How to cook mushroom caps with stuffing. Stuffed mushrooms - general principles and methods of preparation.

Stuffed mushrooms - a simple, tasty and spectacular dish.

It can be served hot or used as a cold appetizer.

It all depends on the filling used, it has a huge number of options.

Only the cheese remains unchanged.

Only with him champignons look harmonious and finished.

Stuffed champignons in the oven with cheese - general principles of cooking

For stuffing use only closed hats of a semicircular shape. It is best to choose large mushrooms that are close in size to each other. The leg is removed, you can remove the gills and part of the pulp of the mushroom so that more stuffing fits. Usually, waste is not thrown away, but is also crushed and added to minced meat.

Cheese is more often used hard. It is added to the filling, used for sprinkling. But for laying in hats, you can also take a processed product, feta cheese. They also turn out delicious, although they do not give a beautiful crust.

What can be added to minced meat for mushrooms:

Onions, garlic, carrots;

Boiled cereals (rice, buckwheat);

Meat, chicken, bacon;

Sausages;

Sauces (mayonnaise, sour cream, ketchup);

Greens, various spices.

Pre-preparation of these ingredients depends on the recipe. Some products require heat treatment.

The released hats are filled with minced meat, sprinkled with cheese, and placed in a greased form. It is desirable that they touch and support each other. Stuffed hats are baked from 15 to 30 minutes. The exact time depends on the type of filling and the size of the mushrooms. You don't need to set the temperature too high. Enough 180-190 degrees.

Stuffed champignons in the oven with cheese and sour cream

The recipe for the simplest stuffed champignons in the oven with cheese. At the same time, the dish looks elegant, will take its rightful place even on the festive table.

Ingredients

300 g of large mushrooms;

80 g of cheese;

1 onion;

1 spoon of oil;

2 spoons of sour cream;

Spices, parsley.

Cooking

1. Wash the mushrooms. Carefully remove the legs, remove some of the pulp from the caps. The blanks can be immediately transferred to the baking dish, do not forget to grease it before that.

2. Chop the onion finely.

3. Transfer to a frying pan with oil, fry.

4. Cut the legs of the mushrooms. Send to the onion, fry together.

5. Mix half of the grated cheese with sour cream in a bowl, add the fried mushrooms to them.

6. Season the mass with spices, herbs. Salt a little steeper, as the hats are fresh.

7. Fill the blanks with stuffing.

8. Put a pinch of the remaining cheese on top, which also needs to be grated.

9. Put in the oven. Temperature 180, cooking time 15 to 25 minutes, depending on the size of the hats.

Stuffed champignons in the oven with cheese and tomatoes

Option delicious mushrooms with amazing toppings. Fresh tomatoes give minced meat an unusual taste and juiciness.

Ingredients

10 mushrooms;

1 tomato;

100 g of cheese;

2 tablespoons of oil;

2 spoons of mayonnaise.

Cooking

1. Release the hats from the legs.

2. Cut the legs into cubes, fry in oil, leave for a while to cool.

3. Cut the tomato into cubes, add to the fried mushrooms.

4. Fill the filling with mayonnaise, salt. Garlic, herbs, pepper will go well here, season to your taste. Stir.

5. Fill the previously liberated hats with stuffing, transfer to the mold.

6. Rub the cheese coarsely. Distribute among all hats. Press down so the product does not fall out.

7. Send the dish to bake. The process will take about twenty minutes.

Stuffed champignons in the oven with cheese and eggs

To prepare such mushrooms, boil hard-boiled eggs. You can add both mayonnaise and sour cream to the filling.

Ingredients

700 g of champignons;

1 head of onion;

4 boiled eggs;

Oil, spices;

80 ml sour cream, mayonnaise

150 g cheese.

Cooking

1. Free the hats from everything superfluous. Cut the legs into any pieces of arbitrary shape, but do not big size.

2. Chop the onion into cubes, put in a frying pan with oil. Start frying.

3. After two minutes, add the mushrooms. Fry until half cooked. Transfer to a bowl, let the filling cool down.

4. During this time, peel the boiled eggs, cut into cubes. Transfer to mushrooms.

5. Add half of the grated cheese, chop the rest of the product too, but set aside. He's going to the finish line.

6. Season the minced meat with salt, pepper and mayonnaise, stir.

7. Fill the prepared hats, transfer to a baking dish.

8. Sprinkle the reserved cheese on top. Bake until done.

Stuffed champignons in the oven with cheese and rice

A variant of a hearty dish with cereal filling. It is better to use long rice, it will turn out tastier. You can take unrefined cereal, it will be more useful.

