Stuffed champignons in the oven - 15 simple recipes for baked mushrooms

Greetings, dear readers of my culinary blog. Today we will talk about amazing dishes made from the most common mushrooms - champignons. They can be enjoyed with the family at dinner or prepared as a holiday snack.

To make the dish very tasty, you need to choose your champignons wisely. At the moment, these are the most common mushrooms; they can be found everywhere. But there are a few tips that will help you choose the freshest products. Firstly, the color of the caps should be uniform, without inclusions or dents. Their presence indicates that the product is stale and not very fresh. Secondly, the mushroom should be dense, and the surface should not be sticky or slippery.

The hot champignon appetizer turns out juicy and aromatic. Appetizing baskets will please everyone. Experiment with spices and ingredients, because mushrooms go with many foods. Also, if you are planning a holiday and need to set a luxurious table, I advise you to familiarize yourself with preparing sandwiches for the holiday table.

Now get into a good mood and let's start cooking!

Stuffed champignons baked in the oven

An incredibly simple but high-calorie snack that will create a sensation!

Product list:

champignons – 400 g;
hard cheese – 100 g;
bacon - according to the number of mushrooms;
butter – 30 g;
onion – 1 pc.;
ground pepper, salt - according to taste.

Preparation:

Separate the stems from the mushrooms and chop them finely.
Chop the onion into small fractions, fry with legs and ground pepper in a frying pan with butter, add salt based on your own taste preferences.
Place the caps on a baking sheet.
Grind the cheese on a medium grater and combine with the roast.
Stuff the mushrooms and wrap with a strip of bacon.
Place in the oven to bake for a third of an hour at 200⁰.

Bomb recipe, delicious is not the right word! The total cooking time will not take half an hour, with all the ingredients prepared.

A little about mushrooms

Gifts of the forest, forest brothers, delicacies from the forest - all this is about tasty, aromatic, healthy mushrooms. In Rus', collecting these delicacies was a kind of tradition. Any family tried to make large reserves of forest delicacies. Before the advent of the well-known potato, it was mushrooms that were favorites on the tables of both the simple peasant and the boyars and kings. During the long days of fasting, mushrooms helped make Lenten dishes tasty, healthy, and nutritious. Even on the royal tables, mushroom soup with buckwheat had a special place, and eminent guests were treated to the famous salted mushrooms. In short, almost everyone respected and loved this forest product. Of course, cases of poisoning occurred, even very often, because, in addition to healthy and tasty ones, there are dangerous and poisonous representatives of this genus.

The signs associated with these delicacies are very interesting. In the fall, girls always went to the forest to pick berries, herbs, mushrooms, and roots. The one who finds the largest porcini mushroom can expect the arrival of matchmakers in the spring, so trips for forest treasures resembled a kind of girls’ tournament. The wife always tried to choose the largest mushrooms from the barrel for the owner of the house as the head of the family, the boys got honey mushrooms, the girls were given chanterelles, the elderly preferred milk mushrooms. Famous villains: Baba Yaga, Kikimora, Vodyanitsa - were traditionally depicted surrounded by harmful fly agarics, toadstools, and false mushrooms. And the kind old boletus helped hardworking and kind people who accidentally got lost in the forest. A small number of mushrooms in the fall predicted a snowy winter, while the harvest of boletus and boletus indicated an abundance of rain in the spring.

Naturally, over many years, housewives have learned to make many interesting, unusual and tasty dishes from forest delicacies. Modern women have not only preserved, but also multiplied a lot of recipes, happily recreating them in their kitchens.

Champignons stuffed with minced meat in the oven - the simplest recipe

Juicy, satisfying, delicious mushrooms with meat!

Ingredient list:

minced beef – 350 g;
champignons (large) – 13-15 pcs.;
olive oil – 15 ml;
salt, hot ground pepper, paprika - 2.5 g each;
fresh parsley – 3-5 sprigs;
cheese – 50 g;

Preparation:

Rinse the champignons, dry them on a napkin, remove the stems, and clean the “skirt” in the cap. Place on a baking sheet coated with a little olive oil.
Mix salt, paprika and ground pepper, finely chopped herbs into the minced meat, bring the mixture until smooth. Roll into balls and stuff the caps.
Pass a piece of cheese through a grater with small blades and sprinkle on the dish.
Drizzle with olive oil.
Bake in an oven preheated to 180⁰ for 30-35 minutes.

The dish “flies away” from the table instantly and very first!

