Mushrooms baked in the oven with cheese - a dish with a soft, creamy taste. Proven recipes for mushrooms baked in the oven with cheese

Boletus recipes include hundreds of different dishes.
However, the most delicious of them are casseroles of various kinds. Porcini mushrooms baked in the oven can be served as a main dish for both lunch and dinner. Baked porcini mushrooms can be a great addition to potatoes or cutlets, pasta or pilaf. They can also be prepared in the form of pies and pies for home tea drinking. See this page for cooking methods with different ingredients. Among them there are complex recipes that include meat or chicken, cheese or sour cream, cream or mayonnaise. Various spices and aromatic herbs are used as a supplement.

Cheesy baked mushrooms in the oven

Cheesy baked mushrooms
Cooking time: 20 min. Number of servings: 8 pcs.

Recipe ingredients:

• 8 large mushrooms
• 2 tablespoons olive oil
• Salt and pepper for taste
• 100 g fresh ricotta cheese
• 40 g grated mozzarella cheese
• 2 tablespoons basil pesto

Step-by-step cooking plan:

1 Preheat the oven and baking dish to 220°C. 2 Remove the stems from the mushrooms. Place the mushrooms, cup side up, in a baking dish. Drizzle each mushroom with a little olive oil and season with salt and pepper. 3 Place the mushrooms in the oven and bake for 8-10 minutes until they are soft. 4 Remove the baking dish from the oven and crumble the ricotta, sprinkling with mozzarella. Return the dish to the oven and bake for 3-4 minutes until the cheese has melted. 5 Drizzle pesto over each mushroom and serve.

Step-by-step recipe for cooking champignons with cream in the oven

This dish is reminiscent of mushroom julienne. Champignons in creamy sauce can be prepared and served in portions as a hot appetizer for the holiday table.

Cooking time: 35 minutes

Cooking time: 10 minutes.

Servings – 4.

Ingredients:

• Vegetable oil – 3 tbsp.
• Ground black pepper – 2 pinches.
• Cream – 200 ml
• Salt - to taste.
• Dill – 0.5 bunch.
• Garlic – 2 cloves.
• Champignons – 450 gr.
• Egg – 1 pc.

Cooking process:

1. Wash the mushrooms and cut into slices about 2-3 mm thick.

2. In a frying pan, fry the champignons in vegetable oil until browned, add salt and pepper to taste.

3. Finely chop the dill and chop the garlic.

4. In a separate container, combine dill, garlic, egg and cream, mix everything. Add mushrooms to the creamy egg mixture and stir.

5. Place the champignons with the sauce into the molds.

6. Bake prepared mushrooms in an oven preheated to 180 degrees for about 25 minutes. Serve warm in the ramekins in which the mushrooms were cooked, sprinkled with chopped dill.

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Oven-baked mushrooms

Oven Roasted Mushrooms
These baked mushrooms are tossed in a mixture of garlic, balsamic vinegar, dried herbs and olive oil and sautéed until perfectly tender, caramelizing the mushrooms. Plus, they're ready in just 30 minutes and are perfect for a quick weeknight dinner!

We also love pairing this recipe with hearty main courses

We use this recipe for many family dinners. We also love pairing this recipe with hearty main courses like baked pork chops or creamy garlic chicken.

Cooking time: 25 min.

Recipe ingredients:

• 1 kg fresh cremini or small bella mushrooms, pureed
• 4 cloves garlic, grated or minced
• 1/4 cup + 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 tbsp butter, cut into small pieces
• Fresh parsley (for garnish - optional)

Step-by-step cooking plan:

1. Preheat oven to 425 degrees and line a rimmed baking sheet with aluminum foil. Alternatively, you can spray the baking pan with nonstick cooking spray.
2. Wipe the mushrooms with a damp paper towel and trim off any long stems. If the mushrooms are large, cut them in half or quarter if they are huge.
3. Add oil, vinegar, garlic, thyme, salt and pepper to a bowl and whisk until smooth. Add the mushrooms and stir until coated. Place on a baking sheet (or baking dish) and spread the butter over the mushrooms.
4. Bake for 20-25 minutes, shaking the pan about halfway (or stirring the mushrooms).
5. If desired, sprinkle with fresh minced parsley before serving.

Lenten dish - mushrooms stuffed with vegetables

If you love vegetables, then stuffed mushrooms with peppers and tomatoes will perfectly replace a full lunch.