Ingredients

400 g of champignons;

120 g of cheese;

50 g of rice;

Lukovichka;

Carrot;

Oil, spices;

2 spoons of sour cream;

1 clove of garlic.

Cooking

1. Fry onions and carrots in a pan. Cut the way you like.

2. Cut the mushroom legs and unnecessary parts of the caps. Add to vegetables, fry together until half cooked. Cool down.

3. Boil the rice, drain the water. Transfer to mushrooms.

4. Season the rice filling with sour cream, garlic. Add herbs, pepper, salt at your discretion.

5. Grate the cheese and put a third of the mushrooms. It will combine the minced ingredients.

6. Fill empty hats with rice filling.

7. Spread the grated cheese on top of the mushrooms. Distribute the entire product evenly.

8. It remains only to put the hats in a greased form and bake for 15 minutes, bringing the hats to readiness.

Stuffed champignons in the oven with cheese and chicken

Variant of mouth-watering mushrooms with chicken. For such stuffed champignons in the oven with cheese, it is best to use thigh trimmings. If you take the fillet from the breast, the dish may turn out a little dry.

Ingredients

150 g of chicken;

onion head;

600 g mushrooms;

120 g of cheese;

25 ml of oil;

50 ml mayonnaise.

Cooking

1. Cut the chicken flesh into cubes of half a centimeter.

2. Cut the onion into small cubes too.

3. Remove the legs with part of the pulp from the caps. Chop with a knife.

4. Spread in heated oil with an interval of two minutes: onions, chicken, mushrooms. Fry the food together for another two minutes, season with spices, cool.

5. Put mayonnaise in the filling, stir. Optionally, add garlic, herbs.

6. Fill the mushroom caps, press the filling with your fingers.

7. Spread the cheese on top. It can not be rubbed, but simply cut into pieces according to the number of hats.

8. Send to bake for 20-25 minutes, look at the readiness of the champignons.

Stuffed champignons in the oven with cheese and meat

For such mushrooms, you need minced meat. The removed legs can not be added, but if there is nowhere to put them, then lay them in the filling. This dish differs from previous recipes in that it does not require pre-fried foods for the filling.

Ingredients

15 mushrooms of the same size;

200 g minced meat;

100 g of cheese;

onion head;

A spoonful of sour cream;

A spoonful of tomato paste;

Salt and pepper;

A spoonful of butter.

Cooking

1. Chop the onion, add it to the minced meat.

2. Pour salt, pepper, immediately put tomato paste with sour cream.

3. Coarsely rub the cheese and also send it to the meat filling.

4. If the legs from the mushrooms have nowhere to go, then chop them too, transfer them to the mass for stuffing.

5. Thoroughly stir the filling.

6. Fill the prepared hats.

7. Lubricate a mold that is suitable in size, transfer the mushroom caps with the filling.

8. Put in the oven.

9. Since minced meat is used raw, mushroom caps will be baked for about half an hour. Set the temperature immediately to 200.

Stuffed champignons in the oven with cheese and ham

For this dish, you can use not only ham, but also any sausage, sausages, sausages. Garlic is optional, you can not add.

Ingredients

10 champignons;

100 g of ham;

100 g of cheese;

2 cloves of garlic;

1 sweet pepper;

2 tablespoons of oil;

2 spoons of mayonnaise.

Cooking

1. Wash the mushrooms. Cut the legs and some of the pulp from the caps. Finely chop the mushroom trimmings together with the legs, lightly fry with the addition of oil.

2. Add ham, grated cheese and mayonnaise to the mushrooms, season with garlic and salt. Pick spices to your taste.

3. Cut bell pepper small cubes, remove the core with seeds. Instead of pepper, you can similarly use a tomato, but not very juicy. Send the pepper to the filling. Mix well.