Stuffed champignon mushrooms baked in the oven with cheese and minced meat

The most delicate dish with a cheese cap!

Ingredients:

fresh champignons (with large caps) – 1 kg;
minced chicken – 300 g;
onion – 1 head;
hard cheese – 50 g;
sunflower oil – 50 ml;
salt, pepper mixture - a pinch.

Preparation:

Rinse the mushrooms, dry them, and sort the caps from the stems.
Finely chop the onion and stems into cubes.
Fry the onion in a frying pan until “caramel-colored”, add the “legs”, simmer for 7 minutes.
Combine the roast with minced meat, add salt, pepper, and stir.
Add salt to the caps, stuff them, spread them on a sheet greased with sunflower oil.
Place in the oven, bake at 170⁰ for half an hour.
5 minutes before it’s ready, take out the baking sheet, sprinkle the dish with finely grated cheese, and put it back in the oven.

Indescribable yummy!

Video recipe for preparing delicious mushrooms with minced meat

Everyone's favorite mushrooms can also be stuffed with meat. And to save time in cooking, instead of a piece of meat, take ready-made minced meat. But in general, you can cook with fresh chopped meat or boiled meat. It is clear that fresh meat must first be fried until cooked.

With a boiled product everything is simpler. You can simply cut it and use it further. Anyway, let's take a look.

It should also be said that, of course, you can use any minced meat - beef, pork, or lamb. And also mix it in different proportions. In any case, it will turn out delicious.

And of course, you can use ready-to-eat meat products. This includes ham, sausage, and even sausages. Moreover, those products that you like best. They will look and feel delicious as an appetizer!

Baked champignons in the oven, stuffed with chicken and cheese

Mind-blowing pleasure, this is exactly what you feel when you taste hot mushrooms stuffed with chicken and the most delicate cheese!

Product composition:

chicken breast – 180-200 g (1 piece);
mushrooms – 10 pcs.;
“Russian” cheese – 200 g;
onion – 1 pc.;
cream 35% - ½ tbsp.;
dill – 1 bunch;
salt, spices - to taste;
lettuce leaves and cherry tomatoes for decoration.

Preparation:

Clean the champignons with a brush, cut out the “legs with a skirt”.
Read also: Solyanka mixed meat. Classic recipes with cabbage, potatoes, mushrooms
Distribute the caps on a baking tray, finely chop the remaining parts.
Chop the chicken breast, onion and fresh dill into small fractions.
Pour sunflower oil into a frying pan and fry the chicken cubes for 7-10 minutes.
Gradually add the rest of the cuttings to them, simmer for another 10 minutes. Pour in the cream, stir the mixture, simmer for a couple of minutes.
Fill each cap with the aromatic mixture.
Sprinkle with grated cheese into fine shavings.
Place in the oven and cook for a third of an hour at 180C.

The creamy “delicacy” is very tasty, “you’ll swallow your tongue”!

Julienne with mushrooms and cream

Julienne with mushrooms and cream is a simple and quick dish. This appetizer of champignons with cheese can be served for lunch with a side dish of potatoes or buckwheat.

For preparation you need:

champignons - 400 g;
cream with fat content up to 10% - 300 ml;
hard cheese - 150 g;
onion - 1 pc.;
flour - 2 tbsp;
vegetable oil - 3 tbsp;
salt, ground black pepper - to taste.

Wash the mushrooms thoroughly, cut into thin slices, fry in vegetable oil until the juice evaporates. Cut the peeled onion into thin rings, add to the onion, mix well. When the onion turns golden, move the frying to the edges of the pan, and put flour in the middle and fry it a little. Then mix the contents of the pan well and pour in the cream.

If the julienne turns out liquid, add more flour. Place the julienne in baking dishes and sprinkle with grated cheese on top. Place in the oven for 10-15 minutes at 180°C. The cheese crust should become golden. When serving, you can decorate with herbs.

How to cook julienne in tartlets with champignons.

Stuffed champignons in the oven with cheese and garlic

The simplest variation of cooking stuffed champignon mushrooms, in just half an hour!

The product list includes:

mushrooms – 500 g;
hard cheese – 100 g;
garlic – ½ head;
mayonnaise – 2 tbsp;
butter (room temperature) – 20 g;
fresh herbs (to your taste) – 1 bunch;
salt – 10 g;
ground allspice -5 g.

