Stuffed mushrooms baked with cheese. Champignons stuffed with buckwheat, baked in bacon - video recipe. Champignons baked in the oven with chicken and cheese

Delicious mushroom dish, which can be served as an appetizer with a glass of wine, or as a main course: champignons baked with cheese, the recipe is very simple and satisfying.

For the recipe for this dish, select whole fresh champignons medium size so they cook evenly in the oven.

Champignon caps stuffed with cheese

For the recipe for baked champignons you will need:

Fresh champignons – 500 g,
Hard cheese – 150 g,
Butter – 50 g,
Salt and spices - to taste

How to cook champignons with cheese

Wash fresh champignons and separate the stems from the caps.

Mushroom legs can be used to prepare soup by cutting up whole champignons (then it will take less time to prepare baked champignons with cheese), or, as I did, use them in preparing stuffed caps.

The champignon legs for stuffing the caps should be fried first, as they are tougher than the caps.

I chop the mushroom stems into small cubes and cook them in a Panasonic multicooker with the addition of a piece of butter and salt.

on the “baking” mode for 20-30 minutes (as you like, some even eat champignons raw). You could, of course, fry the mushroom stems in a frying pan, but I’m already so used to my magic saucepan, and whenever possible I use it everywhere.

While the mushrooms are stewing, grate the hard cheese.

Everything is ready to stuff the mushroom caps:

Place inverted champignon caps in a deep baking pan, a frying pan without a handle or a baking dish, place the filling of mushroom legs on them with a teaspoon, put a mound of grated cheese on top of each cap, as in the photo:

and add a few tablespoons of water.

In fact, you can experiment with the filling for champignon caps: add sour cream, mayonnaise, garlic, fried onions, herbs, beaten egg, ham, chicken, even chopped meat.

How long should I bake champignons? You should not bake champignons with cheese in the oven for longer than half an hour, as all the moisture will go away and the champignons will become too dry. Preheat the oven to 180 degrees and cook stuffed champignons with cheese in it for 25-30 minutes until the cheese crust is golden brown.

Serve a dish of baked champignons, garnished with fresh herbs, hot or warm, until the melted cheese is very soft, although when cold the champignons are very interesting taste. Try cooking and decide how you like this dish best: cold or hot.

Hostess Anyuta wishes you bon appetit.

Cooking feature stuffed champignons The problem is that preparing the ingredients often takes longer than actually preparing the dish, because these mushrooms only need minimal frying (baking). In the cuisine of Southern Europe, there are recipes that do not involve heat treatment of these mushrooms at all - champignons can be eaten raw, under different sauces. Mediterranean flavors harmonize perfectly with them. spices– arugula, rosemary, basil, thyme.

Secrets of delicious stuffed mushrooms

Don’t take very small mushrooms - you’ll have to tinker with them, but there’s no point in that. in this case there is none.

Large specimens are also interesting - they are more convenient to work with and serve, but you won’t be able to eat them whole; you will need a knife and fork.

When purchasing, inspect the mushrooms; they should be perfectly white or slightly beige, elastic, with a characteristic mushroom smell. Ruthlessly reject specimens with spots and darkening, soft to the touch, or with a suspicious odor.

Portobello mushrooms are good with a chestnut-brown glossy cap. They have a particularly pronounced aroma and taste. These especially aromatic mushrooms include And royal champignons (their hat is also brown).

It goes without saying that before cooking, the mushrooms must be washed and dried, and the film must be removed from under the cap. Do not keep them in water for a long time - the mushrooms will instantly become saturated with moisture and will taste watery. Gourmets do not wash champignons at all, but wipe them with napkins.

You should not chop the mushrooms in advance; they will quickly become chapped and darkened.

Champignons stuffed with vegetables

These stuffed champignons - recipe perfect snack for any holiday. Incredibly tasty, convenient and interesting. Stuff the champignons with vegetables and fried mushrooms You can also give it to your household as a dinner or snack.

You can cook the mushrooms in the oven in about 40 minutes. This time includes frying the filling and baking.

If you want to do interesting dish, but light, then the recipe stuffed mushrooms You will definitely like the champignons. As a filling, you can use not only those vegetables that are indicated in the composition, but also any others.

In addition, mushrooms can be supplemented with meat, chicken or ham. There are many options for filling, so even the most avid gourmet will be delighted with this recipe.

