Stuffed mushrooms with legs in the oven with cheese. Stuffed champignons in the oven with cheese

Mushroom appetizers can often be found on the holiday table. I suggest cooking champignons stuffed with cheese and garlic in the oven and treating them to your family or guests. You can't go wrong with this mushroom appetizer, as it will fly off the plate instantly. All ingredients in the filling are in perfect harmony and complement each other. Ready-made baked champignons turn out very tasty with a juicy filling. The cooking technology is quite simple and does not require much time. Serve the baked champignons warm, garnished with a sprig of aromatic herbs.

Ingredients

• champignons - 500 g;
• turnip onion - 1 pc.;
• hard cheese - 80 g;
• garlic - 1-2 cloves;
• salt - to taste;
• ground pepper - a pinch;
• sunflower oil - 1 tbsp. l.

Cooking

First of all, prepare the mushrooms. For stuffing, buy champignons with large, intact caps. Small hats are not very convenient to stuff. Place them in a colander. Rinse each mushroom thoroughly. Carefully, so as not to damage the cap, separate the stem. Dry with a paper towel to remove excess moisture.

Peel the onion. Try to chop as small as possible. Heat sunflower oil in a frying pan. Add chopped onion. Stir-fry over moderate heat until softened, about 5-8 minutes.

Finely chop the mushroom stems. Add them to the fried onions. Stir until mushrooms are completely cooked, stirring occasionally. Cool the fried legs with onions to room temperature.

Transfer the fried ingredients to a deep bowl. Grind good quality hard cheese on a fine grater. Add it to the fried onions. Stir.

Peel the garlic. Grind on a fine grater or pass through a press. Adjust its quantity to your taste. Add to the rest of the filling. Pepper and add salt. Stir and taste. If necessary, adjust with spices to achieve the desired result.

Stuff the prepared caps with filling using a teaspoon. Lightly tamp.

Champignons stuffed with cheese and garlic are ready in the oven.

Garnish with a sprig of dill or parsley and serve.

Champignons stuffed with cheese and minced meat

Champignon caps stuffed with minced meat and cheese turn out tasty and juicy. Our recipe uses minced pork, but you can replace it with any other one or add some additional ingredient to it - seasoning, chopped herbs, pieces of smoked bacon, ground nuts.

Ingredients:

• raw champignons – 6-7 pcs.;
• minced pork – 150 g;
• hard cheese - 70 g;
• apple cider vinegar – 0.5 tsp;
• sunflower oil - 1 tbsp. l.;
• salt - to taste;
• ground pepper - to taste;
• parsley or dill - for serving.

Cooking

Stuffed champignons in the oven with rice, bacon and cheese

Another option for delicious baked mushrooms awaits you - champignons stuffed with cheese and bacon. Supplemented with boiled rice and fresh herbs, they become worthy of a festive table. Moreover, such mushrooms are delicious both hot and cooled.

Ingredients:

• raw champignons (large) - 6-8 pcs.;
• dry rice cereal – 2 tbsp. l.;
• smoked-boiled bacon - 40-50 g;
• hard cheese – 70 g;
• egg yolk - 1 pc.;
• salt and spices - to taste;
• sunflower oil - 1-2 tsp;
• fresh parsley leaves - a couple of sprigs.

Cooking

Champignons stuffed with marinated mushrooms and cheese

Champignon caps stuffed with cheese and pickled mushrooms are an excellent solution for a quick hot dish or snack.

Ingredients:

• pickled mushrooms – 100 g;
• green onions – 40 g;
• fresh champignons – 500 g;
• hard cheese - 80 g;
• sunflower oil - 1-2 tbsp. l.

Cooking

Mushrooms stuffed with mozzarella, ham and green onions

The light and delicate taste of champignons baked with mozzarella will not leave your loved ones and friends indifferent. Be sure to write this recipe down in your home cookbook! Moreover, if you wish, you can slightly transform the dish based on the availability of food in your refrigerator. For example, take sausage instead of ham, and heavy cream or mayonnaise is an excellent substitute for sour cream.

Ingredients:

• raw large champignons – 7-8 pcs.;
• ham – 50 g;
• green onions - a bunch;
• table mustard - on the tip of a knife;
• mozzarella – 100 g;
• sour cream - 2-3 tbsp. l.;
• butter – 1 tsp.

