Oven fillings for stuffed mushrooms. Stuffed champignons with minced meat

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 a running cold water, cut off the legs. Put the caps on a baking sheet, previously greased with 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 put onions. 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 the 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 chop 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 onion - 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 roasting, 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 the garlic, pepper, parsley. Add lemon juice, salt and spice mixture to the oil, mix. Grate 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 turn red, 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.

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

Champignon itself tastes neutral, but it absorbs the flavors of other ingredients very well. There are a lot of stuffing recipes from this. 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 mushroom. 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 place 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. That will further embellish the filling itself by giving it a little piquancy.

5. Before stuffing, salt each mushroom. Since this type of mushroom is practically tasteless.

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

7. Put the stuffed mushrooms in a baking sheet covered with parchment.

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

9. Bake until appetizing cheese crust appears.

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

Champignons 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, add one more component to the filling; these will be the same stalks that have not been used before.

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

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

4. Cheese grated, garlic through a press and then mix everything together until smooth.

5. Mix all the filling components, chopped mushroom legs and garlic-cheese mixture, mix it and distribute it evenly over the mushrooms. Let's not forget about salt and allspice.

6. Put the stuffed mushrooms on a baking sheet covered with parchment. Cook at 180 degrees for no more than 20 minutes. That would not dry out the mushroom itself.

7. After the oven, the mushrooms should cool slightly. Then put it on a dish and serve.

Bon Appetit.

Champignons stuffed with chicken fillet

Ingredients.

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

Cooking process.

1. Remove the stems from the mushrooms, chop finely.

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

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

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

4. Fry the filling until the chicken turns white.

5. Then turn off the heating under the pan and drive in 1 egg. Mix the filling quickly and thoroughly until the egg white is cooked and white... Now we can say that the filling is completely ready, you can continue on.

6. Lay out the filling on the caps.

7. And the very final touch is to add grated cheese to the top of each mushroom.

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

Mushrooms stuffed with minced meat with bell pepper

Ingredients.

• Ready chicken mince 250-300 grams.
• 300 grams of mushrooms.
• Bell pepper 1 pc.
• 1 onion head.
• 100 grams of cheese.
• Half a lemon.
• 1 bunch of dill.
• Butter, olive, 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 cap lemon juice and the same amount of olive oil. After we set aside the mushrooms. While we are busy with the filling, the caps are pickled and acquire an incredible taste.

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

3. Add chopped to the fried filling. bell pepper with dill and mix well.

4. 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 versions. In the first, you can put it on the hats before you put it in the oven.

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

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

Bon Appetit

Mushrooms stuffed with potatoes and vegetables

Ingredients.

Champignon mushrooms 10-12 pcs.

• Potatoes 3-4 pcs.
• 1 carrot.
• 1 onion head.
• 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 champignons. Rinse the mushrooms well, dry and salt a little.

2. Chop the legs and fry with onions and carrots in a frying 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, bake at 180 degrees.

Bon Appetit.

As a filling, you can use a different combination of products. For example, cheese with meat, vegetables such as tomatoes, zucchini, eggplant.

You can always put a pitted olive into the mushroom as a decoration.

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

• Fill with rice and boiled eggs with the addition of cheese.

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

• It is better not to cook mushrooms than to overcook them. This suggests that if the mushrooms are overexposed in the oven for too long, then all the moisture will come out of them and the treat will not be so tasty.

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

Enjoy your meal.

Champignons in batter

Bon Appetit.

Champignons with cheese - excellent hearty dish suitable for lunch, dinner, festive table. Creative culinary experts have come up with a lot of recipes for stuffed champignons, and we share with you 10 the best recipes stuffed mushrooms in the oven with cheese step by step with a photo. Be sure to try the best ones!

Oven-baked stuffed mushrooms with cheese and garlic

Servings - 5

Cooking time - 30 minutes

Appetizing and aromatic mushrooms stuffed with garlic and cheese will be great both hot and cold. This appetizer is prepared very easily and quickly, the most important thing is to choose the right mushrooms for stuffing.

50 minutes Seal

A simple and delicious recipe for stuffed mushrooms with cheese

The simplest, but very delicious recipe, which is suitable for the oven and even for roasting on the grill in the grill. You will spend a minimum of time on this dish, having received a great addition to any set of dishes.

