Mushrooms in the oven recipe champignons with cheese. Champignons with cheese in the oven

Perhaps each of us has tried baked mushrooms at least once in our lives. Most people just love them. Baked mushrooms in the oven are distinguished by their simplicity and speed of preparation. This is why housewives love them so much. This is a simple dish that can complement both a feast during the holidays and a regular dinner. So if you are a connoisseur of such a delicacy, then you should definitely learn how to bake whole champignons in the oven and, therefore, familiarize yourself with several simple but unusual recipes for preparing champignon dishes.

According to this recipe, you will get very juicy and tasty champignons that will delight all members of your family.

How to cook? The first step is to remove the stems of the mushrooms and place them, caps down, on a baking sheet greased with vegetable oil. Please note that the legs should not be thrown away, because they need to be chopped very finely and fried in a frying pan until fully cooked, add salt and pepper. Mushroom caps must be filled with minced mushrooms.

Place one teaspoon of sour cream on top of each mushroom. The next step is to sprinkle all the inverted mushrooms with grated cheese, then place them in the oven and bake them at 180 degrees for 20 minutes. During this period of time, the dish will be completely cooked and ready to serve!

Potatoes with mushrooms in the oven

This is a very simple and easy to prepare dish that has a spicy taste!

To prepare this culinary masterpiece you will need:

800 grams of potatoes;
300 grams of champignons;
one bell pepper;
two tbsp. l. sunflower oil;
1 tsp. salt;
half tsp ground coriander;
half a teaspoon of ground black pepper;
three cloves of garlic;
a few tablespoons of water;
favorite spices at your discretion.

Cook together!

First of all, the potatoes must be thoroughly washed using a brush, and then cut into slices. Please note that in this case there is no need to peel the potatoes.

It is also worth noting that if you use large enough champignons during cooking, they must be cut in half so that they are well baked. If the champignons are medium in size, then this is not necessary.

The next step is to mix mushrooms, potatoes, bell peppers, sunflower oil, salt, black pepper, coriander and spices in a deep saucepan or some other container. Don't forget to cut the bell pepper into small slices before doing this.

Next, all this must be thoroughly mixed and placed on a baking sheet, and then covered with foil and baked in the oven. Typically, baking time varies within 30 minutes, but it is worth noting that this directly depends on the type of potato. Be careful when you open the foil to check if the potatoes are done, as you may burn yourself!

Casserole with mushrooms in lavash

This dish is an exquisite culinary masterpiece that is prepared very quickly and has an incredible taste. To prepare this culinary work you will need: small thin pita bread, 300 grams of champignons, 150 grams of chicken meat, 150 grams of potatoes, a little onion, two chicken eggs, 4 tbsp. l. sour cream, 50 milliliters of milk, two tablespoons of sunflower oil, 50 grams of hard cheese, salt, pepper, herbs and your favorite spices as you wish.

Cooking process

First you need to finely chop the onion and chicken meat, which should first be boiled. The mushrooms should be wiped with a damp cloth and cut into small slices; at the same time, the potatoes should be boiled and cut into cubes.

Pour a sufficient amount of vegetable oil into the frying pan and sauté the onion until transparent. The next step is to add the champignons and fry them, remembering to stir constantly, for 7-10 minutes. Now add potatoes and chicken, salt, add pepper, fry for another 10 minutes, add herbs, mix thoroughly and remove from heat.

Separately, beat sour cream with eggs, add milk, salt and pepper. You need to grate the cheese on a coarse grater, and at this time line medium-sized molds with pita bread, fill with filling and sprinkle it all with cheese. Finally, pour the sauce over the dish and place it in the oven for 30 minutes at a baking temperature of 200 degrees. The finished dish should be sprinkled with herbs and served. Bon appetit!

Having learned about the variety of beneficial properties of champignons, it would be nice to now familiarize yourself with several recommendations that will help you tasty and easily cook champignons in the oven:

When choosing mushrooms for baking, it is very important to pay attention to their appearance. He shouldn't arouse any suspicion in you. The mushroom should be quite elastic and without any spots.
For baking in the oven, it is best to choose already mature mushrooms, as they will be more tasty and aromatic.
Large specimens are suitable for stuffing recipes. It is only important to choose champignons of approximately the same size.
Small ones are more useful for making julienne, casseroles or roasting on a skewer.
If you place a small piece of butter in each mushroom cap before stuffing them, then when baking in the oven their skin will not wrinkle.
If you need to get rid of the stem of a mushroom, the best assistant is a teaspoon, which will not damage the mushroom itself, unlike a knife. With its help, you can also easily and simply remove the pulp from the cap, and then there will be more space for the filling.
There is no need to throw away mushroom stems, even if the recipe calls for them to be removed, as they can be used in another, equally tasty dish or simply frozen.
You should cut only before cooking the mushrooms, because otherwise they will immediately darken.
Champignons can go well with black pepper, khmeli-suneli spices, nutmeg, paprika, garlic, onion and even cream and sour cream. All these ingredients will be an excellent flavor enhancer for champignons.
If it is necessary to reduce the calorie content of stuffed champignons baked in the oven, you should replace products with higher fat content with more dietary ones (for example, mayonnaise with low-fat sour cream or cream).

How long should you bake whole champignons in the oven?

How long should I bake champignons? At what temperature are they cooked? All these questions, as a rule, are of great concern to everyone who decides to cook champignons.

The baking time directly depends on the size of the mushrooms and their filling. On average, they are baked from 15 minutes to half an hour at a temperature of at least 180 degrees.

A variety of recipes for mushrooms in the oven

At the moment, there are extremely many ways to prepare champignons: with various sauces, with stuffing, casserole with vegetables and even kebab of baked mushrooms. The variety of dishes knows no bounds. So, now we will present 5 recipes for champignons in the oven:

A classic recipe for whole baked champignons.
With cheese in the oven.
Recipe for stuffed champignons (stuffed).
With soy sauce.
Recipe for whole baked champignons on skewers (champignon kebab).

Step-by-step classic recipe for whole champignons

This recipe can be called “quick”, because it requires a minimum of time, effort and ingredients.

So, you will need:

Champignons (large size) - 10 pcs.
Butter - 50 grams.
Salt, pepper - to taste.

To prepare you need:

Set the oven to 180 degrees and let it heat up.
Wash the champignons under running water and dry.
Use a knife to remove the top skin of the mushrooms.
Place the champignons in the mold with the caps down and loosely against each other.
Place a small piece of butter on the stem of each mushroom and add salt and pepper to your taste.
Place the pan in the oven for 20 minutes (until they are soft).
Remove from oven and serve.

Baked champignons with cheese in the oven

Almost all types of cheese are used in the preparation of this dish. Moreover, cheese is the first addition, the first ingredient that comes to mind when thinking about baked champignons. You will need:

10-15 pieces of mushrooms;
50 grams of baked milk;
120 grams of butter;
250 grams of cheese (suluguni).