4. Fill the hats, take a slide so that the filling does not fall out.

5. Transfer to a baking sheet or greased mold.

6. Bake until cooked, serve with fresh vegetables, herbs.

Stuffed champignons in the oven with cheese - tips and tricks

When removing the mushroom stem with a knife, it is very easy to damage the cap. To prevent this from happening, you can use a teaspoon. It is also convenient to clean the gills of the fungus, to remove part of the pulp.

Mushrooms can be stuffed simply with cheese, without the addition of other ingredients. Cut the product into strips, put in the hole of the mushroom together with a hat and a leg, it is advisable to salt the inside. Bake in foil or just in a mold.

Fillings for hats usually turn out to be more than necessary. But that's not a problem at all. Next to the mushrooms, you can put small tomatoes or peppers filled with minced meat. They take about the same time to cook.

If the cut out legs are not needed for the filling, they can be added to any other dish, for example, minced meat for cutlets, vegetable stew or any soup. If on this moment nothing else is cooked, then send it to the freezer.

By 05/23/2015

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

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

Ingredients

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

Step by step cooking process at home

Cooking Tips for Stuffed Mushroom Hats

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

Whole champignons baked in the oven are very fragrant, juicy and tasty. They remain rich in taste, and if you take large specimens, they are more like mushroom meat, only with a more crispy and elastic texture.

Mushrooms are baked in the oven for 25 minutes at a temperature of 180 degrees.

Recipe 1: the simplest champignons baked in the oven as a whole

• mushrooms - champignons - 4-6 large pieces
• butter - optional

Recipe 2: how to bake whole pickled champignon mushrooms in the oven

You can bake champignons in the oven in a variety of ways. Today I simplified my work and baked whole champignons, just laying them on a baking sheet, but I marinated them first.

The classic marinade method is mayonnaise. But today we will replace it delicious sauce"Tartarus". You can use all kinds of spices, even if you want, use mushroom or chicken flavored bouillon cubes. However, this is not at all necessary.

• Champignons - 1 kg
• Sauce "Tartar" - 100 grams
• Nutmeg - 0.5 tsp
• Coriander - 1 tsp
• Salt - to taste
• Mixture of freshly ground peppers
• Black freshly ground pepper

Wash the mushrooms well under running water, if desired, you can clean the hats.

Then put the mushrooms in a plate in which you will pickle them, add the Tartar sauce and all the spices: nutmeg, coriander, salt, a mixture of freshly ground peppers and freshly ground black pepper.

Toss the mushrooms with the spices to evenly distribute them and leave to marinate for 30 minutes. If the mushrooms spend more time in the marinade, it's okay, they will only taste better from this.

Then lay the mushrooms on a baking sheet. You don't need to grease it with anything. Send the mushrooms to a preheated oven to 180 degrees for 20-25 minutes. Watch the time so that the mushrooms do not dry out. When you see that liquid begins to form on the baking sheet, bake the mushrooms after this point for no more than 15 minutes.

Mushrooms are best served hot, but they are also delicious cold.

Recipe 3: whole baked champignons with cheese in the oven

• Champignons - 400g.
• Mayonnaise - 150g.
• Cheese - 200g.
• Salt (to taste)
• Pepper black. Mol. - pinch

1. Mix mayonnaise with pepper and salt, then beat well with a mixer.
2. Cheese grate, on a fine grater.
3. Wash the mushrooms, and then generously coat each mushroom with sauce and put on a baking sheet greased with vegetable oil, legs up
4. Put in a preheated oven to 200 degrees. for 10-12 min.
5. After the time has elapsed, turn off the oven, sprinkle the dish with cheese and leave in the oven for 2 minutes so that our cheese melts a little.
6. We take out our dish. Ready!

Recipe 4: Whole Oven Baked Mushrooms Photographed by Jamie Oliver

• Champignons - 10 pcs.
• Chili pepper - piece 1–1.5 cm
• Large peeled garlic - 1 clove
• Fresh parsley - 2-3 tbsp. l.
• Salt - to taste
• Lemon juice - 1 tbsp. l.
• Olive oil - 3 tbsp. l.
• Hard cheese - 30 g

1. Finely chop the chili pepper, squeeze the garlic through the press.

2. Add chopped parsley and lemon juice with olive oil.

3. Rub the washed and dried champignons with this mixture, leave them for 30 minutes.

4. Cut the cheese into cubes, put it into the mushroom caps arbitrarily.

5. Bake for 15–20 minutes in the oven at 200 degrees.

Recipe 5: whole baked champignons in the oven with stuffing (stuffed)

Mushrooms are baked in the oven for about 30 minutes, there is nothing unusual in their preparation.

