Preparation of stuffed champignon mushrooms. Bake in the oven. Recipe for baked champignons with bacon

First of all, thoroughly rinse and dry the champignons. Carefully remove the legs from them, making room for the filling.

Grease the baking sheet or form in which the mushrooms will be baked with oil or cover with foil or parchment.

Ingredients

1 onion;
12 large champignons;
salt - to taste;
100 g chicken fillet;
100 g hard cheese;
2 tablespoons of mayonnaise or sour cream.

Preparation

Cut the onion into small cubes and lightly fry in hot oil. Add finely chopped champignon legs and sauté, stirring, for 5–7 minutes. Season with salt and pepper.

Finely chop the chicken and grate the cheese. Add frying and mayonnaise or sour cream, stir.

Sprinkle the mushroom caps with salt and fill with the resulting mixture. Bake for 15–20 minutes at 180°C.

thebusybaker.ca

Ingredients

250 g;
a handful of spinach;
salt - to taste;
ground black pepper - to taste;
2 cloves of garlic;
½ teaspoon dried parsley;
8 large champignons;
a little parmesan;
a few sprigs of parsley.

Preparation

Combine ricotta, finely chopped spinach, salt, pepper, chopped garlic and dried parsley. Stuff the champignons with the resulting mixture and place on a baking sheet.

Sprinkle mushrooms with grated cheese. Place in a preheated oven at 190°C for 25-30 minutes until the top is lightly browned.

Before serving, garnish with chopped parsley.

Ingredients

6 large champignons;
8–9 strips of bacon;
salt - to taste;
100 g hard cheese.

Preparation

Cut the mushroom stems and 2-3 strips of bacon into small cubes. Lightly fry the bacon, add chopped mushrooms and salt and sauté until golden color.

Divide the filling among the caps, wrap each with a strip of bacon and sprinkle with grated cheese. Bake at 180°C for approximately 20 minutes.

happyfoodstube.com

Ingredients

120 g cheddar or other hard cheese;
2 tablespoons butter;
5 cloves of garlic;
several sprigs of parsley;
ground black pepper - to taste;
20 medium champignons;
salt - to taste.

Preparation

Mix grated cheese, butter room temperature, chopped garlic, chopped parsley and black pepper.

Sprinkle each mushroom with salt and pepper and stuff with garlic mixture. Bake for 15–20 minutes at 190°C.

Ingredients

12 large champignons;
1 tablespoon butter;
400 g of any minced meat;
salt - to taste;
ground black pepper - to taste;
1–2 tablespoons vegetable oil;
¼ bunch of green onions;
2–3 cloves of garlic;
200 g curd cheese;
Italian herbs - to taste;
40 g breadcrumbs;
100 g hard cheese.

Preparation

Brush the outside of the mushroom caps with melted butter. Season the minced meat with salt and pepper.

In a frying pan with heated vegetable oil add the meat, almost all the chopped onion and chopped garlic. Fry until the color of the minced meat changes.

Add cottage cheese, Italian herbs and breadcrumbs and mix thoroughly. Add half of the grated hard cheese and mix thoroughly again.

Fill the caps with the resulting filling and cover with a layer of cheese. Bake in an oven preheated to 200°C for 15 minutes. Decorate ready dish remaining chopped onion.

1000.menu

Ingredients

8 large champignons;
1 carrot;
1 onion;
2 cloves of garlic;
½ red bell pepper;
1 tomato;
4–5 tablespoons of vegetable oil;
1 tablespoon soy sauce;
salt - to taste;
¼–½ hot pepper;
dried basil - to taste;
ground oregano - to taste;
ground black pepper - to taste.

Preparation

Chop the mushroom legs, carrots, onions, garlic cloves, bell pepper and peeled tomato into small cubes.

Heat half the oil in a frying pan and fry the vegetables for about 5 minutes. Then add the mushroom stems and cook, stirring, for another 5-7 minutes.

