Champignons as stuffing. How to deliciously bake stuffed champignons in the oven

The leading place among hot snacks is rightfully occupied by stuffed mushrooms. They are originally combined with alcoholic drinks, and with flushes. Small hemispheres filled with exquisite products look great on the festive table. main feature This dish is quick and easy to prepare. In addition, the hostess will be able to successfully use all her culinary potential and rich imagination.

Core Processes

It is important to consider that all recipes for stuffed mushrooms in the oven (photos below) have three main processes:

As for the filling of champignons, then open spaces for experiments in a variety of directions. It can be: meat or vegetables, seafood or cereals, as well as cheese combined with herbs. At the same time, the first and last stages are always performed according to the standard scheme, namely:

All this must be done first and only then proceed to the preparation of the filling. However, some processes can be run in parallel.

You can remove the leg not only with a knife or a special semicircle, but also with an ordinary teaspoon. The funnel should be cut as deep as possible.

With ham

This recipe for stuffed mushrooms is perfect for connoisseurs of smoked pork. However, when buying ham, you should pay special attention to its appearance:

Having decided on the leading ingredient of the filling, you can start grinding additional components:

• legs of champignons;
• ham (thin strips);
• bulbs (cubes);
• bell pepper;
• hard cheese;
• , as well as cilantro.

The entire contents of minced meat must be cut very finely. Then the mass will become homogeneous and will lie flat in the hats.

First you need to fry the onion until golden brown, and then add the rest of the blanks. To get a great flavor during frying, you should sprinkle the food with seasoning for vegetables or basil, not forgetting to salt the mass. In total, the heat treatment will take no more than 10 minutes.

When the filling is ready, you can start “packing” the hats. Minced meat is applied in small portions with a teaspoon. You need to do this until you get a slide. Put the filled hemispheres on a baking dish. The distance between them is several centimeters. Sprinkled with cheese on top, stuffed mushrooms are sent to the oven. They are baked for about 15-20 minutes, until a caramel-colored crust forms.
In conclusion ready meal decorate with greenery.

With chicken fillet

More successfully, of course, turkey fits here. Since many do not like her very much, and it is problematic for others to buy this bird, you can use chicken fillet. It makes no sense to repeat the basic processes again. It is better to focus on the preparation of the champignon filler. The preparation procedure includes the following steps:

This appetizer is only served hot. Therefore, it is important for the hostess to carefully plan and calculate everything. Excellent meat dishes, as well as baked vegetables come with arugula. The contrasting taste of greens gives the dish light, but unforgettable notes of bitterness.

cheese extravaganza

Without fermented milk products it's hard to imagine many popular dishes. Moreover, millions of chefs prepare oven-stuffed mushrooms with cheese. Of course, high-end restaurants use expensive varieties of dairy products. However, a hot appetizer from ordinary products is served at the family table. For this you need to take:

All ingredients must be finely chopped: some - on a grater, others - by hand. Then the filling is prepared in the following sequence:

• mushroom mass is mixed with squeezed garlic;
• fried over medium heat for up to 7 minutes;
• chopped parsley is added at the end;
• the mixture is laid out from the pan on a plate;
• covered with grated cheese (several types);
• mixed so that a viscous homogeneous mass is obtained.

Now everything is ready for stuffing hats. It is desirable that they be in good condition and not fall apart. You also need to pay attention to the edges, which should not be corrugated.

Buy cheese good quality. Coloring should be even, without contrasting spots. Air capsules have beautiful outlines. The surface is not covered with mucus.

Other Ingredients

All other recipes boil down to what the hostess is able to find in her refrigerator. That is why many prefer stuffed mushrooms (champignons) in the oven to pamper their family. So, for the preparation of the filling, you can use the following products:

You can fill the mushrooms with a pastry bag. The star nozzle will give the potato mass a chic shape.

Moreover, stuffed mushrooms are made with seafood. Crab or shrimp meat should be thinly sliced ​​and stewed in a skillet along with breadcrumbs.
Thyme can enhance delicate taste these seafood. Such original dishes will definitely decorate festive table and wow your guests.

Video recipe for minced mushrooms

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

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

Ingredients.

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

Cooking process.

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

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

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

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

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

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

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

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

9. Bake until a delicious cheese crust appears.

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

Mushrooms baked in the oven with cheese

Ingredients.

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

Cooking process.

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

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

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

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

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

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

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

Bon appetit.

Champignons stuffed with chicken fillet

Ingredients.

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

Cooking process.