Cooking

Rinse large champignon mushrooms in water. Then clean up a little with a knife and cut out the legs. Leave the caps for stuffing, but finely chop the legs - they will go into the filling.

Cut the ham into thin slices and then into cubes. Mix with table mustard. Don't be afraid, the filling will not become bitter, only a more pronounced spicy taste will appear.

Wash the green onions, dry and chop into small pieces. Mix it with chopped mushroom stems and sour cream.

Grease a small mold with soft butter. Put empty hats in it. Place chopped bacon in each. Spread the sour cream mixture over it.

Grate the mozzarella and sprinkle over each mushroom. This type of cheese is brine and has a pronounced taste of salt. Therefore, do not use additional salt in this recipe.Place the mushrooms to bake for a little more than a quarter of an hour at 200C.

Champignons stuffed with cheese and chicken in the oven

The option of stuffing mushrooms with chicken pulp, egg and cheese is very successful. Meat with vegetables and pieces of mushrooms quickly comes to readiness in a frying pan. And in the oven, this mixture, together with spicy parsley, reveals mouth-watering aromas and it’s simply impossible not to try one hot mushroom!

Ingredients:

• minced chicken – 100 g;
• egg - 1 pc.;
• parsley - a couple of sprigs;
• sunflower oil – 1 tbsp. l.;
• mayonnaise - 1 tbsp. l.;
• hard cheese - 100 g;
• onions – 40 g;
• champignons – 500 g.

Cooking

Whole champignons baked in the oven are very aromatic, juicy and tasty. They retain the richness of flavor, and if you take large specimens, they are more reminiscent of mushroom meat, only with a crispier and more elastic consistency.

The champignons are baked in the oven for 25 minutes at 180 degrees.

Recipe 1: the simplest champignons, baked whole in the oven

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

Turn on the oven at 180 degrees to warm up.

We clean the champignons from the top skin using a knife.

Place the champignon mushrooms, caps down, on a baking sheet.

If desired, place a very small piece of butter on the stem of each mushroom.

Place in the oven for 20-25 minutes until the baked mushrooms are soft.

Remove the baked champignons from the oven, arrange on plates and serve.

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

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

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

• Champignons – 1 kg
• Tartar sauce - 100 grams
• Nutmeg - 0.5 tsp
• Coriander – 1 tsp.
• Salt - to taste
• Freshly ground pepper mixture
• Black freshly ground pepper

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

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

Stir the mushrooms with the spices until they are evenly distributed and leave to marinate for 30 minutes. If the mushrooms spend more time in the marinade, it’s okay, they will only taste better.

Then place the mushrooms on a baking sheet. There is no need to lubricate it with anything. Place the champignons in a preheated oven at 180 degrees for 20-25 minutes. Watch the time so that the mushrooms do not dry out. When you see liquid starting to form on the baking sheet, bake the mushrooms for no more than 15 minutes after this point.

It is advisable to serve mushrooms hot, but they also remain tasty when cold.

Recipe 3: whole baked champignons with cheese in the oven

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

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

Recipe 4: Whole Oven Baked Mushrooms Photographed by Jamie Oliver

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

1. Finely chop the chili pepper and squeeze the garlic through a press.

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

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

4. Cut the cheese into cubes and place it randomly in the mushroom caps.

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

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

The champignons are baked in the oven for about 30 minutes; there is nothing unusual in their preparation.

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

• We cut the mushrooms as follows: caps in one direction, legs in the other.
• Finely chop the onion, bacon and mushroom legs with a sharp kitchen knife.
• Fry the onion in a frying pan with butter for about 3-5 minutes until transparent. At the end of the specified time, add the chopped mushroom stems and fry for another 5-7 minutes.
• In a separate frying pan, fry the bacon until dry, remove any liquid lard that will be released. After frying, add to the onion.
• Prepare a baking sheet, preheat the oven to 200 degrees, fill the caps with the prepared filling, bake for about 15-20 minutes.

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

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

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

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

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

After the specified time, carefully peel off the thin layer of filling, then place the champignons in the oven preheated to 180 degrees. When the pleasant aroma of fried mushrooms appears, turn off the oven, but do not remove the mushrooms for another 5-7 minutes: let them reach the desired condition.

Recipe 6: Whole champignons with mayonnaise baked in the oven

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

1. Whole medium to large champignons 1.2–1.5 kilograms
2. Mayonnaise 3–4 tablespoons
3. Salt ½ teaspoon
4. Ground black pepper taste
5. Seasoning for mushrooms taste
6. Medium sized garlic 2-3 cloves
7. Fresh parsley taste

Preparing the champignons.