Pour in soy sauce and stir. If necessary, add salt to the filling.

Chop the remaining garlic and cut into rings hot peppers. Add basil, oregano, salt, pepper and oil and stir to combine. Rub this mixture well mushroom caps.

Distribute the filling among the champignons. Bake them at 190°C for about 15 minutes.

Ingredients

15 medium champignons;
1–2 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
230 g;
30 g breadcrumbs;
50 g parmesan;
¼ bunch of parsley.

Preparation

Chop the mushroom legs and garlic, season with salt and pepper and fry in hot oil until golden brown.

Transfer to a bowl, add cream cheese, breadcrumbs, half of grated parmesan, part of chopped parsley, salt and pepper. Stir and distribute the mixture over the mushroom caps.

Sprinkle the remaining grated cheese over the champignons. Place in an oven preheated to 180°C for 20 minutes. Before serving, garnish the mushrooms with chopped parsley.

nakormi.com

Ingredients

1 onion;
7 large champignons;
1 tablespoon vegetable oil;
70 g boiled sausage;
salt - to taste;
ground black pepper - to taste;
1 tablespoon ;
100 g hard cheese.

Preparation

Lightly fry the chopped onion and mushroom stems in hot oil. Add the sausage, cut into small cubes, salt and pepper and sauté for a few more minutes.

Place the prepared filling on a plate, add mayonnaise and stir. Lightly salt the mushrooms and stuff them with the sausage mixture.

Bake mushrooms at 180°C for about 20 minutes. Then sprinkle them with grated cheese and cook for another 10 minutes.

Ingredients

20 medium champignons;
salt - to taste;
1 onion;
1 tablespoon vegetable oil;
ground black pepper - to taste;
2 eggs;
2 cloves of garlic;
2 tablespoons of mayonnaise;
150–200 g hard cheese;
a few sprigs of dill and parsley.

Preparation

Place mushroom caps in boiling salted water for 5 minutes. Lightly fry the chopped onion in hot oil. Add diced mushroom stems, salt and pepper and sauté until golden brown.

Hard-boiled, cool, peel and grate on a medium grater. Add fried mushrooms and onions, chopped garlic, salt and pepper to them and stir.

Distribute the filling among the caps. Lubricate them with mayonnaise on top and sprinkle with grated cheese. Bake for 10–15 minutes at 200°C.

Before serving, garnish the mushrooms with chopped herbs.

iamcook.ru

Ingredients

1 onion;
1–2 tablespoons vegetable oil;
12 large champignons;
200 g crab sticks;
salt - to taste;
ground black pepper - to taste;
100 g low-fat cream;
50–100 g hard cheese.

Preparation

Fry the chopped onion a little in hot oil. Add finely chopped mushroom stems and sauté until golden brown.

Cut the crab sticks into small cubes, add them to the onions and mushrooms and fry for a minute. Add salt and pepper, pour in the cream and let it boil.

Stuff the mushrooms with the prepared mixture. Place a piece of cheese on top. Bake the mushrooms in an oven preheated to 180°C for about 20 minutes.

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

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

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

Task indoor plants in the house - to decorate the home with your own appearance, to create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.

Tender cutlets from chicken breast It’s easy to prepare with champignons according to this recipe with step by step photos. There is an opinion that it is difficult to prepare juicy and tender cutlets, this is wrong! Chicken meat contains virtually no fat, which is why it is a bit dry. But if you add cream to the chicken fillet, White bread and mushrooms and onions will turn out amazing delicious cutlets, which will appeal to both children and adults. During mushroom season, try adding wild mushrooms to the minced meat.

It is impossible to imagine a beautiful garden that blooms throughout the season without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.

Receive fresh, environmentally friendly and aromatic vegetables all gardeners strive. Relatives happily accept the food home cooking from your own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, it’s worth trying to grow several aromatic plants, which will give your dishes new tastes and aromas. What greens in the garden can be considered the best from a culinary point of view?