1. Bacon - 100g.
2. Champignons - 250 gr.
3. Onion - 1 onion
4. Cheese - 150g.
5. Butter - 2 tbsp.
6. Rosemary - 1-2 sprigs for scent

• We cut the mushrooms as follows: caps in one direction, legs in the other.
• Finely chop the onion, bacon and mushroom legs with a sharp kitchen knife.
• Fry the onion in a pan with butter for about 3-5 minutes until translucent. At the end of the specified time, add the chopped mushroom legs, fry for another 5-7 minutes.
• In a separate pan, fry the bacon until dry, remove the liquid fat that will stand out. After frying, add to the onion.
• We prepare a baking sheet, heat the oven to 200 degrees, fill the hats with the prepared stuffing, bake for about 15-20 minutes.

Recipe 6: whole champignons in the oven with garlic and herbs

To prepare them, quite a bit is enough - vegetable oil, fresh herbs, salt - and the result is a tasty, fragrant and very appetizing dish. Whole baked, mushrooms look very attractive and will decorate any festive table!

• • 10-12 medium sized mushrooms
• • 3-4 heads of garlic
• • 5-6 tablespoons of vegetable oil
• • Greens

To prepare this snack, it is best to take medium-sized mushrooms, because. large ones will not be able to soak properly, and small ones will dry out too much.

Squeeze a few cloves of garlic through a garlic press on the mushrooms, add chopped herbs, vegetable oil, salt, mix all the ingredients and leave it to stand for a couple of hours.

After the specified time, carefully peel off a thin layer of the filling, then place the mushrooms in the oven, heated to 180 degrees. When a pleasant aroma appears fried mushrooms, the oven should be turned off, but the mushrooms themselves should not be removed for another 5-7 minutes: let them reach the desired condition.

Recipe 6: Whole champignons with mayonnaise baked in the oven

Such mushrooms cook very quickly and always turn out tasty and juicy. This recipe is suitable for both the oven and the grill. Thanks to the rich aroma, all friends and relatives will not only be satisfied with such food, but will also experience true ecstasy from lunch or dinner.

1. Mushrooms whole medium or large 1.2–1.5 kilograms
2. Mayonnaise 3-4 tablespoons
3. Salt ½ teaspoon
4. Ground black pepper taste
5. seasoning for mushrooms taste
6. medium sized garlic 2-3 cloves
7. fresh parsley greens taste

Preparing mushrooms.

Put the champignons in a deep bowl and fill with ordinary cool water so that the liquid completely covers the component. Leave the mushrooms aside to infuse for 5 minutes.
After the allotted time, we thoroughly wash each mushroom under running water and put it on a cutting board. Using a knife, we clean the champignons from coarsened places on the hats and legs. We move the mushrooms to another clean deep bowl and leave it alone for a while.

We prepare the garlic.

Place the garlic on a cutting board and lightly press down with the tip of a knife. Then, with clean hands, remove the husk from the cloves and rinse under running water.

Using a garlic press, grind the component directly on the cutting board, and then immediately pour the garlic into a free saucer.

Preparing parsley.

We wash the parsley under running water, shake off excess liquid and spread it on a cutting board. Attention: for cooking champignons, I usually use ½ of a medium bunch, then the dish has an interesting aroma and its own zest, reminiscent of early summer. Using a knife, finely chop the greens and pour it into a clean saucer. Important: parsley can be added both in the process of baking mushrooms, and even after cooking. I practice both options.

We are preparing the marinade.

Pour mayonnaise into a deep bowl, and also add salt and black pepper to taste with seasoning for mushrooms. We also put garlic here and, if desired, finely chopped greens. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the marinade is ready!

Marinate mushrooms.

Pour marinade into a bowl with champignons and mix everything well with clean hands. Attention: for this action, it is better not to use a tablespoon, as you can damage the caps of the mushrooms. The only thing is that a wooden spatula is still suitable, since it has blunt rounded edges. Now we cover the container with a lid from the pan (diagonally, it should be almost the same as the border of the bowl) and put it in the refrigerator to infuse for 2–3 hours. In principle, the marinating time can be reduced to 30–60 minutes, but then the champignons will turn out not so juicy and tasty.