Cooking method:

Wash and dry the champignons.
Remove mushroom stems.
Grate the pre-chilled butter and suluguni cheese. Mix these two ingredients together.
Fill the mushroom caps with the resulting mixture.
Cover the baking sheet with one layer of foil.
Apply melted butter on top of the foil.
Be sure to place the mushrooms on a baking sheet with a small gap between them.
Bake for 15 minutes at 180°C until they are soft and the cheese is melted.
Take out the mushrooms, arrange them, and serve.

Step-by-step recipe for stuffed champignons (stuffed)

Perhaps this is where you can go wild, because thanks to the good compatibility of champignons with other products, the filling that is used to stuff these mushrooms can vary and surprise you.

This could be onions, turkey, chicken, eggplant, minced meat, rice, ham, bacon, seafood, crab sticks, eggs, mashed potatoes, porridge, smoked meats, and so on. Ingredients needed to prepare baked stuffed champignons:

8-10 pcs. - Champignon;
1 PC. - onion;
80 gr. - ham;
20 gr. - mustard;
3 cloves - garlic;
1-2 pcs. - zucchini;
1 bunch - parsley;
80-90 gr. - hard cheese;
2 tablespoons - dry wine (white);
2 tablespoons - olive oil;
2.5 tablespoons - sunflower oil;
salt, pepper - to taste.

Step-by-step cooking recipe:

Wash and dry the mushrooms.
Use a knife to remove the mushroom stems.
Grind garlic, parsley. Mix and add olive oil with salt and pepper.
Rub the mushroom caps with the resulting mixture.
Cut the ham into cubes.
Chop the previously removed champignon legs, onion and zucchini.
Mix chopped mushroom stems with onions, add white wine and place in a frying pan. Fry lightly until all the moisture has evaporated.
Add the zucchini and cook for another 3 minutes.
Next, without removing from the stove, add ham cubes, mustard, and season with salt and pepper. Remove from heat.
Season with chopped parsley and garlic.
Stuff the champignon caps with the resulting filling.
Grease a baking sheet, arrange the mushrooms with their caps down and a short distance from each other. Grate hard cheese on top.
Place in the oven. Bake at 200°C for 17 minutes.
Take out the resulting baked mushrooms.

Step-by-step recipe for champignons with soy sauce

This recipe for whole baked champignons will certainly appeal to all your guests and will become a kind of delicacy, since soy sauce in combination with a special composition of seasonings will give the champignons an extremely unusual taste.

In addition, this recipe can be used to cook mushrooms both in the oven and on the grill in the summer. So this recipe can be called all-season.

List of necessary products for cooking:

500 grams of mushrooms;
300-350 grams of butter;
40-50 milliliters of olive oil;
120 milliliters of soy sauce;
55 grams of grain mustard;
spices - at your discretion.

Step-by-step method for preparing baked champignon mushrooms with soy sauce:

Wash and dry the champignons.
Melt the butter and mix it with the olive oil using a whisk.
With continuous stirring, gradually add mustard, seasonings and soy sauce.
You need to keep the champignons in the resulting marinade for an hour and a half.
Loosely place marinated champignons on a pre-prepared baking sheet (greased with oil).
Preheat the oven to 200°C and bake for 20 minutes.
Remove the dish from the oven, it is completely ready to eat.

Step-by-step recipe for whole champignons on skewers (champignon kebab)

If you have a desire to surprise your guests for the holiday, then you definitely need to cook mushroom kebab. The taste of this dish will not leave anyone indifferent. On top of that, it is very convenient to eat. If desired, you can alternate mushrooms on skewers with vegetables. This will give this dish even more originality.

What ingredients are needed to prepare champignon kebab:

mushrooms - 500 grams;
soy sauce - two and a half tbsp. spoons;
salt and pepper - to taste;
mayonnaise - 45-50 grams;
ground red pepper - a few pinches;
khmeli-suneli spices - 1/4 teaspoon;
ginger (it is best to use ground) - 2-3 pinches.

Step-by-step method for preparing baked mushrooms on skewers:

Rinse and dry the champignons using paper towels.
In a deep container you need to mix mayonnaise with soy sauce. Next add spices.
Mix all ingredients and let the marinade steep (15 minutes).
After the marinade has infused, you need to place the mushrooms in it and mix well.
Leave in the sauce for at least an hour.
After the mushrooms are well marinated, they should be strung on skewers and placed on a previously prepared baking sheet.
Preheat the oven to 200°C and bake for no more than 20-25 minutes.
After removing from the oven, you should place the resulting champignon kebab on a convenient dish and serve it to your holiday table.

All of the above recipes are only a small part of the total. You can be sure that if you have champignons in your home refrigerator, you will always be able to “hit the bull’s eye” and conquer all your guests with not only a tasty, but also, as a rule, a very healthy dish made from mushrooms such as champignons.

You already know what beneficial properties and vitamins they have, as well as how to cook baked champignons with cheese in the oven and other variations of this dish. All that is needed now is not to be afraid to try and even experiment, combining mushrooms with a wide variety of ingredients. Everything will work out if you follow the recipe for baked champignons in the oven, so bon appetit!

Any mushroom, from the simplest russula to a precious truffle, gives any dish that unique aroma, for which mushrooms in Ancient Egypt were even prohibited for consumption by mere mortals. Today, mushrooms are for the most part available to everyone - in summer and autumn you can go quiet hunting for them in the forest, and for those who do not like such a pastime or the season does not allow it, there are always fresh or frozen mushrooms on store shelves. You can buy wild mushrooms or champignons or oyster mushrooms that have already become familiar, and if the past mushroom season was a success, then you will probably find frozen fresh or boiled mushrooms in your bins - as they say, take it and create!

By the way, about creativity. Let's say you have mushrooms and cheese at your disposal - what will you cook? Some people immediately see a frying pan full of mushrooms fried with cheese and sour cream, others are used to preparing an appetizer of champignons with cheese... And how many more combinations of mushrooms and cheese can you come up with! Salads, appetizers, both hot and cold, mushrooms with cheese as an independent dish and as a side dish - you will find all these recipes on our website. Mushrooms with cheese is not a troublesome dish, which, in addition to the two main ingredients, combines almost any product that suits your taste. “Culinary Eden” offers several recipes for your attention.

A hot appetizer of champignon caps filled with various fillings and covered with cheese will always be appropriate both on a festive table and on a weekday. You can add boiled potatoes, rice, shrimp, meat, chicken fillet - almost any food - to the filling.

Ingredients:
450 g champignons,
100-150 g hard cheese,
3-4 cloves of garlic,
3-5 tbsp. mayonnaise or sour cream,
1-2 tbsp. butter.

Preparation:
Select champignons of approximately the same size, wash, peel and cut out the stems. Grease a baking dish with oil and place the caps in it as closely as possible to each other. Place a small piece of butter inside each cap. Grate the cheese on a fine grater, squeeze the garlic through a press, combine everything together and mix with mayonnaise. Finely chop the mushroom stems and fry in butter. Combine with cheese mixture. Stuff the caps with the mixture and place in a hot oven for 15-20 minutes until the cheese melts.