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

The graceful perfection of shining white flowers on tall stalks and huge shiny dark leaves of Eucharis give it the appearance of a classic star. In indoor culture, this is one of the most famous bulbous plants. Few plants cause so much controversy. Some eucharis bloom and delight with absolutely no effort, while others do not produce more than two leaves for many years and seem stunted. It is very difficult to classify the Amazon lily as an unpretentious plant.

Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella, easy to prepare in less than half an hour. You don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can practically grow vegetables all year round

We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of plants sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors

Thanks to the efforts of breeders in Lately the range of coniferous perennials has been expanded unusual varieties with yellow needles. It seems that the most original ideas, which landscape designers have not yet been able to bring to life, were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that the best way suitable for the site. We will talk about the most interesting of them in the article.

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

Getting ready for the next feast or family dinner, housewives are worriedly thinking about how to pleasantly surprise their loved ones and guests - bake meat in the oven, cut original salad or experiment with such a popular delicacy as mushrooms cooked under the cap.

Recently, more and more connoisseurs of home cooking are choosing mushroom dishes ah - soups, baked goods, side dishes - which include many’s favorite chanterelles, hang mushrooms, pigs or honey mushrooms. However, it is the champignon specimens that most often become the key ingredient in many culinary masterpieces.

It should be noted that a wide variety of products are used as fillings for such dishes. That is why experienced chefs do not think for a second about what they can stuff the caps of champignon mushrooms with. Despite this, the most common “fillers” are still cheese “mixes,” meat and vegetable.

Among those recipes that literally top the list possible ways When preparing mushrooms, experts highlight those that necessarily include the procedure for baking these dishes in the oven. It should be noted that it is the champignon caps, baked in the oven with a filling such as cheese, that are most often crowned festive table.

By the way, you can start experiments with the most simple recipe, the execution technology of which is as follows:

Half a kilogram of mushrooms should be thoroughly washed and dried with a paper napkin.

Then you need to carefully break off the legs of the champignons and clean out some of the pulp from their caps.

After this, you need to cut these elements into small pieces and place in a frying pan to fry along with the chopped onion.

To give a dish of baked champignon mushroom caps a more refined note, grate 4 cloves of garlic and 200 g of cheese, the mixture of which will become the main filling. By the way, this consistency must be mixed with previously fried ingredients and thoroughly salted.

Only after this can the resulting mass be placed into caps, which should immediately be put into the oven for half an hour at a temperature of 180º C.

Experienced chefs say that you can also use garlic mixtures, mixes of pickled cucumbers or bell peppers as fillings.

In addition, you should remember that champignon caps stuffed in this way are best served hot.

As mentioned earlier, there are many ways to cook champignon mushrooms. One more interesting recipe housewives call the one that includes potato filling(you will need 2 pieces), Parmesan cheese (50 g) and sour cream (about 50 ml).

To create this delicacy, you will need 10 pieces of champignons, pre-washed, peeled and dried.
The next stage involves baking their caps in the oven (for 7 minutes at a temperature of 180º C), each of which must be pre-salted and coated with 1 tablespoon of sour cream.
Also, don't forget to fill the mushrooms with fried onion pieces and mushroom stems, browned and chopped cubes.
Since it has already become clear what in this case To fill the champignon caps, you must also finely chop the potatoes for stuffing, which then also need to be thoroughly fried. The mixture can be seasoned if desired. ground pepper or simply add salt and then place it on the mushroom caps, already stuffed with the onion-mushroom mixture.
At the very end, parmesan is grated, which is sprinkled on the almost ready-made filled dish. After this, it goes into the oven for another 15 minutes.

Before treating guests to such a delicacy, you should decorate cooking masterpiece finely chopped tomato and herbs - for example, parsley.