Cooking process:

Remove the stems from the mushrooms.
Add salt to the “hats” on both sides and pepper the inside, a little at a time.
Place a small piece of butter inside.
To prepare the filling, the cheese should be grated on a large-mesh grater, and the peeled garlic cloves should be grated through a press. Mix everything together, season with mayonnaise, stir. Stuff each cap with this mixture. 1 tbsp will be enough.
Place the mushrooms on a baking sheet lined with baking paper and greased with oil.
Preheat the oven to 180⁰, cook for 20-25 minutes, focusing on the cheese “cap”, it should melt and become covered with a “blush”.
Before serving, the dish should be decorated with sprigs of fresh herbs and cherry tomato halves.

The whole family will be full and happy! The snack is swept away in one or two!

Basic processes

It is important to consider that all recipes for stuffed mushrooms in the oven (photos below) have three main processes:

preparation of caps;
preparing the filling;
baking sphere-shaped shapes.

As for filling champignons, there is scope for experimentation in a variety of directions. This could be: meat or vegetables, seafood or cereals, as well as cheese combined with herbs. At the same time, the first and last stages are always performed according to the standard scheme, namely:

select large champignons;
clean them of dirt under running water;
when they are dry, carefully cut out the stem;
If desired, you can fry them a little, but in a small amount of oil;
cover a baking sheet with a sheet of foil;
grease it;
Preheat the oven to 180-200°C.

All this needs to be done first and only then start preparing the filling. However, some processes can be executed in parallel.

You can remove the leg not only with a knife or a special semicircle, but also with a regular teaspoon. The funnel should be cut as deep as possible.

Lenten stuffed champignon caps baked in the oven

Mushrooms themselves, as a product, are considered low-calorie; they can also be used as a dietary filling. Then everyone who watches their figure can add a “delicacy” to their daily diet.

The ingredient composition requires:

carrots – 1 pc.;
bell pepper – 1 pc.;
garlic – 2 cloves;
laurel leaf – 1 pc.;
pepper, salt - 1 tsp each;
champignons – 12 pcs.;
dried thyme – 2 sprigs;
homemade mayonnaise/lenten sauce – 100 ml;
fresh frozen parsley – 10 g;
black pepper - a pinch.

Step-by-step preparation:

Grind the carrots on a grater with large blades, chop the pepper into neat cubes, finely chop the garlic with a knife.
Fry the vegetables in a frying pan with the addition of sunflower oil, salt, spices and bay leaf. Simmer for 7-10 minutes.
Cover a baking sheet with foil and coat with olive oil.
Sort the mushrooms into stems and caps, stuff the latter with assorted vegetables.
Sprinkle with chopped thyme leaves.
Pour with lean sauce or homemade mayonnaise.
Chop the greens into small fractions and sprinkle over the top of the dish.
To add some spice, add black pepper.
Place in the oven for 40 minutes, cook at 170 C.

Lenten champignons will decorate any table! You can serve them on fresh lettuce leaves.

Juicy champignons stuffed with meat and cheese - baked in the oven

Truly a “man’s” snack!

Products for cooking:

mushrooms (medium and large in size) – 600 g;
onion – 1 pc.;
garlic – 2 cloves;
carrots – 100 g;
egg – 1 pc.;
cheese – 150 g;
meat (any or minced meat) – 350 g;
salt, pepper, meat seasoning - to taste.

Recipe:

Line a baking sheet with foil and grease generously with oil.
Clean the mushroom caps from any “excess”. Distribute on a sheet.
Pass the cheese through a Korean carrot grater.
Finely chop half the mass, the remaining “legs”.
It’s better to skip the meat until it’s minced, so the filling will be more tender. Add sliced mushrooms and a pinch of grated cheese to it.
Grind the carrots coarsely, fry in a frying pan with butter until soft. Add to filling.
Cut the onion and garlic cloves into cubes.
Break the egg, add meat seasonings, stir.
Distribute the filling among the “hats” and put a pinch of cheese on top.
Bake in an oven preheated to 220 C for 10-15 minutes.

The dense and juicy filling gives the dish a special flavor “note”!

Champignon mushrooms stuffed with tomatoes and cheese in the oven

The most budget-friendly option for a dietary dish, the recipe is incomparable!

Ingredients include:

champignons of 2 types, royal – 12 pcs., ordinary – 7 pcs.;
garlic – 1 head;
butter – 1/6 briquette;
Mozzarella cheese - 70 g;
tomatoes – 2 pcs.;

Step-by-step preparation:

Rinse the champignons, remove the films and the “insides” of the cap. Place on a baking sheet.
Pass the garlic cloves through a press.
Place a piece of butter and a small amount of garlic paste into each mushroom.
Place in the oven, bake at 200 C for a quarter of an hour.
Then fill with mozzarella cheese. Return to oven for 10 minutes.
Cut the tomatoes into thin slices and place them on the cap. Cook for 10-12 minutes in the oven.

