Champignons stuffed with vegetables in the oven with cheese. Stuffed champignons baked with cheese
Champignons stuffed in the oven– this is a tasty, beautiful and easy-to-prepare dish that can be an excellent snack option on any table. Stuffed mushrooms look very impressive. And they can be served both hot and cold. You only have to try making stuffed champignons once, understand the principle of their preparation, and then easily experiment with new and different fillings, creating completely unusual new tastes of your favorite snack.
Many products are used to stuff champignons (of course, with the exception of sweet ones): minced meat, fish fillings, vegetables... It’s most convenient to stuff large or medium-sized mushrooms; and preferably the same size.
Recipe “Stuffed champignons baked in the oven with cheese”
This option is the most popular. It can be taken as a basis for other recipes for stuffing mushrooms with more complex, combined fillings. So, to prepare this dish you will need:- 0.5 kg of champignons,
- 200 g hard cheese (any),
- herbs and seasonings,
- 2-3 cloves of garlic,
- salt and pepper,
- vegetable oil.
Stuffed champignons are a tasty, satisfying and at the same time low-calorie snack that will decorate any table. There is a wide variety of fillings, so you can prepare an original dish
Stuffed ones are one of the most favorite appetizers on any holiday table. This dish is easy to prepare, which is why many housewives love it. When thinking about the filling, you can safely use your imagination, because these mushrooms can be combined with many products. The most important thing is that stuffed mushrooms can be prepared for both meat-eaters and vegetarians.
General rules for food selection and preparation
In order for the dish to be successful and at the same time look great on the festive table, you need to pay special attention to the choice of product. When choosing, carefully consider each mushroom. There should be no spots or wrinkles, the mushroom should have a firm texture and no signs of rot. It’s better, of course, if you choose mushrooms of the same size for stuffing. This way they will bake evenly and look aesthetically pleasing on the table.
Even the most inexperienced housewives can prepare stuffed champignons, the main thing is to adhere to the basic rules:
- The oven temperature when baking mushrooms should be 180 degrees;
- Baking time will depend on the filling (from 15 to 40 minutes);
- Cheese is an indispensable ingredient; mostly hard cheese is used, but processed cheese can be used if desired;
- The filling can be very varied (minced meat, seafood, vegetables, fish, cereals);
- Most often, this dish is served with sauce (it can be mayonnaise, sour cream, ketchup).
Stuffed champignons with cheese in the oven
Cooking time
calorie content per 100 grams
This is one of the simplest options for stuffed mushrooms. But it is worth noting that the dish looks great on the table, especially if it is served and decorated correctly.
Let's start cooking:
Baking time takes up to 25 minutes. 5 minutes before the end of cooking, sprinkle the mushrooms with the remaining grated cheese. Serve the appetizer on the table in a beautiful plate, sprinkle chopped herbs on top of the hot mushrooms.
Champignons with minced meat in the oven
Preparing such a dish is not a problem at all. It is nourishing, aromatic and looks quite harmonious on the holiday table. The main thing is not to buy fatty minced meat, it can ruin the taste of the mushrooms.
Cooking time is 35-40 minutes.
100 grams of this dish contains 184 kcal.
Let's start cooking:
- First of all, turn on the oven at 180 degrees to warm it up;
- Wash the mushrooms thoroughly to remove dust and dirt and carefully cut off the stems;
- Place in a heated frying pan and fry the minced meat;
- In a separate pan, fry the onion with garlic and seasonings;
- When the minced meat has cooled a little, add the fried onions to it and begin stuffing our mushrooms;
- Cover a baking sheet or mold with special paper and place the stuffed caps on it;
- Place in a preheated oven for 20 minutes, then sprinkle with grated cheese and bake for another 5-6 minutes.
Do not leave the stove, because mushrooms cook faster than minced meat, so periodically check the readiness of the dish. Serve this appetizer on a platter with lettuce.
Recipe for champignons with chicken and cheese in the oven
Appetizing mushrooms with chicken are an excellent appetizer for both the holiday table and the dinner table. Prepares quickly and eats instantly. The most important thing is the ease of preparation, which cannot but please every woman.
What you will need:
Cooking time up to 45 minutes.
The calorie content of this dish will be 154 kcal per 100 grams.