Ingredients:
450 g champignons,
3 onions,
250-300 g bacon,
5 tbsp. sour cream,
200 g cheese,

Preparation:
Wash the champignons and cut out the stems. Fry the bacon strips in a dry frying pan until golden brown, drain on paper towels and cut into cubes. Fry finely chopped onion in the fat from frying bacon, add chopped mushroom stems, fry until tender, add salt, pepper and sour cream. Simmer a little more and cool. Add finely grated cheese, mix with bacon and fill the caps with the resulting minced meat. Place the caps in a baking dish and place in the oven preheated to 200°C for 20 minutes.

Ingredients:
24 champignons,
500 g soft cream cheese,
½ cup grated hard cheese,
2 tbsp. chopped garlic,
ground black pepper, ground red hot pepper, dried onion - to taste.

Preparation:
Wipe the mushrooms with a napkin and cut out the stems. Cut the legs as small as possible. Fry the mushroom legs along with the garlic in hot vegetable oil until the liquid evaporates. Cool, add cream cheese, grated hard cheese and spices. Fill the caps with the resulting mixture and bake on a greased baking sheet in a hot oven for 15-20 minutes.

Ingredients:
16 champignons,
1 can of canned salmon
1 onion,
1 tomato
100 g cheese,
2-3 cloves of garlic,
salt, ground black pepper, vegetable oil - to taste.

Preparation:
Cut out the legs of the champignons, finely chop them and simmer in vegetable oil along with chopped onion, then add the tomato, cut into small cubes. Grate the cheese on a fine grater, drain the liquid from the canned food and mash with a fork. Combine the stewed legs with cheese and salmon, add chopped garlic, salt and pepper. Stuff the caps, place them on a baking sheet and bake at 200-220°C for 20 minutes until golden brown.

Mushrooms with cheese are good not only as an appetizer. From these products you can make salad, sandwiches, soufflé, casserole, cream soup, julienne, roll, pie... Choose!

Ingredients:
300 g of any mushrooms (fresh or frozen),
1 onion,
200 g hard cheese,
2-3 cloves of garlic,
2 tbsp. butter,
4 whole grain buns,
salt, ground black pepper, ground cumin - to taste.

Preparation:
Cut the onion into half rings and sauté in butter until tender. Add the chopped mushrooms and simmer, uncovered, until the liquid has completely evaporated. Add cumin and chopped garlic, stir. Grate the cheese on a coarse grater. Cut the buns in half lengthwise, place the mushroom mixture on the bottom half, sprinkle with cheese and cover with the other half of the bun. Place in a hot oven and let the cheese melt.

Mushrooms with cheese (salad)

Ingredients:
250 g champignons,
150 g cheese,
1 onion,
2-3 cloves of garlic,
4 tbsp. sour cream,
2 tbsp. butter,
parsley, salt, ground black pepper - to taste.

Preparation:
Fry finely chopped onion in butter until transparent, add chopped mushrooms and simmer until tender. Cool. Meanwhile, grate the cheese on a coarse grater, pass the garlic through a press, and finely chop the parsley. Combine all ingredients and season with sour cream.

Ingredients:
For the test:
2 stacks milk,
2 eggs,
2 tbsp. Sahara,
1.5 stack. flour,
2 tbsp. vegetable oil,
salt.
For filling:
250-300 g of any mushrooms (you can use both fresh and frozen),
200 g hard cheese,
salt, ground black pepper - to taste.

Preparation:
First, prepare the pancake dough: lightly beat the eggs, add milk, salt and sugar, mix well and gradually add the sifted flour. Stir until no lumps remain, add vegetable oil and leave for 15 minutes. While the dough is infusing, prepare the filling: fry the onion, chopped into small cubes, in vegetable oil until transparent, add the chopped mushrooms and fry, stirring, for 10 minutes. Salt and pepper to taste. Grate the cheese on a fine grater. Make pancakes from the dough, frying them on one side. Place the filling on the fried side of the pancakes, wrap in an envelope and fry in a frying pan or bake in a hot oven, greasing them with oil.

Ingredients:
250 g champignons,
150 ml cream,
100 g grated cheese,
30 g butter,
1 onion,
3 eggs,
salt, ground black pepper - to taste.

Preparation:
Chop the mushrooms. Cut the onion into small cubes and fry in butter until transparent, add the mushrooms and simmer for another 5-7 minutes, add salt and pepper. Place the mushroom mixture in small molds (preferably silicone), sprinkle with grated cheese. Mix the eggs with cream and pour the mushrooms and cheese into the molds. Place in the oven, preheated to 200-220°C, for 20-25 minutes.

Ingredients:
400-450 g of any fresh mushrooms (can be frozen),
2 onions,
100-150 g hard cheese,
2 tbsp. fat sour cream,
50 g butter,
salt, ground black pepper - to taste.

Preparation:
Sauté chopped onion in butter until soft. Chop the mushrooms not too finely and add to the onion, add salt and pepper and mix well. Cover with a lid and simmer for 20 minutes, stirring. Add sour cream, stir and simmer for another 10 minutes. Place the mushrooms in the prepared form, cover with grated cheese and place in a hot oven for 15-30 minutes (the cheese should form a golden brown crust).

Ingredients:
500 g of any fresh mushrooms,
2 onions,
2 eggs,
1 stack sour cream,
100-150 g grated hard cheese,
2 tbsp. vegetable oil,
1 tbsp. flour,
1 tbsp. breadcrumbs,
salt, ground black pepper - to taste.

Preparation:
Sauté the onion in vegetable oil until transparent. Cut the mushrooms into thin strips (julienne), scald and fry separately in vegetable oil until tender. For sour cream sauce, pour a little oil into a frying pan, heat it and fry the flour in it until the damp smell disappears. Pour in a little water and stir until smooth. Beat eggs with sour cream and add to flour. Heat the sauce, add salt and pepper. Combine the mushrooms with onions, place in cocotte makers, pour in the sauce and sprinkle with a mixture of cheese and breadcrumbs. Place in a hot oven and bake until golden brown.

Ingredients:
250 g champignons,
200 g processed cheese,
2 carrots,
1 onion,
4 potatoes,
2 tbsp. semolina,
2-3 tbsp. butter,
salt, ground black pepper, bay leaf - to taste.

Preparation:
Cut the potatoes into cubes and boil in boiling salted water for 10 minutes. Meanwhile, fry the chopped onion in butter until transparent, add grated carrots, chopped mushrooms, stir and simmer for about 10 minutes. Place the fried vegetables in a pan with potatoes, salt, pepper, add bay leaf and add semolina, stirring. Puree using a blender. Then add the grated cheese and cook, stirring, until it is completely melted. Serve hot, with herbs and croutons.

Ingredients:
500 g mushrooms (champignons or oyster mushrooms),
2 layers of ready-made puff pastry,
2 onions,
300 ml cream,
4 eggs,
100-150 g grated cheese,
salt - to taste.

Preparation:
Chop the onion and fry in butter for 2-3 minutes, then add the chopped mushrooms and continue cooking for another 7-8 minutes, stirring. Salt and pepper to taste. Roll out the finished puff pastry into a layer, place it in the mold, lifting the sides, and prick with a fork. Cool the finished filling slightly, place it on the dough and smooth it out. Mix eggs with cream, add cheese and pour the mixture over the mushrooms. Place in the oven preheated to 200-220°C for 20-25 minutes.