This culinary “yummy” dish is perfect for an everyday lunch, a light snack or a holiday feast. Om-Nom-nom!

A simple recipe for baked stuffed champignons with cheese and egg

The unusual composition of stuffed champignons will “give” the dish an exclusive taste and aroma!

List of ingredients:

champignons – 9 pcs.;
quail eggs – 9 pcs.;
Gouda cheese - 50 g;
sausages (smoked, spicy) – 2 pcs.;
onion – 1 head;
olive oil – 30 ml;
butter – 25 g;
dill (fresh) – 3 sprigs;
sour cream – 1 tbsp;
salt, spices - a pinch.

Cooking method:

Clean the caps from pulp and stems, “armed” with a spoon.
Finely chop the mushroom pulp.
Chop the onion and sausage into very small fractions.
Heat a frying pan with oil until red hot, add the onion and fry until it has a “caramel” hue.
Gradually add mushrooms to the fry, then sausages, salt and pepper. Simmer for 5 minutes. At the end, add sour cream to the mixture and stir.
Line a baking sheet with parchment paper.
Melt the butter and coat each cap with it inside and out.
Fill with the previously prepared frying mixture, pressing it lightly with a spoon.
Grind the cheese on a grater with large honeycombs and place on all the caps.
Break a quail egg inside each champignon and add salt as desired.
Send to bake in the oven at 200 C for a quarter of an hour.

The most delicious appetizer will delight all guests and household members!

Champignons stuffed with shrimp and quail eggs

An enchanting dish with an extraordinary appetizer is simply bound to become the main “decoration” of the holiday table!

Ingredients require:

royal champignons (large) – 400 g;
quail eggs - according to the number of mushrooms;
shrimp (peeled) – 50 g;
Parmesan cheese - 30 g;
garlic – ½ clove;
onion - 2 “feathers”.

Preparation:

Place the shrimp in a bowl, add green onions cut into rings and finely chopped garlic. Stir until the mixture is homogeneous.
Rinse the mushrooms, remove the membranes, cut out the stems, and stuff with the filling.
Grind the Parmesan on a grater with a medium honeycomb and dust each cap.
Break the quail eggs directly into the cap.
Cook at 200 C for 15 minutes, preheating the oven.

The deliciousness is unimaginable, words cannot describe it, it’s worth trying once to “fall in love” irrevocably!

The simplest and fastest cold appetizer made from fresh champignons - step-by-step photo recipe

This appetizer is not just spicy and incredibly tasty. Healthy champignons will fill you up in the literal sense of the word, but won’t add extra grams.

The versatility of the snack is also a pleasant surprise. After all, mushrooms cooked in 15 minutes will serve as the basis for other hot or cold dishes.

Your rating: (
4 ratings, average: 4.25 out of 5)
Cooking time: 15 minutes

Quantity: 1 serving

How to stuff champignons with vegetables for baking in the oven - recipe with bell pepper

A great dish, prepared quickly and without any hassles!

Product components:

champignons (large size) – 1 kg;
onion – 100 g (2 pcs.);
bell pepper – 1/2 pod (medium);
garlic – 1/3 head;
cream 10% fat – ½ tbsp.;
potatoes - 2 tubers;
salt, pepper - a pinch.

Cooking process with detailed description:

Wash the mushrooms, remove films, remove the pulp inside the caps.
Finely chop the legs into cubes and fry in a frying pan.
Cut the onion into squares and send to the mushrooms.
Chop the garlic cloves with a knife, throw them into the fryer, and stir everything.
Chop the sweet pepper as finely as possible. Place in a frying pan. Simmer for 5 minutes.
Pour cream over vegetables, stir until smooth. Simmer for 10 minutes over low heat.
Grease the mold with sunflower oil, make a “pillow” of onion rings and thinly sliced potatoes. Add salt and pepper.
Stuff the mushrooms with stewed vegetables and spread over the side dish.
Bake at 200C until the potatoes are ready, about a third of an hour.

It’s very hard not to love champignons stuffed with vegetables; they turn out tender and seem to “melt” in your mouth!