Place the champignons in a deep bowl and fill with regular cool water so that the liquid completely covers the component. Leave the mushrooms aside to infuse for 5 minutes.
After the allotted time has passed, thoroughly rinse each mushroom under running water and place on a cutting board. Using a knife, we clean the champignons from the rough spots on the caps and legs. Transfer the mushrooms to another clean deep bowl and leave them alone for a while.

Preparing the garlic.

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

Using a garlic press, chop the component directly on the cutting board, and then immediately pour the garlic into an empty saucer.

Prepare the parsley.

We rinse the parsley under running water, shake off excess liquid and place on a cutting board. Attention: to prepare champignons, I usually use ½ of the middle bunch, then the dish has an interesting aroma and its own zest, reminiscent of early summer. Using a knife, finely chop the greens and pour them into a clean saucer. Important: parsley can be added both during the roasting of mushrooms and after cooking. I use both options in practice.

We are preparing the marinade.

Pour mayonnaise into a deep bowl, and also add salt and ground black pepper to taste with mushroom seasoning. We also add garlic and, if desired, finely chopped herbs. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

We marinate the champignons.

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

Cooking champignons with mayonnaise in the oven.

Using a tablespoon, place the marinated champignons into the sleeve and close tightly with a special thread. Meanwhile, turn on the oven and preheat it to temperature 200 °C. After this, place the sleeve, seam side up, on a baking sheet and place it on the middle level in the oven. Approximate baking time 30–40 minutes, but everything is relative, since each housewife’s oven cooks dishes differently, so the duration of the process itself varies. After the allotted time, use oven mitts to remove the container and carefully open the sleeve. Place the mushrooms back into the oven and bake them until they are golden brown. At the end, turn off the oven, take out the baking sheet and leave it aside, while the dish cools down slightly.

Using a wooden spatula, place the champignons in a special plate and serve to the dinner table. Attention: If you didn’t add chopped parsley to the marinade, then it’s time to sprinkle the mushrooms with herbs so that they are saturated with the aroma of freshness. Boiled pasta, mashed potatoes, fresh vegetable salad, as well as rice or buckwheat porridge are suitable as a side dish for this dish. The advantage of such mushrooms is that they are very filling, so you can enjoy them even without meat.

Recipe 7: Champignons on skewers, whole baked in the oven

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

1. First you need to choose a deep, large container that would be suitable for your number of mushrooms. Pour mayonnaise and soy sauce into it, add ground ginger, hot red pepper, seasoning for mushrooms and “Khmeli-suneli”, season with salt to taste.
2. Mix the marinade well and leave it to steep so that all the spices “make friends” with each other.
3. Meanwhile, prepare the mushrooms. Wash them under running water and dry them well with a paper towel. If desired, you can remove the skin from the champignons; this is done quite easily. But you can leave it, it won’t affect the taste of the finished dish.
4. Place the champignons in a bowl with the marinade and mix them well so that each mushroom is covered with the sauce.
5. Wrap the champignons in cling film and leave them to marinate for 30 minutes. Mushrooms, unlike meat, do not require long marinating. If you are limited in time, then 15 minutes will be enough.
6. Then, one by one, we begin stringing the champignons onto wooden skewers, tightly close to each other. Place them on a baking sheet and bake in an oven preheated to 180 degrees for 20-25 minutes.
And if you don’t have enough barbecue smoke for authenticity, then while cooking the barbecue you can pour “liquid smoke” over it. Or, while cooking, place small alder shavings down the oven in a frying pan. Then the smell of a forest fire will definitely be provided to the barbecue.

Serve the finished champignons on skewers to the table.

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

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

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

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

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

Place a small piece of butter in each cap (it will make the mushrooms more tender).
Make the mushroom filling.

To do this, grate the cheese on a fine grater, mix with crushed garlic and mayonnaise.
Mayonnaise serves as a thickening agent for the filling - with it, the mushrooms will be stuffed more densely and, therefore, tastier. But if champignons with cheese are cooked in the oven at the height of the diet, then mayonnaise and butter can be omitted.

Stuff the champignons with the filling.
Bake in the oven until the cheese melts. In my oven it takes me 20 minutes at 180 degrees.