Salad of hard cheese and champignon caps

Most masters know what to make a salad from hard cheese and champignon caps quite easily. First of all, you need to prepare - wash and peel - 600 g of mushrooms, and then cut them into thin slices. After this, the key ingredient should be sent to the frying pan so that the pieces acquire a golden hue. To create this dish you will also need two small onions, chopped and fried. However, to complete the salad, you will need to grate 250 g of cheese, and hard-boil 5 eggs and chop thoroughly. In conclusion, you just need to mix the previously prepared ingredients, salt or pepper them, and add 500 ml of mayonnaise. To add freshness to the dish, you can sprinkle the delicacy on top a small amount green onions. By the way, true gourmets It is recommended to try this delicacy in combination with a glass of good white wine.

Julienne with sour cream and cheese in champignon caps

Those who like all kinds of mushroom products, they prefer to cook julienne with sour cream and cheese in champignon caps.

To do this, 500-600 g of mushrooms, cut into small cubes, are fried in melted butter (20 g).
In addition, flour (2 tablespoons) is prepared separately in a frying pan, and then mixed with 60-70 ml of sour cream and carefully brought to a boil. After this, add 10 ml of lemon juice and a small amount of salt to taste to this mixture.
At the very end, 200 g of cheese is grated, after which the already prepared mushrooms are laid out on a baking sheet, sprinkled with it and poured with sour cream and cream sauce.
The dish is baked at 180º C until fully cooked.

Delicious julienne in champignon caps with chicken

Delicious julienne in champignon caps can also be made with chicken: the recipe is practically no different from the previous one, but requires the use of 500 g of fillet, which must be boiled and thoroughly chopped. After this, two medium-sized onions are chopped, 300 g of mushrooms are chopped, and the whole mixture is then fried over low heat for 15 minutes until the liquid has evaporated. To this consistency, you must remember to add fillet, after which the prepared dish should be peppered or salted and be sure to remove from the heat.

As you might have guessed, champignon caps baked with onions and cheese are somewhat inferior to the original julienne recipe. Therefore, all that remains is to fry the flour in a frying pan, mix it with 350 g of cream or 300 g of sour cream. Previously cooked meat and champignons are then added to this sauce. As in the previous recipe, 200 g of cheese is grated, after which it is sprinkled on the dish before the hostess puts it in the oven for 15-20 minutes at a temperature of 180º C.

What else can you stuff champignon caps with?

As already mentioned, depending on the taste preferences of the cook, this could be the filler for champignon mushroom caps.

For example, to prepare a dish filled with meat - that is, chicken, beef or pork - minced meat (you will need no more than 150 g), you need:

Wash, peel and separate the tops of 10 large mushrooms;
the prepared caps should be thoroughly salted and the legs finely chopped;
after this you need to chop half the onion and temporarily set it aside;
After heating the frying pan, over medium heat, fry the tops of the mushrooms in butter on each side for 1 minute;
then, to get delicious champignon caps stuffed with chicken or minced pork, you should place them on a baking sheet and then put them in the oven;
before this you need to fry the chopped onions and mushroom stems, and then let them cool a little;
Only after this can you safely combine the minced meat, onion-mushroom mixture, pre-crushed one egg and greens. To add more spiciness, you can season the consistency with ground black pepper and salt;
Finally, you should fill the caps with the resulting mass, and then bake them for 20-25 minutes in an oven preheated to 180º C.

To correctly follow the cooking procedure, pay attention once again to the photo with the recipe for baked stuffed with meat champignon caps. Take note of what to serve this dish Can be served both hot and cold.

A dish of champignon caps stuffed with chicken and cheese

In addition to the fact that minced meat is often used to stuff mushrooms, many housewives like to experiment with tender chicken fillet. This type of meat is considered dietary and tender in its characteristics. Besides, this recipe involves preparing a marinating sauce, which makes champignon caps stuffed not only with chicken, but also with cheese, more aromatic and juicy.

