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How to properly stuff mushrooms with champignons. Stuffed champignons - all the best

What do you cook with champignons? Most likely salads. Although fried with pasta, they are also very good. And from them you can weld light and delicious soup... Or marinate - there will be an appetizer. However, only stuffed mushrooms are better than boiled, fried and pickled ones. It's simple. Do you know how?
Any minced meat is suitable - vegetable, meat, chicken, seafood, cheese.

The hats are usually stuffed, and other dishes are prepared in parallel from the legs.

This page contains three selected recipes:

  • mushrooms stuffed with meat
  • mushrooms stuffed with cheese and breadcrumbs
  • mushrooms stuffed with shrimps

As you can see, for every taste. Take your pick and enjoy.

Champignons stuffed with meat

Ingredients

  • champignons - 15 pieces
  • minced meat - 200 grams
  • half onion
  • sour cream - 3 tbsp. spoons
  • tomato - 4 tbsp. spoons
  • mayonnaise - 1 tbsp. spoon
  • salt, pepper and your favorite spices to taste
  • cheese - 4 tbsp. spoons

Step-by-step cooking recipe

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    Peel the onion and chop it finely.

    Prepare the mince tins - carefully cut out the mushroom legs.

    Don't poke the hat! Rub the cheese coarsely.

    Put in a bowl chopped meat with which you will stuff the mushrooms.

    Add chopped onions to the meat.

    Season with pepper and salt to taste.

    Pour some spices into the hats. For example, a mixture of dry marjoram, rosemary, nutmeg, basil, thyme, curry, parsley.

    Fill the caps with minced meat (with a slide).

    Place in a small rimmed baking dish. Sprinkle cheese on each hat.

    Prepare the sauce in a separate bowl. Add sour cream. Add a spoonful of mayonnaise.

    Pour in the tomato. Mix well. It turns out a little sauce, it only covers half of the caps.

    Pour stuffed champignons with this sauce.

    Heat the oven to 200 degrees. Put the mushrooms to bake for 30 minutes. The finished dish is soft mushrooms.

Serve the oven-baked stuffed mushrooms with hot sauce until the cheese has time to harden and harden.

A Few Recipe Tips

Take champignons with a large hat for this dish - they are convenient to fill, and the mushroom taste of the dish will be well felt. If, nevertheless, the hats are small, then cut some of the legs into minced meat.

The mushrooms must be fresh. Do you know how to define it? Look under the hat: if the bezel is white, feel free to buy.

Any mince can be used: pork, beef, chicken, mixed is perfect. The main thing is that it is not greasy. Firstly, it is healthier, and secondly, stuffed champignons for some reason are not so tasty with fatty meat.

When choosing a sauce, know that a sauce without mayonnaise, only with sour cream and tomato, will creamy taste, with mayonnaise, it is more spicy. Instead of tomato, you can use sweet tomato paste or mild tomato ketchup.

Champignons stuffed with cheese and breadcrumbs

Stuffed mushrooms good both hot and cold. They are ideal as a festive appetizer. If you practice aperitifs, you will not find a better accompaniment to them: tasty, satisfying, spicy (due to garlic) and convenient, especially if made in small, literally one bite, hats.

But they, stuffed mushrooms baked in the oven according to all the rules, are perfect as a light dinner or lunch. Having prepared them, there is always a reason to eat them with pleasure.

Ingredients

  • champignons - 6-8 small (large 3-4)
  • bread crumbs - 2 tbsp. spoons
  • cheese - 50 grams
  • olive oil - 2 tbsp. spoons
  • garlic - 1 clove
  • rosemary, salt

How to bake stuffed mushrooms with cheese in the oven

Squeeze the peeled garlic clove through a press. Add salt and spices, mix well.

Make crumbs from a piece of stale or toasted bread and add them to the garlic.

Peel or rinse the mushrooms. Cut out the stem carefully so as not to damage the integrity of the mushroom cap. Chop the legs and add to the rusk-garlic mixture.

Finely grate the cheese and add to the mixture, stir.

Fill each hat well with the resulting filling.

Place on a baking sheet or in a baking dish, pre-oiled with vegetable oil. Sprinkle lightly with oil on top.

Put in an oven preheated to t200 degrees for 15-20 minutes. The mushroom caps should be soft and the cheese should melt.

Serve the stuffed mushrooms hot. But know that there is no strictness in this recommendation, because they are good with cold ones.

ON A NOTE

Usage olive oil it doesn't matter, you can replace it with any other odorless one. But it is better to take cheese with a bright taste, for example, Swiss.