Let's start cooking:
- Wash and clean the mushrooms. Cut off the legs;
- Either finely chop the chicken fillet or grind it in a blender;
- Onions, cheese and mushroom stems into cubes (small);
- Place shredded chicken, onion and mushroom legs in a preheated frying pan; Pour in sour cream and simmer for 10 minutes. Then add feta cheese. Continue simmering for another 10-15 minutes;
- Grate the hard cheese onto a fine grater and sprinkle on each stuffed cap;
- Cover the baking sheet with baking paper and place the mushrooms in the oven. 20 minutes will be enough.
This dish can be prepared without sour cream. Then you just need to squeeze all the ingredients and stuff the mushroom caps. The appetizer should be served hot.
Champignons with tomatoes, sour cream and cheese in the oven
A delicious hot appetizer that will delight all your guests. Stuffed champignons with tomatoes, sour cream and cheese turn out very juicy and tender.
What you will need:
Cooking time will take 35-40 minutes.
The calorie content of the dish per 100 grams will be up to 143 kcal.
Let's start cooking:
- Wash the mushrooms thoroughly and cut off the stems;
- Finely chop them and fry until half cooked. Turn off the stove and let them cool;
- Cut the tomatoes into small cubes and add to the fried mushrooms;
- Add chopped garlic, salt, seasonings and sour cream to the resulting filling. Stir;
- Fill the mushroom caps and place in a baking dish;
- The cheese will need to be grated, then sprinkled on top of the filling;
- Place in the oven preheated to 180 degrees. It should take about 20 minutes until fully cooked.
The dish is ready. Serve hot. Rest assured, the appetizer will go in great demand, even though there is no meat in the filling.
Cooking mushrooms with hard cheese and ham in the oven
In order to prepare this appetizer, you can use not only ham, but also sausages or boiled sausage. The dish is prepared quickly and easily.
What products are needed:
The cooking process will take about 40 minutes.
The calorie content of this dish per 100 grams will be up to 205 kcal.
Let's start the preparation process:
- Peel and wash the mushrooms under running water. Cut off the mushroom stems, chop them and fry them. Do not remove from heat;
- Add diced ham, mayonnaise, garlic, and grated cheese to the fried mushroom legs. Continue cooking for another 3-4 minutes;
- Stuff the champignon caps with the resulting mass;
- Line a baking sheet with parchment paper and carefully place the filled mushroom caps;
- Place in the oven for 15 minutes.
If desired, after baking, the mushrooms can be decorated with dill or parsley. This will give you a spring mood and an extraordinary aroma. You can serve this dish with vegetable salad.
Recipe with cheese and rice
Champignons stuffed with cheese and rice are a filling and tasty appetizer. They can also be served as a separate dish.
In order to prepare this dish you will need the following products:
Cooking time will take about 50 minutes.
The calorie content of this dish per 100 grams will be 198 kcal.
Let's start the cooking process:
- We wash the mushrooms under running water, cut off the stems;
- Then cut the onions and mushroom stems into cubes. Heat the oil in a frying pan and fry;
- As soon as the golden color appears, turn off the heat;
- Wash the rice under running water and cook until tender;
- Add it to the fried onions and mushrooms and mix. Salt and add your favorite spices;
- We stuff the champignon caps. Three cheese on a coarse grater and sprinkle on top of each cap;
- Place in an oven preheated to 190 degrees for 20 minutes.
Before serving, sprinkle with herbs. The dish goes well with stewed or fresh vegetables.
Experience in the kitchen is very important. Dishes always turn out successful and extremely tasty when prepared by a specialist. Therefore, in order for everything to go off without a hitch, you need to know the basic recommendations and cooking secrets.
So, advice from an experienced cook:
- If the recipe calls for frying mushrooms and onions, first fry the mushrooms until all their juice has boiled away. Only then do you need to add the onion;
- Pickled mushrooms can also be used for stuffing. This recommendation is often used in winter;
- Don't overcook the mushrooms. They cook quite quickly, so this process requires an “eye and an eye”;
- Hard cheese can be replaced with feta cheese or processed cheese. It turns out no less tasty, it just won’t have a golden brown crust.
There are also several main secrets that will help improve your dish. Let's find out about them.
- It is convenient to fill and cook hats of the same size. Therefore, choose mushrooms of the same size;
- Depending on the recipe and method of preparation, champignons can be boiled, marinated and even fried;
- Always monitor the cooking process. Use the correct amount of ingredients and do not bake longer than the recipe calls for.
Stuffed champignons can be prepared at any time of the year, because if there are no fresh mushrooms, you can use pickled ones. This is one of the most important advantages of the dish. Any of these recipes for baked mushrooms will find its “fan”.