That's it, the appetizer is ready. You can eat it either hot or cold. I usually wait until it cools down and only then serve it - I like the taste of cold champignons baked with cheese in the oven better.

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 with 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 a delicious delicacy that can be served straight from the oven or decorated chilled on the table.

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 a delicious, unusual, but at the same time simple dish. Choose the filling to your taste and create different versions of 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. By adding new aromatic herbs each time, you will get different tasting snack options.

Ingredients:

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

Cooking:

1. Carefully remove the stems from the mushrooms and cut them into small cubes.
2. Grate the cheese, mix with spices, add a little salt.
3. Chop the onion into cubes.
4. Mix mushroom stems with onions and stuff them into the caps.
5. Sprinkle cheese on top.
6. Place mushrooms on prepared baking sheet.
7. 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 are suitable for this.

Ingredients:

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

Ingredients:

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

Cooking:

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

Stuffed champignons with shrimps

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

Stuffed champignons- a beautiful, tasty dish that will successfully decorate any holiday table and is very easy to prepare. Mushrooms look great and can be served equally well as a hot dish or as a cold appetizer. Having once understood the principle of cooking stuffed champignons in the oven, then you can easily experiment with different fillings, creating new flavor combinations. Champignons can be stuffed with anything - any meat, vegetables, fish fillings. For stuffing, it is better to buy mushrooms of approximately the same size and not the smallest ones. Here are some of the most common recipes.

Helpful Hints:

1. To prevent mushroom caps from wrinkled in the oven, you need to put a small piece of butter in each one.

2. Having sprinkled the dish with cheese and put it in the oven, you need to carefully monitor the dish and take it out as soon as the cheese begins to brown. If you miss the moment, the dish will be dry.

3. It is better to serve stuffed mushrooms hot, but if the dish has cooled slightly, it will still be very tasty.

4. Choose larger mushrooms; they are easier to stuff. When you clean mushrooms, do not put them in water. They are like little sponges and will absorb water; simply wipe them clean with a damp towel.

5. Decide how you will prepare the caps for stuffing. They can be used raw, lightly fried, boiled or pickled. Some people don’t like stuffing raw caps because the finished dish retains the crunchy effect. To avoid this, the cleaned caps are additionally processed in different ways:

• fry on both sides for 1-2 minutes in a heated frying pan with a small amount of vegetable oil;
• bake in a preheated oven at 200 degrees for 5-7 minutes, putting a small piece of butter inside the cap;
• boil in salted water for 2-3 minutes;
• marinated according to the method of British chef Jamie Oliver.

It’s worth dwelling on the last method in more detail, because this is the same magical note that gives the dish a special sound.

Ingredients for marinating caps:

• Chili pepper - small piece
• Garlic - 1 clove;
• Parsley - 2-3 tbsp. spoons;
• Lemon juice - 1 tbsp. spoon;
• Salt - to taste;
• Vegetable oil - 3 tbsp. spoons.
• Cooking order:
• Chop garlic, pepper, parsley.

Add lemon juice, salt and a mixture of spices to the oil, stir.

Rub the mushroom caps with the resulting marinade and leave for about half an hour.

Choose the filling to your liking, carefully stuff the prepared caps with it and place in a well-heated oven. Bake at 190-200 degrees for 20 to 30 minutes, depending on the filling and size of the caps.

Champignons with ham

Champignon

Onion

Ham (or salami)

Sour cream

Cheese

COOKING:

Separate the stems from the caps of the mushrooms. Finely chop the legs.

Finely chop the onion and fry (until soft), add the legs to it and fry until the liquid has evaporated.

Put in a salad bowl. Add finely chopped ham and cheese. Fill with sour cream. Fill the mushroom caps with this minced meat. Bake in the oven for 20 minutes.

Champignons with chicken and tomatoes

Champignon

Olive oil

Carrot

Bulb onions

Chicken meat

Tomatoes

Garlic

Rice

Salad

Salt, pepper and spices to taste

COOKING:

Wash the champignons, separate the stems from the caps. Chop the legs. Grate the carrots, chop the onion and garlic finely. Mix. Finely chop the chicken meat and add it. Boil the rice and add to the whole mixture. Fry in olive oil for 4-5 minutes, adding spices. Then stuff the champignon caps and bake in the microwave or oven for 5-7 minutes. Transfer to a plate, garnish with lettuce and tomatoes. Bon appetit!

