Stuffed mushroom caps. Secrets of cooking stuffed champignons

Any upcoming feast always requires at least a couple of appetizers. One of these can be stuffed champignons baked in the oven.

This one is relatively simple snack will perfectly complement your table. Thanks to the great variety of filling options, you and your guests will never get bored with stuffed mushrooms.

How to deliciously cook champignons stuffed with filling in the oven

The easiest way to cook mushrooms is baking. After all, the oven does everything for you.

But the taste of the snack will depend on what ingredients you choose. Along with quality.

The taste of a dish always depends to a large extent on the quality of the ingredients.
Choose mushrooms, which are the basis of the dish, carefully. Take those champignons whose caps have already opened and are of a suitable size for stuffing.
Pay attention to the leg, it will be useful to you. Take mushrooms with a fleshy stem, without any severe damage.

In general, the quality of all ingredients is similar.

All that remains is to prepare a tasty appetizer.

First of all, it’s worth remembering that mushrooms are, roughly speaking, a sponge with water. And so that they don’t turn into a slimy mess, you need to cook them at a very high temperature.

And it doesn’t matter whether you fry mushroom stems or bake the assembled appetizer.

Therefore, turn your stove and oven to maximum, delicious champignons will be provided for you.

It's not a secret, but the trick is when you mix the filling ingredients.

Someone is mixing raw ingredients together and sends them off to fry. Yes, this is allowed. But imagine what happens if you mix watery mushrooms, equally watery onions and carrots? There can be no question of getting the ingredients fried until golden brown.

Therefore, if you want to cook delicious filling for champignons, fry all products separately. It’s better to stain one or two more plates than to ruin the whole dish.

Don't forget about spices. But the expression “more is not better” comes into play here. It is enough to get by with the usual salt and pepper. As a last resort, add a little rosemary or dried Provençal herbs.

But just a little. To give a slight aftertaste.

Well, what about stuffed champignons without a cheese cap? After all, not only taste is important, but also texture. Especially if it goes from a soft, juicy mushroom to an elastic, slightly crispy cheese crust.

What fillings are there for mushrooms?

Fillings for mushrooms great amount. Some are similar to each other. Some would be suitable as a snack for a village wedding in the school cafeteria. And others will be at home at an expensive banquet.

But you can divide the fillings according to the type of components. This will be more correct, perhaps.

Fillings with meat

In these fillings you will find a variety of sausages, smoked meats, meat and poultry. Well, where would we be without the boring ham?

Of course, in addition to the meat part, there are also vegetables.

From standard carrots and onions to celery and asparagus spears.

Vegetable fillings

Purely vegetable fillings are found quite often in the preparation of such snacks. They gained particular popularity in the wake of vegetarianism and other “vegetable” thoughts.

The variety is quite large, thanks to the large selection of ingredients.

But it’s not enough to just throw vegetables into a pan and season the champignons with the resulting puree. Never neglect the differences in taste and consistency of ingredients.

An excellent vegetable filling for champignons would be mashed potatoes and celery with cream, layered with green beans fried with salt and pepper.

Other fillings

The item for other fillings contains everything that cannot quite be attributed to the first two types.

For example, in front of you it seems vegetable filling, but it contains fish. Or crab sticks. Well, where should I take it? TO fish fillings? Or to Seafood? It is possible, but there are not many fillings containing fish. There are many similar examples, if you look closely.

In addition to all of the above, there are fillings from one product. For example, mushrooms stuffed with carrot or pumpkin puree. And yes, cheese hat doesn't count.

The easiest champignon recipe

The simplest and also the most common recipe stuffed champignons– champignons with ham.

Well, really, no matter where you go, this recipe will be on the first lines.

Essentially yes, it is simple and does not require any expensive ingredients. Because of this, people love him.

What products are needed:

Champignons – 8 pieces with large caps
Onion - medium head
Carrots – 100-120 g
Ham – 140 gr
Hard cheese – 250 gr
Vegetable oil – tablespoon
Butter – 20 g
Salt and pepper

Remove the stems from the mushrooms and trim the caps as needed. Wash the torn legs and chop into small cubes.