Required:

• Large mushrooms – 12 pcs.;
• Russian cheese 50% fat – 150-200 g;
• Sweet bell pepper - 1 pc.;
• Tomatoes – 1 pc.;
• Any bunch of greenery;
• A bunch of lettuce leaves;
• Sour cream – 2 tbsp. l.;
• 1 egg;
• Pepper, salt to taste;
• Breadcrumbs.

How to prepare:

1. We unscrew the stem of the mushrooms and chop them.
2. Prepare the minced meat: chopped tomatoes and peppers, mushroom stems, pepper and salt to taste.
3. In a separate container, mix: 1 egg, 2 tablespoons of sour cream.
4. Then, one by one, dip the caps in this mixture, sprinkle with breadcrumbs and place on the surface of a baking sheet.
5. Fill with minced meat, sprinkle with grated cheese, and put in the oven.
6. After 30-45 minutes the dish is ready. Serve it on a large plate, garnished with lettuce leaves.

Fried mushrooms with garlic and butter

Roasted Mushrooms with Garlic and Butter
Turn mild mushrooms into a flavorful side dish for your favorite dish. I like to serve them with a juicy grilled ribeye steak.

Cooking time: 20 min. Number of servings: 4 pcs.

Recipe ingredients:

• 450 g fresh porcini mushrooms
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 tablespoons melted butter
• 1 pinch of salt and ground black pepper to taste
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Step-by-step cooking plan:

Step 1 Preheat the oven to 200 degrees Celsius.

Step 2 Clean the mushrooms with a damp paper towel and carefully remove and discard the stems.

Step 3 Pour oil into a large cast iron skillet to coat evenly. Place the mushrooms in the saucepan with the lid down. Carefully pour the garlic into the cavities of the mushrooms, being careful not to pour directly into the pan. Drizzle the mushrooms with melted butter and season with salt and pepper.

Step 4 Bake in a preheated oven for 15 minutes. Sprinkle with Parmesan and return to oven for another 3-5 minutes. Remove from oven and sprinkle with parsley. Let cool slightly before serving.

What mushrooms are suitable

You can find boletus mushrooms (another name for porcini mushrooms) near coniferous and deciduous trees. They should not be collected near roads or factories, as they contain dangerous toxic substances.

Attention! After collecting boletus mushrooms, you should cook them as quickly as possible. You can store unprocessed porcini mushrooms at home for no more than 4 days.

If the mushrooms were purchased in a supermarket, then checking their quality is quite simple. To do this, you need to bring the boletus to your ear and press a little. If the mushroom is fresh, it will make a characteristic crunch. In addition, such specimens have a pleasant aroma of earth and foliage.

Baked garlic mushrooms

Baked garlic mushrooms
Cooking time: 30 min. Number of servings: 2 pcs.

Recipe ingredients:

• 4 cloves garlic
• ½ bunch of fresh sage (15 g)
• 350 g ripe multi-colored cherry tomatoes
• 4 large portobello mushrooms
• 40 g Cheddar cheese

Step-by-step cooking plan:

1. Preheat oven to 200ºC.
2. Peel the garlic and chop it very finely. Collect sage leaves. Cut cherry tomatoes in half.
3. Peel the mushrooms, leaving the skins on. Place the whole thing (including the peel) in a 25 x 30cm baking tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and stir.
4. For later, take 12 perfect slices of garlic and sage leaves and place them, stem side up. Bake for 10 minutes.
5. Remove the pan from the oven, crumble the cheese into the mushroom cups and sprinkle with the reserved garlic and sage.
6. Return to the oven for another 15 minutes or until the cheese is melted and everything is golden, then cookware.

Mushrooms stuffed with cheese

This dish takes only 30 minutes to prepare, and the result is a tender and tasty appetizer that can be served with rice or potatoes and herbs.

Required ingredients:

• Cheese (semi-hard: Russian, Dutch) – 150 g;
• Mushrooms – 15 pcs.;
• Mayonnaise – 5 tbsp. l.;
• Sour cream – 5 tbsp. l.;
• Spices, salt to taste;
• Cilantro, parsley, dill.

How to cook:

1. Take medium-sized mushrooms, wash them thoroughly, clean them and remove the stem. Grease the inside of the cap with a mixture of sour cream and mayonnaise, adding spices and salt.
2. Then cut the cheese into small cubes, mix together with chopped mushroom stems and finely chopped herbs, add salt.
3. We spread the resulting filling onto improvised cups.
4. Turn on the microwave and place the prepared snack in it for 7-8 minutes.

This delicious dish is recommended to be served hot.

