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Champignon hats stuffed with legs and cheese. How to deliciously bake stuffed mushrooms in the oven

Mushroom snacks can often be found on the festive table. I propose to cook mushrooms stuffed with cheese and garlic in the oven and treat your relatives or guests. Having prepared this mushroom appetizer, you will not go wrong, because it will fly away instantly from the served plate. All ingredients in the filling are in perfect harmony and complement each other. Ready-made baked champignons are very tasty with a juicy filling. The cooking technology is quite simple and does not take much time. Serve warm baked mushrooms, 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.

Preparation

First of all, prepare the mushrooms. For stuffing, buy champignons with large, intact caps. Small caps are not very convenient to stuff. Place them in a colander. Rinse each mushroom well. Separate the leg carefully so as not to damage the cap. Pat dry with a paper towel to remove excess moisture.

Peel the onion. Try to cut as small as possible. Heat the sunflower oil in a skillet. Add the chopped onion. While stirring, grill over medium heat until soft, about 5-8 minutes.

Finely chop the mushroom legs. Add them to sautéed onions. While stirring, cook until completely cooked to soften the mushrooms. Cool the fried legs with onions to room temperature.

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

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

Stuff the prepared caps with the filling using a teaspoon. Tamp lightly.

Mushrooms 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 hats stuffed with minced meat and cheese are tasty and juicy. Our recipe uses minced pork, but you can replace it with any other or add some additional ingredient to it - seasoning, chopped herbs, pieces of smoked bacon, nuts ground into crumbs.

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.

Preparation


Oven stuffed mushrooms with rice, bacon and cheese

Another version of delicious baked mushrooms is waiting for you - champignons stuffed with cheese and bacon. Supplemented with boiled rice and fresh herbs, they are worthy of a festive table. Moreover, such delicious mushrooms, both hot and cold.

Ingredients:

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

Preparation


Champignons stuffed with pickled mushrooms and cheese

Champignon caps stuffed with cheese and pickled mushrooms are a great solution for a quick hot meal 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.

Preparation


Champignons stuffed with mozzarella, ham and green onions

Light and delicate taste of champignons baked with mozzarella will not leave indifferent your family and friends. Be sure to write this recipe down in your homemade cookbook! Moreover, if you wish, you can slightly transform the dish, based on the availability of products in your refrigerator. For example, instead of ham, take sausage, and heavy cream or mayonnaise will perfectly replace sour cream.

Ingredients:

  • raw large mushrooms - 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

Preparation

Rinse large mushrooms in water. Then clean a little with a knife and cut out the legs. Leave the hats 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. Do not be afraid, the filling will not become bitter, only a more pronounced spicy aftertaste will appear.

Rinse green onions, dry and chop finely. Combine it with chopped mushroom legs and sour cream.

Brush a small dish with soft butter. Place empty hats in it. Place chopped bacon in each. Put the sour cream and onion mixture on it.

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

Oven stuffed mushrooms with cheese and chicken

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

Ingredients:

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

Preparation


It is known that champignons can be not only a side dish for fish or meat, because if you stuff their hats, you get a completely independent or even a festive dish. The mushrooms should be large and not very different in size for the appetizer to look harmonious. How to cook champignons and how to stuff them? Use the recipes below.

How to cook stuffed mushrooms in the oven

A gentle option for cooking any dish is baking in the oven or on the airfryer, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed mushrooms. For the filling, you can use a wide variety of foods or combinations of them: meat or fish, bacon or ham, vegetables or even shrimp. The only thing that is not used for stuffing is sweet ingredients. Knowing this rule, you can safely experiment with combinations of fillings.

The main thing is to choose only large mushrooms so that they look aesthetically pleasing when stuffed. If you can't start a fresh product, then you can use ice cream, but then you need to prepare it correctly:

  • Heat a frying pan, pour a little sunflower oil on it.
  • Place the frozen food in a hot skillet.
  • Fry until all the water has evaporated.