Stuffed mushrooms are a simple, tasty and impressive dish.
It can be served hot or used as a cold snack.
It all depends on the filling used; it has a huge number of options.
Only the cheese remains unchanged.
Only with it the champignons look harmonious and complete.
Stuffed champignons in the oven with cheese - general cooking principles
For stuffing, only closed semicircular caps are used. It is best to choose large mushrooms that are close in size. The leg is removed, the gills and part of the mushroom pulp can be removed so that more filling can fit in. Usually the waste is not thrown away, but is also crushed and added to minced meat.
Hard cheese is more often used. It is added to the filling and used for sprinkling. But for putting in hats, you can also take a processed product, feta cheese. They also turn out delicious, although they don’t give a beautiful crust.
What can be added to minced mushrooms:
Onions, garlic, carrots;
Boiled cereals (rice, buckwheat);
Meat, chicken, bacon;
Sausages;
Sauces (mayonnaise, sour cream, ketchup);
Greens, various spices.
Pre-preparing these ingredients depends on the recipe. Some products require heat treatment.
The freed caps are filled with minced meat, sprinkled with cheese, and placed in a greased form. It is desirable that they touch and support each other. The stuffed caps are baked for 15 to 30 minutes. The exact time depends on the type of filling and the size of the mushrooms. There is no need to set the temperature high. 180-190 degrees is enough.
Stuffed champignons in the oven with cheese and sour cream
Recipe for the simplest stuffed champignons in the oven with cheese. At the same time, the dish looks elegant and will take its rightful place even on the festive table.
Ingredients
300 g large mushrooms;
80 g cheese;
1 onion;
1 spoon of oil;
2 spoons of sour cream;
Spices, parsley.
Preparation
1. Rinse the mushrooms. Carefully remove the stems and scoop out some of the pulp from the caps. The blanks can be immediately transferred to the baking dish, do not forget to grease it before doing this.
2. Chop the onion finely.
3. Transfer to a frying pan with oil and fry.
4. Cut the mushroom stems. Add to the onion and fry together.
5. Mix half of the grated cheese with sour cream in a bowl, add fried mushrooms to them.
7. Fill the blanks with filling.
8. Place a pinch of the remaining cheese on top, which also needs to be grated.
9. Place in the oven. Temperature 180, cooking time from 15 to 25 minutes, depending on the size of the hats.
Stuffed champignons in the oven with cheese and tomatoes
A variation of delicious mushrooms with amazing filling. Fresh tomatoes give minced meat an extraordinary taste and juiciness.
Ingredients
10 mushrooms;
1 tomato;
100 g cheese;
2 tablespoons of oil;
2 spoons of mayonnaise.
Preparation
1. Free the caps from the stems.
2. Cut the legs into cubes, fry in oil, leave to cool for a while.
3. Cut the tomato into cubes and add to the fried mushrooms.
4. Season the filling with mayonnaise and salt. Garlic, herbs, pepper go well here, season to your taste. Stir.
5. Fill the previously emptied caps with filling and transfer to the mold.
6. Grate the cheese coarsely. Distribute between all caps. Press down so that the product does not fall out.
7. Send the dish to bake. The process will take about twenty minutes.
Stuffed champignons in the oven with cheese and eggs
To prepare these mushrooms, boil hard-boiled eggs. You can add both mayonnaise and sour cream to the filling.
Ingredients
700 g champignons;
1 onion;
4 boiled eggs;
Oil, spices;
80 ml sour cream, mayonnaise
150 g cheese.
Preparation
1. Free the hats from all unnecessary things. Cut the legs into any pieces of arbitrary shape, but small in size.
2. Chop the onion into cubes and place in a frying pan with oil. Start frying.
3. After two minutes, add the mushrooms. Fry until half cooked. Transfer to a bowl and let the filling cool.
4. During this time, peel the boiled eggs and cut into cubes. Transfer to mushrooms.
5. Add half of the grated cheese, chop the rest of the product too, but set aside. It will be used as a finishing coat.
7. Fill the prepared caps and place in a baking container.
8. Sprinkle the reserved cheese on top. Bake until done.
Stuffed champignons in the oven with cheese and rice
A variant of a hearty dish with cereal filling. It is better to use long rice, it will turn out tastier. You can take unrefined cereal, it will be healthier.
Ingredients
400 g champignons;
120 g cheese;
50 g rice;
Onion;
Carrot;
Oil, spices;
2 spoons of sour cream;
1 clove of garlic.