1. Remove stems from mushrooms, chop finely.

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

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

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

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

5. Then turn off the heat under the pan and beat in 1 egg. Quickly and thoroughly mix the filling until egg white will not cook, and will not turn white. Now we can say that the filling is completely ready, you can continue further.

6. We lay out the filling in hats.

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

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

Champignons stuffed with minced meat with bell pepper

Ingredients.

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

Cooking process.

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

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

3. Add chopped bell pepper dill and mix well.

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

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

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

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

Bon appetit

Mushrooms stuffed with potatoes and vegetables

Ingredients.

Mushrooms champignons 10-12 pcs.

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

Cooking process.

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

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

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

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

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

Bon appetit.

Can be used as a filling different combination products. For example, cheese with meat, with vegetables such as tomatoes, zucchini, eggplant.

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

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

• Make a rice filling boiled eggs with added cheese.

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

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

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

Enjoy your meal.

Champignons in batter

Bon appetit.

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

Stuffed champignons with cheese, baked in the oven

Ingredients

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

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

For baking, large white specimens are suitable, without damage, darkened areas, wormholes on legs. Sluggish is not worth buying. fresh mushrooms always elastic, pleasant aroma, that's exactly what you need.

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

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

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

Cooking process

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

8 toppings to choose from

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

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

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

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

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

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

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

Recipe for baked champignons stuffed in the oven with cheese

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

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

Stuffed champignons with minced meat in the oven

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

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

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

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

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

Stuffed champignons in the oven with chicken

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

Ingredients:

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

Now it's not long:

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

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

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

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

Ingredients:

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

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

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

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

Mushrooms with vegetables

A dish with vegetables can be eaten without fear even in the evening before going to bed. This is low calorie treat, no doubt, will appeal to lovers of wholesome food without cholesterol. In this form, the dish is suitable for those who, for some reason, are on a diet, and also for vegetarians.

For cooking is used:

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

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

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

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

Stuffed champignons with seafood

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

Ingredients:

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

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

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

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

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

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

Preparing for the next feast or family dinner, housewives are anxiously thinking about how to surprise their loved ones and guests - bake meat in the oven, cut original salad or experiment with such a popular delicacy as champignons cooked under a hat.

Recently, more and more connoisseurs home cooking opt for the mushroom dishes ah - soups, pastries, side dishes - which include chanterelles, oyster mushrooms, pigs or honey mushrooms beloved by many. However, it is mushroom 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 that fill such dishes. That is why experienced chefs do not think for a second about how to stuff champignon mushroom caps. Despite this, the most common "fillers" are still cheese "mixes", meat and vegetables.

Among those recipes that literally top the list of possible ways to cook mushrooms, experts single out those that necessarily provide for the procedure for baking these dishes in the oven. It should be noted that it is mushroom caps baked in the oven with a filling such as cheese that most often crown the festive table.

By the way, you can start experimenting 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 towel.

Then it is necessary to carefully break off the legs of the mushrooms, and clean some of the pulp from their caps.

After that, you need to cut these elements into small pieces and send them to the pan to fry along with the chopped onion.

In order for a dish of baked champignon mushroom caps to acquire more refined notes, you should grate 4 garlic cloves and 200 g of cheese on a grater, a mixture of which will become the main filling. By the way, this consistency must be mixed with the previously fried ingredients and carefully salted.

Only after that, the resulting mass can be laid out in hats, which should immediately be sent to the oven for half an hour at a temperature of 180º C.

Experienced chefs say that garlic mixtures, mixes of pickles or bell peppers can also be used as a filling.

In addition, it should be remembered that champignon hats stuffed in this way are best served hot at the table.

As mentioned earlier, there are quite a few ways to cook champignon mushrooms. Another interesting recipe hostesses call the one, which includes potato filling(you will need 2 pieces), parmesan cheese (50 g) and sour cream (about 50 ml).

1. To create this delicacy, you will need 10 pieces of champignons, washed, peeled and dried in advance.
2. The next step involves baking their hats in the oven (for 7 minutes at a temperature of 180º C), each of which must be pre-salted and smeared with 1 tablespoon of sour cream.
3. In addition, do not forget to fill the mushrooms with fried onion pieces and mushroom legs, browned and chopped cubes.
4. Since it has already become clear how to stuff mushroom caps in this case, it is necessary to finely chop the stuffing potatoes, which then also need to be thoroughly fried. If desired, the mixture can be seasoned with ground pepper or just salt, and then put it on mushroom caps already stuffed with onion-mushroom mixture.
5. At the very end, parmesan is rubbed, which is sprinkled with an almost ready stuffed dish. After that, it goes into the oven for another 15 minutes.