Cut the onion into strips and grate the carrots on a coarse grater. After it the straw will turn out no worse. Don't forget to grate the cheese first.

Cut the ham slightly larger than the mushrooms.

Heat a frying pan and melt some of it butter by mixing it with part of the vegetable.

Fry the mushroom cubes in the resulting mixture. Keep them on maximum heat so that they fry. Right until golden brown.

Remove the fried mushrooms from the pan and place the ham in their place. You don't have to add oil. There is enough fat in the ham.

Fry all ingredients separately. You can ultimately put them in one container.

Stir in the fried vegetables, ham and mushrooms, add salt and pepper.

Prepared and cleaned mushroom caps place on a baking sheet. By the way, yes, it must first be covered with parchment.

Place the filling into the mushrooms so that it rises slightly above the edge. Simply put, put it “heaped”.

Place a cheese cap on top of the filling.

This culinary miracle needs to be baked for 15-20 minutes at 180 degrees.

Champignons in the oven with cheese

Champignons with cheese are characterized by their combination of taste and pleasant, stretchy texture.

How can you not love melted, stretchy, slightly salty cheese? But the wow effect can be enhanced. For example, adding mozzarella.

For 10 mushrooms, take a hundred-gram package of small mozzarella balls and 100 grams of any hard cheese.

You will need a little more greens - dill and parsley.

Take a couple of cloves of garlic and a couple of spoons of sour cream.

Remove the stems from the caps, chop finely and fry. Ready mushrooms mix with sour cream and heat a little. Rub the garlic cloves into this mixture on a fine grater.

Place the filling into the mushroom caps, leaving room for the mozzarella ball. Place it on top of the filling and sprinkle a cap of hard cheese on top.

Bake at 170 degrees for 17-20 minutes.

Mushrooms with minced meat in the oven

Mushrooms and meat always go well together. Why not stuff mushrooms with meat.

The recipe is not particularly complicated. The main thing is preparation of ingredients.

Well, about the ingredients:

Pork – 200 gr
Beef – 200 gr
Champignons – 1000 gr
Onion – 130 gr
Cheese – 300 gr
Cream – 100 gr
Rosemary - a couple of sprigs
Garlic – 2 cloves
Vegetable oil for frying
Spices

You can prepare minced meat for the appetizer in two ways.

The first is to bother and cook it deliciously as it should.

The second is not to bother and do it as always.

What's the point? In the first case, the meat is chopped with knives or hatchets. Some kind of meat texture is preserved. Well, the second option is to simply put the meat through a meat grinder.

Our meat is already minced, all that remains is to prepare it for stuffing.

Heat a frying pan with vegetable oil thoroughly. As soon as a slight smoke appears, unload the chopped meat into the pan.

Fry, stirring quickly, the minced meat should be golden brown, crumbly and slightly crispy.

When a light crust appears, add salt and pepper and rosemary sprigs to the meat.

Fill the minced meat with a normal crust and color with low-fat cream and add grated garlic.

After pouring in the cream, try to evaporate it as quickly as possible so that only the taste remains.

Remove the rosemary branches from the finished fried minced meat. It’s no good for him to crunch his teeth later.

Choose mushrooms that are approximately the same size, although you can take several small ones to add to the filling.

Unscrew the stems of container mushrooms and chop them together with small mushrooms. Fry the mushroom slices in a hot frying pan, adding a little salt.

Again, separately fry the onion until translucent. Mix it with meat and mushrooms.

Place mushroom caps on a parchment-lined baking sheet. Place the minced meat on the caps and sprinkle with grated hard cheese.

Bake this appetizer for no more than 15 minutes. Cooking temperature – 180 degrees.

Champignons baked with garlic and cheese

Similar snack simple to make, but very tasty. And don’t be alarmed by the presence of garlic; when baked, it won’t ruin your breath.

For half a kilo of large champignons you will need 3-4 cloves of garlic, one and a half large spoons of sour cream and 100-120 grams of hard cheese.

Use spices according to your taste. We may need oil to grease the pan.

Remove the stems from the mushrooms. They won't be needed at all.

You can throw them in a bag and freeze them for the future, or you can just throw them away. This is up to your preferences.

Place the mushroom caps on a greased baking sheet and leave for a while.