Recipe Information

Cuisine:Russian
Type of dish: appetizer
Cooking method: in the oven
Servings:3
40 min

Ingredients:

large champignons – 10 pcs.
onion – 1 pc.
carrots – ½ pcs.
Bell pepper- 1 PC.
tomato – 1 pc.
fresh dill – 2-3 sprigs
tomato sauce– 3 tbsp. l.
sour cream 10% - 3 tbsp. l.
salt – 1 tsp.
spices - to taste
vegetable oil – 30 ml.

Recipe:

Wash the mushrooms well under running water. Pull the leg out to leave some space inside. Finely chop all the legs. Peel, wash and finely chop the onion. Pour oil into a frying pan and fry chopped mushrooms and onions.

Grate the carrots and add to the pan.

Then add finely diced bell pepper. Fry it too.

Cut the tomatoes into cubes or turn them into juice. Add to the pan.

Finely chop the dill.

Add sour cream and tomato sauce. Salt and pepper the contents of the pan. Simmer for 10-15 minutes and turn off the heat.

Before cooking stuffed champignons in the oven, the mushrooms need to be filled with the filling so that it protrudes slightly from the cap (you can see it in the photo below). Place in a greased pan and place in the oven for 25 minutes. Bake at 170 degrees.

The appetizer is ready. Can be served.

Champignons stuffed with legs and cheese

For minced meat, mushroom stems, onions, cheese and garlic are used.

If you like a spicier appetizer, increase the amount of garlic and pepper to taste.

Such stuffed mushrooms Champignons cook in the oven quite quickly.

You will need:

champignons – half a kilo
onion – 1 pc.
garlic – 3 cloves
hard cheese – 200 g
a piece of butter (for frying)
dill - half a bunch
salt pepper.

How to cook:

Separate the stems from the caps. Make small indentations in the mushroom caps themselves using a knife and a teaspoon.
The stems and mushroom mass removed from the caps should be chopped very finely, combined with equally finely chopped onions, and then fried in oil in a frying pan.
Grind the cheese and garlic. Combine them in a bowl with chilled roast and chopped dill. Now you need to add salt and pepper, mix well.
Fill the caps with filling and place on a baking sheet. Bake stuffed champignons in the oven with cheese for about 20 minutes. Temperature - 180 degrees. The brownish blush of the mushrooms will indicate readiness.

Baked with minced meat

Champignon, stuffed with minced meat made from meat is hearty dish, which is served both hot and cold.

Spicy would go well with it. You can choose larger mushrooms.

What do you need:

champignons - kilogram
assorted minced meat - the same amount
onion – 1 pc.
garlic – 3 cloves
hard cheese – 200 g
any broth - 1 cup
any frying oil
salt, pepper - to taste.

How to do:

Separate the legs and chop them finely. Put your hats aside.
Place chopped onion in a frying pan with hot oil. When it becomes transparent, add chopped mushrooms and stir. After three to four minutes, add minced meat to them. Use a fork to remove any lumps.
After about five minutes, when the minced meat changes color, remove it from the burner and cool.
Mix chopped garlic with minced meat, half grated cheese. Salt and season with pepper.
Place the hats on deep baking tray, fill them with filling. Pour the broth onto a baking sheet. Bake stuffed hats champignons in the oven (+ 200 °C) for about 10 minutes, then sprinkle each portion with a pinch of cheese, continue baking until golden brown.

Chicken recipe

An appetizer prepared according to this recipe will turn out juicy and tender.

When baking, you can pour a little of the broth in which the fillet was boiled onto a baking sheet.

Appetizing stuffed champignons with chicken can be served with a side dish, such as boiled rice.

You will need:

champignons – 20 pcs.;
chicken fillet – 300 g;
onion – 1 pc.;
hard cheese – 150 g;
sour cream – 3 tbsp. l.;
frying oil;
greens (dill, parsley);
salt pepper.

Cooking steps:

Finely chop the pre-boiled fillet, separated mushroom stems, onions and herbs separately.
Place the mushrooms in the pan first. Fry for 5 minutes, then add onion and meat. Stir.
As soon as the onion turns slightly yellow, turn off the heat.
Add herbs, a little cheese and sour cream to the cooled mass, stir.
Fill with mixture mushroom caps, sprinkle with mounds of cheese. Bake the champignons stuffed with chicken and raw, in the oven (+180°C) until cooked. This will take 20-25 minutes.

Champignons with ham and cheese

The ingredients are for two to three eaters.

If there are more people willing to dine, increase the proportions accordingly.