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

Salad of hard cheese and mushroom caps

Most masters know that making a salad of hard cheese and mushroom caps is quite easy. First of all, you need to prepare - wash and clean - 600 g of mushrooms, and then cut them into thin slices. After that, the key ingredient should be sent to the pan so that the pieces acquire a golden hue. To create this dish, you will need two small onions, chopped and fried. However, to complete the salad, it will be necessary 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 give the dish freshness, you can sprinkle the delicacy with a small amount of green onions on top. 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 mushroom caps

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

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

Delicious julienne in mushroom caps with chicken

Delicious julienne in mushroom caps can also be made with chicken: the recipe is practically the same as the previous one, but it involves the use of 500 g of fillet, which must be boiled and chopped thoroughly. After that, two medium-sized onions are cut, 300 g of mushrooms are crushed, and this whole mixture is then fried over low heat for 15 minutes until the released liquid evaporates. To this consistency, you must not forget to add the fillet, after which the prepared dish should be peppered or salted and be sure to remove from heat.

As you might have guessed, mushroom caps baked with onions and cheese are somewhat inferior to the original julienne recipe. Therefore, it remains only to fry the flour in a pan, mix it with 350 g of cream or 300 g of sour cream. The previously cooked meat and champignons are then added to this sauce. As in the previous recipe, 200 g of cheese is rubbed, after which the dish is sprinkled with it before the hostess sends it to 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 what taste preferences the culinary specialist has, this can be a filler for champignon mushroom caps.

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

• 10 pieces of large mushrooms wash, peel and separate the tops from them;
• prepared hats should be carefully salted, and the legs finely chopped;
• after that, you need to chop half the onion and temporarily set aside;
• warming up the pan, over medium heat, it is necessary to fry the tops of the mushrooms in butter for 1 minute on each side;
• then, to get mouth-watering champignon hats stuffed with chicken or minced pork, you should lay them out on a baking sheet, then send them to the oven;
• before that, you need to fry the chopped onion and mushroom legs, and then let them cool slightly;
• only after that you can safely combine minced meat, onion-mushroom mixture, pre-chopped one egg and greens. To give more spiciness, you can season the consistency with black ground pepper and salt;
• at the end, fill the hats with the resulting mass, and then send them to bake for 20-25 minutes in an oven preheated to 180º C.

To properly perform the cooking procedure, pay attention once again to the photo with the recipe for baked stuffed with meat mushroom caps. Take note of what to serve this dish can be both hot and cold.

A dish of mushroom caps stuffed with chicken and cheese

In addition to the fact that minced meat is often used for stuffing 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 the preparation of a marinating sauce, which makes champignon caps stuffed not only with chicken, but also with cheese, more fragrant and juicy.

1. 200 g of champignons must be washed, dried and cleaned, without forgetting to separate the legs from them.
2. The remaining hats should be pickled: for this, 30 ml of vegetable oil, 20 ml of lemon juice, a little pepper and salt are mixed in an ordinary bowl. After that, the tops of the mushrooms are lowered into this liquid and aged for half an hour.
3. Until 30 minutes have elapsed, the filling for stuffed champignon hats is being prepared tender meat chicken: onion, mushroom legs and fillet cubes (100 g) are cut and fried.
4. After that, one tomato is cut into rings and laid out on the bottom of a refractory mold. The marinade that remains after soaking the hats is also poured into a container.
5. Then the tops of the mushrooms are laid out on top of the tomatoes and stuffed with the already prepared mixture of chicken, onions and legs. You should not forget to put 15 g of butter on the bottom of the baking dish.
6. Before being sent to 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.
7. After a specified period of time, mushroom caps, stuffed chicken and cheese, can be considered ready.

How to stuff champignon hats: an 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 boiled rice will be placed inside the mushrooms.

In combination with seafood, such delicacies become very tender and tasty, moreover, they are covered with an appetizing crust. Culinary experts say that crab meat gives the dish delicious notes, and the cooking procedure does not take too much time.

1. This recipe for champignon hats baked in the oven and stuffed with crab sticks involves the use of 20 pieces of large mushrooms.
2. The key ingredient is necessarily washed and cleaned, and then its legs are cut off, and the tops are carefully scraped out with a small spoon.
3. After that, chopped two onions are passivated in a pan, which then should be cooled.
4. In a pre-cooked bowl, 120 g of grated cheese are mixed, approximately 250 g crab sticks, 30 g breadcrumbs and spices to taste - for example, salt and thyme.
5. The resulting mass is stuffed with mushroom caps and sent to the oven, heated to 200º C, for 20 minutes.

