.

   

2. Fresh mushrooms are pre-washed with warm water. Gently swaying, we break off the legs, see how in the step-by-step photo. Take a teaspoon and scoop out the inner pulp.

   

3. We wash the chicken fillet with cold water, cut off the residual fat, tendons. With a sharp knife, cut the meat into thin strips, then cut into small cubes.

   

4. Cut the broken legs into small cubes.

   

5. Pour vegetable oil into a dry frying pan with a thick bottom. Fold the meat, chopped legs, pulp, sprinkle with salt, pepper to taste.
   Fry over high heat until all the moisture has evaporated and until a golden brown crust appears.

   

6. Pour warm water into a capacious dish, sprinkle with pepper, add a pinch of salt, pour a little oil, mix. We put mushroom caps in the marinade, let it absorb the spicy water, then put it on a baking sheet.

   

7. We stuff the marinated champignons with the filling, pressing down a little with our hands. After the done process, lastly sprinkle the tops with cheese, grated on a fine grater.

   

8. We bake stuffed semi-finished products whole in the oven at a temperature of 180 degrees Celsius. We cook for 15 minutes, no more than this time is enough for the stuffed mushrooms to reach readiness and not dry out, as sometimes happens. When serving, decorate with sprigs of greens.

   

Did you know that champignons come in four types:

• Ordinary.
• Forest.
• Field.
• Garden grown artificially for mass distribution, that is, marketing, and sale to the population. This species is used in various dishes, prepared salads, marinated and frozen for later use, and stuffed and baked in the oven, as in this case.

Hot mushroom appetizers will decorate any festive table. Fragrant and hearty stuffed champignons with cheese baked in the oven are easy to prepare using this classic recipe. A little skill and simple ingredients and a delicious dish is ready. And the variety of possible toppings guarantees that each time they will turn out with a new taste.

Stuffed champignons with cheese baked in the oven

Ingredients

The most popular option is champignons stuffed with cheese. To prepare them you will need:

• 15 pieces of large champignons;
• 250 g of hard cheese or a mixture of cheeses;
• mix of fresh herbs (parsley, basil, dill);
• 2 cloves of garlic;
• any vegetable oil for frying;
• salt, ground pepper and other spices to taste.

For baking, large white specimens are suitable, without damage, darkened areas, wormholes on legs. Sluggish is not worth buying. Fresh mushrooms are always elastic, with a pleasant aroma, just like that.

It turns out very tasty if you cook royal champignons with stuffing. They are light brown in color, have a more pronounced aroma, similar to the smell of wild mushrooms, but are more expensive. But for the sake of the holiday, you can pamper yourself.

To wash or not to wash champignons before cooking - it all depends on the degree of their contamination. Cooks advise pouring water into a container so that it covers the mushrooms, add 1-2 tablespoons of flour. Mix the mushrooms with your hands, put in a colander. The flour will help remove any dirt particles, like a scrub.

Mushrooms are not only tasty, but also a very healthy product. They are rich in protein, include all essential amino acids, vitamins, especially group B, minerals. At the same time, mushrooms are a low-calorie food, because they practically do not contain fat.

Cooking process

I like it better when the mushrooms get a golden crust, so after stuffing, I sprinkle the hats on top with a little grated cheese and then bake in the oven. This appetizer is served hot immediately. I make a “pillow” of lettuce leaves on a small plate, beautifully arrange mouth-watering hats on it.

8 toppings to choose from

The recipe for stuffed champignons is easy to adjust at your discretion by preparing a different filling. You can use any vegetables, meat and even seafood for it. Selected ingredients are used in pure form or mixed with fried chopped mushroom legs.

1. Cheese filling- one of the most popular. You can take only one type of cheese or a mixture, for example, a mix of hard (Russian, Dutch) with cheese, Adyghe cheese, cottage cheese. The presence of a small amount of brie or blue cheese will give a savory aftertaste.
2. Potato- more budgetary, but no less tasty filling. To prepare it, after boiling and cooling, it is crushed in a blender, mixed with a small amount of cheese and fried onions. To fill the mushroom caps, it is better to use a pastry bag.
3. boiled eggs make the taste more delicate. They are mixed with fried onions or bell peppers. To prevent the filling from crumbling, add a small amount of sour cream or mayonnaise.
4. Rice. If you use this component to stuff mushrooms, they will turn out to be less fatty. Vegetarians will appreciate this option. And so that the taste is not bland, add onions and carrots stewed in a pan.
5. Pickled vegetables. A small amount of them will refresh the stuffing mixture. Canned or pickled cucumbers, olives, olives, capers - the choice is huge. The main thing is not to forget that these components are quite salty in taste.
6. Meat fillings. This option is suitable for lovers of more satisfying dishes. As ingredients, they use bacon, chopped boiled or smoked sausage, ham. Boiled chicken meat (breast, thighs) or turkey goes well with mushrooms. Hats can be stuffed with pre-fried minced meat.
7. Seafood. A more sophisticated recipe involves the participation of boiled or fried shrimp. A more affordable ingredient is crab sticks.
8. Fruit. They are just a small addition to the filling. Most often, these are canned pineapples or peaches.

Mushroom caps are perfect in shape to hold any stuffing. Stuffed mushrooms are prepared quickly, perfectly combined with meat, vegetables and cheese. Fragrant hot appetizers of baked champignons with various fillings will be appreciated by guests.