Only after such defrosting can you start stuffing the hats. In addition, it is recommended to cleanse them from the skin: this way, after cooking, they will retain their color and will not darken. As for the legs, in some recipes they are chopped and also used for filling, or they are left for further preparation of something else. You can serve stuffed mushrooms in any form: both hot and cooled the next day. There are no restrictions in the side dish either, although such a dish will quite pass for an independent one.

With cheese and garlic

This option is the basis of all subsequent recipes, because they also use cheese. The main thing is that it must be firm so that it is easy to grate it. For the main recipe, you need the following ingredients:

  • garlic - 3 cloves;
  • butter - 20 g;
  • mayonnaise - 3 tbsp. l .;
  • hard cheese - 100 g;
  • champignons - 500 g.

To cook delicious stuffed mushrooms with cheese in the oven, use the following instructions:

  • Rinse and dry the product, carefully separate the legs from the caps using a sharp knife, peel them off.
  • Arrange the mushrooms in a baking dish so that they fit very tightly together as they will shrink during cooking.
  • Fill each hat with a piece of butter.
  • Prepare the filling: use a fine grater to grind the cheese, crush the garlic with a press, mix both ingredients and season with mayonnaise.
  • Place the dish in the oven for a third of an hour. The temperature in it should be 280 degrees.
  • Serve hot or cold the next day.

With chicken meat

You can also use the legs in the next recipe. You will need the following ingredients:

  • boiled fillet - 300 g;
  • large fresh champignons - 10-15 pcs.;
  • onion - 1 pc.;
  • hard cheese - 100-150 g;
  • sour cream - 2-3 tbsp. l .;
  • egg - 1 pc.;
  • dill or parsley - 1 bunch;
  • carrots - 1 pc.

Cooking steps:

  • Finely chop the boiled breast, onion and mushroom legs. Then fry these ingredients in a pan along with grated carrots.
  • Add the beaten egg to the ingredients, mix, add sour cream. After that, hold it on the stove for a little more.
  • Fill the washed hats, sprinkle with grated cheese on top.
  • Bake the dish for about half an hour, while the temperature should be 180 degrees. Then sprinkle with chopped herbs.

With ham

Another interesting combination is mushrooms and ham. Such a champignon appetizer is especially suitable for a festive table, just cook more, because the guests will definitely ask for more. To do this, stock up on the following products:

  • onion - 1 pc.;
  • champignons - 10-15 pcs.;
  • sour cream - 3 tbsp. l .;
  • hard cheese - 80 g;
  • fresh greens - 1 bunch;
  • ham - 150 g.

Step-by-step cooking instructions:

  • For well-washed mushrooms, cut out the legs and chop them finely.
  • Cut the ham and onions into small cubes, grate the cheese.
  • First, fry only the legs in a pan, then add the onion, and only then the ham. Continue frying.
  • Also send sour cream, herbs and half of grated cheese to frying.
  • Fry the mixture a little more, sprinkle with salt and spices to taste
  • Spread the mushrooms on an oiled baking sheet, fill them with the finished frying.
  • Cook at 180 degrees for about half an hour.

With bacon

Oven stuffed mushrooms can be cooked using bacon. For such an original recipe, the list of ingredients looks like this:

  • onion - 1 pc.;
  • bacon and cheese - 200 g each;
  • champignons - 250 g;
  • butter - 2 tbsp. l.

Cooking stuffed mushrooms occurs according to the following instructions:

  • Rinse the mushrooms, cut out the legs, chop them finely.
  • Cut the onion into cubes, fry in butter until golden brown. Next, enter the mushroom legs to it.
  • Fry the bacon in a separate frying pan, drain the fat into a container.
  • Send bacon to mushroom frying.
  • Add grated cheese to the future filling.
  • Fill the mushrooms with the finished filling.
  • Grease a baking sheet with bacon fat, spread the stuffed mushrooms on it.
  • Preheat the oven to 200 degrees, send the dish into it for 20 minutes.