200 g of champignons must be washed, dried and peeled, not forgetting to separate the stems from them.
The remaining caps should be marinated: for this, 30 ml of vegetable oil, 20 ml of lemon juice, a little pepper and salt are mixed in an ordinary bowl. After this, the tops of the mushrooms are dipped into this liquid and kept for half an hour.
Before the 30 minutes are up, prepare the filling for the champignon caps, stuffed with tender meat chicken: chopped and fried onion, mushroom legs and fillet cubes (100 g).
After this, one tomato is cut into rings and placed on the bottom of a refractory mold. The marinade that remains after soaking the caps is also poured into a container.
Then the tops of the mushrooms are placed on top of the tomatoes and stuffed with the already prepared mixture of chicken, onions and legs. Don't forget to put 15 g of butter on the bottom of the baking dish.
Before putting into the oven, the dish is sprinkled with grated cheese (30 g), after which it is baked for half an hour at a temperature of 180º C.
After the specified period of time, the champignon caps stuffed with chicken and cheese can be considered ready.

How to stuff champignon caps: appetizer with crab sticks

To prepare the mushroom filling, not only standard ingredients are used: there are recipes that suggest that grated crab sticks or cooked rice will be placed inside the mushrooms.

In combination with seafood, such delicacies become very tender and tasty, moreover, they are covered appetizing crust. Culinary experts say that crab meat adds a delicious flavor to the food, and the cooking procedure does not take too much time.

This recipe for champignon caps baked in the oven and stuffed with crab sticks requires the use of 20 large mushrooms.
The key ingredient must be washed and cleaned, and then its legs are cut off, and the tops are carefully scraped out with a small spoon.
After this, two chopped onions are sauteed in a frying pan, which should then be cooled.
120 g are mixed in a pre-prepared container grated cheese, approximately 250 g crab sticks, 30 g breadcrumbs and spices to taste - for example, salt and thyme.
The resulting mass is stuffed into champignon caps and placed in the oven, preheated to 200º C, for 20 minutes.

How else can you prepare champignon caps?

One of the most original recipes experienced chefs consider one in which mushrooms are stuffed with boiled rice. Chefs say that this dish turns out to be very satisfying, but at the same time healthy and not too fatty. Moreover, some people prefer to cook this delicacy in the oven, while others cook it on the grill.

First of all, 50 g of rice are boiled in slightly salted water, and 600 g of champignons are washed and peeled, their legs are carefully removed.
This recipe for cooking champignon caps in the oven necessarily includes carefully cleaning the tops of the mushrooms, cutting one onion and stems into small cubes.
After this, the onion and the same legs are fried in a frying pan until golden brown in vegetable oil.
To finish preparing the filling, you should add already boiled rice and spices - salt or pepper - to the above ingredients.
Now you can preheat the oven to 200º C, stuff the mushrooms with the prepared mixture, and then place them on a baking sheet and bake for 20 minutes.

Each housewife has her own recipes for preparing delicious champignon caps: they can include both delicacies - meat and seafood - and lighter fillings.

Champignon caps stuffed with Parma ham

There is probably not a person who would not love mushrooms in combination with juicy pork, tender chicken, or spicy beef. However, the variety of culinary techniques and methods of creating certain dishes invites chefs to experiment with Parma ham(you will need no more than 50-60 g).

First you need to wash and peel 500-600 g of mushrooms, not forgetting to remove the stems. Immediately after this, the tops can be transferred to a fireproof form.
The next stage is cutting one onion and the remaining legs, which are then fried in a frying pan until golden brown.
Among all the recipes for preparing champignon caps, this one involves using 20% cream (no more than 100 g), Dorblu cheese (you will also need about 100 g) and sea salt.
The cream is poured into a frying pan with the onions and legs and brought to a boil so that they evaporate a little. The resulting consistency is salted, peppered and be sure to cool.
Then the prepared mass is placed in caps, and a small piece is placed on top blue cheese. Moreover, each serving is topped with a thin slice of Parma ham.
The final stage is baking champignon mushroom caps stuffed with cheese and meat at a temperature of 200º C for 15 minutes.