Ingredients:

• Champignons - 0.5 kg.
• Cheese hard grade- 200 gr.
• Mixture provencal herbs- taste.
• Butter - 30 gr.

Cooking process:

How to bake mushrooms stuffed with cheese legs?

This recipe is, so to speak, waste-free. The mushroom filling will use the legs that are usually thrown away. The recipe is simple, tasty, and the dish is quite satisfying and low in calories.

Ingredients:

• Champignons - 0.5 kg.
• Suluguni cheese - 50 gr.
• Parmesan cheese - 50 gr.
• Ground pepper - to taste.

Cooking process:

Bon Appetit!

Delicious champignons baked with chicken and cheese

A very satisfying dish that simply amazes with its amazing taste and aroma! Appetizing chicken fillet filling with spices fried in a pan will well complement the taste of mushrooms and make the dish nourishing.

Ingredients:

• Large champignons - 0.5 kg.
• White onion - 1 pc.
• Chicken fillet - 1 pc.
• Hard cheese - 100 gr.
• Spices to taste.
• Salt to taste.
• Vegetable oil - for frying.

Cooking process:

Step-by-step recipe for mushrooms with minced meat and cheese

Any minced meat is perfect for stuffing champignons. It is especially tasty to stuff mushrooms with minced beef and cheese. Thanks to the combination of meat and mushrooms, the dish will be very satisfying and can serve not only as an appetizer, but also as a main dish on the table.

Ingredients:

• Large champignons - 0.5 kg.
• Minced beef - 0.3 kg.
• White onion - 1 pc.
• Hard cheese - 150 gr.
• Dill and parsley - ½ bunch.
• Salt to taste.
• Ground black pepper to taste.
• Olive oil - for frying.

Cooking process:

Bon Appetit!

How to cook mushrooms stuffed with ham and cheese?

Simple and quick option snacks when guests are almost on the doorstep. You literally need about forty minutes for the dish to be completely ready - not so long for lunch. The rich aroma of mushrooms and ham with cheese will fill your kitchen with aroma and instantly bring everyone to the table!

Ingredients:

• Champignons - 0.4 kg.
• Ham (any) - 150 gr.
• Hard cheese - 150 gr.
• White onion - 1 pc.
• Butter - for frying.
• Ground pepper to taste.

Cooking process:

Oven-baked stuffed mushrooms with cheese and sour cream

This appetizer turns out to be very tender, thanks to the sour cream in the filling. An appetizing dish will perfectly fit into any lunch or holiday menu and besides - it is prepared very quickly and easily.

Ingredients:

• Large champignons - 10 pcs.
• Sour cream - 150 gr.
• Hard cheese - 100 gr.
• White onions - 1 pc.
• Greens to taste.
• Salt to taste.

Cooking process:

Bon Appetit!

Delicious recipe for champignon mushrooms baked with tomato and cheese

Another mouth-watering option for oven-baked champignons that you should definitely try. Simple and tasty dish will not leave anyone indifferent and will perfectly fit into any lunch menu. Try it!

Ingredients:

• Large champignons - 15 pcs.
• Mayonnaise - 3-4 tablespoons.
• Hard cheese - 150 gr.
• Tomato - 1 pc.
• Oil for frying.

Cooking process:

A simple recipe for mushrooms stuffed with bacon and cheese

The aroma of fried bacon and cheese with mushrooms will fill not only your kitchen, but the whole house. This simple but very satisfying appetizer is perfect for a light meal on the occasion of a holiday or a romantic dinner.

Ingredients:

• Champignons - 0.4 kg.
• Bacon - 150 gr.
• Hard cheese - 150 gr.
• Olive oil - for frying.
• Ground pepper to taste.

Cooking process:

Champignon mushrooms stuffed with curd cheese

Delicate cheese filling and mouth-watering champignon hats - the perfect combination that is perfect for a light dinner or for romantic evening with wine. It won't take you long to prepare this chic appetizer, and the result will be simply excellent.

Ingredients:

• Large champignons (royal) - 0.5 kg.
• Curd cheese - 200 gr.
• Fresh greens - ½ bunch.
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon

Cooking process:

Stuffed mushrooms- an excellent appetizer for both everyday and festive tables. You can use a wide variety of ingredients for the filling. But which ones will tell you delicious and simple recipes with photo.