Preparation
1. Fry onions and carrots in a frying pan. Cut it however you like.
2. Cut the mushroom stems and unnecessary parts of the caps. Add to vegetables, fry together until half cooked. Cool.
3. Boil the rice, drain the water. Transfer to mushrooms.
4. Season the rice filling with sour cream and garlic. Add herbs, pepper, salt at your discretion.
5. Grate the cheese and add a third to the mushrooms. It will combine the ingredients of the minced meat.
6. Fill the empty caps with rice filling.
7. Place grated cheese on top of the mushrooms. Distribute all the product evenly.
8. All that remains is to place the hats in a greased pan and bake for 15 minutes, until the hats are ready.
Stuffed champignons in the oven with cheese and chicken
A variation of delicious mushrooms with chicken. For these stuffed champignons in the oven with cheese, it is best to use thigh trimmings. If you take the fillet from the breast, the dish may turn out a little dry.
Ingredients
150 g chicken;
Onion head;
600 g mushrooms;
120 g cheese;
25 ml oil;
Preparation
1. Cut the chicken flesh into half-centimeter cubes.
2. Also cut the onion into small cubes.
3. Remove the stems with some of the pulp from the caps. Chop with a knife.
4. Place in heated oil at intervals of two minutes: onions, chicken, mushrooms. Fry the ingredients together for another two minutes, season with spices, and cool.
5. Add mayonnaise to the filling and stir. If desired, add garlic and herbs.
6. Fill the mushroom caps and press the filling with your fingers.
7. Place cheese on top. You don’t have to grate it, but simply cut it into pieces according to the number of caps.
8. Bake for 20-25 minutes, check the readiness of the champignons.
Stuffed champignons in the oven with cheese and meat
For these mushrooms you will need minced meat. You don’t have to add the removed legs, but if you have nowhere to put them, then put them in the filling. This dish differs from previous recipes in that it does not require pre-frying the ingredients for the filling.
Ingredients
15 mushrooms of the same size;
200 g minced meat;
100 g cheese;
Onion head;
Spoon of sour cream;
Spoon of tomato paste;
Salt and pepper;
Spoon of butter.
Preparation
1. Chop the onion and add it to the minced meat.
2. Add salt and pepper and immediately add tomato paste and sour cream.
3. Coarsely grate the cheese and also add it to the meat filling.
4. If there is nowhere to put the champignon legs, then chop them too and add them to the stuffing mixture.
5. Stir the filling thoroughly.
6. Fill the prepared caps.
7. Grease a mold of a suitable size and place the mushroom caps with the filling.
8. Place in the oven.
9. Since the minced meat is used raw, the champignon caps will take about half an hour to bake. Immediately set the temperature to 200.
Stuffed champignons in the oven with cheese and ham
For this dish you can use not only ham, but also any sausage, frankfurters, sausages. Garlic is optional, you don’t have to add it.
Ingredients
10 champignons;
100 g ham;
100 g cheese;
2 cloves of garlic;
1 sweet pepper;
2 tablespoons of oil;
2 spoons of mayonnaise.
Preparation
1. Wash the champignons. Cut out the stems and some of the flesh from the caps. Finely chop the mushroom trimmings along with the stems and lightly fry with oil.
2. Add ham, grated cheese and mayonnaise to the mushrooms, season with garlic and salt. Select spices to suit your taste.
3. Cut the bell pepper into small cubes, remove the core and seeds. Instead of pepper, you can use a tomato in the same way, but not very juicy. Add the pepper to the filling. Stir everything well.
4. Fill the caps, take a heap so that the filling does not fall out.
5. Place on a baking sheet or in a greased mold.
6. Bake until done, serve with fresh vegetables and herbs.
Stuffed champignons in the oven with cheese - useful tips and tricks
When removing the stem of a champignon with a knife, it is very easy to damage the cap. To prevent this from happening, you can use a teaspoon. It is also convenient for cleaning the gills of the mushroom and removing some of the pulp.
Champignons can be stuffed with just cheese, without adding other ingredients. Cut the product into strips, place it in the hole of the mushroom together with the cap and stem, preferably adding salt to the inside. Bake in foil or simply in a mold.
You usually end up with more filling for the hats than you need. But this is not a problem at all. Next to the champignons you can place small tomatoes or peppers filled with minced meat. They cook in approximately the same time.
If the cut out legs are not needed for the filling, they can be added to any other dish, for example, minced meat for cutlets, vegetable stew or any soup. If nothing else is being prepared at the moment, put it in the freezer.