Cooking champignons with mayonnaise in the oven.

Put the pickled champignons with a tablespoon into the sleeve and close tightly with a special thread. In the meantime, turn on the oven and preheat it to the temperature 200 °С. After that, lay the sleeve with a seam up on a baking sheet and put it on average level into the oven. Approximate baking time 30–40 minutes, but everything is relative, since each housewife's oven cooks dishes differently, so the duration of the process itself varies. After the allotted time, with the help of kitchen tacks, we take out the container and carefully open the sleeve. Put the mushrooms back in the oven and bake them until they are golden brown. At the end, turn off the oven, and take out the baking sheet and leave it aside, the dish will cool slightly.

Using a wooden spatula, put the mushrooms in a special plate and serve at the dinner table. Attention: if you haven't added chopped parsley to the marinade, then it's time to sprinkle the mushrooms with herbs so that they are saturated with the aroma of freshness. Suitable as a side dish for this dish. boiled pasta, mashed potatoes, fresh vegetable salad, as well as rice or buckwheat porridge. The advantage of such mushrooms is that they are very satisfying, so they can be enjoyed even without meat.

Recipe 7: Whole mushroom skewers baked in the oven

Champignons - 1 kg
Mayonnaise - 100 gr
Soy sauce - 4 tablespoons
Ground ginger - 0.5 teaspoon
Seasoning for mushrooms - 1 teaspoon
Seasoning "Hmeli-suneli" - 0.5 teaspoon
Hot red pepper - ¼ teaspoon
Salt - to taste

1. First you need to choose a deep large container that would be suitable for your number of mushrooms. Pour mayonnaise and soy sauce into it, add ground ginger, hot red pepper, seasoning for mushrooms and Khmeli-suneli, season with salt to taste.

2. Mix the marinade well and leave it to infuse so that all the spices “make friends” with each other.

3. In the meantime, prepare the mushrooms. Rinse them under running water and dry well with a paper towel. If desired, you can remove the skin from the mushrooms, this is done quite easily. But you can leave it, the taste of the finished dish is not displayed in any way.

4. Put the mushrooms in a bowl with marinade and mix them well so that each mushroom is covered with sauce.

5. Wrap the mushrooms with cling film and leave them to marinate for 30 minutes. Mushrooms, unlike meat, do not require long pickling. If you are limited in time, then 15 minutes will be enough.

6. Then, alternately tightly to each other, we begin to string the mushrooms on wooden skewers. We put them on a baking sheet and send them to bake in an oven preheated to 180 degrees for 20-25 minutes.

And if you don’t have enough kebab smoke for authenticity, then during the preparation of the kebab it can be watered with “liquid smoke”. Or, during its preparation, put small alder shavings down the oven in a frying pan. Then the smell of a forest fire will definitely be provided to barbecues.

Serve ready-made champignons on skewers.

Recipe 8: whole baked champignons in the oven with cheese and stuffing

I have been making this appetizer for several years for almost all holidays. The simplicity of cooking champignons with cheese in the oven and the availability of ingredients are captivating. In addition, mushrooms in this design have their own peculiarity: their taste changes after cooling. When hot, they can be served as an independent dish, and when cold, they turn into a great snack.

If the presence of strong alcoholic drinks is planned on the New Year's table, then I guarantee that champignons with cheese will be one of the first to be sorted out. Can be made ahead of time, covered with cling film and refrigerated for 1-2 days.

Champignons - 450 g.
Hard cheese - 100 g.
Garlic - 3 cloves
Mayonnaise - 3 tbsp.
Butter - 20 g.
Utensils and utensils: grater, knife, baking dish, plate.

Wash mushrooms. Cut the mushroom stems as close to the cap as possible. Place mushrooms in a baking dish. It is necessary to spread it more densely, since during baking the mushrooms will lose a significant part of the water they contain and will decrease in size.

Put a small piece of butter in each hat (it will make the mushrooms more tender).
Make stuffing for mushrooms.

To do this, grate the cheese on a fine grater, mix with crushed garlic and mayonnaise.
Mayonnaise performs the function of compacting the filling - with it, the mushrooms will be stuffed denser and, therefore, tastier. But if champignons with cheese in the oven are cooked at the height of the diet, then mayonnaise and butter can be excluded.