Rosemary can be used both dry and fresh.

If you don’t want or have no time to make crackers to overheat them, take ready-made crackers, only without additives and seasonings.

Mushrooms stuffed with shrimps

Interesting flavor combination seafood and champignons baked with cheese, garlic and herbs. A great festive snack option.

Ingredients

  • champignons - 6-8 small or 4-5 large
  • small shrimps, if you take small hats - 8-16 pcs.
  • garlic - 1 clove
  • cheese - 100 grams
  • onion -1 small
  • dill - a small bunch
  • pepper and salt, butter for frying

How to cook shrimp stuffed mushrooms>

Peel the cooked prawns (boil, refrigerate and peel if the prawns are raw). Peel the mushrooms (wipe or wash), remove the legs.

Put the shrimp in the prepared hats, one or a couple of them (the more, the tastier, but do not forget to put the filling elsewhere and leave a place for it).

With mushroom legs, you can do two things: chop finely and use further in minced meat, or set it aside (then cook puree soup from them, for example). Since the mushroom cap is already large enough in relation to the food it contains, the addition of legs is also ... well, in general, it's up to you. Peel the onion and chop finely. Grate the cheese finely.

Fry the onions in a skillet with butter. Squeeze the chive through a press into the onion. If you use the legs, it's time. Chop the greens and also send them to the pan. Fry for 5-7 minutes.
Cool slightly, season with salt, pepper and add some of the cheese, stir.

Stuff the mushroom caps with the minced meat, sprinkle with the remaining cheese on top.

Place them on a baking sheet lined with parchment, which should be lightly greased with vegetable oil.

Bake at t 200, 10-15 minutes.

Serve the oven-baked stuffed shrimp mushrooms with white wine.

Oleg 02/18/14
A very appetizing dish. I immediately wanted to cook. Only I have a question: do you just need to cut off the champignon caps, or even dig out recesses in them to fit more filling?

Alyona
Oleg: Mushroom legs can be cut off, but it is better to gently break off, then a small natural notch is formed. But in any case, you need to work carefully so as not to violate the integrity of the caps.

Mila 03/08/14
The recipe came in handy. I invite guests to the holiday, but there is nothing to surprise. Yes, and my ladies are picky, everyone is on diets. And in this recipe there is nothing greasy and at the same time exquisite. After all, the dish is kind of simple, but how festive it looks.

Victoria Secret 09.03.14
I like champignons more than any other mushrooms, they have a special peculiar taste. I liked this dish for its originality, it looks delicious, on festive table the very thing.

Rita 04/07/14
Quite a simple recipe, nothing complicated. But it turns out tasty and elegant. I prepared such mushrooms for my husband's birthday, the guests appreciated it)).

Polina 01/06/15
It seems to be so easy and simple, but for some reason personally I often forget about this perfect snack on the festive table. But before I often cooked such mushrooms, only in the filling I put melted cheese with egg, mayonnaise and garlic - it was also delicious. You need to try to cook according to your recipe;).

Veronica 03/17/15
My husband and I love to make this dish together - I fiddle with mushrooms, and he crumbles the filling. It turns out quickly enough.

Ira 03/18/15
And we always make stuffed mushrooms a separate dish, like a salad, for example, because, as practice shows, the dish is not only tasty, but there is rarely a guest who does not like mushrooms :)

Mikhail 04/06/15
Cooking is my third hobby after fishing and cars. I try to cook in earthenware. Prepared ratatouille, potato gratin. Kharcho po soup Georgian recipe... Today I made stuffed champignons, the children have already destroyed them "Daddy is delicious."

Svetlana 12/25/16
I really liked your stuffed mushrooms, the appetizer is quickly prepared and it turns out deliciously. husband ordered to cook for the new year

Innocent 12/31/16
We make champignons quickly and tasty: we break out the leg, put the hats in the pan and just salt a little. Mushrooms, when heated, secrete juice after 15 minutes, the mushrooms are ready. The snack along with the juice goes off with a bang. The legs can also be salted and heated.

Daria 10/25/18
Good afternoon, Alena! The stuffed champignons turned out to be very tasty! Mainly in mushroom dishes there are chopped mushrooms, and in this recipe, mushrooms are almost whole! I love these recipes when the main product is not cut into small pieces, but baked whole! Thank you very much for the recipe! I recommend to everyone!

Vlad 04/01/20
And if, 5 minutes before readiness, add a little sour cream to the mushrooms, then they will become even more juicy and tender.