Stuffed champignons with cheese - a simple recipe

You can bake stuffed mushrooms with cheese. This is the simplest but most delicious recipe. turns out to be very appetizing, as in the photo, and is ideal for a family or holiday dinner.

Ingredients:

• 6-8 champignons;
• 250 g of cheese;
• 1-2 cloves of garlic;
• salt and pepper to taste.

Preparation:

• For the recipe, select large mushrooms, rinse, peel and remove the legs if necessary.

• We do not throw out the mushroom legs anywhere, but grind them into small cubes.
• Cut half the cheese into the same cubes as the legs. The other half is grated.
• Now pour the mushroom legs, cheese cubes into a bowl, squeeze out the garlic, add salt and pepper, mix.

• Stuff the mushroom caps with the resulting filling and put them on a greased baking sheet.
• Sprinkle with grated cheese on top and put it in the oven for 20-30 minutes, temperature 180 ° C.

We put the finished mushroom appetizer on a dish with lettuce leaves and serve. If the filling remains, and there are no more mushrooms, then we take the peppers or tomatoes, cut out the seed part, stuff and bake as much as the mushrooms.

With minced meat

Stuffed champignons can be baked with any minced meat... This is a recipe with photo more hearty snack but just as simple and delicious.

Ingredients:

• 500 g ground beef;
• 0.5 tsp salt;
• 0.5 tsp pepper;
• 1 tbsp. l. parsley (chopped);
• 0.5 tsp sweet paprika;
• 1 kg of mushrooms;
• 50 g of cheese;
• 20 ml olive oil.

Preparation:

• We wash the champignons and separate the legs, which we do not use for the filling, but you can cook a delicious and aromatic soup with them.

• Grease the form with oil and lay out the caps.
• V Ground beef add salt, pepper and paprika. Also add chopped parsley and knead everything well.

• We form the same size from minced meat meatballs and put them in mushroom caps.

• Grease the stuffed champignons with olive oil, sprinkle with grated cheese and bake in the oven for 30 minutes, temperature 180 ° C.

To prepare an appetizer, you should definitely use cheese, because when baked, it gives an incredibly tasty and appetizing crust.

With chicken and cheese

Champignons go well not only with beef, but also with chicken meat... Therefore, stuffed mushrooms can be baked with chicken and cheese. The appetizer turns out to be tasty and not so high in calories, and the recipe itself with a photo of preparation is very simple.

Ingredients:

• 600 g of champignons;
• 1 chicken leg;
• 70 g of cheese;
• 1 onion;
• 2 cloves of garlic;
• 1 tbsp. l. sour cream;
• salt and pepper to taste;
• vegetable oil.

Preparation:

• We wash the champignons, dry them, remove the legs and chop them finely. Onions are also finely diced.

• Pre-boil the chicken leg until tender, separate the meat from the skin and bones, cut into small pieces.
• Saute the onion in a preheated frying pan with butter. As soon as the onion vegetable is slightly fried, fill in the chopped mushroom legs, fry until all the liquid evaporates.

• Now pour in the chicken meat, squeeze out the garlic and put in the sour cream, stir and simmer for 1-2 minutes, at the end salt and pepper the ingredients.
• Put the mushrooms in a greased form, add a little salt to the hats, pepper and fill with the filling.

• Sprinkle with cheese on top and send the snack to the oven for 25-30 minutes, temperature 190 ° C.

Chicken leg can be replaced with ready-made minced chicken, and sour cream - with mayonnaise, but an appetizer with the addition of a fermented milk product turns out to be more juicy and tasty.

Turkish stuffed mushrooms

Stuffed mushrooms prepared in many countries. And the proposed simple recipe with a photo will tell in detail how such a delicious appetizer is served in Turkey.

Ingredients:

• 12 mushrooms;
• 1 sweet red pepper;
• a bunch of parsley;
• 2-3 cloves of garlic;
• 60 g of cheese;
• 2-3 st. l. sour cream;
• vegetable oil;
• salt and pepper to taste.