Ingredients:
300 g mushrooms (champignons or oyster mushrooms),
200-250 g cheese,
300 g chicken fillet,
2 onions,
1 egg,
2 sheets of ready-made puff pastry (yeast-free),
salt, ground black pepper, herbs - to taste.

Preparation:
Wipe the mushrooms and cut into cubes. Also cut the onion into cubes and fry in butter until transparent, then add the mushrooms and continue cooking until the moisture evaporates, about 7-8 minutes. Season with salt and pepper. Chop the chicken fillet with a knife or chops. Roll out the puff pastry into a very thin layer, distribute the minced chicken evenly over it, place mushrooms and onions on top of it, sprinkle with finely grated cheese and chopped herbs. Roll into a roll, brush the top with a beaten egg and place in the oven preheated to 180°C for 35-40 minutes. 5 minutes before cooking, sprinkle the strudel with cheese.

Mushroom casserole with cheese and cauliflower

Ingredients:
200-300 g of fresh forest mushrooms (frozen can be used),
100-150 g hard cheese,
500 g cauliflower,
2 tbsp. mayonnaise or sour cream,
1 stack water,
salt, ground black pepper - to taste.

Preparation:
Divide the cabbage into florets and steam or boil in boiling water until half cooked. Chop the prepared mushrooms, mix with cabbage, salt and pepper to taste. Transfer to a baking dish. Mix water with mayonnaise, pour over the cabbage and sprinkle with grated cheese. Place in the oven, preheated to 200-220°C, for 15-20 minutes.

Ingredients:
300 g champignons,
150-200 g cheese,
2 onions,
salt, ground black pepper, vegetable oil, mayonnaise or sour cream - to taste.

Preparation:
Cut the prepared mushrooms into pieces of arbitrary shape and fry in a dry frying pan over high heat until the moisture evaporates. When the mushrooms are browned, add the chopped onion, salt, pepper and oil and fry until tender, stirring constantly. Add sour cream or mayonnaise, stir, add cheese, cover and remove from heat. When the cheese has melted, you can serve.

Mushrooms with cheese are always tasty, satisfying and simple. Just two ingredients and a little imagination, and you can have a delicious delicacy on your table!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Mushrooms are a low-calorie and nutritious food that also has an excellent taste. The most accessible representatives of the mushroom kingdom are champignons, which are grown for sale in large quantities, so that they can be seen on shelves all year round. They become the basis for a wide variety of hot dishes and cold appetizers. Champignons baked in the oven are especially popular. Cooking them in this way will not take much of the housewife’s time - it will take no more than half an hour.

Cooking features

Experienced housewives know the secrets that make baked champignons especially tasty and appetizing.

For baking, it is better to take fresh mushrooms. You can bake both frozen and marinated ones, but fresh dishes still turn out the most beautiful and juicy.
When purchasing, you should pay attention to the color of the champignons. The bottom of the cap should be white; if it turns dark, it means the champignons have been sitting for too long.
It is necessary to wash the champignons before cooking, but this should be done quickly, as they may become soggy. After washing, they should be dried immediately with a napkin.
If the recipe calls for cutting the mushrooms, this should be done immediately before cooking them, otherwise the champignons will quickly darken.
If you put a small piece of butter in the hat before baking, it will not wrinkle.
Champignons cook very quickly, so you should not keep them in the oven for more than 30 minutes. Usually it takes 15 minutes to bake.
To prepare stuffed caps, you need large mushrooms; small ones are also suitable for baking whole or on skewers.

Otherwise, baking champignons will depend on the specific recipe.

Champignons baked with onions and cheese

cheese (hard) – 100 g;
onions – 100 g;
vegetable oil – 40 ml;
butter – 40 g;
sour cream – 20 ml;
salt, spices - to taste.

Cooking method:

Wash and dry the champignons. Carefully separate the stems from the caps. This can be done with either a knife or a teaspoon. The latter method is considered even more convenient.
Cut the legs into small pieces.
Peel and cut the onion into small pieces.
Heat vegetable oil in a frying pan. Place pieces of mushroom legs in it and fry them until excess moisture evaporates from them.
Add the onion to the pan and fry it along with the mushrooms until they become creamy.
Place a small piece of butter in each cap.
Stuff the caps with the onion-mushroom mixture.
Grease with sour cream.
Grate the cheese on a fine grater and sprinkle it over the mushrooms.
Place parchment paper on a baking sheet and place the stuffed champignon caps on it.
Preheat the oven to 180 degrees and place a baking sheet in it.
Bake for 15 minutes until the cheese is spread and nicely colored.

You can serve champignon caps stuffed with onions either hot or cold.

Champignons baked with minced meat

champignons (large) – 0.5 kg;
minced meat – 0.3 kg;
onions – 100 g;
garlic – 1 clove;
cheese – 50 g;
salt, spices, herbs - to taste.

Cooking method:

Turn on the oven to preheat to 200 degrees while you prepare the baking ingredients.
Place parchment paper on a baking sheet and grease it with vegetable oil.
Remove the stems from the mushrooms, washed and thoroughly dried with a napkin.
Cut the peeled onion and garlic into small pieces, fry them lightly in vegetable oil.
In another frying pan, fry the minced meat until half cooked. Don't forget to salt and season it.
Place the minced meat on the champignon caps.
Place the caps on a baking sheet and place it in the oven.
Grate the cheese on a fine grater.
After 15 minutes, remove the champignons from the oven and sprinkle them with cheese. Place a parsley leaf on top of each mushroom. Return to oven for another 15 minutes.

This dish is best served hot.

Champignons with chicken fillet

champignons (large) – 0.5 kg;
chicken fillet – 0.3 kg;
cream cheese – 100 g;
hard cheese – 100 g;
sour cream – 30 g;
onion – 100 g;
vegetable oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Chop the raw chicken fillet very finely with a knife.
Wash and dry the mushrooms, cut off the stems and cut them into small pieces.
Peel the onion. Cut it.
Cut the cream cheese into large pieces.
Heat the oil in a frying pan, fry the chicken fillet in it for 10 minutes, seasoning it with pepper and salt.
Add onion and mushroom stems and fry for another 10 minutes.
Add cheese and sour cream, simmer everything under the lid for another 10 minutes.
Stuff the mushroom legs with this stuffing. Place them on a baking sheet, having previously covered it with parchment greased with vegetable oil.
Coarsely grate the hard cheese and sprinkle it over the mushrooms.
Place the baking sheet in an oven preheated to 180 degrees for 20 minutes.

Champignons prepared in this way will taste better hot, but they can also be served cold.

Champignons baked in pieces in the oven

champignons – 0.7 kg;
butter – 70 g;
onion – 100 g;
sour cream – 0.3 l;
flour – 30 g;
hard cheese – 120 g;
salt, ground black pepper, marjoram - to taste.