With minced meat

For lovers of simpler dishes, a simple recipe for stuffed mushrooms using meat for the filling is suitable, which requires the following ingredients:

  • cheese - 50 g;
  • champignons - 10 pcs.;
  • onion - 1 pc.;
  • sour cream - 3 tbsp. l .;
  • minced meat - 200 g;
  • mayonnaise - 1 tbsp. l .;
  • tomato paste - 4 tbsp. l.

The process of preparing a dish from minced meat and mushrooms looks like this:

  • Add chopped onions, salt and spices to the minced meat.
  • Grate the cheese.
  • Rinse the mushrooms, carefully cut out the legs, and sprinkle the hat part with dry herbs.
  • Fill each mushroom with filling, send it to the container intended for baking. Sprinkle with grated cheese on top.
  • Combine sour cream, pasta and mayonnaise. Pour this sauce over the mushrooms.
  • Cook the dish in an oven heated to 200 degrees.

With fish

To bake stuffed mushrooms in the oven, you can stuff them with fish. This recipe requires the following ingredients:

  • fish fillet - 200 g;
  • champignons - 8 pcs.;
  • egg - 1 pc.;
  • hard cheese - 150 g;
  • butter - 1 tbsp. l .;
  • lemon - 1 pc.;
  • greens, spices - to taste.

Before cooking, be sure to rinse the mushrooms and separate the legs from them, and boil the caps for about 5 minutes in water with a little salt added. Then start stuffing:

  • Boil the fish fillet until tender, puree it in a blender.
  • Add egg yolk with melted butter to the minced fish, season with spices.
  • Stuff boiled mushrooms with fish filling.
  • Send the mushrooms to a pre-oiled mold. Sprinkle grated cheese on top in the final step.
  • Cook the dish for about 40 minutes, setting the temperature in the oven to 180 degrees.
  • Serve with rice garnish, garnish with herbs and lemon wedges.

Baked mushrooms with whole quail eggs

For dessert, the most original recipe for stuffed mushrooms in the oven remained. It uses quail eggs, which look like small eyes. Such a dish will look especially original on a festive table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you need:

  • large champignons - 12 pcs.;
  • quail eggs - 12 pcs.;
  • hard cheese - 150 g;
  • sour cream - 100 g;
  • onion - 1 pc.

Before cooking, cook the hat part in salted water. Chop the legs finely and fry until browning, adding onion, sour cream and cheese to them a little later. The following preparation steps are as follows:

  • Remove the mushroom caps from the water, dry on napkins.
  • Preheat the oven to 200 degrees, oil the baking sheet, spread the caps stuffed with the filling on it.
  • After 20 minutes of baking, remove the baking sheet, gently break the quail egg into each hat, being careful not to damage the yolk, so that you get mini-fried eggs.
  • Send the baking sheet back before the eggs are baked.
  • Sprinkle with pepper and chopped herbs before serving.

You can bake mushrooms with eggs in another way:

  • Place the mushroom caps on an oiled baking sheet, season each with salt and spices, and fill with grated cheese.
  • Immediately beat a quail egg into each hat so that the shape of the yolk is preserved and it does not spread.
  • Cook for about a third of an hour if the temperature is set to 180 degrees, because during this time the mushrooms become juicy and fragrant.

Video: how to cook stuffed champignon caps in the oven

First of all, rinse and dry the mushrooms thoroughly. Carefully remove the legs from them, making room for the filling.

Grease a baking sheet or dish in which the mushrooms will be baked, or cover with foil or parchment.

Photo: MariaKovaleva / Shutterstock

Ingredients

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

Preparation

Cut the onion into small cubes and lightly fry in hot oil. Add finely chopped champignon legs and sauté, stirring occasionally, 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 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 mushrooms;
  • some parmesan;
  • a few sprigs of parsley.