Baked Portobello Mushrooms

mushrooms are loaded with delicious cheese and garlic
These baked portobello mushrooms are easy to prepare and loaded with delicious cheese and garlicky flavor. Mushrooms are meaty enough to satisfy anyone and versatile enough to make as a main or side dish.

HOW ARE PORTOBELLO MUSHROOMS DIFFERENT FROM WHITE OR CRIMINI?

Portobello mushrooms are larger in size than the regular button or crimini mushroom. But in fact, they are all mushrooms of the same species.

Portobello is simply the mature version, while white and crimini are varieties of immature mushrooms with different skin colors.

Portobellos have a large cavity that's great for toppings, and you can even use them in place of hamburger patties, buns, or as a base for mini pizzas.

For me, their favorite method is baked portobello mushrooms. Baking really brings out the best in their wonderful flavor and they don't need anything else to taste amazing.

HOW TO CLEAN PORTOBELLO MUSHROOMS

As with other mushrooms, ideally you should wipe portobello mushrooms with a damp paper towel rather than washing them directly in water.

Mushrooms can become mushy if they get too wet, so wiping helps prevent this. If any areas of the skin are particularly damaged, you may tear off some of the skin. The skin will remain slightly striped, but you won't see much of it.

For some other purposes, such as for use as "buns", you can remove the gills with a spoon, and for drier mushrooms when cooking. However, for these baked mushrooms, I would suggest simply pureeing and removing the stem. The gills have a wonderful flavor and help maintain juiciness.

steps to prepare portobello mushrooms

STEPS FOR PREPARING THIS DISH

• Wipe the portobello mushrooms and remove the stems. Finely chop or chop the garlic.
• Lightly oil a baking dish or baking sheet and arrange the mushrooms in a single layer, gill side up.
• In a small bowl, whisk together the oil, garlic, thyme, and a little salt and pepper.
• Divide the mixture between the mushrooms, drizzling over the inside. Place a thin slice of butter on top.
• Roast the mushrooms for about 15 minutes until they are soft.
• While they are cooking, combine the cheeses. Once 15 minutes have passed, pour the cheese over the mushrooms and return to the oven for about 5 minutes until the cheese is melted and golden.

One of the advantages of this dish is its versatility.

WHAT TO SERVE WITH BAKED PORTOBELLO MUSHROOMS

One of the advantages of this dish is its versatility. These garlicky, cheesy mushrooms work just as well with a side of mashed potatoes, cauliflower or why not try parsnip puree. You can also serve them with wilted greens or a hearty salad.

You can also serve them as a side dish with steak, grilled or grilled chicken, or pork chops.

No matter how you serve them, Baked Portobello Mushrooms are light, flavorful, and one dish you definitely need to add to your menu soon!

Cooking time: 20 min. Number of servings: 3 pcs. Cuisine: American

Recipe ingredients:

• Portobello mushrooms 340g, approx.
• 1 clove of garlic
• 2 tablespoons olive oil
• salt and pepper for taste
• ½ tsp. dried thyme
• ½ tablespoon butter
• 1 tablespoon grated parmesan
• 3 tablespoons mozzarella, grated

Step-by-step cooking plan:

1. Preheat oven to 200C.
2. Wipe the portobello mushrooms and remove the stems. Finely chop or chop the garlic.
3. Lightly oil a baking dish or baking sheet and arrange the mushrooms in a single layer, open side up.
4. In a small bowl, whisk together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Place a thin slice of butter on top.
5. Roast the mushrooms for about 15 minutes until they are soft.
6. While they are cooking, combine the cheeses. Once 15 minutes have passed, pour the cheese over the mushrooms and return to the oven for about 5 minutes until the cheese is melted and golden.

Notes

Note that these mushrooms are great either as a side dish, such as steak/chicken, or as a main dish, such as mashed potatoes or other vegetables. You can also serve them as a snack. Serving size: about 1 mushroom per person as a side dish, 2-3 as a main dish.

Selection and preparation of ingredients

In order to prepare a tasty and healthy dish, you need to take the selection and preparation of products seriously. Absolutely all ingredients must be fresh and of high quality . Mushrooms should be purchased in a store where you can request (if necessary) a quality certificate, or from a trusted seller in the market. You can also collect the gifts of the forest with your own hands. It is important to remember that the fruiting body of the mushroom, like a sponge, absorbs invisible particles and fumes from the environment, so they can only be picked in environmentally friendly places, away from the roadway.

After picking, mushrooms must be prepared as soon as possible and not stored for more than 4 days . It is also necessary to pay attention to expiration dates when purchasing dairy-based products (sour cream, cheese). If the sour cream separates, and the cheese is covered with a specific coating, they should be thrown away and not risked by eating them. The meat should be fresh and have a pleasant smell. Before cooking, mushrooms, meat, and vegetables must be washed or peeled, as required by technology.