Stuff the mushrooms with stuffing.
Bake in oven until cheese is melted. In my oven, it takes me 20 minutes at 180 degrees.

That's it, the appetizer is ready. You can eat both hot and cold. I usually wait for it to cool and only then serve it on the table - I like the taste of cold champignons baked with cheese in the oven more.

Stuffed champignons in the oven are a delicious and unusual snack. It can be served on a festive table or a buffet table. This appetizer is recommended to be prepared from large mushrooms with large caps, as they become smaller during baking. Stuffed mushrooms are very juicy and can be eaten hot or cold. So that the mushrooms do not become dark after cooking and have a golden color, their caps must be peeled.

Mushrooms can be stuffed with vegetable, meat, chicken, cheese or other minced meat. Basically, only hats are stuffed, and the legs are used for cooking other dishes.

Mushrooms stuffed in the oven - Champignons with meat stuffing

Cooking time - 60 minutes.
Number of servings - 15 pieces.

Ingredients for champignons stuffed with meat:

• 1. 15 champignons.
• 2. 200 grams of minced meat.
• 3. Half an onion.
• 4. 3 tbsp. l. sour cream.
• 5. 4 tbsp. l. tomato.
• 6. 1 tbsp. l. mayonnaise.
• 7. 4 tbsp. l. cheese.
• 8. Salt, spices and pepper.

Cooking meat stuffed champignons

Half of the onion should be peeled and cut into small pieces. Molds for stuffing will serve as mushroom caps. They need to be carefully cut. The cheese is rubbed on a coarse grater.
In a bowl, mix chopped onion with minced meat. Add salt and pepper to them and mix again.
Sprinkle the caps with spices. You can use rosemary, nutmeg, basil, thyme, curry, parsley, etc. Gently fill the caps with minced meat.

Hats need to be laid out in a baking dish, and sprinkled with cheese.

Now you need to prepare the sauce for them. Sour cream is mixed with mayonnaise and tomato. The ingredients must be mixed well. The sauce should not be too much so that it only half covers the mushrooms. We pour our hats with this sauce.

The oven must be preheated to 200 degrees. Send the mushrooms to bake for half an hour.

Serve this appetizer hot, until the cheese and sauce harden.

Some tips for this dish

• 1. Mushrooms should have a large hat so that you can easily stuff it and also feel the taste of mushrooms in the dish. In small hats, add chopped mushroom legs along with minced meat.
• 2. Mushrooms must be used fresh. To check this, you need to look under the hat, the rim should be white.
• 3. Stuffing for mushrooms can be made from any minced meat: pork, beef, chicken, and also mix several. Better not to be too oily.
• 4. When choosing a sauce, remember that sour cream and tomato sauce has a creamy taste, and when adding mayonnaise, it becomes spicier. Tomato can be replaced with sweet tomato paste or mild tomato ketchup.

This dish can be consumed both hot and cold. It's great for a snack, but it's also great for lunch or dinner. This dish will bring great pleasure to the whole family.

Number of servings - 4.

Ingredients for champignons stuffed with cheese and breadcrumbs:

• 1. 8 small or 4 large champignons.
• 2. Several Art. l. bread crumbs.
• 3. 50 grams of cheese.
• 4. Several Art. l. olive oil.
• 5. One clove of garlic.
• 6. Rosemary.
• 7. Salt.

Cooking champignons stuffed with cheese and breadcrumbs

Garlic must be peeled and squeezed with a press. Sprinkle with salt and spices and mix well. Turn stale or dried bread into crumbs using a rolling pin or blender. The crumbs should be added to the garlic.

Before cooking, the mushrooms need to be cleaned and the legs removed. They need to be crushed and added to the rest of the ingredients. Rub the cheese on a fine grater and mix. Use the resulting stuffing to stuff the mushroom cap.

Stuffed hats should be laid out on a baking sheet greased with refined oil. Mushrooms also pour a little oil. We preheat the oven to 200 degrees Celsius, and send the mushrooms for about 20 minutes.

Serve ready meal can be both hot and cold.

small note

1. Instead of olive oil, you can use any other odorless oil.
2. It is recommended to use cheese with a pronounced taste.
3. Rosemary can be used dry or fresh.
4. Crackers can be purchased ready-made, but they must be without additives.

