Simple recipes for stuffed champignons baked in the oven

by Chief Milkman

Categories:

• In the oven
• Snacks

If the task is to bake juicy stuffed mushrooms in the oven, you should definitely choose champignons. Their neat, roomy caps, somewhat similar to tartlets, seem to be specially created for stuffing with a variety of fillings. In addition, champignons do not have a very pronounced mushroom taste, but they are not completely devoid of it, so enthusiastic cooks can play with different combinations of products. And we also benefit from the fact that we don’t have to go to the forest to get them - these cultivated mushrooms are sold in almost every grocery store. It’s easy to prepare champignons for stuffing and baking: you just need to remove the stems (they are even included in the filling in some recipes) and clean the inside of the cap. There are a lot of filling options: meat or minced meat, chicken, turkey, smoked meats, vegetables, almost any kind of cheese, sausages and cereals. Choose!

Champignons stuffed in the oven - cooking features

Medium and large-sized champignons are best suited for stuffing - their caps are convenient to stuff, and they look more appetizing, unlike small ones.

The stems must be carefully separated from the caps using twisting movements so as not to damage the mushroom. It is also advisable to clean the plates from the inside of the “caps” with a teaspoon - this way more filling will fit.

The separated legs and plates can be chopped with a knife and fried along with other filling components.

You can stuff mushrooms with minced meat, boiled or smoked chicken, turkey, and vegetables. Champignons go very well with onions, tomatoes, garlic, ham, and herbs.

Before baking, you can sprinkle stuffed mushroom caps with cheese to create an appetizing golden brown crust. You can also add cheese to the filling itself.

If the mass for stuffing the champignons turns out to be too liquid, you can add a little breadcrumbs to it.

Stuffed mushrooms in the oven with cheese and garlic

Snack ingredients:

• champignons (medium or large) – 10 pcs.;
• yellow onion, onion – 1 pc.;
• hard cheese – 150 g;
• garlic – 2 cloves;
• dill greens - a small bunch;
• salt, pepper, oil.

Step by step recipe:

1. Wash the mushrooms, cut off the stems until the caps begin. Then clean out the remaining stems and mushroom pulp using a small knife. You will get such mushroom “baskets”.

2. Grate the cheese on a medium or coarse grater.

3. Onions and champignon legs with the pulp removed from the caps, chop as finely as possible. Fry until golden brown in a small amount of oil. Cool slightly and transfer to a bowl with grated cheese. Add chopped dill, garlic, salt and pepper.

4. Mix the filling and fill the mushroom “baskets” with it. The minced meat needs to be compacted quite tightly, because its volume will decrease when baked. The filling should rise above the caps in small mounds.
   

   If the filling turns out to be dry, you can dilute it with a spoon of sour cream or mayonnaise.

5. Place the stuffed mushrooms in a greased pan, close to each other. Bake for 25-30 minutes at 180-190 degrees, until light brown.

   
   https://www.youtube.com/watch?v=rKZ0UzpIeg8

You can serve immediately or wait until the appetizer has cooled slightly.

This recipe uses onions and carrots, but other vegetables can also be used.

Ingredients

• Champignons – 500 gr.
• Hard cheese (any kind you like) - 100 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 2-3 cloves.
• Greens (any), salt, pepper, seasonings to taste.
• Vegetable oil – 2-3 tbsp. spoons.

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Preparation:

Separate and cut the legs. In a small amount of oil, lightly fry the legs, finely chopped onion and chopped carrots. Salt, pepper, season the filling with other spices when frying. Then you can do it in two ways:

Mix the filling with finely grated cheese and herbs and stuff the mushrooms with this mixture.

Fill the caps with fried filling and sprinkle cheese and herbs on top. You can just add a piece of cheese. Bake in the oven as in the first recipe.

Stuffed champignon mushrooms with cheese and minced meat

For preparation you will need the following ingredients:

• champignons with large caps – 12 pcs.;
• minced meat – 200 g;
• onions – 1 pc. (medium size);
• hard cheese – 70-100 g;
• garlic – 2 small cloves;
• odorless sunflower oil – 2-3 tbsp. l. (for frying);
• salt, freshly ground pepper - to taste;
• fresh herbs (parsley, dill) - a small bunch.

How to cook - step by step instructions:

1. For stuffing, select mushrooms with the largest and smoothest caps, wash them well and dry them from moisture. If the surface is heavily soiled, clean it. Carefully remove the legs using a twisting motion. Use a teaspoon to scrape out the mushroom slices, making more room for the filling.

2. Finely chop the peeled onion and mushroom stems and fry in a small amount of heated deodorized oil until lightly browned. Then pour in the minced meat. Fry, stirring, until the meat turns grey.