Oven-baked mushrooms

Oven Baked Mushrooms
You can use any type or size of mushroom for this easy recipe!

How to bake mushrooms in the oven

To make the perfect batch of roasted mushrooms, we bake them in a fairly hot oven. When roasted at 400 degrees Fahrenheit for about 35 minutes, the flavor becomes more intense and turns golden brown in color.

Our method works with all types of mushrooms. In our photos we used baby bella (or cremini) mushrooms. Larger mushrooms, such as portobello, or more exotic ones, such as king oyster mushrooms, will also work.

For extra flavor, we saute the mushrooms with fresh herbs, olive oil, garlic, salt and pepper. When frying mushrooms, we try to ensure that they brown and caramelize in places. Since the garlic can overcook, we give the mushrooms a head start in the oven before adding them.

mix mushrooms with olive oil and herbs

This is how we do it

Start by tossing the mushrooms with olive oil and herbs. We love bay leaves and thyme. Place everything on a baking sheet and bake in the oven until they begin to brown.

add chopped garlic, salt and pepper

After 25 minutes, remove the mushrooms from the oven and add chopped garlic, salt and pepper. After another 10 minutes, the mushrooms will be beautifully fried and the garlic will be fried.

By the way, add salt at the end. Salt draws out moisture, which in the case of mushrooms can cause steam. This may prevent them from browning in the oven. If you add salt later in the cooking process they will be golden brown and well seasoned.

Cooking time: 35 min. Number of servings: 4 pcs.

Recipe ingredients:

• 16 ounces mushrooms
• 2 tablespoons olive oil
• 2-3 bay leaves
• 3 sprigs fresh thyme
• 2 cloves garlic
• 1/4 teaspoon fine sea salt, add more if needed
• 1/4 teaspoon freshly ground black pepper
• Handful of fresh garlic, chopped, optional
• Fresh grated lemon zest, optional

Step-by-step cooking plan:

1. Preheat oven to 400 degrees Fahrenheit. Set aside a large nonstick baking sheet. You can also line a large baking sheet with aluminum foil or a nonstick baking mat.
2. Use a damp paper towel to wipe off any dirt from the mushrooms. Trim and discard any tough stems. Cut into 1/4-inch slices or, if you have larger mushrooms such as portobello mushrooms, cut into 1/4-inch cubes.
3. Place the mushrooms on a large baking sheet with the olive oil, bay leaf and thyme. Stir until mushrooms are well coated. Don't worry if it seems like all the oil you just added has disappeared. As they cook, they release oil.
4. Arrange the mushrooms and herbs in a single layer, then bake, stirring occasionally, for 20 to 25 minutes, until browned and any liquid from the mushrooms has evaporated.
5. Add the garlic, salt and pepper, then bake for another 5-10 minutes or until the garlic is toasted and the mushrooms are browned. Serve with garlic and lemon zest sprinkled on top.

Insanely delicious mushrooms with onions and sour cream in a frying pan - step-by-step photo recipe

Insanely delicious mushrooms with onions and sour cream in a frying pan
The recipe for porcini mushrooms in sour cream in a frying pan is actually quite simple. Generally speaking, you need to prepare the ingredients, fry the mushrooms with onions, and then add sour cream and simmer for a few minutes. The result is a tasty and appetizing dish that can be served with almost any side dish. However, for beginners in the culinary business, such simplified instructions may seem too complicated. Therefore, let's take a detailed and step-by-step look at how to cook porcini mushrooms in sour cream in a frying pan.

Ingredients

You need to take:

• porcini mushrooms – 500 g;
• sour cream – 5 large spoons;
• onions – 1 piece;
• butter – 80 g;
• salt - to taste.

Cooking instructions

Step by step recipe:

1. Prepare porcini mushrooms for cooking - described in detail above.
2. Cut the mushrooms into medium-sized pieces, pour water into a saucepan and put on fire.
3. Salt the water, mix thoroughly and add boletus mushrooms inside, cook for 20 minutes.
4. During the cooking process, periodically stir and remove any foam that forms.
5. Pour the cooked mushrooms into a colander and rinse under water (the remaining broth can be used for cooking soup or for other purposes; we won’t need it).
6. Place the frying pan on the heat and melt the butter, spreading it over the area.
7. Cut the onion into small pieces and place inside the frying pan.
8. Fry the chopped onion, stirring occasionally, until soft.
9. Add porcini mushrooms immediately, mix thoroughly and fry for another 5-10 minutes.
10. Then add sour cream inside and mix thoroughly, distributing evenly.
11. Fry for another 5-7 minutes, stirring occasionally, add spices and herbs to taste.
12. Porcini mushrooms in sour cream in a frying pan are ready and can be served with a side dish.
13. Bon appetit!