How else can you cook mushroom caps?

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

1. First of all, 50 g of rice are boiled in slightly salted water, and 600 g of champignons are washed and cleaned, their legs are carefully removed.
2. This recipe for making champignon hats in the oven necessarily includes carefully cleaning the tops of the mushrooms, cutting one onion and legs into small cubes.
3. After that, in a pan until golden brown in vegetable oil onions and all the same legs are fried.
4. To finish with the preparation of the filling, you should add to the above ingredients already boiled rice and spices - salt or pepper.
5. Now you can preheat the oven to 200º C, stuff the mushrooms with the prepared mass, and then put them on a baking sheet and bake for 20 minutes.

Each hostess has her own recipes for making mouth-watering champignon hats: they can include both delicacies - meat and seafood - and lighter fillings.

Champignon caps stuffed with Parma ham

Probably, there is no such person who would not like mushrooms in combination with juicy pork, tender chicken or spicy beef. However, the variety of culinary techniques and ways of creating certain dishes invites chefs to experiment with parma ham(it will need no more than 50-60 g).

1. First you need to wash and peel 500-600 g of mushrooms, without forgetting to remove the legs. Immediately after this, the tops can be transferred to a refractory mold.
2. The next step is cutting one onion and the remaining legs, which are then fried in a pan until golden brown.
3. Among all the recipes for making mushroom caps, this one involves the use of 20% cream (no more than 100 g), Dorblu cheese (you will also need about 100 g) and sea salt.
4. The cream is poured into the pan to the onions and legs and brought to a boil so that they evaporate a little. The resulting consistency is salted, peppered and must be cooled.
5. Then the prepared mass is laid out in hats, and a small piece is placed on top blue cheese. Moreover, each serving is crowned with a thin plate of Parma ham.
6. 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

Another hearty recipe culinary specialists call the one in which, along with the key ingredients - mushrooms (you will need 15 large pieces), a mix of vegetables and minced meat (no more than 250 g) is used.

1. As before, the champignons are washed, peeled, their legs are removed, and small indentations are carefully made in the hats for the filling.
2. Next, one small onion and carrots are cut into cubes, and half of the red bell pepper is cleaned of seeds and also finely chopped.
3. This recipe for mushroom caps stuffed with cheese, vegetables and meat includes frying the ingredients already listed in the previous paragraph in a pan, which are then mixed with minced meat, salted and stewed over medium heat for no more than 10 minutes.
4. 30 g of grated cheese are sprinkled on top of the tops of mushrooms stuffed with a mass and after that they are sent to bake for 15-20 minutes in the oven at a temperature of 190º C.

Champignon caps stuffed with egg and onion mixture

Another appetizing hot snack culinary masters consider the one that includes the egg-onion mixture. Such a recipe for stuffed champignon hats baked with bell peppers in the oven is as follows:

1. In 500 g of mushrooms, according to tradition, the legs are separated, and their tops are carefully cleaned with a teaspoon, where the filling will be laid out.
2. 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.
3. The next step is to fry the onions and peppers over medium heat until they turn golden.
4. In addition, mushroom caps cooked with cheese (it will take 50 g) and eggs, which are also rubbed on a fine grater, should be filled to the top with a filling of pepper, onion and the ingredients already mentioned.
5. The baking procedure takes place in two stages: at the first, the mushrooms are languishing in the oven for 15 minutes at a temperature of 140º C, and then they are sent back 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

The culinary masters 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.

1. To begin with, 12 pieces of large mushrooms are washed, and their legs are carefully removed. The remaining caps are set aside for stuffing.
2. Bell peppers are de-seeded and diced. The onion is also cut into small pieces, and the garlic is finely chopped.
3. To make the filling, you need to heat the pan and fry the already chopped ingredients on it. Moreover, you must not forget to pepper and salt them, and add 20 g of green onions on top.
4. Such 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 to the table.
5. Culinary experts say that such a dish can be safely decorated with basil or parsley on top, and any tinctures can be served as drinks.

Depending on what ingredients the hostess has on hand, she can experiment with varieties of fillings for baked mushroom dishes. And now, guided by all the above recommendations, you can easily understand exactly how to cook delicious champignon hats.