Champignon caps stuffed with vegetables and minced meat

One more hearty recipe culinary experts call it one in which, along with the key ingredients - mushrooms (you will need 15 large pieces) - a mix of vegetables and chopped meat(no more than 250 g).

As before, the champignons are washed, cleaned, their stems are removed, and small indentations for the filling are carefully made in the caps.
Next, one small onion and carrot are cut into cubes, and half a red bell pepper is seeded and also finely chopped.
This recipe for champignon caps stuffed with cheese, vegetables and meat includes the procedure of frying the ingredients already listed in the previous paragraph in a frying pan, which are then mixed with the minced meat, salted and stewed over medium heat for no more than 10 minutes.
The tops of the mushrooms stuffed with the mass are sprinkled with 30 g of grated cheese and then baked for 15-20 minutes in the oven at a temperature of 190º C.

Champignon caps stuffed with egg and onion mixture

Culinary experts consider another appetizing hot appetizer to be one that contains an egg-onion mixture. This recipe for stuffed champignon caps baked with bell peppers in the oven is as follows:

Traditionally, the stems of 500 g of mushrooms are separated, and their tops are carefully cleaned with a teaspoon, where the filling will be placed.
To prepare the mixture itself, you need to boil 2 eggs, peel one small onion and one bell pepper, and then cut the vegetables into cubes.
The next step is to fry the onions and peppers over medium heat until they acquire a golden hue.
In addition, champignon caps cooked with cheese (you will need 50 g) and eggs, which are also grated fine grater, should be filled to the top with the filling of peppers, onions and the already mentioned ingredients.
The baking procedure takes place in two stages: in the first, the mushrooms are simmered in the oven for 15 minutes at a temperature of 140º C, and then they are again sent to the oven for 2 minutes, after they are sprinkled with a small amount of the remaining cheese.

Champignon caps with bell pepper and garlic

Culinary experts consider the most dietary mushroom dish to be the one in which the main filling is bell pepper (1 piece) and garlic (2 cloves) with onions (1 piece). Such stuffed hats champignons baked in the oven are most often served as a side dish for fish or meat delicacies.

To begin with, 12 pieces of large mushrooms are washed and their stems are carefully removed. The remaining caps are set aside for stuffing.
Bell peppers are seeded and chopped into cubes. The onion is also cut into small pieces, and the garlic is finely crumbled.
To make the filling, you need to heat a frying pan and fry the already chopped ingredients in it. Moreover, you must not forget to pepper and salt them, and add 20 g of green onions on top.
These champignon caps, baked with vegetables in the oven, are cooked for no more than 20 minutes at a temperature of 200º C and must be served hot.
Culinary experts say that such a dish can be safely decorated with basil or parsley on top, and any infusions can be served as drinks.

Depending on what ingredients the housewife has on hand, she can experiment with varieties of filling for baked mushroom dishes. And now, guided by all the recommendations listed, you can easily understand exactly how to prepare delicious champignon caps.

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Stuffed champignons with quail eggs

champignons - 6 pcs.
quail eggs - 6 pcs.
leek
salt, pepper to taste
vegetable oil
sour cream - 2 tbsp. l.
grated cheese - 50 g.

Wash the champignons and cut out the stems.
Finely chop the mushroom stems.
Heat oil in a frying pan, add mushrooms and lightly fry.
Finely chop the leek.
Add the onions to the mushrooms and continue frying.
Add sour cream to mushrooms and onions.
Add cheese to mixture and stir.
Stuff the mushroom caps with the mixture.
Place the mushrooms on a baking sheet and place in an oven preheated to 180-200 degrees. Bake for 15 minutes.
Then take out the baking sheet and crack an egg into each cap.
Place in the oven again for 5-10 minutes.
Place the mushrooms on a plate and serve.