How to cook porcini mushrooms in the oven

Fried mushrooms with garlic butter

Garlic Butter Baked Mushrooms Recipe
Here's a quick and easy recipe for Garlic Butter Baked Mushrooms with lemon and thyme leaves that goes great with golden brown oven baked mushrooms.

Do this with button mushrooms or large mushrooms! A great quick side dish that goes with everything from steaks to fried chicken, or make a meal out of it like I do!

Mushrooms are one of my favorite vegetables. I love the savory flavor, how versatile and meaty they are.

What you need for oven-baked mushrooms

mushrooms – white button (pictured), or Swiss brown/cremini OR any large mushrooms (flat mushrooms, portobello mushrooms, BBQ mushrooms, etc.) oil – oil for flavor, oil because it conducts heat better and prevents smoking oils in the oven (oil's smoke point is lower than butter, and we want to fry them high and fast to get a nice color while maintaining juiciness inside); garlic is a flavoring agent. Period, end of story; and lemon and thyme (optional) – drizzle with fresh juice and sprinkle with fresh thyme – a truly wonderful way to finish off buttery mushrooms. The lemon adds a touch of freshness and the thyme adds flavor. But you don't have to - even fried mushrooms are SO GOOD!

how to bake mushrooms in the oven - just add butter, oil, garlic, salt and pepper

How to bake mushrooms in the oven

Here's how to bake mushrooms in the oven - just add butter, oil, garlic, salt and pepper. Place on a baking sheet and bake for 25 minutes at 220°C (hot oven = best colour!). Don't flip or toss - you'll get the best color if you leave the oven closed the whole time!

Cooking time: 20 min. Number of servings: 4 pcs.

Recipe ingredients:

• 500 g mushrooms, champignons or brown button mushrooms or 8 large ones (eg portabello)
• 50 g / 3 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1/2 teaspoon each salt and pepper

Additional finishing scent:

• 1 1/2 tablespoons lemon juice
• 1 teaspoon fresh thyme leaves (parsley is good for color too)

Step-by-step cooking plan:

1. Preheat oven to 220°C
2. Toss the mushrooms, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
3. Place on a baking sheet and bake for 25 minutes without stirring or turning.
4. Remove from oven. If using lemon and thyme, place the mushrooms on one side of a baking sheet, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

HOW TO FRY LARGE MUSHROOMS (LIKE PORTABELLO)

1. Place the mushrooms cap side down (i.e. stems side up) in a medium sized baking dish (so they are sort of a snug fit - they will shrink).
2. Spoon 1 teaspoon butter onto each mushroom and brush the rest around the edges (or gently drizzle over the edges).
3. Drizzle with olive oil, salt and pepper.
4. Bake for 20 minutes (tender but slightly firm) or 25 minutes (tender) - without turning. There will be juices and a lot of mushroom caps in the pan.
5. Squeeze a little lemon juice and sprinkle with thyme. Serve mushrooms sprinkled with juice

Mushrooms with cheese

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, for the most part, mushrooms are 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.

Champignons baked with cheese

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.

Champignons stuffed with cheese and bacon

Ingredients:

450 g champignons, 3 onions, 250-300 g bacon, 5 tbsp. sour cream, 200 g cheese, salt, ground black pepper - to taste.

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.

Champignon caps stuffed with cheese mixture

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.

Mushrooms with cheese stuffed with salmon

Ingredients:

16 champignons, 1 can of canned salmon, 1 onion, 1 tomato, 100 g of 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!

Mushrooms with cheese on sandwiches

Ingredients:

300 g of any mushrooms (fresh or frozen), 1 onion, 200 g of 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.

Pancakes with mushrooms and cheese

Ingredients:

For the dough: 2 cups.
milk, 2 eggs, 2 tbsp. sugar, 1.5 cups. flour, 2 tbsp. vegetable oil, salt. For the filling:
250-300 g of any mushrooms (you can use both fresh and frozen), 200 g of 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.

Mushroom soufflé with cheese

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.

Mushrooms with cheese, baked in the oven

Ingredients:

400-450 g of any fresh mushrooms (can be frozen), 2 onions, 100-150 g of 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).