The filling is prepared very simply. In a large bowl, combine grated cheese, chopped garlic and sour cream. Stir and voila - the filling is ready!

Distribute it over the mushrooms and send them to bake. Temperature 180, time 17-20 minutes.

The appetizer will turn out slightly sour from sour cream with a garlicky-sweet aftertaste. At the same time, the burning sensation from the garlic will disappear due to the temperature. Well, don’t forget that there’s also salty melted cheese waiting for you inside.

Champignons baked in the oven with chicken and cheese

Champignons with chicken are good as an independent appetizer, or as part of a main course. Under vegetable side dish, For example.

The advantage of the recipe is that you will need the most familiar and affordable products.

Boil the chicken fillet until done. Three hundred grams will be enough.

Chop it together with mushroom stems, herbs and onions until fine crumbs.

Fry the mushrooms over high heat, then add the onions and meat. Fry over high heat.

Remove the fried ingredients from the heat and mix them with herbs, three tablespoons of sour cream and 70 grams grated cheese.

Distribute the resulting mixture over the champignon caps and sprinkle cheese on top. You will need about 70-80 grams of it.

Bake the mushrooms at 180-190 degrees for twenty minutes.

Recipe for baked champignons with bacon

Well, show me a person who doesn't like bacon with mushrooms and cheese. I'll feed him with them!

But seriously, this combination is perfect for an appetizer. Especially if a male company gathers.

Remove the stems from eight champignons and chop them into small cubes.

Place the bacon strips in a dry, preheated frying pan. They don't need oil, they're full of fat.

Fry the bacon until golden brown and remove to a paper towel.

Don't try to drain the bacon grease. It’s better to fry sliced mushrooms on it.

Either separately or together with mushrooms, fry finely chopped onions. A small onion is enough.

Mix all the fried foods and add one hundred grams of grated cheese to them. Well, don't forget about the spices.

After filling the mushroom caps, sprinkle them with cheese. Another hundred grams of cheese will go away somewhere.

Bake the mushrooms in the oven at 190 degrees. They will be ready in 15 minutes.

Champignons in the oven with tomatoes and cheese

Quite a simple preparation stuffed mushrooms. The trick is the small number of ingredients and the speed of preparation.

The recipe is especially good if you have unexpected guests. Well, you also have mushrooms.

Everyone always has mushrooms at home, right?

But okay, let's start cooking.

Take about 10 medium-sized champignons and unscrew their legs.

Wash the latter and cut into small cubes. Fry on vegetable oil and add salt.

Grate 150 grams of hard cheese and mix half with mushrooms.

Add a couple of spoons of mayonnaise to them. Mix accordingly.

More or less large tomato cut into slices 2-3 millimeters thick. Place these plastics in each of the fungi.

Spread over tomatoes cheese and mushroom filling and sprinkle cheese on top.

Bake the mushrooms for fifteen minutes at two hundred degrees.

Mushrooms stuffed with eggs and cheese in the oven

Imagine the mushroom equivalent of grandma's onion and egg pies. Introduced? Sprinkle it all with cheese and it's great! tasty dish, suitable for most celebrations.

Ingredients:

Half a kilo of champignons
A couple of hard-boiled eggs
One hundred grams of cheese
Three tablespoons of mayonnaise
Small bunches of parsley and green onions

Separate the stem and cap of the mushroom. Chop the legs.

Finely chop the onion and parsley.

Grate the cheese on a fine grater.

Mix all the listed ingredients in one bowl.

Add mayonnaise to them and mix.

Place the minced meat into the washed and dried mushroom heads and bake. 25-30 minutes at 180 degrees.

Champignons baked in the oven with rice and cheese

Ingredients:

500 g champignons
50-60 grams of rice cereal
One medium onion
100 g cheese
Sunflower oil
Spices

Fry chopped mushroom stems and onions in a hot frying pan.

Weld fluffy rice, cool and send to mushrooms and onions. Add spices to taste.

Place the finished filling into the caps and bake for 20 minutes. Oven temperature – 180 degrees.

Oven-baked mushrooms stuffed with ham and cheese

And again old friends - champignons with ham and cheese.