Preparation:

• Prepare the champignons for baking. To do this, rinse, dry and remove the legs, which we cut into small pieces.
• We also cut the bell peppers into small cubes and send them to the mushroom legs.
• Chop the parsley, pass the garlic through a press, grate the cheese, add to the rest of the ingredients.
• Now add to taste and mix with the addition of sour cream.

• Put the mushroom caps on an oiled baking sheet, also grease the mushrooms with oil and stuff.
• We bake the mushrooms for 30-40 minutes, the temperature is 200 ° C.
• For the filling, it is not necessary to use only hard cheese, you can try adding feta cheese, curd product or processed cheese.

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Stuffed champignons on a festive table

Such a recipe for stuffed champignons will be a real boon for those housewives who need to quickly, simply and tasty set the festive table. Mushrooms stuffed with pork belly and spinach turn out to be very aromatic and mouth-watering, as in the photo.

Ingredients:

• 600 g of champignons;
• 1 onion;
• 80 g pork belly;
• 3 bunches of spinach
• 200 ml of cream;
• 1 cup grated cheese
• baguette;
• olive oil;
• salt and pepper to taste.

Preparation:

• Grind the baguette on a coarse grater directly on a baking sheet with parchment and send it to the oven for 10 minutes, temperature 190 ° C.

• We clean the hats with a napkin from dirt, remove the legs, put them on a baking sheet with parchment, pour with oil, sprinkle with salt and pepper.

• We put the mushroom legs together with the onions into a blender and chop them.
• Cut the brisket into small cubes and fry until golden brown in a pan without adding oil. Then we spread it on a napkin.
• In the fat formed during the frying of the meat product, fry the chopped mushroom legs with onions.
• We spread the chopped spinach leaves, mix, simmer for 5-7 minutes.

• Then pour in the cream, simmer for a couple of minutes, turn off the heating, add finely grated cheese and brisket, mix.

• Also add baguette crumbs to the filling, mix again and stuff the champignon caps.
• Sprinkle with crumbs on top and send to the oven for 25 minutes, temperature 190 ° C.

For the filling, instead of brisket, you can take raw smoked bacon or any sausage product. Cream can be replaced with sour cream or regular mayonnaise, but with cream the appetizer tastes more delicate.

Lean stuffed mushrooms

Stuffed champignons can be cooked even in fasting. And here, too, there is a simple recipe with a photo. The appetizer turns out to be just as tasty, effective and without adding meat products to the filling.

Ingredients:

• 500 g of champignons;
• 3 potato tubers;
• 1 onion;
• salt and pepper to taste;
• vegetable oil;
• 3 cloves of garlic;
• half a bunch of parsley;
• 3-4 stalks of green onions.

Preparation:

• Peel the potato tubers, cut into cubes and cook in salted water until tender.
• After that we drain the water, and knead the potatoes until mashed potatoes, into which we pour in a little oil, add pepper and salt to taste.
• Also add the potato broth to the mashed potatoes and beat everything with a mixer until a homogeneous consistency.

• We take the champignons, carefully separate the legs from the caps and finely chop them.

• Chop the onion into cubes and sauté in a frying pan with butter until soft, 3-4 minutes.
• Now pour the mushroom legs to the onion vegetable, fry for 7-8 minutes.
• For flavor, add finely chopped garlic, fry for 1-2 minutes.

• Then turn off the fire, and salt the contents of the pan, pepper and mix with finely chopped parsley and dill.
• Transfer half of the mashed potatoes to a separate bowl. In the remaining half, spread the mass of onions, mushroom legs and herbs. Stir, salt and pepper if necessary.
• Fill the mushroom caps with the filling and immediately put them on a greased baking sheet.

• Remaining mashed potatoes decorate the stuffed hats with a pastry bag.
• We bake the stuffed mushrooms for 30-35 minutes, temperature 180 ° C.

Lean stuffed mushrooms can also be baked with bell peppers and tomatoes, and even prunes and walnuts.

Stuffed champignons with shrimps

Such a recipe stuffed mushrooms will especially appeal to all fans seafood, because shrimps are used here for the filling. The appetizer turns out to be tasty, tender and aromatic.

Ingredients:

• 1 kg of champignons;
• 400 g king prawns;
• 3 tbsp. l. vegetable oil;
• 1 tsp salt;
• 1 tsp pepper;
• 1 tsp universal seasoning;
• 2 cloves of garlic;
• 1 onion;
• half sweet pepper;
• half a bunch of greens.