Preparation

Combine ricotta, finely chopped spinach, salt, pepper, chopped garlic and dried parsley. Fill the mushrooms with the resulting mixture and place on a baking sheet.

Sprinkle the grated cheese on the mushrooms. Place in an oven preheated to 190 ° C for 25-30 minutes, until the top is lightly browned.

Garnish with chopped parsley before serving.


Ingredients

  • 6 large mushrooms;
  • 8-9 strips of bacon;
  • salt to taste;
  • 100 g of hard cheese.

Preparation

Cut the mushroom legs and 2-3 strips of bacon into small cubes. Saute the bacon lightly, add the chopped mushrooms and salt and sauté until golden brown.

Distribute the filling over the caps, wrap each strip of bacon and sprinkle with grated cheese. Bake at 180 ° C for about 20 minutes.


Photo: Siim79 / Shutterstock

Ingredients

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

Preparation

Combine grated cheese, room temperature butter, minced garlic, chopped parsley and black pepper.

Sprinkle each mushroom with salt and pepper and fill with the garlic mixture. Bake for 15-20 minutes at 190 ° C.


Photo: Cesarz / Shutterstock

Ingredients

  • 12 large mushrooms;
  • 1 tablespoon 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 of curd cheese;
  • Italian herbs to taste;
  • 40 g bread crumbs;
  • 100 g of hard cheese.

Preparation

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

Put the meat, almost all the chopped onions and chopped garlic in a pan with heated vegetable oil. Fry until the minced meat changes color.

Add curd cheese, Italian herbs and crackers and mix thoroughly. Add half of the grated hard cheese and mix well 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 with the remaining chopped onions.


Photo: AS Food studio / Shutterstock

Ingredients

  • 8 large mushrooms;
  • 1 carrot;
  • 1 onion;
  • 2 cloves of garlic;
  • ½ red bell pepper;
  • 1 tomato;
  • 4-5 tablespoons of vegetable oil;
  • 1 tablespoon of soy sauce
  • salt to taste;
  • ¼ – ½ hot pepper;
  • dried basil to taste;
  • ground oregano - to taste;
  • ground black pepper - to taste.

Preparation

Chop the champignon legs, carrots, onions, a clove of garlic, bell peppers and peeled tomatoes into small cubes.

Heat half the oil in a skillet and sauté the vegetables for about 5 minutes. Then add the mushroom legs and cook, stirring occasionally, for another 5-7 minutes.

Pour in soy sauce and stir. Salt the filling if necessary.

Chop the remaining garlic, cut the hot peppers into rings. Add basil, oregano, salt, pepper and oil and stir. Rub the mushroom caps well with this mixture.

Spread the filling over the mushrooms. Bake them at 190 ° C for about 15 minutes.


Photo: Andrey Starostin / Shutterstock

Ingredients

  • 15 medium mushrooms;
  • 1-2 cloves of garlic;
  • salt to taste;
  • ground black pepper - to taste;
  • 230 g;
  • 30 g bread crumbs;
  • 50 g parmesan;
  • ¼ bunch of parsley.

Preparation

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

Transfer to a bowl, add cream cheese, crackers, half grated Parmesan, some chopped parsley, salt and pepper. Stir and spread the mixture over the mushroom caps.

Sprinkle the mushrooms with the remaining grated cheese. Place in an oven preheated to 180 ° C for 20 minutes. Garnish with chopped parsley before serving.


Ingredients

  • 1 onion;
  • 7 large mushrooms;
  • 1 tablespoon vegetable oil;
  • 70 g of boiled sausage;
  • salt to taste;
  • ground black pepper - to taste;
  • 1 tablespoon ;
  • 100 g of hard cheese.

Preparation

Lightly sauté chopped onion and mushroom legs in hot oil. Add the small cubed sausage, salt and pepper and sauté for a few more minutes.