A similar recipe has already existed, but no one forbids hiding another recipe under the same name. Right?

The first recipe was simple and stingy with ingredients. Peasant snack. But the current version is quite different.

You can use any ham that is of higher quality than sausage. You can take smoked Ham, smoked ham from turkey. Yes, even the Black Forest. The main thing is that the ham is a piece of good quality smoked meat.

The meat component is more or less decided, but we’ll figure out the rest of the products as the recipe progresses.

Products:

Cured ham – 250 gr
Champignons – 800 gr
Leek – 120 gr
Regular or cane sugar – 30 g
Sour cream 20%+ – 150 gr
Gouda cheese – 250 gr
Pepper and salt
Butter and vegetable oil

Take the white part of the leek, cut it lengthwise and cut into half rings. When fried, you will get excellent straws.

Cut the ham in the same way as the onion - into strips.

Tear off the legs of the champignons and chop them into small cubes.

In a hot frying pan, fry the ham and mushrooms separately.

Fry the onion in butter with added sugar. It caramelizes perfectly and will take on the desired texture and flavor.

Mix all the minced meat ingredients and place on the mushroom caps.

Place the hats on a non-stick baking sheet or on a baking sheet with parchment.

Grated hard cheese mix with sour cream and place on top of the filling, forming a hat.

Bake for 15-17 minutes at 160 degrees.

It is known that champignons can be not only a side dish for fish or meat, because if you stuff their caps, you will get a completely independent or even holiday dish. The mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and what to stuff them with? Try the recipes below.

How to cook stuffed champignon mushrooms in the oven

A gentle option for preparing any dish is baking in the oven or on a convection oven, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use a variety of products or combinations thereof: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of fillings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing when stuffed. If you can't start fresh product, then you can use ice cream, but then you need to prepare it correctly:

Heat a frying pan, pour a little sunflower oil onto it.
Place the frozen product in a hot frying pan.
Fry until all the water has evaporated.

Only after this defrosting can you start stuffing the caps. In addition, it is recommended to peel them from the skin: this way, after cooking, they will retain their color and will not darken. As for the legs, in some recipes they are chopped and also used for filling, or left for further preparation of something else. Serve stuffed mushrooms can be in any form: either hot or cooled the next day. There are also no restrictions on the side dish, although such a dish can easily pass as an independent dish.

With cheese and garlic

This option is the basis for all subsequent recipes, because they also use cheese. The main thing is that it must be hard so that it can be easily grated. For the basic recipe you will need the following ingredients:

garlic – 3 cloves;
butter – 20 g;
mayonnaise – 3 tbsp. l.;
hard cheese – 100 g;
champignons – 500 g.

To prepare delicious stuffed champignons with cheese in the oven, use the following instructions:

Wash and dry the product, carefully separate the stems from the caps using a sharp knife, and peel them.
Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size when cooked.
Stuff each cap with a piece of butter.
Prepare the filling: using fine grater grind the cheese, crush the garlic with a press, mix both ingredients and season everything with mayonnaise.
Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
Serve hot or cold the next day.

With chicken meat

IN next recipe you can use legs too. The following ingredients will be required:

boiled fillet – 300 g;
large fresh champignons– 10-15 pcs.;
onion – 1 pc.;
hard cheese – 100-150 g;
sour cream – 2-3 tbsp. l.;
egg – 1 pc.;
dill or parsley – 1 bunch;
carrots – 1 pc.

Cooking steps:

Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a frying pan along with grated carrots.
Add a beaten egg to the ingredients, mix, add sour cream. After this, keep it on the stove for a little longer.
Stuff the washed caps and sprinkle with grated cheese on top.
Bake the dish for about half an hour, the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination– these are mushrooms and ham. This champignon appetizer is especially suitable for a festive table, just prepare more, because guests will definitely ask for more. To do this, stock up on the following products:

onion – 1 pc.;
champignons – 10-15 pcs.;
sour cream – 3 tbsp. l.;
durum cheese – 80 g;
fresh greens – 1 bunch;
ham – 150 g.