Step 1: prepare the champignons.
Wash the champignons well under running warm water and place on a cutting board. Using a knife, carefully cut off the rough and damaged areas on the mushrooms. Now, using a teaspoon, we separate the stems from the caps so as not to damage the latter, and also remove some of the pulp from the components.Gently rub the tops of the champignons on all sides with a little salt and freshly ground black pepper. Place them in a baking dish so that from the outside they look like bowls.
Place the stems and pulp of the mushrooms on a cutting board and, using a knife, chop them finely into pieces. Pour the crushed ingredients into a free plate and begin preparing the onions.
Step 2: prepare the onion.
Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and chop into cubes. Transfer the finely chopped onion to a clean plate.
Step 3: prepare hard cheese.
Using a medium grater, grate the hard cheese directly onto the cutting board. Then pour the shavings into a free plate and leave aside for a while.
Step 4: Prepare the parsley.
Wash the parsley under warm running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and immediately pour into an empty saucer. Attention: We only need this component for decoration, so it is not necessary to use it. This is a matter of taste and preference of your guests.
Step 5: prepare the filling for the dish.
Pour a little vegetable oil and a small piece of butter into the frying pan. Place the container on medium heat and wait for the contents to warm up well and completely melt. Immediately after this, pour in the chopped onion and, stirring from time to time with a wooden spatula, fry until transparent. Next, put finely chopped champignons in the pan and continue to fry 5–10 minutes. Attention: Don’t forget to occasionally stir everything with available equipment so that the filling doesn’t burn. Finally, turn off the burner and pour the contents of the container into a medium bowl.
We also add half of the total mass of grated cheese, as well as sour cream. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Step 6: prepare champignons stuffed with cheese.
Place the finished filling in the champignon caps, and sprinkle the remaining cheese shavings on top of the dish. Now turn on the oven and preheat it to temperature 180 degrees. Immediately after this, place the mold on the middle tier and cook the stuffed mushrooms for 10–15 minutes until a golden crust forms on the surface.
At the end, turn off the oven, and remove the container from the oven using oven mitts and set it aside. Let the dish cool slightly. After this, transfer the champignons to a flat plate or tray and, if desired, sprinkle with a small amount of finely chopped parsley.
Step 7: serve champignons stuffed with cheese.
We serve the still warm champignons to the dinner table as an appetizer. Despite the fact that this dish is not considered the main dish, it is quite filling, so warn guests not to eat everything at once, otherwise they will not have room for dessert and, for example, the same baked potatoes with meat.
Enjoy your meal!
To prepare the filling, in addition to cheese, you can also take any meat, ham, walnuts, as well as vegetables of your choice;
In addition to the spices indicated in the recipe, it is possible to use others. For example, it could be a seasoning for mushrooms, “khmeli-suneli” and even ground coriander or a mixture of Italian herbs;
Any type of hard cheese is suitable for the filling. For example, it could be Russian, Adygei, Kostroma, as well as Edam, Radomer and others at your discretion.
It is known that champignons can be not only a side dish for fish or meat, because if you stuff their caps, you will get a completely independent or even festive dish. The mushrooms should be large and not very different in size so that the appetizer looks harmonious. How to cook champignons and what to stuff them with? Try the recipes below.
How to cook stuffed champignon mushrooms in the oven
A gentle option for preparing any dish is baking in the oven or on a convection oven, because the baked product retains not only its juiciness, but also all the vitamins it contains. This also applies to stuffed champignons. For the filling, you can use a variety of products or combinations thereof: 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 get a nearly fresh product, you can use ice cream, but then it needs to be properly prepared:
- Heat a frying pan, pour a little sunflower oil onto it.
- Place the frozen product in a hot frying pan.
- Fry until all the water has evaporated.
Only after this defrosting can you start stuffing the caps. In addition, it is recommended to peel 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 left for further preparation of something else. You can serve stuffed mushrooms in any form: either hot or cooled the next day. There are also no restrictions on the side dish, although such a dish can easily pass as an independent dish.
With cheese and garlic
This option is the basis for all subsequent recipes, because they also use cheese. The main thing is that it must be hard so that it can be easily grated. For the basic recipe you will need the following ingredients:
- garlic – 3 cloves;
- butter – 20 g;
- mayonnaise – 3 tbsp. l.;
- hard cheese – 100 g;
- champignons – 500 g.