Do you know what I want to offer you to cook today? Stuffed champignons in the oven with cheese. This is a beautiful and appetizing appetizer that will become a real decoration of your table: such stuffed mushrooms baked in the oven will certainly surprise your guests with their unusual and interesting appearance.

In addition, they turn out to be hearty, very tasty and somewhat reminiscent of mushroom and cheese julienne. As for the cooking process itself, then a pleasant surprise awaits you too: they are preparing stuffed mushrooms mushrooms in the oven with cheese is very, very simple.

A friend recently told me about this dish and shared her recipe for stuffed mushrooms. I liked it so much that I cooked it several times already. And now I really want you to try this wonderful appetizer. Therefore, with great pleasure I will tell you how to cook stuffed champignons. Are we going to the kitchen?

Ingredients:

  • 10 large fresh mushrooms;
  • 1 medium onion;
  • 100 g of hard cheese;
  • 1 tablespoon of butter;
  • salt, black pepper to taste;
  • vegetable oil to lubricate the mold.

How to cook stuffed mushrooms in the oven:

Wash the champignons carefully. We cut out the legs of all mushrooms, except one, at their very base. We will use the legs for minced meat. Since the mushrooms are greatly reduced in size during frying, we also use 1 mushroom for minced meat.

Cut the legs and 1 champignon into small cubes, about 3-4 mm.

Peel the onion, rinse and cut into small cubes. Heat the butter in a frying pan, put the onion and sauté it until transparent, for 5 minutes, stirring occasionally.

Put the chopped mushrooms in a pan with the onion, stir and simmer under the lid for 5-6 minutes. Stir occasionally. Then let the mushrooms and onions cool.

Grate the cheese on a medium grater.

Add half of the cheese to the cooled onion-mushroom mass and mix. Add salt and black pepper to taste, mix again.

Add mushroom caps from the inside (otherwise in finished form they will be bland, even if the filling is heavily salted). Gently spread the filling into the hats with a spoon, tamping it slightly. We form a convex hemisphere from the filling.

Grease a baking dish (or baking sheet) with a small amount of vegetable oil. We spread stuffed hats champignons.

Place the mold with champignons in an oven preheated to 190 degrees C and bake for 5-7 minutes.

Then sprinkle the mushrooms with the remaining cheese.

And bake again for 7-10 minutes, until the cheese melts.

Cooking stuffed mushrooms in the oven at home is very simple and quick. Baked mushrooms are delicious, delicious, appetizing, so this appetizer can decorate any festive table and delight your household all the time. Ready-made stuffed mushrooms should be eaten hot in order to reveal and taste the taste of the original delicate snack.

Cooking time - 15 minutes.

The preparation time for the ingredients is 15 minutes.

After cooking, you will receive - 6 servings of 60 gr.

Nutritional value per 100 grams:

Ingredients

  • Champignons - 250 grams (6 pieces).
  • Cheese hard varieties- 50 grams.
  • Fresh herbs - one small bunch.

Filling:

  • Chicken - 150 grams.
  • Vegetable oil - 1 tablespoon.
  • Salt - ½ teaspoon.
  • Ground black pepper - to taste.
  • The inside of the mushrooms.

Recipe

  1. Before we start cooking, we prepare the products that make up the composition.

  2. We pre-wash fresh mushrooms warm water... Gently staggering, break off the legs, see as in the step-by-step photo. We take a teaspoon and pick out the inner pulp with it.

  3. Wash the chicken fillet cold water, we cut off the residual fat, tendons. Cut the meat into thin strips with a sharp knife, then cut into small cubes.

  4. Cut the broken off legs into small cubes.

  5. Pour vegetable oil into a dry frying pan with a thick bottom. Fold the meat, chopped legs, pulp, sprinkle with salt and pepper to taste.
    Fry over high heat until all the resulting moisture has evaporated and until a golden brown crust appears.

  6. Pour warm water into a capacious dish, sprinkle with pepper, add a pinch of salt, pour in a little oil, mix. We put the mushroom caps in the marinade, let the spicy water soak in, then put it on a baking sheet.

  7. Stuff the marinated champignons with the filling, pressing down a little with your hands. After the completed process, sprinkle the tops with cheese grated on a fine grater last.

  8. We bake the stuffed semi-finished products whole in the oven at a temperature of 180 degrees Celsius. We cook for 15 minutes no more than this time is enough for the stuffed mushrooms to reach readiness and not dry out, as sometimes happens. When serving, we decorate with sprigs of greenery.