Step-by-step cooking instructions:

Remove the stems from well-washed mushrooms and chop them finely.
Cut the ham and onions into small cubes, grate the cheese.
In a frying pan, first fry only the legs, then add the onion, and only then the ham. Continue frying.
Also add sour cream, herbs and half the grated cheese for frying.
Fry the mixture a little more, sprinkle with salt and spices to taste
Place the mushrooms on an oiled baking sheet and fill them with the prepared frying mixture.
Cook at 180 degrees for about half an hour.

With bacon

Stuffed champignons in the oven can be prepared using bacon. For such an original recipe, the list of ingredients looks like this:

onion – 1 pc.;
bacon and cheese - 200 g each;
champignons – 250 g;
butter – 2 tbsp. l.

Stuffed mushrooms are prepared according to the following instructions:

Wash the mushrooms, cut out the stems and chop them finely.
Cut the onion into cubes and fry in butter until golden brown. Next, add mushroom stems to it.
Fry the bacon in a separate frying pan, drain the separated fat into a container.
Add bacon to mushroom frying.
Add grated cheese to the future filling.
Fill the mushrooms with the prepared filling.
Grease a baking sheet with bacon fat and place the stuffed mushrooms on it.
Preheat the oven to 200 degrees, place the dish in it for 20 minutes.

With minced meat

For lovers of simpler dishes, a simple recipe for stuffed mushrooms using meat for filling, which requires the following ingredients:

cheese – 50 g;
champignons – 10 pcs.;
onion – 1 pc.;
sour cream – 3 tbsp. l.;
minced meat – 200 g;
mayonnaise – 1 tbsp. l.;
tomato paste – 4 tbsp. l.

The process of preparing a dish of minced meat and mushrooms looks like this:

Add chopped onion, salt and spices to the minced meat.
Grate the cheese.
Wash the mushrooms, carefully cut out the stems, and sprinkle the cap part with dry herbs.
Fill each mushroom with filling and place in a baking container. Sprinkle grated cheese on top.
Combine sour cream, pasta and mayonnaise. Pour this sauce over the mushrooms.
Prepare the dish in the oven preheated to 200 degrees.

With fish

To bake stuffed champignons in the oven, you can stuff them with fish. This recipe requires the following ingredients:

fish fillet – 200 g;
champignons – 8 pcs.;
egg – 1 pc.;
hard cheese – 150 g;
butter – 1 tbsp. l.;
lemon – 1 pc.;
herbs, spices - to taste.

Before cooking, be sure to wash the mushrooms and separate the stems from them, and cook the caps for about 5 minutes in water with a little salt. Then start filling:

Boil until done fish fillet, puree it in a blender.
Enter in minced fish egg yolk with melted butter, season with spices.
Stuff boiled mushrooms with fish filling.
Place the mushrooms in a pre-oiled form. The last step is to sprinkle grated cheese on top.
Cook the dish for about 40 minutes, setting the oven temperature to 180 degrees.
Serve with rice side dish, decorate the dish with herbs and lemon slices.

Baked champignons with whole quail eggs

The best left for dessert original recipe stuffed champignons in the oven. It uses quail eggs, which look like little eyes. This dish will look especially original on the holiday table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you will need:

large champignons – 12 pcs.;
quail eggs – 12 pcs.;
hard cheese – 150 g;
sour cream – 100 g;
onion – 1 pc.

Before cooking, boil the hat part in salted water. Finely chop the legs and fry until browned, adding onions, sour cream and cheese a little later. The following preparation steps are:

Remove the mushroom caps from the water and dry on napkins.
Preheat the oven to 200 degrees, oil a baking sheet, place the caps stuffed with filling on it.
After 20 minutes of baking, remove the baking sheet and carefully crack a quail egg into each cap, being careful not to damage the yolk, to create a mini-fried egg.
Send the pan back before baking the eggs.
Before serving, sprinkle with pepper and chopped herbs.

You can bake mushrooms with eggs in another way:

Place the mushroom caps on an oiled baking sheet, season each with salt and spices, and fill with grated cheese.
Immediately hammer into each cap quail egg so that the shape of the yolk is preserved and it does not spread.
Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and aromatic.

Video: how to cook stuffed champignon caps in the oven

Stuffed champignons – hot snack before the main course, similar to French julienne. Ideal complement festive table, will be a pleasant surprise for family dinner. Let's discuss how to cook stuffed champignons in the oven.