Mushrooms stuffed with Italian sausage

Don't throw away mushroom stems! They add a nice twist to the sweet Italian sausage filling. Top each cap with cheese, bread crumbs and chopped green olives for a savory flavor. Recipe:
Stuffed champignons with minced sausage

Stuffed champignons with Adyghe cheese and sour cream in the oven

An amazing “delicacy”, delicious - “you’ll swallow your tongue”!

Ingredient list:

mushrooms (equal in size) – 12 pcs.;
Adyghe (or curd cheese) – 120 g;
sour cream – 30 ml;
butter – 30 g (for appetizer) + 20 g (for frying);
onion – 1 pc.;
salt, spices - to taste.

Preparation:

Clean the mushrooms and remove the stems.
Place a small cube of butter in the caps. Place in the oven for a quarter of an hour at 200C.
Finely chop the remaining mushrooms, chop the onion, and fry in a frying pan with a cube of butter.
Mix Adyghe cheese, cut into small cubes, and sour cream into the prepared frying mixture and stir. Distribute the filling. Sprinkle with salt and spices.
Place in an oven preheated to 200⁰, the cooking process takes 20-25 minutes.

All ingredients are natural, nourishing and beneficial to the body!

Recipe for stuffed champignons baked in the oven with melted cheese

Snack is fire! An airy dish that is eaten instantly, and the spicy garlic aroma beckons and awakens the appetite, long before it’s ready!

Ingredients:

champignons (large in size) – 600 g;
processed cheese “Orbita” - 2 pcs.;
mayonnaise – 2 tbsp. with top;
butter – 2 tbsp;
garlic – ½ head;
parsley (fresh) – 4-6 pcs.;
salt, pepper - according to your own taste preferences.

Cooking method:

Clean the caps and salt them on both sides.
Pass the processed cheese through a grater with large blades. Place in a bowl.
Add garlic cloves passed through a press to the cheese. Season with mayonnaise, mix, adding a little ground pepper.
Fill each mushroom with filling.
Line a baking tray with baking paper, grease with a small amount of odorless vegetable oil, cook for 25 minutes at 180⁰

A mind-blowing pleasure, once you try it, you can’t stop! The cooking process is easy, the ingredients are budget-friendly, an ideal snack when “guests are on the doorstep.”

Fried

Champignons are one of the few mushrooms that can be fried without first boiling.

But it is important to remember that when frying, they release a lot of liquid, and to prevent this from happening, you need to strictly follow the cooking sequence.

Carefully, so that they do not break, cut the champignons along with the legs lengthwise into 4 parts. It is important to make the pieces flat, since they will have to be fried on both sides.
First, sprinkle the mushroom slices with salt and let them sit for 10 minutes, then roll them in flour. The salt draws the water out of the mushrooms and the pieces become moist, which is why the flour sticks to them well. In addition, it is the flour that will prevent the juice from leaking out during frying and will help to form a crispy crust.
Fry the champignon slices in a frying pan in hot vegetable oil, laying them out in one layer. When one side is browned, turn it over to the other side and fry until done.

Place the finished champignons on a dish and serve sour cream sauce separately in a bowl. To prepare it, mix sour cream with grated garlic clove, chopped parsley and salt.

Champignons fried in this way are eaten, dipped in a fragrant sauce, which further emphasizes the mushroom taste.

Baked champignons stuffed with legs and onions and grated cheese

There is nothing simpler and faster than this recipe, a lean snack containing a minimum of calories, 89 kcal per 100 g!

List of ingredients:

champignons (one size) – 20 pcs.;
“Russian” cheese – 100 g;
onion – 1 pc.;
garlic – 3 cloves;
dill – 1 bunch;
butter at room temperature – 10 g;
paprika, black pepper, salt - 1 tsp each.

Step-by-step preparation:

To make mushroom baskets, cut out the flesh and stems using a knife or a tablespoon.
Cut the pulp into small fractions as much as possible. Fry until soft.
Chop the onion head into cubes and fry separately from the mushrooms until lightly browned.
Pass the cheese and garlic cloves through a fine-mesh grater. Combine with roasts. Stir until the ingredient layers are evenly distributed. Stuff the mushrooms, lightly compacting the filling.
Grease a baking dish with a softened cube of butter.
Place in the oven and cook until the mushrooms acquire a light “chocolate” color, about 25 minutes. The temperature should be set to 180 C.

Champignons stuffed in the oven, a recipe where all parts of the mushrooms “go away” entirely and without residue, the simplest variation. An amazing dish for the delight of adults and children!