Mushrooms with cheese (julienne)

Ingredients:

500 g of any fresh mushrooms, 2 onions, 2 eggs, 1 cup. 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.

Mushrooms with cheese (cream soup)

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.

Quiche with mushrooms and cheese

Ingredients:

500 g of mushrooms (champignons or oyster mushrooms), 2 layers of ready-made puff pastry, 2 onions, 300 ml of cream, 4 eggs, 100-150 g of 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.

Strudel with mushrooms, cheese and chicken fillet

Ingredients:

300 g of mushrooms (champignons or oyster mushrooms), 200-250 g of cheese, 300 g of 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 of hard cheese, 500 g of cauliflower, 2 tbsp. mayonnaise or sour cream, 1 cup. 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.

Mushrooms with cheese in a frying pan

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

Garlic Fried Mushrooms

Roasted mushrooms with garlic are a juicy, delicious side dish for any level of cooking. These oven baked mushrooms will complete any meal in 5 minutes. They are also approved for most diets, making them pretty much a "miracle food."

Roasted mushrooms with garlic are a juicy, delicious side dish for any level of cooking.

FRIED MUSHROOMS WITH GARLIC IN THE OVEN

My favorite thing about this roasted mushroom recipe is how much flavor you get from so few ingredients and such simple steps. Oven-roasted mushrooms typically require much less oil than oven-roasted mushrooms. In the oven they are coated with natural juices, so you only need to brush them with a little oil and they always come out perfectly tender and juicy.

fried mushrooms in the oven

THESE FRIED MUSHROOMS IN THE OVEN

• 5 minutes to prepare and about 10 minutes to bake
• Baking only requires a light layer of oil, unlike stewing
• the juiciest mushrooms that literally burst with taste
• Can be conveniently cooked in the same oven with roasted chicken, fish and meat dishes at 400°

Oven-fried mushrooms can be baked in a regular oven

STEPS FOR FRIED MUSHROOMS RECIPE

1. Preheat oven to 400°.
2. Add the mushrooms to a bowl with the olive oil, fresh garlic, fresh garlic, salt and pepper.
3. Stir (you want the garlic to stick to the mushrooms).
4. Place on a baking sheet and sprinkle mushrooms with garlic powder.
5. Bake for 10-12 minutes until sizzling. Serve warm.
6. Oven-fried mushrooms can be baked in a regular oven. They are perfect for any occasion and require minimal cooking skills. I'm sure you'll love them, so make more!

Cooking time: 12 min. Number of servings: 4 pcs.

Recipe ingredients:

• 450 g mushrooms, pureed and (optional) stems trimmed
• 1 tablespoon extra virgin olive oil or any vegetable oil
• 2 cloves minced garlic
• 2 tablespoons garlic (fresh or dried), thinly sliced
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder

Step-by-step cooking plan:

1. Preheat oven to 400°.
2. Place the MUSHROOMS in the bowl; add OLIVE OIL, minced GARLIC, CHIVANE, SALT and PEPPER and stir to coat.
3. Sprinkle glazed mushrooms on baking sheet and sprinkle with GARLIC POWDER.
4. Bake for 10-12 minutes until browned and juicy. Serve warm.
5. Once cooled, refrigerate the roasted mushrooms in an airtight container for up to 2 days. Reheat or enjoy chilled.

How to cook champignons with cheese and minced meat in the oven

Not as filling as a casserole, but you can’t call it a snack either! We will cook mushroom caps with juicy minced meat and onions under a cheese crust. Just imagine this aroma!

It will take 50 minutes to cook.

There are 141 calories per serving.

How to bake:

1. Thoroughly clean the champignons and cut out the stems. They can be used for another dish, as they will no longer be needed for this one.
2. Salt the hats a little.
3. Rinse the greens and chop finely with a knife.
4. Peel the onion, then wash it and chop it finely.
5. Combine minced meat with herbs and onions.
6. Salt the mixture and pepper it.
7. Stir until smooth, then beat.
8. Grate the cheese quite finely.
9. Use a teaspoon to fill the caps with minced meat to the very top.
10. Grease the pan where the dish will be baked and place the food there.
11. Sprinkle with cheese and place in the oven for thirty minutes.

Tip: You can stir in some bell pepper into the mince for a pop of color and sweetness.

Try cooking juicy chops with mushrooms and cheese. The result is a hearty dish for the whole family.

A selection of the most delicious salads with mushrooms and cheese - recipes with photos and step-by-step recommendations.

Read how to properly and tasty cook dried mushrooms. Recipe here.