Cooking time - half an hour.

Number of servings - 4.

Ingredients for stuffed champignons with shrimps:

• 1. 8 small or 4 large champignons.
• 2. 16 small shrimp.
• 3. One clove of garlic.
• 4. 100 grams of cheese.
• 5. One bulb.
• 6. Dill.
• 7. Salt and pepper.
• 8. Butter.

Cooking stuffed champignons with shrimp

Shrimps must first be boiled, cleaned and cooled. You can take ready-made shrimp. Mushrooms need to be cleaned and get rid of the legs. We put a few shrimp in hats, but so that there is room for the filling.

Mushroom legs can be finely chopped and used for stuffing, or left for another dish. Cut the onion into small pieces, and rub the cheese on a fine grater.

Fry the chopped onion and add the garlic squeezed out with a press to it. Sprinkle everything with herbs. The ingredients need to be fried for 7 minutes.

Cool the filling, salt, pepper and sprinkle with cheese. We mix everything well. We stuff the hats with the resulting filling, and add the remaining cheese on top.

Put the stuffed mushrooms on a baking sheet and bake at a temperature of 200 degrees Celsius for 15 minutes.

Ready snack can be supplemented with white wine.

April 25, 2016 3820

Stuffed champignons decorate the table and delight with impeccable taste. You can stuff them with cheese filling, and minced meat, and shrimp. The dish is unique and absolutely for every taste.

Before the arrival of friends in the evening, when there is nothing cooked, or on the festive table, the birthday boy needs a fresh idea for a dish - mushrooms will fit perfectly. Since the appetizer in the form of baked stuffed mushrooms is undoubtedly tasty dish, it will be indispensable in such cases.

The mushroom dish is a real delicacy. Both for meat eaters and vegetarians, you can find the right filling recipe. Mushroom lovers, and even those who are skeptical about mushrooms, new idea will be to your liking.

All ways of stuffing can not be counted. However, there are a few recipes to keep in mind.

Recipe for baked champignons stuffed in the oven with cheese

Most often baked mushrooms stuffed with cheese and sour cream. It is prepared with lightning speed and eaten at the same speed. At the same time, the dish is quite affordable.

Ingredients:

• Champignons - 500 gr.;
• Hard cheese - 100 gr.;
• Onion for frying -1 pc. (or half of a large head);
• Vegetable oil - 2 tbsp. l.;
• Sour cream - 1 tbsp. l.;
• Spices - salt, pepper, marjoram.

All guests will be pleased with the treat of the hostess. And such an appetizer will most likely become frequent in your home.

Stuffed champignons with minced meat in the oven

Making this dish with minced meat is also not a problem. The food will turn out hearty, only minced meat should be taken low-fat. The fatty meat in this recipe will only spoil the mushrooms. Since minced meat is high in calories, it can be a completely independent dish on your table.

• 300 gr. minced meat;
• 10 or 12 large mushrooms;
• garlic clove;
• Medium bulb;
• Grated cream cheese - 2 tablespoons;
• Salt, spices;
• Greens.

Cooking in the oven on a baking sheet. Therefore, do not forget to preheat the oven to 200 ° C. Next:

1. The first stage is the same. Wash and clean mushrooms. We spread the caps on a sheet greased with vegetable oil;
2. Let's start roasting. Separately fry the minced meat and leave it to cool. At this time, also fry the onion with a clove of garlic and seasonings;
3. Mix onion with minced meat;
4. Down on the caps, sprinkle some curry or basil or whatever you like;
5. Stuff the mushrooms and into the oven for 15 minutes;
6. Remove after 15 minutes, sprinkle with cheese, and return to the oven for another 10 minutes.

The dish may be ready earlier if the oven is hotter. Of course, minced meat needs more time to cook. But don't overdo it. After all, mushrooms are fried quickly. And as soon as you smell that it's ready, immediately take it out.

Stuffed champignons in the oven with chicken

The chicken recipe is not much different from the previous two. However, the taste is completely different. Stuffing mushrooms is very convenient, as you can see. Change the filling and you can assume that you already have a different dish on the table. To prepare such champignons, take a good, fresh chicken fillet from the supermarket.