Caucasian style champignons with nuts

500 g champignons

200 g walnuts

1 medium onion

100 gr hard cheese

2-3 garlic cloves

salt, pepper to taste

mayonnaise

vegetable oil for frying.

COOKING:

Wash the mushrooms well, remove the stem and chop it. Rub the caps with salt and pepper and leave to marinate. Fry for growing. oil the onion until transparent, add chopped mushroom stems, fry until tender, salt and pepper to taste. Pass the nuts through a meat grinder, along with the garlic. Cheese grate on a fine grater. We combine the fried legs with nuts, garlic, cheese and fill our hats with the prepared filling. We make a pattern of mayonnaise on top and put it in the oven for 30 minutes at 180 degrees. I add a little water to the pan.

Home-style champignons with minced pork and herbs

300 g champignons

200 g minced pork

1 bulb

150 g cheese

mayonnaise

COOKING METHOD

Wash the mushrooms, cut out the middle, spread with mayonnaise. Finely chop the onion and mix with the minced meat (you can add finely chopped, fried mushroom stems to this). Salt, pepper. (you can add any other spices. I added coriander, rosemary, a mixture of peppers, and a little nutmeg). Stuff the mushrooms with minced meat, spread with mayonnaise, sprinkle cheese on top and bake until golden brown, at a temperature of 150-180 degrees.

Champignons with cheese and herbs

Champignon

green onion

dill

cheese

grated cheese

vegetable oil

salt pepper

COOKING METHOD

Wash the mushrooms, dry them, cut out the stems.

Finely chop the legs, green onions, dill, add feta cheese, salt and pepper and fill the caps with the mixture.

Sprinkle grated cheese on top, place on a baking sheet, drizzle with oil and bake in a preheated oven.

I baked them at 180 degrees for 30-40 minutes.

Champignons with quail eggs and minced meat in cream

400g large champignons (especially for stuffing),

Quail eggs - quantity equal to the number of caps,

200g minced meat,

1 onion,

Cream-300-400g (15-20%),

200 g grated cheese,

Salt, pepper, nutmeg and allspice, to taste.

COOKING METHOD

And so let’s go ahead, peel and wash the mushrooms, cut out the stems, chop the stems finely. Boil the quail eggs and peel them. We make minced meat - add finely chopped onion, chopped mushroom stems to the minced meat, beat in a chicken egg, pepper, salt, add grated nutmeg and ground allspice. Mix the minced meat well. Form a round meatball and put a boiled quail egg in it, now put this meat ball in the champignon cap. Place all the stuffed caps in a fireproof form, pour cream into it, lightly salt and pepper it. Cover the form with foil and bake in the oven at a temperature of 200 degrees for about 30 minutes, then carefully remove the foil and sprinkle with grated cheese and bake for another 5-10 minutes.

Tender champignons with chicken and peas

Champignon mushrooms (large) - 500 g

Onion - 2 pcs

Chicken meat (boiled) - 300 g

Green peas (canned) - 100 g

Hard cheese – 150 g

Sour cream (to taste)

Soy sauce (to taste)

Spices (to taste)

Salt (to taste)

Greenery

Vegetable oil - 2 tbsp. l.

Butter - 50 g

COOKING METHOD

Remove the stems from the mushrooms and boil the caps for 5 minutes.

We chop the mushroom stems, also chop the onion and fry in vegetable oil. Grind the boiled chicken in a blender. Combine the chopped chicken, fried mushrooms with onions, green peas, grated cheese and mix, adding spices to taste. Add sour cream and soy sauce to the finished filling. Stir and, if necessary, add salt. Stuff the mushroom caps with this minced meat, sprinkling grated cheese on top. Place butter on a baking sheet and pour in a little water. Bake in the oven at 180 degrees. until golden brown. The mushrooms are ready, please bring them to the table!

Champignons with shrimps "Sea temptation"

Champignons (large) - 4 pcs.

Shrimp (boiled-frozen) - 100g

Green onion (to taste)

Sour cream (25% fat) - 1 tbsp.

Red caviar - 1 tbsp.

Hard cheese (grated) - 1 tbsp.

Salt pepper

Vegetable oil - 1 des.l.

Butter - 40g

COOKING METHOD

Chop the mushroom legs, green onions and shrimp.

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

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

Add shrimp and sour cream, salt and pepper to the mushrooms and onions, mix. Stuff the mushroom caps with the prepared filling and place in a preheated room at 200 degrees. oven for 15 minutes.