Cheesy baked mushrooms

Cheesy Baked Mushrooms
These easy cheesy baked mushrooms are a delicious gourmet dinner appetizer.

Cooking time: 25 min. Number of servings: 4 pcs.

Recipe ingredients:

• 4 portobello mushrooms
• 100 g blue cheese, crumbled
• 40 g walnuts, coarsely chopped
• 6 sprigs fresh thyme
• 1 1/2 teaspoons extra virgin olive oil
• Baby herbs for serving (optional)

Step-by-step cooking plan:

Step 1 Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Arrange the mushrooms on a tray. Step 2 Sprinkle mushrooms with cheese, walnuts and thyme. Drizzle with oil and season. Step 3 Bake for 20 minutes or until the cheese is melted and the mushrooms are tender. Sprinkle with baby herbs if desired.

Potatoes with mushrooms, baked in a sleeve

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g mushrooms;
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

We suggest you read: Why do chickens lay small eggs without a yolk?

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

How to bake potatoes: 13 best recipes →

Fried mushrooms with garlic and parmesan

Roasted Mushrooms with Garlic and Parmesan
Garlic, Parmesan and Roasted Mushrooms – buttery and delicious baked with garlic and Parmesan cheese. It only takes 8 minutes to prepare.

Sometimes, I just want something different and new, so I make these amazing, buttery, garlicky, cheesy Roasted Parmesan Mushrooms, loaded with garlic and Parmesan cheese.

Fried mushrooms are a light and flavorful side dish. Pop it in the oven for 12 minutes and you've got the perfect oven-roasted mushrooms, packed with nutrition for little ones.

Cooking time: 25 min. Number of servings: 4 pcs.

Recipe ingredients:

• 12 oz. (340 g) cremini or porcini mushrooms, stems trimmed
• 1/2 stick (4 tablespoons) ghee
• 4 cloves garlic, minced or finely minced
• 1 pinch of salt
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon chopped parsley
• 2 tablespoons fresh grated Parmesan cheese

Step-by-step cooking plan:

1. Preheat oven to 190°C.
2. Clean the mushrooms by wiping the surface of the mushrooms with paper towels.
3. Combine melted butter, garlic, salt, Parmesan cheese and parsley. Mix well. Stir mushrooms into mixture.
4. Fry mushrooms for 12 minutes. Sprinkle the grated Parmesan cheese over the mushrooms at the 10 minute mark and bake for another 2 minutes. Remove from oven and serve immediately.

Stuffed mushroom caps with sour cream and cheese

Another quick dish to add to your recipe collection. There are mushrooms and cheese again, but this time the filling is more tender, but no less juicy!

It will take 30 minutes to cook.

There are 125 calories per serving.

How to cook:

1. Clean the mushrooms and cut off the stems.
2. Peel and cut into small cubes.
3. Melt the butter in a frying pan and add the cubes.
4. Fry them, stirring, until cooked.
5. At this time, sprinkle the hats with salt and black pepper and place in the mold.
6. Grate the cheese on any grater.
7. Combine fried mushrooms with sour cream.
8. Fill the caps with the resulting mixture.
9. Sprinkle cheese on top and place in the oven for ten minutes at 180 degrees.
10. Rinse the greens and chop finely.
11. Sprinkle it over the dish before serving.

Tip: use green onions as greens; they will complement the mushrooms aromatically.

Lighter baked mushrooms

This recipe will help you start your morning with the first two servings and continue up to five times a day.

Cooking time: 10-30 min. Number of servings: 1 pc.

Recipe ingredients:

• 1 teaspoon olive oil
• 2 large flat Portobello mushrooms (total weight 150g), pureed, stems finely chopped
• 1 green onion, thinly sliced
• 1 stalk of celery, thinly sliced
• 1 bacon medallion (30 g), coarsely chopped
• 20 g fresh breadcrumbs
• 30 g young spinach
• 1 tomato, cut in half
• salt and freshly ground black pepper

Step-by-step cooking plan:

1. Preheat oven to 220C.
2. Heat oil in a small skillet over medium heat. Add mushroom stems, green onions, celery and bacon and cook for 1 to 2 minutes or until softened. Add breadcrumbs and spinach and add seasonings.
3. Place the mushrooms on a baking sheet, cup side up. Season the tomatoes and place on a baking sheet.
4. Spoon the filling into the mushrooms and bake for 10-15 minutes until softened. Serve mushrooms with tomatoes.

Recipe for roasting mushrooms with tomatoes and chicken

A truly juicy, rich and incredibly tasty dish! There will be vegetables, meat, gooey cheese and a little cream cheese for tenderness. This recipe will definitely win you over!