To prepare delicious stuffed champignons with cheese in the oven, use the following instructions:
- Wash and dry the product, carefully separate the stems from the caps using a sharp knife, and peel them.
- Arrange the mushrooms in a baking dish so that they fit very tightly together, as they will shrink in size when cooked.
- Stuff each cap with a piece of butter.
- Prepare the filling: grate the cheese using a fine grater, 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. The following ingredients will be required:
- 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 frying pan along with grated carrots.
- Add a beaten egg to the ingredients, mix, add sour cream. After this, keep it on the stove for a little longer.
- Stuff the washed caps and sprinkle with grated cheese on top.
- Bake the dish for about half an hour, the temperature should be 180 degrees. Then sprinkle with chopped herbs.
With ham
Another interesting combination is mushrooms and ham. This champignon appetizer is especially suitable for a festive table, just prepare more, because 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:
- Remove the stems from well-washed mushrooms and chop them finely.
- Cut the ham and onions into small cubes, grate the cheese.
- In a frying pan, first fry only the legs, then add the onion, and only then the ham. Continue frying.
- Also add sour cream, herbs and half the grated cheese for frying.
- Fry the mixture a little more, sprinkle with salt and spices to taste
- Place the mushrooms on an oiled baking sheet and fill them with the prepared frying mixture.
- Cook at 180 degrees for about half an hour.
With bacon
Stuffed champignons in the oven can be prepared 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.
Stuffed mushrooms are prepared according to the following instructions:
- Wash the mushrooms, cut out the stems and chop them finely.
- Cut the onion into cubes and fry in butter until golden brown. Next, add mushroom stems to it.
- Fry the bacon in a separate frying pan, drain the separated fat into a container.
- Add bacon to mushroom frying.
- Add grated cheese to the future filling.
- Fill the mushrooms with the prepared filling.
- Grease a baking sheet with bacon fat and place the stuffed mushrooms on it.
- Preheat the oven to 200 degrees, place the dish in it for 20 minutes.
With minced meat
For lovers of simpler dishes, a simple recipe for stuffed mushrooms using meat for filling, 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 of minced meat and mushrooms looks like this:
- Add chopped onion, salt and spices to the minced meat.
- Grate the cheese.
- Wash the mushrooms, carefully cut out the stems, and sprinkle the cap part with dry herbs.
- Fill each mushroom with filling and place in a baking container. Sprinkle grated cheese on top.
- Combine sour cream, pasta and mayonnaise. Pour this sauce over the mushrooms.
- Prepare the dish in the oven preheated to 200 degrees.
With fish
To bake stuffed champignons 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.;
- herbs, spices - to taste.
Before cooking, be sure to wash the mushrooms and separate the stems from them, and cook the caps for about 5 minutes in water with a little salt. Then start filling:
- Boil the fish fillet until tender, puree it in a blender.
- Add egg yolk with melted butter to the minced fish and season with spices.
- Stuff boiled mushrooms with fish filling.
- Place the mushrooms in a pre-oiled form. The last step is to sprinkle grated cheese on top.
- Cook the dish for about 40 minutes, setting the oven temperature to 180 degrees.
- Serve with a side dish of rice, garnish the dish with herbs and lemon slices.
Baked champignons with whole quail eggs
For dessert there was the most original recipe for stuffed champignons in the oven. It uses quail eggs, which look like little eyes. This dish will look especially original on the holiday table, while it is easy and quick to prepare, and the taste is simply excellent. Here are the ingredients you will need:
- large champignons – 12 pcs.;
- quail eggs – 12 pcs.;
- hard cheese – 150 g;
- sour cream – 100 g;
- onion – 1 pc.
Before cooking, boil the hat part in salted water. Finely chop the legs and fry until browned, adding onions, sour cream and cheese a little later. The following preparation steps are:
- Remove the mushroom caps from the water and dry on napkins.
- Preheat the oven to 200 degrees, grease a baking sheet, place the caps stuffed with filling on it.
- After 20 minutes of baking, remove the baking sheet and carefully crack a quail egg into each cap, being careful not to damage the yolk, to create a mini-fried egg.
- Send the pan back before baking the eggs.
- Before serving, sprinkle with pepper and chopped herbs.
You can bake mushrooms with eggs in another way:
- Place the mushroom caps on an oiled baking sheet, season each one with salt and spices, and stuff with grated cheese.
- Immediately crack a quail egg into each cap so that the yolk retains its shape and 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 aromatic.
Video: how to cook stuffed champignon caps in the oven