Sprinkle the finished caps with grated cheese and caviar. Bon appetit!!!

Champignons with potato and mushroom filling

16 pcs. Champignon

3 pcs. potato

150 g cheese

3 tbsp mayonnaise

3 cloves garlic

greenery

salt

pepper

Cooking:

Grate the boiled potatoes on a fine grater. Grate cheese. Pass the garlic through a press. Finely chop the greens. Mix potatoes, herbs, garlic and cheese. Add salt and pepper to taste. Add mayonnaise. Carefully remove the stems of the mushrooms, leaving only the caps. Fill the mushroom caps with the prepared filling. Place in an oven preheated to 200 degrees for 15 minutes.

Ready!

10-15 large champignons;

20g butter;

100g low-fat ham;

1 red sweet pepper;

2 onions;

2 cloves of garlic;

20ml vegetable oil;

parsley for decoration;

50 grams of hard cheese.

Wash the champignons and carefully remove the stems. Melt the butter in a frying pan and fry the mushroom caps. Then transfer them to a plate so that they do not break

Peel and wash the vegetables. Crush the garlic in a press, chop the onion with a knife, chop the greens finely, cut the ham and pepper into small cubes. Mix the listed ingredients in a frying pan with the remaining oil, cover with a lid and fry for a few minutes. Then turn off the heat and let the resulting filling stand for some more time. Grease a baking dish with vegetable oil, lay out the mushroom caps, stuff each of them with the filling, salt each of them on top and bake for 20 minutes under foil (180°) in the oven. In the multicooker, set the “Baking” program for 25 minutes. But it’s still better to be guided by the power of your multi. Grate the cheese finely using a grater. Remove the pan with mushrooms, sprinkle cheese on top and return it to the oven or slow cooker for a few more minutes.

As soon as the cheese is sufficiently melted and slightly baked, the dish can be taken out and, after cooling, served, garnished with lettuce leaves. Bon appetit!

Champignons "Four fillings"

“Liver” filling

Melt 100 g of butter and fry 400 g of chicken liver over medium heat for 3 minutes.

Pour in 30 g of brandy and fry for about 5 minutes until the liver is ready.

Puree the liver in a blender, add salt, pepper and 100 g of very finely chopped bacon.

Stuff the caps of large champignons, from which the stem has been removed in advance, and bake for 15-20 minutes in the oven.

“Cheese” filling

Mix 1-2 finely chopped garlic cloves, 50 g of very small bread crumbs, 100 g of grated cheese (preferably mozzarella), 70 g of soft butter, chopped fresh parsley. Mix thoroughly and add salt.

Stuff the caps of large champignons and place in the oven for 15-20 minutes.

“Nut” filling

Grind and fry 100 g almonds.

Remove the stems of the champignons, chop them finely and fry until cooked.

Mix champignon legs, almonds, 100 g of soft creamy cheese, 100 g of tartar sauce and 2-3 tbsp. tablespoons finely chopped green onions.

Stuff the caps of large champignons and bake in the oven for 15-20 minutes.

Filling "Meat"

Very finely chop 300 g of smoked meat and fry it for 5 minutes.

Remove from heat and dry on a paper towel.

Add 100 g of chopped dried cherries, 200 g of soft cream cheese and 2-3 tbsp. spoons of finely chopped green onions.

Stuff the caps of large champignons and bake in the oven for 15-20 minutes.

Champignons "Festive" with tomatoes, cheese, walnuts

- 18 large champignon caps, approximately 400 g

- ¼ cup chicken broth

- ¼ cup chopped shallots

1 ripe tomato, cut into pieces

1/3 cup chopped walnuts

2/3 cup mayonnaise

1.5 tbsp fresh bread crumbs

1 tbsp chopped tarragon or 1 tsp. dried

Salt and pepper to taste.

Preparation: Preheat the oven to 190C. Remove the film and clean the champignon caps. Chop the stems and cap flesh. Drizzle a frying pan with olive oil and place over medium heat. Fry whole caps for about 1 minute. from each side. Transfer to a baking sheet. Return the pan to the heat, pour in the broth, add the mushroom stems and pulp and cook for 2 - 3 minutes. transfer to a bowl, add tomato, nuts, bread crumbs, mayonnaise and tarragon. Stir, salt and pepper. Fill the caps with the mixture and bake for 15 - 18 minutes. You can put it under the grill for a few minutes.