Stuffed champignons "Sea temptation"

Champignons (large) - 4 pcs.

Shrimp (boiled-frozen) - 100g

Green onion (to taste)

Sour cream (25% fat) - 1 tbsp.

Red caviar - 1 tbsp.

Hard cheese (grated) - 1 tbsp.

Salt pepper

Vegetable oil - 1 des.l.

Butter - 40g

Wash the mushrooms, remove the stems and remove the outer skin from the cap.

Chop the champignon legs green onions and shrimp.

Quickly fry mushrooms and green onions over high heat in a mixture of vegetable and butter.

Add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix.

Stuff the mushroom caps with the prepared filling and place in a preheated room at 200 degrees. oven for 15 minutes.

Champignons stuffed with avocado and shrimp

12 small champignons

1 avocado

2 tbsp. lemon juice

1 tbsp. tomatoes, finely chopped

2 tbsp. full-fat yogurt or cream cheese

2 tsp soy sauce

12 shrimp

½ hot red pepper, sliced

Arugula for decoration

Salt pepper

Cut off the stems of the champignons.

Peel the shrimp from the shell and black vein and boil in boiling water for 2-3 minutes. Drain and rinse shrimp under cold running water.

Peel and pit the avocado. Place the pulp in a bowl and pour over lemon juice so as not to darken. Mash the avocado with a fork, add tomatoes, yogurt, soy sauce, salt and pepper. Stuff the champignons with the resulting minced meat, place a few sprigs of arugula and a shrimp on top, add a circle of red pepper.

Champignons stuffed in the oven with cheese and garlic is a recipe that even a novice cook can easily handle. Main principle When preparing this dish, do not overcook the ingredients in the pan or in the oven. Then the champignons will turn out juicy, and the filling will be tender and very pleasant to the taste. I took the recipe from the photo and went through all the steps in detail so that you can avoid mistakes and get it the first time excellent result. Mushroom caps are used for stuffing, and the filling consists of finely chopped stems, fried with garlic and onions. So that the filling is perceived as a single whole and has great taste, milk or cream thickened with a small amount of flour is added to it. Stuffed champignons are baked under a thick layer of cheese. Density cheese crust can be varied depending on how long the champignons spend in the oven. like this hot snack It’s not that it’s not a shame, but even an honor to put on the festive table. They look especially great stuffed mushrooms in the flirtatious lace of lettuce.

Ingredients:

Large champignons - 12 pieces,
Onion – 1 piece,
Garlic - 2 cloves,
Flour – 1 teaspoon,
Milk or cream 10% - 2/3 cup (150 ml),
Cheese that melts well (I use Gouda) – 70 grams,
Salt and pepper to taste.

Method for preparing stuffed champignons

You and I have 12 mushrooms. Of these, we will select 9 of the largest and most beautiful (three pieces per serving), and the rest will be used for filling. The legs of the champignons will also go there, which are separated from the caps with an ordinary teaspoon; you need to rest its narrow edge against the base of the leg, and then twist the mushroom in different directions. After this, the leg will easily separate.

Plus, I also suggest that you dig deeper into the mushroom, picking up the dark plates with a spoon so that the mushroom cup turns out to be thin, and the maximum amount of filling goes into it.

For mushroom filling First of all, you need to fry finely chopped onion and garlic so that it acquires a characteristic aroma. Fry until light golden brown in a frying pan greased with vegetable oil.

Chop the plates, legs and remaining 3 mushrooms into small cubes.

Place the mushrooms in a frying pan, mix with the onions and fry over medium heat for five to seven minutes.

Add flour, mix.

Add milk or cream and stir. Let it boil, cook for three minutes, stirring occasionally. Salt and pepper to taste. The filling is ready. It will thicken when it cools slightly.

We put it in the champignon caps.

Top with grated cheese.

Place in an oven preheated to 180 degrees for 25 minutes.

Bon appetit!