Cooking method:

Wash the mushrooms and dry immediately with napkins. Depending on its size, cut each mushroom into 4-6 pieces. Very small mushrooms can be cut in half. It would be better if each piece included both a fragment of the cap and a fragment of the stem.
Melt the butter in a frying pan and place the champignons in it. Fry them for 10 minutes.
Cut the onion into small pieces, after peeling it. Add it to the mushrooms, add salt, add spices, and fry for another 5 minutes.
Sprinkle mushrooms with flour.
After frying the champignons in flour for 2-3 minutes, pour sour cream into the pan and wait for it to boil.
Transfer the champignons in sour cream from the frying pan into a baking dish.
Grate finely hard cheese and sprinkle it over the mushrooms.
Preheat the oven to 200 degrees. Place the mold with mushrooms in it for 10-12 minutes.

These mushrooms resemble a casserole and easily replace the main course.

Champignons baked whole in foil

medium-sized champignons – 0.25 kg;
butter – 40 g;
lemon – 0.5 fruit;
parsley – 20 g;
salt, pepper - to taste.

Cooking method:

Finely chop the greens.
Squeeze lemon juice from half a lemon.
Wash the mushrooms and wipe with a napkin.
Salt and pepper the champignons, sprinkle with lemon juice.
Cut out several squares from culinary foil - according to the number of champignons. Most likely, there will be 8-10 of them.
Place a mushroom, cap side down, in the center of each piece of foil.
Place a piece of butter in each cap, distributing it equally between the mushrooms.
Sprinkle the mushrooms with chopped herbs.
Lift the edges of the foil and pinch them at the top.
Place on a baking sheet, place in an oven preheated to 180 degrees, bake for 15 minutes.

These mushrooms will be an excellent addition to a side dish.

Champignons baked in bacon

champignons – 0.25 kg;
bacon – 0.2 kg;
chicken egg – 4-5 pcs.;
pickled cucumber - 50 g;
garlic – 4-5 cloves;
onion – 50 g;
salt, seasonings - to taste;
butter – 20 g.

Cooking method:

Separate the stems from washed and dried champignons.
Hard-boil the eggs, peel them, cut them in half crosswise.
Cut the bacon into thin slices.
Finely chop the pickled cucumber and onion. The garlic should also be finely chopped with a knife.
Cut the champignon legs and fry in butter along with the onion and garlic.
Add spices and cucumber slices to the resulting mixture and stir.
Fill the mushroom caps, top each with half an egg and wrap in bacon.
Bake in an oven preheated to 180 degrees for 15 minutes.

There is no shame in serving such an appetizer at the holiday table.

Oven-baked champignons are a tasty and satisfying dish that is not at all difficult to prepare.

British chef Jamie Oliver has put together a whole collection with recipes for preparing a “Series of oven-baked mushrooms” with caps or six ideas for preparing stuffed champignon mushrooms without stems. Nika Segnit has a book "Treasures of Taste", which describes the combination of products. And before you take on any new recipe, you can evaluate it in advance by looking at the book. Of course, there is no list of products that are not “friendly” with each other, but this is not a problem. Take a look at the chapter on mushrooms and see that the combination of champignons and cheese is very appropriate.

They differ greatly from each other, so there are many cooking methods. You can prepare fried mushrooms, stewed in a frying pan and baked in the oven. Some, for example, resemble almonds, meat, garlic, etc. A very good combination with products that highlight the taste of the champignon mushrooms themselves. The most famous cheeses are Parmesan, blue, and milk-based (goat). The taste of salty cheese complements the taste of the mushrooms themselves. The proposed recipe uses the Portobello variety. These are nothing more than champignons, only in a mature open form the size of the cap reaches 15 cm in diameter.

At first, such mushrooms were considered defective and were not available for sale. But the exquisite taste of Portobello still defeated prejudices, and we have the opportunity to enjoy them.

Portobello baked in the oven with cheese

Ingredients

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- about 400 gr. Portobello mushrooms (6 pcs.)
- 3 cloves garlic
- a little more than half a fresh chili pepper
- parsley (bunch)
- 1/2 lemon
- olive oil)
- 100 gr. hard cheese
- pepper and salt to taste

How to cook portobello baked in the oven

Step 1. Cut off the stems of washed and dried mushrooms.

Step 2. Place the caps on a baking sheet.

Step 3. Chop the garlic, parsley and chili pepper are also finely chopped. Grate the zest from half a lemon. Mix everything and place on the mushrooms.

Step 4. Drizzle the mushrooms with olive oil and sprinkle with salt and pepper.

Step 5. Divide the hard cheese into 6 parts and place one at a time on top of the mushroom.

Step 6. Place in the preheated oven and bake for 10 minutes until golden brown. Serve hot.

Cooking time: 30 min. Yield: 2 servings.

When baking mushrooms, many are faced with the problem of excessive dryness or a “rubbery” state. We offer a recipe that will win your hearts. The taste of delicate cream cheese is combined with aromatic baked mushrooms, covered with an amazing crust that crunches and melts in your mouth. This recipe can be used for preparing everyday lunches or dinners, or you can delight your guests on a holiday.

Ingredients

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- 6 large champignons
- 50 gr. cheese (cream)
- a little spinach
- 1-2 cloves of garlic
- 1 pinch red pepper flakes
- 1 small pinch of salt
- 2 tbsp. l. olive oil
- 1 tbsp. l. breadcrumbs
- 30 gr. hard cheese
- 1 pinch of greens

How to cook baked stuffed mushrooms

Step 1. Wash large champignons, dry them and cut off the stems. It is necessary that the hat remains intact. The classic recipe uses champignons, but if necessary, they can be replaced with others.

Step 2. Fry the chopped legs in a heated frying pan with olive oil. If desired, add some chopped onion. Salt and pepper while frying.

Step 3. Pour the finished legs into a deep bowl, add cream cheese, red pepper and salt. Chop the peeled garlic and finely chop the spinach. Combine all products and mix.

Step 4. Combine finely grated hard cheese with breadcrumbs.

Step 5. Stuff the mushrooms with filling. Cover a baking sheet with parchment and place mushrooms on it. Sprinkle with a mixture of cheese and crackers, add herbs. Drizzle with olive oil and place in a hot oven. Bake for about 15 minutes. Serve hot or cold.

Cooking time: 40 min. Yield: 2 servings.

Another great recipe for baked champignons. But this time we add minced chicken to the filling, as a result of which the mushrooms become tasty, juicy and aromatic. Well, it's impossible to remain indifferent. At the festive table, the dish goes off with a bang. Try it once, and your menu will be replenished with another unusual dish, the recipe of which will spread among everyone you know.

Ingredients

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- 12 fresh champignons
- 150-180 gr. minced chicken
- 1 onion
- 100-120 gr. hard cheese
- 2-3 tsp. mayonnaise
- 3 tbsp. l. oil (vegetable)
- salt

How to cook champignons stuffed with chicken

Step 1. Wash the mushrooms, remove the film, stem and brown membranes.

Step 2. Finely chop the legs and onion. Fry in a heated frying pan with oil. Add salt during the process.

Step 3. Sprinkle the inside of the caps with a small amount of salt and let stand for up to 7 minutes.