Baked in the oven, stuffed champignons retain their juiciness and shape. Minced meat, cheese and garlic, chicken are used for the filling. When baked in the oven, the flavor of the filling is fully revealed, and mushroom juice It sets it off, makes it complex, rich. The original way serving creates a festive mood. Below are proven stuffing recipes. For preparation you will need products available in any supermarket.

Calorie content of stuffed champignons

Champignon mushrooms – low calorie protein product, but when adding filling energy value dishes increases.

Average value nutritional value 100 grams of stuffed champignons are indicated in the table:

Classic recipe for stuffed champignons

Classic recipe– the starting point for any culinary delights. You can complicate it as much as you like, add new spices and ingredients, but the basic stages of preparation will remain unchanged. The classic recipe for stuffing champignons is a well-balanced taste.

Ingredients:

Fresh large champignons – 12 pcs.;
Hard cheese (“Dutch”, “Russian”) – 130 g;
Onions – 1 pc.;
Breadcrumbs– 2 tbsp. l.;
White pepper, salt to taste.

Preparation:

Preheat the oven to 180 degrees.
Wash the mushrooms, scrape off any darkened areas, and dry with a towel.
Cut the mushroom stems and onions into pieces no larger than 0.5 cm. Grate the cheese using a grater with the smallest holes.
Fry the onion until transparent, then add spices and mushroom legs, fry for 3 minutes, stirring constantly. Add bread crumbs, half the cheese and mix thoroughly.
Distribute the champignon caps on a baking sheet greased with vegetable oil so that the distance between them is at least 1.5 cm.
Stuff the caps with filling and create a “lid” on top from the remaining cheese.
Place the pan in the oven for 15 minutes.

Video recipe

Champignons stuffed with minced meat

Champignons with minced meat are nutritious and are often served as a main course.

Ingredients:

Champignons – 10 pcs.;
Minced meat (turkey, pork or a mixture of pork and beef) – 100 g;
Chicken egg – 1 pc.;
Onions – 1 pc.;
Butter – 35 g;
Universal seasoning for minced meat, salt, parsley for decoration.

Preparation:

Wash the mushrooms. Cut the onion and mushroom legs into 0.5 cm cubes. Fry the onion until transparent in vegetable oil, add butter and mushroom legs. Fry for 4 minutes. Post to separate dish.
Salt the inside of the champignon caps and fry them as a whole in the remaining oil in the pan on both sides for a minute.
Place the caps on a baking sheet with the convex side down.
Mix the legs with minced meat, onion, egg, seasoning, and salt. If the mince is beef, fry it in a frying pan until it has a uniform color.
Pack the filling tightly into the caps. Bake the champignons in the oven at 180 degrees for 25 minutes.
It is preferable to serve cold. Decorate with greens.

Video cooking

Recipe with cheese and garlic

Champignons with cheese are designed to be served with alcoholic drinks festive feast, since they are quite high in calories and have delicate taste. For this reason, the recipe below is designed for a large number of ingredients.

Ingredients:

Fresh large champignons – 450 g;
Hard cheese (“Dutch”, “Russian”, “Emmental”) – 150 g;
Mayonnaise – 3 tbsp. l.;
Garlic – 4 cloves;
Little creamy – 25 g;
Spices to taste (preferably salt, white pepper).

Preparation:

Rinse mushrooms with water. Place the caps on a baking sheet with the convex side down. Place a piece of butter in each cap.
Grate the cheese on the side of the grater with the smallest holes, crush the garlic in a garlic press, cut the champignon legs into 0.3 cm cubes. Mix the garlic, cheese, legs, mayonnaise, and spices.
Fill the caps tightly with the filling and bake in the oven at 180 degrees for no more than 20 minutes.

Recipe with cheese and chicken

Ingredients:

Large champignons – 8 pcs.;

For filling:

Onions – 1 pc.;
Hard cheese – 100 g;
Chilled chicken fillet (preferably breast) – 100 g;
Sour cream 15% fat – 130 g;
Chicken egg – 1 pc.;
Green onion – 1 bunch;
Salt and pepper to taste.