Champignons with chicken meat, tomatoes under an egg "cap"

Champignons 13 pcs.

Chicken fillet 100 g

Sunflower oil 20 g

Bell pepper70 g

Hard cheese50 g

Fresh green basil 1 bunch.

Salt to taste

Soy sauce 1 tbsp. l.

Quail egg 13 pcs.

Description

Cooking

Wash the champignons and dry them. Carefully cut out the legs so that small indentations remain in the caps.Cut the chicken fillet into small cubes and fry in oil.Cut a small piece of bell pepper into small cubes.Cheese grate on a fine grater.Chop the basil greens.Place fried chicken fillet, bell pepper, cheese and basil in a bowl, pepper, add a little salt and add soy sauce. Mix everything.Line a baking sheet with parchment paper, place the champignon caps and fill them with filling. In the middle of each cap, press the minced meat with your finger - make a small indentation.Break one egg into each cap. Place the baking sheet with stuffed champignons in an oven preheated to 200 ° C and bake for 20 minutes. As soon as the whites have set, the champignons stuffed with chicken breast and cheese are ready.

Champignons with ham and cheese

15 pcs. large fresh champignons

1 medium onion

100 g cheese

100 g ham or smoked chicken

50-100 g butter

vegetable or olive oil for frying

2 table. spoons of breadcrumbs

greens, salt, pepper (to taste)

Cooking method

Rinse the mushrooms thoroughly with running cold water, cut off the stems. Place the caps on a baking sheet previously greased with butter. Place a piece of butter (about half a teaspoon) inside each mushroom. Preheat the oven to 220 degrees, place a baking tray with mushrooms there. While they are cooking (10-15 minutes), prepare the filling. To do this, finely chop the mushroom stems, ham and onions. Pour a little vegetable or olive oil into a well-heated frying pan, reduce the heat to medium and add the onion. When it becomes transparent, add chopped mushroom stems and ham, fry with constant stirring for 5-7 minutes. Next, remove the baking sheet with the caps from the oven and place a teaspoon of filling inside each cap. Finely grate the cheese, mix with breadcrumbs and place in small portions on each cap. Place in the oven for another 7-10 minutes. Next, remove, place the caps on a dish, garnish with herbs and serve immediately.

Champignons "Savory" with cottage cheese and herbs

500 g fresh champignons

150 g cottage cheese

75 g butter

2 eggs

2 tomatoes

herbs and salt (to taste)

Cooking method

Rinse the champignons thoroughly with cold water and cut off the stems. Place the caps in a saucepan, generously greased with butter, and place on medium heat for 12-15 minutes. Finely chop the mushroom stems and fry in another frying pan over high heat for 10 minutes. Rub the cottage cheese through a sieve, add mushroom stems, as well as raw eggs, beaten with salt and herbs. Mix the resulting filling thoroughly and fill the mushroom caps with it. Place a piece of butter on top (about half a teaspoon). Place in the oven, preheated to 180-200 degrees for 5-7 minutes, before serving, decorate each cap with a slice of tomato.

Champignons stuffed with shrimps

20 pieces of large fresh champignons

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.

Photo: MariaKovaleva / Shutterstock

Ingredients

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

Cooking

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.

Photo: Yulia Davidovich / Shutterstock

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.

Cooking

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.

Cooking

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.

Photo: Siim79 / Shutterstock

Ingredients

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

Cooking

Mix grated cheese, room temperature butter, 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.

Photo: Cesarz/Shutterstock

Ingredients

• 12 large champignons;
• 1 tablespoon of butter;
• 400 g of any minced meat;
• salt - to taste;
• ground black pepper - to taste;
• 1-2 tablespoons of 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.

Cooking

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

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

Add cream 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. Garnish the finished dish with the remaining chopped onion.

Photo: AS Food studio / Shutterstock

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.

Cooking

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, cut the hot pepper into rings. 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.

Photo: Andrey Starostin / Shutterstock

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.

Cooking

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

Place in a bowl, add cream cheese, breadcrumbs, half the grated Parmesan, some 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.

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.

Cooking

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.

Photo: Martin Rettenberger / Shutterstock

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 of hard cheese;
• a few sprigs of dill and parsley.

Cooking

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.

Photo: Chudovska / Shutterstock

Ingredients

• 1 onion;
• 1-2 tablespoons of 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.

Cooking

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

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

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