Preparation:

1. We wash the shrimps, peel them off, put them in a bowl, add salt, pepper, universal seasoning and finely chopped garlic to them, mix.
2. Chop the onion in half rings, cut into small cubes Bell pepper and send vegetables to a preheated pan with oil, fry for 5-7 minutes.
3. After that, we spread the seafood to the vegetables and fry until the shrimps turn red, about 12-15 minutes.
4. Grind the shrimps into small pieces, as they will go into the filling.
5. We wash the champignons well, separate the legs, and stuff the caps with shrimps and vegetables.
6. Put the mushrooms on an oiled baking sheet, sprinkle with chopped herbs, bake in the oven for 15 minutes, temperature 200 ° C.
7. We take out the ready-made champignons, put them on a dish and, if desired, sprinkle with grated parmesan or any other hard cheese.
8. For the filling, you can take small shrimps, only they will need to be fried in less time, otherwise they will become tough. If possible, you can take crab meat instead of shrimp, with them the appetizer will turn out to be even tastier and more aromatic.

Stuffed champignons are always simple, but delicious snack... You can use the suggested recipes with photos or try experimenting with tastes. You can serve such an appetizer both hot and cold, because even after cooling, the mushrooms do not lose their taste.

Oven-baked stuffed mushrooms is a dish for all occasions. It can be prepared for festive table, on fast days or for lunch. Fresh champignons choose the largest ones that will meet, it is desirable that the hats are low, flat.

Mushrooms with potatoes is a dish that has set the teeth on edge and is boring to everyone, but it all depends on how you cook and serve it. Instead of frying everything together in a skillet, spend 15 minutes more, the result is a delicious and original hot dish from inexpensive products available everywhere. In addition, baking in the oven is profitable and convenient: you do not have to wash the stove after frying potatoes.

• Cooking time: 40 minutes
• Servings: 2

Ingredients for Oven-Baked Stuffed Mushrooms

• 2 large mushrooms;
• 1 carrot;
• 1 red onion;
• 1 onion;
• 2 medium potatoes;
• 30 g fresh herbs (cilantro, dill);
• 20 g bread crumbs;
• 15 g butter;
• 20 ml of vegetable oil;
• cumin, salt.

Method of cooking baked stuffed mushrooms baked in the oven

For stuffing, I specifically choose the largest mushrooms with flat caps, this is convenient: it just turns out one mushroom per serving. If you have small mushrooms, take 2-3 pieces per serving.

We carefully cut out the legs from the caps, peel off the skin, it comes off very easily - this solves the problem with washing the mushrooms - they will be perfectly clean.

Mushroom legs and chop the red onion finely. Pour 10 ml of vegetable oil into the pan, add 10 g of butter, fry the mushrooms and onions for 5-6 minutes, until the onion becomes transparent.

Rub the carrots coarsely, put them in a frying pan, fry with mushrooms and onions for 10 minutes.

Finely chop a small bunch of cilantro with dill, add to the pan to ready-made vegetables, salt to taste. Many people do not like cilantro, it can be replaced with parsley or celery.

To make the filling juicy and tasty, pour ground white crackers into it. They are very easy to prepare from a dried loaf - thinly sliced white bread dry for 10 minutes in hot oven, and then grind in a blender.

Pour a pinch of fine salt into the mushroom caps, fill the caps with the filling.

Cut the onion into rings 4-5 millimeters thick. Cut small potatoes into very thin slices; You can cut thin chips with a vegetable peeler. Put the potatoes and onions in a heavy-bottomed pan or a fireproof baking dish, pour over the remaining vegetable oil, sprinkle with salt and caraway seeds. We put on the potatoes stuffed hats, put small pieces of butter on them.

Preheat the oven to 175 degrees Celsius, send the mold with mushrooms and potatoes to the oven, bake for 20-25 minutes.

Serve hot stuffed mushrooms baked in the oven. I advise you to cook for stuffed mushrooms sour cream sauce with dill. Dill sauce is simple and fresh, it goes well with many products: mix sour cream with dill finely chopped and pounded in a mortar, add a pinch of salt.

Oven baked stuffed mushrooms are ready. Bon Appetit!