Preparation:

Rinse the mushrooms with running water and scrape off the darkened areas with a knife.
Cut the legs into 0.5 cm cubes.
Cut the chicken fillet boiled until half cooked into cubes with a side of 1 cm.
Onion Finely chop and fry in vegetable oil until transparent.
Cut the cheese into circles the size of mushroom caps.
IN deep container Combine all ingredients for the filling and mix.
Fill the caps tightly with the filling, cover with cheese, pour sour cream on top.
Bake in the oven at 180 degrees for no more than 25 minutes.
Serve garnished with green onions.

There are several subtleties in stuffing and baking champignons:

The baking time in the oven should not exceed 25 minutes, so that all the moisture does not evaporate and the mushrooms do not become dry or burnt.
Before filling the mushroom caps with the filling, you should put a small piece of butter in them. This will make the dish more tender.
The optimal way to serve it is cold.
Parsley is best for decoration.
Mayonnaise is added to create a thick sauce.

Stuffed champignons are easy to prepare at home and thanks to excellent taste qualities And appearance suitable for any celebration. When stuffing chicken fillet the dish becomes dietary and can be consumed by people with sensitive digestion.

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

Before friends arrive in the evening, when there is nothing prepared, or for the birthday table, the birthday boy needs a fresh idea for a dish - mushrooms will work perfectly. Since the appetizer in the form of baked mushrooms with filling is undoubtedly a tasty dish, it will be indispensable in such cases.

Mushroom dish – a real delicacy. You can choose for both meat-eaters and vegetarians suitable recipe fillings. For mushroom lovers, and even those who are skeptical about mushrooms, new idea you'll like it.

There are countless ways of stuffing. Still, there are a few recipes you can take note of.

Recipe for baked champignons stuffed in the oven with cheese

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

All guests will be pleased with the hostess's treat. And such a snack will most likely become a frequent occurrence 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 be satisfying, but you need to use low-fat minced meat. Fatty meat in this recipe will only spoil the mushrooms. Since minced meat is high in calories, this can be quite a separate dish on your desk.

300 gr. minced meat;
10 or 12 large mushrooms;
Garlic clove;
Medium bulb;
Grated cream cheese- 2 spoons;
Salt, spices;
Greenery.

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

The first stage is the same. We wash and clean the mushrooms. Place the caps on a sheet greased with vegetable oil;
Let's start frying. Separately, fry the minced meat and leave it to cool. At this time, you also fry the onion with a clove of garlic and seasonings;
Mix onions with minced meat;
Sprinkle a little curry, or basil, or other seasoning you like the flavor of, down onto the caps;
Stuff the mushrooms and place in the oven for 15 minutes;
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 gets hotter. Certainly, minced meat it takes more time to prepare. But don't overdo it. After all, mushrooms fry quickly. And as soon as you smell it that it’s ready, take it out immediately.

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 consider that you already have a different dish on your table. To prepare these 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.;
Onion – 1;
Refined oil;
Sour cream - 30 gr.;
Spices.

It won't be long now:

Prepare the mushrooms using the above method. Preheat oven;
It is convenient to distill chicken fillet through a meat grinder;
Chop the feta cheese, mushroom stems and onion. Fry all these ingredients in sour cream along with shredded chicken. Just add the chopped legs and cheese a little later, when minced chicken It will already be fried for about 15 minutes;
Decorate the finished semi-finished products with cheese shavings and place in the oven for 25 minutes.

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

This recipe with chicken filling It’s also worth trying to make it without sour cream. Or prepare a unique one instead sour cream sauce. Experiments in cooking are always acceptable if a person has more or less knowledge of the kitchen.

You can go another way of preparing mushrooms with chicken. Instead of grinding the fillet into mince, cut the chicken into cubes. This way the chicken will become juicier. Let's give another recipe.

Ingredients:

Champignons - 700 gr.;
Fillet - 500 gr.;
Carrots – 1;
Onion - 2;
Cheese – 200 gr.;
Sunflower oil;
Salt;
Black and allspice(grind).

The difference between this cooking method is that the fillet pieces are fried separately. They need to be kept on low heat longer than frying them with mushrooms, onions and carrots.