Step 4. Place minced meat, fried legs, mayonnaise, onion, salt and half of the grated cheese in a deep bowl. Mix everything.

Step 5. Stuff the caps, pressing the minced meat well to completely fill the caps. Bake by preheating the oven to 200 degrees for about 20 minutes.

Step 6. Sprinkle the finished mushrooms with the rest of the cheese and keep in the oven for another 5 minutes until the cheese melts. Serve hot.

Cooking time: 60 min. Yield: 3-4 servings.

There is no difficulty in delighting your family and friends with delicious stuffed mushrooms. All you need is an oven and your desire. You don’t need to spend a lot, there’s little time to prepare, and the taste is simply delicious. Tender, juicy mushrooms melt in your mouth. They can be served as an independent dish or as a side dish. Try it and you will definitely like it!

Ingredients

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- large champignons – 15 pieces
- hard cheese – 75-100g.
- sour cream 20% - 3 tbsp. l.
- dill 1/2 bunch
- vegetable oil
- pepper and salt to taste

How to cook champignons “Home-style” with sour cream

Step 1. Wash the mushrooms, dry them and remove the film. Use a sharp knife to separate the legs. Carefully remove the pulp.

Step 2. Place the chopped pulp, stems and dill in a deep plate, add sour cream, salt, pepper and stir until smooth.

Step 3. Stuff the caps with the mixture and sprinkle with grated cheese.

Step 4. Place the caps on a baking sheet greased with vegetable oil. Bake in an oven preheated to 180 degrees for about 20 minutes. Remove and place on a plate.

Step 5. Served separately or as a side dish for meat.

Cooking time: 40 minutes. Yield: 3-5 servings.

There is a very simple recipe for baking mushrooms in the oven with legs. By spending just thirty minutes, you can get stuffed hats, julienne with cheese, and in the form of kebabs on skewers. Now we will look at a simplified recipe. The mushrooms are baked whole, but first they need to be marinated. Let's try replacing the classic mayonnaise marinade with Tartar sauce. Spices depend on your taste, even the use of bouillon cubes is allowed. The same recipe can be used for roasting over a fire.

Ingredients

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- 0.5 kg. champignons
- 50 gr. Tartar sauce
- a little nutmeg
- 0.5 tsp. coriander
- salt and pepper (pepper mixture) to taste

How to cook champignons “From the oven” baked in the oven

Step 1. Wash the mushrooms and, if possible, peel them. Place the sauce and all the spices in a deep plate. Pour the mushrooms into the spices and mix thoroughly. Marinate for 30 minutes or more. The longer they marinate, the tastier it is.

Step 2. Place marinated mushrooms on a dry baking sheet. Preheat the oven to 180 degrees and place the mushrooms in there for 25 minutes. Care must be taken to ensure that the mushrooms do not become overdried. When liquid appears on the baking sheet, bake the mushrooms for no more than 15 minutes.

Step 3. Serve hot or cold. This will not spoil the taste.

Cooking time: 60 minutes. Yield: 4 servings.

Several simple recipes for baking champignons have been offered for your taste. They all differ in fillings. The filling with potatoes, cheese and tomatoes is no less original and unpretentious. The magnificent taste of the combination of different ingredients will not leave even the most demanding gourmets indifferent. Be sure to try this dish, you will enjoy it immensely!

Ingredients

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- 5 pieces. champignons
- one small onion
- 1 PC. potatoes
- 25 gr. parmesan cheese
- 1 small tomato
- 25 ml. sour cream
- salt to taste
- small sprig of green onion
- a sprig of dill and parsley
- 1 tbsp. l. vegetable oil
- ground black pepper to taste

How to cook Parmesan "Yummy" baked in the oven

Step 1. We wash, dry and clean the champignons. Cut off the legs. Place the caps on a baking sheet, having previously greased it with oil. Fill the hats with 1 tsp. sour cream and salt. Preheat the oven to 180 degrees. Bake the caps in it for 7-8 minutes.

Step 2. Finely chop the legs and onions. Peel the potatoes and cut into small cubes. Finely grate the cheese.

Step 3. Fry the potatoes with added oil for about 5 minutes. Then add the chopped legs with onions and cook until done (6-8 minutes), add salt and pepper.

Step 4. Fill the baked caps with filling, sprinkle with cheese and bake for 12-15 minutes. in the oven at 180 degrees.

Step 5. Sprinkle the finished champignons with finely diced tomatoes and herbs. For decoration we use green onions.

Cooking time: 60 min. Yield: 1-2 servings.

Bon appetit!

Stuffed champignons in the oven are a tasty, appetizing, aromatic and satisfying dish that can be included in both the everyday menu and the holiday menu. It's no secret that this particular type of mushroom contains a large number of microelements that are beneficial for the human body, and champignons also have excellent taste.

Juicy mushroom caps can be served warm or cold; in any case, they will make a pleasant impression on household members or guests. This dish goes well with meat or fish dishes.

Stuffed champignons baked in the oven are not difficult to prepare. It will take 30-45 minutes to prepare the dish; it is prepared from affordable, low-cost ingredients.

The filling of mushrooms can be varied. It uses various vegetables, minced meat, cheese, fresh herbs, sauces, eggs, and ham. To make the mushrooms juicy and not wrinkle when baking, it is recommended to place a piece of butter in each cap.

You can use either fresh or frozen mushrooms in the recipe. If frozen champignons are used, their cooking time in the oven increases by 5 minutes.

You should choose mushrooms of the same size, in which case they will fry evenly and look harmonious on the table.

champignons – 10 pcs.;
onion – 1 pc.;
sour cream – 400 g;
cheese – 350 g;
greens;
salt.

Cooking process:

1. Remove the mushroom stems, cut 5 champignons into small cubes. Place the chopped mushrooms in a salad bowl.

2. Remove the skin from the onion and cut it into small pieces. Pour the mushrooms into the frying pan, distribute them evenly, sprinkle with salt to taste and fry the champignons in oil for 10 minutes. The fire should be medium.

3. Add chopped onions to the mushrooms, mix the contents of the pan well with a silicone spatula and cook for another 10 minutes.

4. Grate hard cheese on a coarse grater. Mix mushrooms, onions, cheese and sour cream in a frying pan.

5. Cover a baking sheet with foil or parchment paper to prevent the mushrooms from burning during cooking. Grease the foil with a small amount of vegetable oil. Place whole upside down champignon caps on a baking sheet.

6. Place the prepared filling inside each mushroom cap. Place the baking sheet with mushrooms in the oven, preheated to 180 degrees for 30 minutes.

Decorate the finished champignons with herbs. It tastes best when eaten hot. Stuffed champignons with cheese will be an excellent hot appetizer on the holiday table.

Stuffed champignons can be prepared with a very wide range of products; one of the interesting combinations, in my opinion, is cream cheese with shrimp. And on top there is a crust of hard cheese. Delicious!

When preparing a dish, you can replace cream cheese with full-fat sour cream or mayonnaise. If you don't like mustard, you can omit it from the recipe.

Large champignons are ideal for this dish.