Place prepared filling on a plate, add mayonnaise and stir. Salt the mushrooms a little and stuff them with the sausage mixture.

Bake the 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 mushrooms;
  • 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.

Preparation

Dip the mushroom caps in boiling salted water for 5 minutes. Lightly fry the chopped onion in hot oil. Add the diced champignon legs, salt and pepper and sauté until golden brown.

Hard boiled, cool, peel and grate on a medium grater. Add the fried mushrooms and onions, chopped garlic, salt and pepper to them and stir.

Distribute the filling over the caps. Top them with mayonnaise and sprinkle with grated cheese. Bake for 10-15 minutes at 200 ° C.

Garnish with chopped herbs before serving.


Photo: Chudovska / Shutterstock

Ingredients

  • 1 onion;
  • 1-2 tablespoons of vegetable oil;
  • 12 large mushrooms;
  • 200 g crab sticks;
  • salt to taste;
  • ground black pepper - to taste;
  • 100 g non-fat cream;
  • 50-100 g of hard cheese.

Preparation

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

Cut the crab sticks into small cubes, toss over the onions and mushrooms and fry for a minute. Season with salt, pepper, cream and let it boil.

Stuff the mushrooms with the prepared mixture. Top with a slice of cheese. Bake the mushrooms in an oven preheated to 180 ° C for about 20 minutes.

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, a pleasant surprise awaits you too: it is very, very simple to prepare stuffed mushrooms in the oven with cheese.

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 for lubricating 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 they will be bland when finished, 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 the stuffed champignon hats.

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.

Ingredients:

  • large champignons (at least 4 cm) - 15 pcs.
  • cheese - 50g
  • sour cream - 1 tbsp. l.
  • dill, cilantro, basil, parsley - 1 bunch
  • egg - 1 pc.
  • garlic - 1 clove
  • salt, pepper to taste
  • vegetable oil - 50 ml.

Juicy and aromatic stuffed mushrooms baked in the oven can be a wonderful treat and a completely independent dish on the festive table.

stuffed mushrooms with cheese and garlic in the oven, recipe with photo

Essential products for stuffing mushrooms.
Before using the mushrooms, rinse under running water. Then you need to carefully break off or cut off the leg of the mushroom.
The hats must be poured with salted boiling water and put on fire for 5 minutes. Then they should be removed from the water with a slotted spoon and allowed to dry, laid out on a plate with the smooth side up.
Then you need to finely chop the mushroom legs.
And fry them in highly heated vegetable oil.
Add finely chopped dill, cilantro, basil and parsley to the fried mushrooms.
Chop a clove of garlic finely and add to the filling.
Boil the chicken egg, cool and peel. Then it should be finely chopped or masticated with a fork and added to the fried mushrooms.
To make the filling juicy and tender, it is necessary to put 1-2 tbsp. l. sour cream or mayonnaise.
After that, it remains to salt and pepper the filling to taste and mix.
Cover the baking sheet with baking paper. Then grease it with vegetable oil. Spread dried mushroom caps on a baking sheet and place in the oven for 15 minutes at 180 degrees. Lightly baked champignons need to be taken out and filled with filling. Sprinkle finely grated cheese on top of each fungus.
After that, the stuffed mushrooms with cheese must be put back in the oven for 10 minutes.
The baked stuffed mushrooms are ready. Bon Appetit!


On a note:

  • Champignons, like other mushrooms, have a porous structure. They look like a sponge soaked in moisture. During heat treatment, mushrooms are significantly reduced in volume, releasing the water they contain. This fact should be taken into account when choosing mushrooms for stuffing. Ideally, the head of a raw champignon should have a diameter of at least 4 cm. In addition, you need to pay attention to the freshness of the mushrooms. They should be smooth, free of dark spots, with a dry, non-sticky cap.
  • As a filling, you can use some finely chopped salads, curd mass, minced meat, shrimp, ham.