    9. Did you know that there are four types of champignons:

    • Ordinary.
    • Forest.
    • Field.
    • Garden grown artificially for mass distribution, that is, marketing and sale to the population. This type is used in different dishes, prepare salads, pickle and freeze for later use, and also stuff and bake in the oven, as in this case.

There are a lot of recipes for baked mushroom caps, they can be served both cold and hot. I will introduce you to the most delicious ones that will take their place on your holiday and will become frequent guests in the menu of your appetizers. For baking, it is better to buy large mushrooms, in they will be hindered by a sufficient amount of filling and the most pronounced mushroom taste.

Recipe number 1: with mushroom pulp and cheese

Ingredients:

  • Cheese - 150 grams
  • Champignons - 30 pieces
  • Dill - 1 bunch
  • Sour cream - 6 tbsp. spoons
  • Salt, pepper - to taste
  • Vegetable oil to taste

Preparation:

Cut the legs off the mushrooms and spoon the flesh out of the caps with a spoon. Finely chop and mix the legs, mushroom flesh and dill. Add sour cream, salt and pepper.

Fill the mushroom caps with the resulting filling.

Place them on a baking sheet, sprinkle with grated cheese and bake in the oven for 15-20 minutes. Serve hot.

Recipe 2: with ham and cheese

Ingredients:

  • 15 pcs. large fresh mushrooms
  • 1 medium onion
  • 100 g cheese
  • 100 g ham or smoked chicken
  • 50-100 g butter
  • vegetable or olive oil for frying
  • 2 table. tablespoons of bread crumbs
  • greens, salt, pepper (to taste)

Rinse the mushrooms thoroughly with running cold water, cut off the legs. Put the hats on a baking sheet, pre-greased butter... Put a piece of butter (about half a teaspoon) inside each mushroom. Preheat the oven to 220 degrees, put a baking sheet with mushrooms there. While they are cooking (10-15 minutes), cook the filling. To do this, finely chop the mushroom legs, ham and onion... Pour some vegetable or olive oil into a well-heated skillet, reduce heat to medium and add onion. When it becomes transparent, add chopped mushroom legs and ham, fry with constant stirring for 5-7 minutes. Then remove the baking sheet with the caps from the oven and put the filling inside each cap with a teaspoon. Finely grate the cheese, mix with breadcrumbs and put in small portions and on each hat. Place in the oven for another 7-10 minutes. Then take out, put the hats on a dish, decorate with herbs and serve immediately.

Recipe number 3: with spinach, 2 types of cheese and onions

Ingredients:

  • mushrooms - 750 gr
  • olive oil - 1 tablespoon
  • butter - 1 tablespoon
  • medium onion - 1 piece
  • bread crumbs - 3 tablespoons
  • salt and black pepper
  • softened cream cheese - 150g.
  • sour cream - 1/3 cup
  • cheese -100g
  • packing of spinach - 1 pc.

Preheat oven to 190 degrees. Wash and dry the mushrooms. Trim the legs and chop them finely. Set the mushroom caps aside. Dice the onion and heat the olive oil and butter in a saucepan over medium heat. Add onion and chopped mushroom legs, fry for a few minutes until soft and golden brown.

Add breadcrumbs, salt and black pepper. Stir and fry for 2 minutes. Remove from heat and cool. Squeeze out excess liquid from spinach. Set aside.

In a large bowl, combine softened cream cheese, sour cream, grated cheese with mushroom mixture.

Add chopped spinach, a little salt, and a little black pepper. Mix. Using a spoon, fill the mushroom caps with the prepared filling.

Place the mushrooms on a baking sheet or baking dish and bake in the oven for 20-25 minutes. Serve immediately or allow to cool to room temperature.

Recipe 4: with shrimps and tomatoes

This unusual recipe for those who prefer seafood cuisine. The perfect complement it will contain a glass of dry white wine.

Ingredients:

  • 20 pieces of large fresh champignons
  • 200-250 g peeled shrimp
  • 6 tablespoons finely grated Parmesan cheese
  • 1-2 cloves of garlic
  • 1 table. Madeira spoon
  • 1 tbsp. a spoonful of olive oil
  • 1 teaspoon Worcestershire sauce
  • 75 g butter
  • black pepper (to taste)
  • salt (to taste)
  • greens (to taste)

Boil the shrimps in salted water (no more than 2-3 minutes, otherwise they will lose their taste). Rinse the mushrooms and cut off the legs. Grease a baking sheet with butter, put mushroom caps on it, put a small piece of butter in each. Put in an oven preheated to 200-220 degrees for 10-15 minutes. Finely chop the legs of the mushrooms and shrimp, mix with the garlic passed through a crusher. In a separate container, mix the butter, Worcestershire sauce and Madeira, pour over the shrimp and stir. Then remove the baking sheet from the oven, put the shrimp filling in each hat with a teaspoon, sprinkle with grated Parmesan and send it back to the oven for 5-7 minutes. Serve hot, sprinkle with finely chopped herbs.