Ham can be replaced with sausage; it will be especially tasty with smoked sausage.

Components:

champignons – 14 pcs.
ham – 200 g
onion – 1 pc.
bell pepper- 1 PC.
a few sprigs of fresh cilantro
dry seasoning " Provencal herbs"- 1 tsp.
grated hard cheese – 100 g
oil - for frying
salt, pepper - to taste.

Step by step process:

Chop the ham, mushroom stems, herbs, peppers and onions separately.
Start frying the ingredients with the onion, then add all the other cuts to the frying pan. Salt and add spices. Total time frying with stirring - 5-6 minutes.
Next, put the filling in the caps, place them on a baking sheet, bake the champignons, stuffed with ham and raw, in the oven until cooked (+180-200 °C).

Dietary recipe with eggplants

Champignons are very unusual, stuffed with eggplants. Do not peel the blue ones; there is no need to soak them. The components are served in two servings. The calorie content of the dish is low - no more than 120 kcal.

You will need:

champignons – 0.5 kg
one eggplant
Yalta red onion – 1 pc.
garlic – 3 cloves
soft cheese (“Adygei”, “Feta”) – 50 g
olive oil - 1 tbsp.
sour cream - 2 tbsp.
salt, pepper - to taste.

How to cook:

Finely chop the onion and mushroom stems. Cut the eggplant into small cubes, add salt and rinse after 5 minutes. Mix everything, pouring oil. Place in the oven (+ 220°C) for 15 minutes, stir several times to ensure even baking. Salt and pepper.
When the filling has cooled slightly, add chopped garlic and sour cream.
Boil the caps in salted water for 3 minutes.
Fill the champignons with the filling and sprinkle with cheese. Decide for yourself how long to bake stuffed champignons in the oven, as they will be ready in 10 minutes. But if you like your cheese more toasted, leave for another 10 minutes.

Features of serving snacks

Serve the mushrooms hot or cold - it will be equally delicious. Approach the final chord of cooking creatively. For example, arrange the mushroom caps on succulent leaves salad, surround them with miniature cherry tomatoes, black and green olives, slices of multi-colored sweet peppers, pickled capers.

Accompany the dish with several sauces - plum or regular, served separately at the guests' choice.

The picturesque picture will be complemented by a bread box with aromatic pita bread, bunches of multi-colored herbs - burgundy and green basil, dill, cilantro, generous " cheese plate» with sliced several types of gourmet cheese.

Hot ones go well with a side dish - boiled cereals, pasta or homemade noodles, potatoes.

Note to the hostess

Stuffed mushrooms will turn out even more piquant if you marinate the already prepared caps before cooking. The marinade can be a mixture of soy sauce, lemon juice, ground pepper and crushed garlic. Keep in the marinade for 30-40 minutes.
To all fillings you can add chopped boiled eggs, crushed nuts. If you wish, try enriching the taste with additional spices.
Don't be afraid of paradoxical flavor components. Decorate ready-made snack pickled grapes, pieces fresh avocado, aromatic blueberries or sweet and sour gooseberries. The cheese on the tops of the filling mounds can be sprinkled with caraway seeds and kernels of salted sunflower seeds.

Dare and experiment! Champignons are universal, they can be combined with almost any product.

Useful video

Here is another delicious and simple recipe - stuffed champignons with bacon in the oven:

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 brown.

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, oil 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

Cut the champignon legs, carrots, onions, garlic cloves, bell peppers and peeled tomatoes 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 the mushroom caps thoroughly with this mixture.

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 into small cubes crab sticks, add 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.

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 the most different 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. You can serve stuffed mushrooms 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, fry on 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 more simple dishes A simple recipe for stuffed mushrooms using meat for filling is suitable, 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 festive table, at the same time, 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 one with salt and spices, and stuff 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

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 festive 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 get a nearly fresh product, you can use ice cream, but then it needs to be properly prepared:

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.

With cheese and garlic

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: grate the cheese using a fine grater, crush the garlic with a press, mix both ingredients and season 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

You can also use the legs in the next recipe. 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 is 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.;
hard 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 the fish fillet until tender, puree it in a blender.
Add egg yolk with melted butter to the minced fish and 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 a side dish of rice, garnish the dish with herbs and lemon slices.

Baked champignons with whole quail eggs

For dessert there was the most original recipe for 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 one with salt and spices, and stuff with grated cheese.
Immediately crack a quail egg into each cap so that the yolk retains its shape and 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.