Ingredients:

• Chicken fillet - 250-300 gr.;
• 15 champignons;
• Hard cheese - 100 gr.;
• Feta cheese-100 gr.;
• Bulb - 1;
• Refined oil;
• Sour cream - 30 gr.;
• Spices.

Now it's not long:

1. Prepare the mushrooms as above. Preheat the oven;
2. It is convenient to overtake chicken fillet through a meat grinder;
3. Chop the feta cheese, mushroom legs and onion. Fry all these ingredients in sour cream along with chopped chicken. Only chopped legs and cheese add a little later, when minced chicken already fried for 15 minutes;
4. Decorate ready-made semi-finished products with cheese chips and put in the oven for 25 minutes.

But this baking time is calculated at a temperature of 180 degrees. And at 200 degrees, the time needs to be reduced.

This recipe with chicken filling is also worth a try without sour cream. Or cook a unique one instead sour cream sauce. Experiments in cooking are always acceptable if a person is more or less versed in the kitchen.

You can go a different way of cooking mushrooms with chicken. Instead of grinding the fillet into minced meat, cut the chicken into cubes. In this form, the chicken will become juicier. Here's another recipe.

Ingredients:

• Champignons - 700 gr.;
• Fillet - 500 gr.;
• Carrot - 1;
• Bow - 2;
• Cheese - 200 gr.;
• Sunflower oil;
• Salt;
• Black and allspice (grind).

The difference between this cooking method is the separate frying of fillet pieces. They need to be kept on low heat for longer than frying with mushrooms, onions and carrots.

Then each piece is separately placed in a hat, sprinkled with ground pepper, and a slightly cooled roast is added.

The amount of mushrooms, and therefore other ingredients, is slightly higher here. This means that guests will have enough for longer than 30 minutes.

Mushrooms with vegetables

A dish with vegetables can be eaten without fear even in the evening before going to bed. This low-calorie treat is sure to please lovers of wholesome food without cholesterol. In this form, the dish is suitable for those who, for some reason, are on a diet, and also for vegetarians.

For cooking is used:

• Carrots - 4 pieces (or 3, but larger);
• Champignons - 900 grams;
• Onions - 2 pcs.;
• Fresh spring onion feathers;
• Good quality cheese;
• Butter - 60 grams;
• Seasonings to taste;
• Vegetable oil.
• Any green.

Onions, carrots, as it is already clear, seasoning mushroom legs go to fry. Any spices for vegetables are suitable - marjoram, curry, fennel, oregano.

When choosing, you will have to be guided solely by experience and your own scent.

A piece of oil is placed on the bottom of the mushroom. Then all the other prepared ingredients are baked.

Stuffed champignons with seafood

It's easier than ever to cook mushrooms in the oven with shrimp.

Ingredients:

• 10 king prawns;
• 10 mushrooms;
• Eddam cheese;
• Cream - 50 grams (necessarily fatty);
• You can add greens.

Further, everything happens the same way. For each mushroom roast, cheese, and on top of 1 large shrimp. Seafood only needs to be thawed in advance. You don't need to boil them. Shrimps are fully cooked in 20 minutes in the oven.

Food tastes better when prepared by skillful hands. Experience in cooking still has an effect. But if we share the secrets of cooking, you will cook stuffed champignons just as skillfully as seasoned cooks.

1. Mushrooms must be taken fresh. To check, look at the inside surface of the mushroom. If the bezel below is pure white without dark spots, then everything is fine. You can buy;
2. When frying mushroom legs with onions, wait until all the juice is gone from the mushrooms and they begin to brown. Only then throw the bow;
3. It is more convenient to stuff large mushrooms. But it is not good for some to be larger and others smaller. Choose several pieces of approximately the same size;
4. You don't need to overcook the mushrooms. They are soft on their own and cook in minutes;
5. It will be delicious if you use pickled champignons;
6. Mild tomato ketchup is suitable for mushrooms. And the sauce is suitable based on sour cream or mayonnaise.

The dish is convenient to cook at any time of the year. After all, mushrooms in supermarkets are not uncommon both in summer and in winter. This is a definite advantage.

Any recipe for baked mushrooms, no matter what the hostess of the holiday chooses, will find the praise of the guests. After all, this appetizer goes with a bang both hot, only from the oven, and cooled down.