Recipe number 5: with cottage cheese

Ingredients:

Prepare mushrooms as in recipe 1. Chop the dill.Add the egg, salt, ground pepper, dill, fried mushroom legs to the cottage cheese and mix everything.

Grease the top of the stuffed mushroom with yolk or sprinkle with hard cheese, bake and serve.

Recipe number 6: with sausage and bacon

Ingredients:

Butter - 2 tbsp. l.
Chopped onion - 1 glass
Chopped garlic - 2 cloves
Spicy pepperoni sausage, sliced ​​- 1 glass
Canadian bacon (lean), chopped - 1 cup
Mozzarella cheese - 220 g
Cream cheese - 80 g
Tomato paste - 3 tbsp l.
Italian spice mix (in equal parts: basil, marjoram, oregano, rosemary, thyme) - 1 tsp.
Mushrooms (royal champignons) - 1 kg

Cut off the mushroom legs. Cover the baking sheet with foil. Preheat oven to 175 degrees. Fry the onion and garlic in butter for 4-5 minutes. Remove from heat. Add sausage, bacon (or ham), two types of cheese, tomato paste and seasonings. Place the filling in the mushroom caps. Bake in oven for 20 minutes and serve immediately.

Recipe number 7: with eggplant and walnuts nutohm

Ingredients:

  • Champignons - 0.5 kg
  • Eggplant - 1 medium;
  • Walnuts (peeled) - 0.5 cups
  • Cheese - 100-150 grams;
  • Greens;
  • Salt, pepper, spices.

Cut the eggplants into small cubes (you can remove the peel, or you can leave it), soak in water to leave the bitterness. You can soak for either ten minutes or an hour; then dry the cubes. Next, fry the eggplant until golden brown and add the chopped mushroom legs to it.

We rub the cheese on a grater (preferably fine, so that it does not fall from the mushrooms later), finely chop the walnuts or grind in a blender, do the same with herbs. We collect "minced meat" for the filling: mix the fried eggplants with walnut, herbs, season with salt, pepper, spices. Put the resulting mixture in hats and sprinkle with grated cheese on top.

We send it to the oven for 15-20 minutes, you can serve it with various sauces.

Recipe number 8: with minced chicken

Ingredients:

  • Champignons - 0.5 kg
  • Minced meat (pork, pork and beef, chicken) - 0.5 kg
  • Onions - 1-2 medium
  • Greens - dill, parsley
  • Salt, pepper, spices

We prepare the mushrooms, fry the chopped legs on sunflower oil together with finely chopped onions. Add minced meat to this mixture and cook on low heat for 20-25 minutes (depending on minced meat), as a result, the mixture should become homogeneous.

Put the finished minced meat with onions in the hats, how to stuff the mushrooms is unimportant: someone prefers to apply the mixture with a slide, while others stuff it flush with the edges of the cap. We bake in the oven (about 200 degrees) for 10-15 minutes, serve hot, sprinkle with herbs.

Recipe number 9: with pieces of chicken fillet and cheese

Ingredients:

Cut the chicken fillet as small as possible, n finely chopped champignon skins. lcut into small cubes.Grate the cheese on a fine grater.Heat vegetable oil in a frying pan, pour in the chopped chicken fillet, fry for 4 minutes, and then add the chopped mushroom legs to the chicken. Season with salt, pepper and cook until the mushroom liquid evaporates.Add onion to mushrooms with chicken, cook for another 3-4 minutes.Place the mushroom caps on a greased baking sheet. Sprinkle the caps with salt and pepper.Fill the caps with cooked toppings. Drizzle with olive oil. Sprinkle cheese on the caps and place in an oven preheated to 180 degrees for 10-15 minutes.