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

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

Champignons with vegetables

You can eat a dish with vegetables without fear even in the evening before going to bed. This low-calorie treat is sure to please food lovers. healthy food no cholesterol. In this form, the dish is suitable for those who, for some reason, are on a diet, and also for vegetarians.

For preparation it is used:

Carrots - 4 pieces (or 3, but larger);
Champignons – 900 grams;
Onion – 2 pcs.;
Feathers of fresh spring onions;
Good quality cheese;
Butter – 60 grams;
Seasonings to taste;
Vegetable oil.
Any greens.

Onions, carrots, and, as is already clear, mushroom stems are used for frying. Any spices for vegetables are suitable - marjoram, curry, fennel, oregano.

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

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

Stuffed champignons with seafood

It couldn't be easier to cook mushrooms in the oven with shrimp.

Ingredients:

10 king prawns;
10 mushrooms;
Eddam cheese;
Cream – 50 grams (necessarily fat);
You can put greens.

Then everything happens the same way. For each mushroom, fried cheese, and on top 1 large shrimp. Seafood only needs to be defrosted in advance. There is no need to boil them. The shrimp will be fully cooked within 20 minutes of baking in the oven.

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

Mushrooms must be taken fresh. To check, look at the inside of the mushroom. If the rim at the bottom is pure white without dark spots, then everything is fine. Can be purchased;
When frying champignon legs with onions, wait until all the juice has left the mushrooms and they begin to brown. Only then throw the bow;
It is more convenient to stuff large mushrooms. But it is not suitable for some to be larger and others to be smaller. Choose several pieces of approximately the same size;
There is no need to overcook the mushrooms. They are soft on their own and cook in minutes;
It will be delicious if you use marinated champignons;
Mild goes well with mushrooms tomato ketchup. A sauce based on sour cream or mayonnaise is suitable.

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

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

If you are looking for an appetizer that won't take you long to stand at the stove and will please your guests, then try making stuffed champignons.

You can stuff mushrooms different products– cheese, minced meat, chicken. You can prepare a budget filling. Onions mixed with mushroom stems are suitable for this.

Try making this dish step by step once and it will become one of your favorites. Champignons are exquisite delicacy, which can be served straight from the oven or decorated chilled.

For the dish, try to choose large mushrooms with whole caps - they should be strong, without pits or cracks.

This delicious mushroom goes well with many foods. It is this quality that many chefs fell in love with. Don’t miss the opportunity to surprise your guests with something tasty, unusual, but at the same time a simple dish. Choose the filling to your taste and create different variants the same snack.

Stuffed champignons with cheese

Try adding spices to the cheese and you will see how the dish will sparkle with new flavor shades. Adding new ones every time aromatic herbs, you will get different snack options to suit your taste.

Ingredients:

whole champignons;
50 gr. hard cheese;
basil;
rosemary;
bulb;
salt.

Preparation:

Carefully remove the stems from the mushrooms and cut them into small cubes.
Grate the cheese, mix with spices, add a little salt.
Chop the onion into cubes.
Mix mushroom stems with onions and stuff them into the caps.
Sprinkle cheese on top.
Place mushrooms on prepared baking sheet.
Bake for 20-25 minutes at 180°C.

Stuffed champignons with chicken

You can also make delicious champignons with chicken. To prevent it from being too dry, you can pre-marinate it in a sauce with spices - both mayonnaise and soy sauce.

Ingredients:

whole champignons;
chicken breast;
mayonnaise;
garlic;
black pepper;
salt.

Ingredients:

Champignon;
minced pork;
bulb;
hard cheese;
black pepper;
garlic;
mayonnaise.

Preparation:

Prepare the minced meat. Finely chop the onion and mix it with the minced meat. Salt and pepper the mixture.
Remove the stems from the mushrooms.
Grate the cheese, add mayonnaise and squeezed garlic.
Stuff the mushroom caps with minced meat and place the cheese mixture on top.
Bake in the oven for half an hour at 180°C.

Stuffed champignons with shrimps

Stuffed champignons in the oven can become gourmet dish, if they are stuffed with shrimp. It’s better to pack seafood whole – this creates a cocktail appetizer option.