It is necessary to prepare from:

shrimp (boiled and frozen) – 250-300 g;
cream cheese – 2 tbsp. l.;
hard cheese;
ground black pepper;
garlic powder – 1 tsp;
parsley;
mustard – 1 tsp;
salt - a pinch;
champignons – 500 g.

Sequencing:

1. Cut the stems of the champignons and cut them into small pieces.

2. Place chopped mushroom stems in a small frying pan, season them with salt and fry them in sunflower oil for 8 minutes.

3. Thaw the shrimp in advance, since they are boiled and frozen and do not need cooking. Cut the shrimp into small pieces so that there are no large pieces. Do not cut the shellfish too finely so that they do not turn into mush.

4. Place the shrimp in a bowl where the filling will be mixed later. Grind the cheese using a coarse grater. Chop the greens. Combine shrimp with chopped fried mushroom legs, cheese and herbs in a bowl.

5. Add cream cheese, ground black pepper, garlic powder, mustard. Mix all the ingredients and look at the consistency of the mass, it should not be too liquid.

6. Fill the mushroom caps with the filling and press it well with a teaspoon. Line a baking sheet with parchment paper and place the stuffed mushrooms on it.

Place the baking sheet in the oven preheated to 180 degrees for 45 minutes. and bake the mushrooms until the cheese is melted and the tops are browned. Serve on a large flat platter while hot. Bon appetit!

Preparing such a dish will require a minimum of time and effort. It will become a real decoration for the holiday table.

If you want the mushrooms to taste sour, sprinkle the dish with lemon juice before placing the dish in the oven. You can use any minced meat in the recipe, but you can also give preference to chicken, as it is more tender.

Products presented:

champignons – 8 pcs.;
minced meat – 150 g;
small onion – 1 pc.;
mayonnaise - 1 tbsp. l.;
mustard – 1 tsp;
hard cheese – 60 g;
garlic – 1 clove;
fresh dill;
vegetable oil – 2-3 tbsp. l.;
salt;
pepper;
seasonings

How to cook:

1. Wash the mushrooms and separate the stems.

2. Mix mayonnaise and mustard in a small bowl and brush each mushroom with this mixture. Wrap the champignons in cling film and leave them to marinate. You can also marinate the mushrooms in advance, leaving them for 2-3 hours.

3. To prepare the mushroom filling, cut the mushroom stems into small pieces. Peel the onion and cut it into small cubes.

4. First place the onion in a frying pan with oil and fry it until lightly golden. Add the mushrooms and simmer them over medium heat for 15 minutes, while remembering to stir the contents of the pan.

5. When the onions and mushrooms are ready, cool them a little and add the minced meat. Squeeze a clove of garlic through a garlic press.

6. Add chopped greens. Salt, pepper and add seasonings.

7. Grate the hard cheese on a fine grater, add ½ of it to the other ingredients.

8. Grease a baking dish with vegetable oil and place mushroom caps on it, stuffing them. Bake mushrooms in the oven for 40 minutes. In this case, the temperature in it should be 200 degrees. If the mushrooms are small, then they will take less time to cook.

In 5 min. Before the end of cooking, sprinkle the mushrooms with the remaining unused grated cheese. Wait until the cheese melts. Stuffed champignons are ready!

Baked stuffed champignons in Turkish - video recipe

Vegetable fillings for champignons can be different, and can also be prepared with or without the addition of cheese. The following recipe contains a method for preparing mushrooms with sweet peppers and cheese. Spicy and very juicy.

Champignons according to this recipe are a very nutritious and versatile dish. You can cook them as a snack for the holiday table, or you can make a hearty and healthy breakfast.

Instead of quail eggs, you can use chicken eggs, but they should be added to the dish in smaller quantities than indicated in the recipe.

Sour cream can be replaced with mayonnaise, but in this case the dish will become high in calories.

It is necessary to prepare from:

champignons – 12 pcs.;
quail eggs – 12 pcs.;
bulbs – 1 pc.;
sour cream – 2 tbsp. l.;
hard cheese – 50 g;
salt;
pepper

Cooking steps:

1. Clean the mushrooms and remove the stems. Finely chop the mushroom stems.

2. Cut the peeled onion into cubes. Fry the onion in a frying pan with oil until transparent.

3. Add mushrooms to the container and continue frying for 15 minutes. In 3 min. Before the onions and mushrooms are cooked, add sour cream, salt, and pepper. Stir the mass. Fry the mushroom mixture for another 3-5 minutes.

4. Grind the cheese. Place the mushrooms and onions in a separate bowl, add the chopped cheese and stir.

5. For baking you will need a special form, and if you don’t have one, you can use a regular baking sheet. The mold must be greased with oil. Stuff the mushroom caps with a small amount of filling, there should not be a lot of it so that there is room for the quail egg.

6. Preheat the oven to 189 degrees and place the champignons in it for 20 minutes. Make small indentations in the filling and crack the quail egg into them.

Bake the dish at 180 degrees for 10 minutes. The eggs will bake very interestingly, the white will harden, but the yolk will remain a little runny. This is a very tasty dish.

How to cook champignons stuffed with vegetables

You can stuff champignons not only with the vegetables indicated in the recipe, but also with bell peppers, zucchini, and potatoes. These vegetables go well with mushrooms.

Before serving, garnish the dish with parsley, dill or green onions.

Products:

champignons – 9 pcs.;
ground black pepper – ½ tsp;
onion – 1 pc.;
salt - a pinch;
hops-suneli – 1 tsp;
tomatoes – 2 pcs.;
carrots – 1 pc.

Sequencing:

1. Wash and dry the champignons, remove the stems. Using a teaspoon, scoop out as much mushroom pulp as possible to accommodate plenty of filling.

2. Peel the washed onions, tomatoes and carrots. Cut all vegetables into cubes. Transfer the chopped vegetables to a small bowl and mix with salt and spices. Cut the mushroom stems into pieces and place them with other vegetables.

3. Stuff each mushroom cap with the vegetable mixture.

4. Preheat the oven to 200 degrees. Place the mushrooms on a greased baking sheet in the oven and bake them for half an hour.

Mushrooms stuffed only with vegetables are a light and tasty dish that can be eaten during Lent, since no animal products are used. Vegetarians will also like these mushrooms.

Nourishing and very tasty, that’s what we can say about these stuffed champignons. Meat with mushrooms is our favorite combination, especially for the male half. To make the mushrooms tastier, marinate them in mayonnaise before baking them. It will work especially well if the mayonnaise is homemade and not store-bought.

If Worcestershire sauce is not available, you can replace it with a mixture of soy sauce with fish, apple cider vinegar, grated sour berries, balsamic vinegar, or a mixture of balsamic vinegar with Thai sauce.

The required products are presented:

champignons - 10 pcs;
chicken fillet - 100 g;
onions - 1 piece;
hard cheese - 150 g;
greens;
mayonnaise;
soy sauce;
Worcestershire sauce.