It will take 55 minutes to cook.

There are 90 calories per serving.

How to cook:

1. Peel the mushrooms, cut out the stems and place them in the mold.
2. Clean and wash the chicken, rub with spices.
3. Heat the oil in a frying pan and fry the fillet in it until golden brown.
4. Then close the lid and cook the meat for another five minutes on each side.
5. After this, remove the chicken, cut into cubes and place in a blender.
6. Grate the mozzarella and add to the meat.
7. Place cream cheese and chopped tomatoes there.
8. Mix all this until smooth.
9. Fill the caps with the mixture and put them in the oven.
10. Bake for about fifteen minutes and you are ready to serve.

Tip: for added spice, you can add a little garlic to the filling.

BBQ burger with Portabella mushrooms

Juicy and meaty portabella mushroom topped with crunchy coleslaw provides the perfect balance of acidity and crunch, making this burger delicious.

Ingredients:

Cole Slow:

• 3 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups red cabbage
• 1 1/2 cups white cabbage
• 1 celery rib, thinly sliced

BBQ Sauce:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon molasses
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon freshly ground black pepper
• a few drops of hot sauce

Burgers with Portabella:

• 4 portabella mushrooms
• 4 hamburger buns

Step-by-step cooking plan

1. In a medium bowl, whisk together mayonnaise, red wine vinegar, and pepper. Add red cabbage, cabbage, and celery; toss until evenly coated with dressing. Place in the refrigerator until you are ready to assemble all the burgers.
2. Add balsamic vinegar to the pan and simmer over medium heat until the vinegar is reduced to about 1/4 cup (just watch this measurement closely). Add ketchup, brown sugar, molasses, garlic cloves, Worcestershire, paprika, black pepper, a few drops of hot sauce and a little water. Simmer the mixture over low heat for about 20 minutes until it thickens and resembles the consistency of barbecue sauce.
3. Preheat oven to 350 degrees F. Line a baking sheet with parchment or foil. Place the labels side by side on a baking sheet and brush generously with barbecue sauce.
4. Bake in the oven for 15-20 minutes until the portabellas are tender when pierced with a knife. Alternatively, you can roast the portabellas over low heat for 20 minutes.
5. To assemble the burgers, toast the buns, add portabella to the bottom half of the bun, top with coleslaw, and then top with the burger bun. Repeat process with other burgers and serve immediately.

Stuffed champignons with rice and egg

The following recipe allows you to get a very tasty, quite filling and juicy snack in a short time. The following ingredients are required:

• Rice – 80 g;
• Champignons – 600 g;
• 1 onion;
• Quail eggs (as many pieces, as many mushrooms);
• ½ tsp. allspice;
• Salt to taste;
• Butter – 50 gr.

Preparation:

1. First, prepare the rice: boil it in salted water for 20 minutes.
2. While it is cooking, wash the mushrooms, carefully cut off the stems and immediately place them on a greased baking sheet.
3. Fry finely chopped onions and champignon legs, chopped into cubes, in a heated frying pan.
4. Mix all the prepared ingredients in a separate bowl and season with spices to taste.
5. Fill the preparations with rice filling, crack one quail egg on top of each and bake in the oven for about 20 minutes.

Mighty Mushroom Burger

burger with mushrooms

Ingredients:

• 250 g of any type of mushroom
• 2 tablespoons olive oil, divided
• 450 g ground beef
• 1/2 teaspoon salt
• 4 buns

Step-by-step cooking plan

1. Finely dice the mushrooms or pulse lightly in a food processor.
2. Heat 1 tablespoon olive oil in a frying pan over medium heat and add mushrooms, sauté for 5-7 minutes or until golden brown.
3. Remove from heat and cool for 5 minutes. Transfer cooled mushrooms to a medium bowl.
4. Add ground beef and salt, stirring until smooth. Make 4 pies.
5. Add the remaining olive oil to the pan and cook the burger patties over medium heat until the internal temperature reaches at least 160 F.
6. Place the desired filling on the bun on a plate.

Mushrooms stuffed with minced meat - step-by-step photo recipe

Fans of mushroom dishes will definitely appreciate this treat. Stuffed champignons go well with rice, buckwheat or boiled potatoes. Minced meat makes the dish filling and tasty. By replacing mayonnaise with yogurt, you can afford such mushrooms even for those who adhere to a healthy diet.

Your rating: (
1 ratings, average: 5.00 out of 5)
Cooking time: 45 minutes

Quantity: 6 servings