Recipe number 10: with ham and cheese

Ingredients:

  • champignons - 15 pieces
  • ham 200g
  • hard cheese 200 grams on a fine grater
  • Bulb onions - 1 pc.
  • Salt, pepper - to taste

Cut the mushroom legs and onion into small cubes. Heat a skillet with vegetable oil and fry them until golden brown. Add salt and pepper to taste, cut the ham into cubes and add to the pan with the onions and mushrooms, stir and fry over low heat for about 5 minutes. Using a teaspoon, fill each hat with the filling and sprinkle with cheese on top. Place on a baking sheet lined with baking paper or grease a baking sheet with oil. Preheat the oven to 190 degrees and place the baking sheet with mushrooms in it for 15-20 minutes. Serve after cooking.

Recipe number 11: with vegetables and cheese

Ingredients:

  • Champignon mushrooms - 12 pcs. (large)
  • Bulgarian pepper - 1 pc.
  • Onions - 1 pc.
  • Hard cheese - 100g.
  • Garlic - 1-2 cloves
  • Green onions - 3 tablespoons (finely chopped)
  • Vegetable oil for frying
  • Salt and pepper to taste.

Finely chop the legs and leave the caps for stuffing. Wash the pepper, remove the seeds and cut into small cubes. Peel the onion and also cut into small cubes. Chop the garlic very finely. Heat a frying pan with vegetable oil and fry the onions, mushrooms and peppers until tender. Salt and pepper to taste. Remove from heat, add green onions and garlic and grated cheese, mix. Preheat the oven to 200 degrees. Cover the baking tray with baking paper. Stuff the mushrooms with the finished filling with a teaspoon and put them on a baking sheet, put in the oven for 15-20 minutes.

Recipe 12: with rice and chicken

Ingredients:

  • champignons - 16 pcs. (large),
  • chicken breast - 150 gr.,
  • rice - 2 tablespoons,
  • onion - 1 pc.,
  • dill - 1/3 bunch,
  • hard cheese - 150 gr.,
  • butter - 30-50 gr.,
  • vegetable oil.

Wash the mushrooms, break off the legs.Grease the form with vegetable oil (1 tablespoon), put the mushroom caps there. Put a piece of butter in each hat. Send the mold with mushrooms to the oven on the middle shelf. Simmer there until the butter is absorbed into the mushrooms. Then take out the form, do not turn off the oven.
Boil rice in salted water.Slice chicken breast into small cubes. Preheat a frying pan, pour in vegetable oil and put in the chicken. Fry over medium heat, stirring occasionally.While the chicken is fried, you need to quickly cut the mushroom legs into small cubes and add to the pan to the chicken. Fry while stirring.Cut the onion into small cubes and add to the pan, season with salt. Fry everything until the onions are ready.Finely chop the dill. Grate the cheese or cut into layers (the size of the mushrooms).Mix rice, dill with fried chicken + mushrooms + onion. Stuff the mushrooms. Put cheese on top and send back to the oven. Simmer for about 20 minutes.

Secrets of Cooking Delicious Stuffed Champignons

Secret 1

To make the dish beautiful and satisfying, choose mushrooms with large caps, about the same size. Fresh mushrooms should be washed and dried with a napkin. Having cleaned the legs and plates from the hats, transfer them to a separate bowl.

Secret 2

Depending on the method of preparation, mushrooms can be boiled, fried, pickled beforehand. To prevent the mushroom cap from wrinkling during baking, you need to grease it abundantly with butter or add it to the filling. But raw caps can also be used. Some people do not like to stuff raw hats, because the crunchy effect of the finished dish remains.

To avoid this, peeled caps are additionally processed in different ways:

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

It is worth dwelling on the last method in more detail, because this is the very magic note that gives the dish a special sound.

Ingredients for pickling hats:

  • Chili pepper - small piece
  • Garlic - 1 clove;
  • Parsley greens - 2-3 tbsp spoons;
  • Lemon juice - 1 tbsp. spoon;
  • Salt to taste;
  • Vegetable oil - 3 tbsp. spoons.

Chop garlic, pepper, parsley and add to oil lemon juice, salt and spice mixture, mix. Rub the mushroom caps with the resulting marinade and leave for about half an hour.

Secret 3

Choose the filling to your liking, carefully fill the prepared caps with it and put it in a well-preheated oven. Bake at a temperature of 190-200 degrees for 20 to 30 minutes, depending on the filling and the size of the caps. Follow the cooking process: as soon as cheese crust starts to redden, remove the mushrooms from oven... Baked mushrooms can be seasoned with garlic, mayonnaise or cheese sauce, and sprinkle with chopped herbs on top. To make the mushrooms juicy, they can be covered with foil, and a few minutes before the end of baking, remove it, and then the appetizer will acquire a characteristic golden hue.