Preparation steps:

1. Wash and dry the mushrooms, separate the stems from the champignons, and chop them.

2. Cut the meat into small pieces. Peel the onion and cut it into cubes.

3. Mushroom caps should be marinated. To do this, place the mushrooms in a bowl, pour in mayonnaise and soy sauce. Mix the mushrooms thoroughly so that each cap is covered with the marinade and it gets inside the mushrooms. Leave the champignons for 30 minutes.

4. Pour sunflower oil into a frying pan and place the meat in it, fry it over medium heat for 5 minutes.

5. Add chopped onion, stir with a wooden spatula and fry the meat for another 7 minutes.

6. Add mushrooms to the pan, stir the contents, add sauce and cook until golden brown.

7. Grate the hard cheese and mix it with the ingredients in the pan.

8. Stuff the mushroom caps with the prepared filling. Line a baking sheet with parchment. Place the mushrooms on a baking sheet and place them in an oven preheated to 180 degrees. The cooking time will be 40-60 minutes.

Place the finished mushrooms on the blouse, garnish with herbs and serve. Bon appetit!

Recipe for champignons stuffed with chicken and cheese

The tender chicken meat cooks quickly, and the combination of mushroom and chicken flavors is delicious. Therefore, it is not surprising that the idea of nafa

If you want the prepared dish to have a lot of juice released by the mushrooms, then when preparing stuffed champignons, you do not need to add crackers.

You can use both crushed homemade crackers and store-bought ones, but they must be without any additives.

Ingredients presented:

large champignons – 6 pcs.;
minced chicken – 150-200 g;
small carrots – 1 pc.;
small onion – 1 pc.;
green onions;
hard cheese – 100 g;
garlic - to taste;
breadcrumbs - 1 tbsp. l.;
salt;
pepper;
spices;
vegetable oil – 2-3 tbsp. l.

Preparation:

1. Divide the washed and dried mushrooms into caps and stems. Remove excess pulp from inside the caps. Finely chop the legs.

2. Cut the peeled onion and garlic into cubes, grate the carrots and hard cheese on a coarse grater, and chop the green onions.

3. Heat the oil in a frying pan and place chopped onions and carrots in it. Fry vegetables for 3 minutes. Add the chopped mushroom stems to the pan and fry for 3 minutes, stirring occasionally.

4. Add minced meat, fry it with vegetables for 2 minutes.

5. Remove the frying pan from the stove, transfer its contents to the salad bowl, wait until the vegetables and meat have cooled. Add all other chopped ingredients, salt, pepper, various spices, crackers, ½ part of grated cheese. Mix all ingredients thoroughly.

6. Stuff the prepared mushroom caps with filling. Use a spoon to press down on the filling to accommodate as much as possible.

7. Preheat the oven to 200 degrees and place the pan with stuffed mushroom caps into it for 3-40 minutes. The mold must be greased with oil.

In 5 min. Before the end of cooking, remove the pan from the oven and sprinkle the remaining shredded cheese on the tops of the mushrooms. Place the dish back in the oven for a couple of minutes until the cheese melts and browns.

The mushrooms are ready and incredibly tasty!

Cooking champignons stuffed with ham, cheese and garlic

You can replace ham with balyk, milk sausage, finely chopped fried meat, boiled pork or boiled tongue.

Serve the stuffed champignons with salted cabbage, lettuce or a light vegetable salad.

The components of the dish are presented:

package of champignons – 1 pc. (17 mushrooms);
onions – 1/2 pcs.;
garlic – 3 cloves;
mayonnaise - 1 tbsp. l.;
ham – 100 g;
cheese – 50-60 g;
sour cream – 1 tbsp. l.;
salt.

Sequencing:

1. Wash the champignons and separate the stems. Place the mushroom caps in the pan and brush them with mayonnaise to add some piquancy.

2. Peel the onion. Cut the mushroom stems and onion into cubes. Heat a frying pan with olive oil and place the onion-mushroom mixture and salt in it. Fry until golden brown.

3. Cut the ham into small cubes. Combine fried onions and mushrooms with ham in one container. Add finely grated garlic and sour cream. Mix the mixture thoroughly.

4. Grease the pan with olive oil. Distribute the prepared filling among the mushroom caps. Transfer the mushrooms to the mold.

5. Grind the cheese using a coarse grater and sprinkle it over the surface of the mushrooms. Preheat the oven to 220 degrees and place the mold in it. Baking time is 20 minutes.

Ready-made stuffed champignons with ham can be served hot or cold. They will be delicious either way.

Instead of Suluguni cheese, you can use Adyghe, Gouda, Russian, feta cheese, Chechil or other cheese in the dish that has a delicate consistency and does not have a strong smell.

As spices you can add ground black pepper, basil, mint, paprika.

The components are presented:

champignon mushrooms – 250 g;
suluguni – 150 g;
egg – 1 pc.;
spices - to choose from.

How to cook:

1. Remove the stems from the mushrooms. Champignons can be used in any size. Grease a small baking dish with oil and place the mushroom caps in it. Bake the mushrooms for 15 minutes. at a temperature of 180 degrees.

3. Grate the suluguni using a fine-toothed grater. Add the egg and mix the mixture well. Add desired spices to cheese.

4. Remove the mushrooms from the oven and drain them of the liquid that was released during the cooking process. This will need to be done if the champignon caps are very large. Fill the mushroom caps with the filling. Sprinkle ground paprika on top.

Place the dish in the oven for another 10 minutes. After the cheese filling has browned, take out the finished stuffed champignons and set the table.

To prepare the dish, choose non-sour cottage cheese; it should not be too fatty.

For greens, you can use not only dill, which is indicated in the recipe, but also parsley and green onions.

Prepare from:

champignons (large) – 700 g;
cottage cheese – 300 g;
raw eggs – 1 pc.;
yolk – 1 pc.;
dill – 1 bunch;
vegetable oil;
water;
salt;
ground black pepper.

Cooking process:

1. Remove the mushroom stems and clear the cap of the pulp.

2. Cut the legs into small cubes or bars and place them in a greased frying pan. Fry for 20 minutes.

3. Pour water into a separate frying pan, place the mushroom caps and simmer for 5 minutes. under a closed lid.

4. Finely chop the dill. Place cottage cheese in a bowl, beat in an egg, add chopped dill, add salt and ground pepper to taste. Stir the resulting mass. Add the mushrooms and stir the filling.

5. Pour a little oil into the mold and spread it over it. Lay out the caps and place the cottage cheese filling in each one. Using a pastry brush, brush the surface of the filling with yolk.

Send the form with the contents to the oven, heated to 180 degrees for 25 minutes. When ready, remove, let cool slightly and set the table. Bon appetit!

Champignons stuffed with buckwheat, baked in bacon - video recipe

Want to cook stuffed mushrooms in a new way? Instead of cheese and garlic, use buckwheat, mozzarella and a slice of bacon. The result will be something simply amazing. It's very quick and easy to prepare, and the results are amazing. Ruddy crispy bacon, and inside there is a juicy baked mushroom with filling.

The recipe is just to die for!

To make the finished dish appetizing, tasty and juicy, it is recommended to follow the following tips

When preparing this dish, give preference only to fresh mushrooms. You can check their freshness by looking under the cap. The rim below should be pure white without black spots.
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