3. Season with salt and pepper, add finely chopped herbs and grated cheese (some can be left for sprinkling on the appetizer). Mix the filling and remove it from the heat.

4. Fill the caps with minced meat. Sprinkle with the remaining cheese (if not all of it was added to the filling), place on a baking sheet.

Bake in an oven preheated to 180 degrees for 15-20 minutes. Serve garnished with herbs and mustard.

Any meat is suitable for stuffing mushrooms.

Ingredients

• Champignons – 500 gr.
• Meat – 200 – 300 gr.
• Hard cheese (any kind you like) - 100 gr.
• Carrots (optional) – 1 pc.
• Onions (optional) -1 pc.
• Garlic – 2-3 cloves.
• Greens (any), salt, pepper, seasonings to taste.
• Vegetable oil – 2-3 tbsp. spoons if you fry the meat.

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Preparation:

The cooking principle is the same as in previous recipes. The only difference is that you need to prepare the meat for the filling - boil or fry. This can be done in different ways. For example, first boil the meat and then pass it through a meat grinder along with the legs and other ingredients (onions, garlic). In another option, finely chopped meat (or minced raw) is fried with other ingredients in a small amount of oil until cooked. You can make minced meat without vegetables, but then it is advisable to add 1 tbsp to it. a spoonful of sour cream or mayonnaise for juiciness. Don't forget to season with spices and salt the minced meat. Next, as usual, fill it and bake it in the oven.

Recipe for stuffed champignons with cheese and ham

Required Products:

• fresh champignons with large or medium caps – 10 pcs.;
• ham (sausage, sausages) – 200-250 g;
• onions – 1 small onion;
• any hard cheese – 100-120 g;
• sour cream (mayonnaise) – 1-2 tbsp. l.;
• breadcrumbs - 1-2 tbsp. l.;
• sunflower oil - for frying;
• fresh parsley - a few sprigs;
• garlic – 1-2 cloves;
• salt, pepper - a pinch.

Cooking recipe step by step:

1. Unscrew the stems of each champignon, leaving the caps intact.

2. Finely chop the ham or any other sausages, chop the onions and mushroom stems with their centers. Fry everything in a small amount of oil until cooked, pour into a bowl. Add chopped herbs and garlic, a little sour cream, salt and pepper there.
   Read also:  Mushroom soup from frozen mushrooms - 10 most delicious recipes
3. Stir the mass, pour in the crackers, stir everything again.

4. Stuff the champignons and place them on a baking sheet.

5. Grate the cheese on a fine grater and sprinkle it over the mushrooms. Bake the appetizer in a preheated oven for 25-35 minutes, depending on the size of the caps, at medium temperature (180-200 degrees).

Benefits of the dish

Stuffed champignons are good for those people who are watching their weight.
After all, mushrooms tend to quickly fill the stomach and create a feeling of fullness for a long time. Baked mushrooms should be avoided by people with certain medical conditions. The chitin contained in these mushrooms is practically not absorbed by the body. The finished dish contains about 170 calories, approximate composition: proteins - 10 g, fats - 13 g, carbohydrates - 2 g per 100 g. Champignons contain B vitamins, a large amount of proteins, as well as vitamins PP, D, A. Lecithin, what it contains helps fight cholesterol deposits. But mushrooms are heavy food and should be consumed in moderation.

The simplest recipe for champignons stuffed with minced meat

What products are needed:

• champignons with large caps – 12 pcs.;
• minced meat (pork, chicken, turkey, beef) – 125 g;
• onion – 1 pc.;
• chicken egg – 1 pc.;
• cheese – 80-100 g;
• butter – 30-40 g;
• salt, pepper - a pinch;
• sour cream – 200 g.

Cooking algorithm step by step:

1. Cut off the stems of the mushrooms, slightly catching the rounded edges of the caps - this will allow more filling to fit. Cut out the middle of the mushrooms so that only “baskets” remain, convenient for stuffing. Set aside the prepared caps for now, and finely chop the remainder.
2. Also chop the onion. Melt the butter in a frying pan and add the mushrooms and onions. Brown.
3. Mix the minced meat with fried onions and mushrooms.
4. Add an egg to the filling. Add salt and pepper, mix well and stuff the mushroom caps tightly. Sprinkle finely grated cheese on top.
5. Bake the champignons in the oven for 20-25 minutes at 180 degrees. Prepare a sauce from the remaining filling and sour cream - mix them and heat over medium heat in a frying pan.
6. Remove the mushrooms from the oven, pour over the sauce and return to bake for another 5-7 minutes.

Ingredients:

• Champignons – 500 gr.
• Hard cheese (any kind you like) - 200 gr.
• Garlic – 2-3 cloves.
• Greens (any), salt, pepper, seasonings to taste.
• Vegetable oil (for greasing the mold).

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Preparation:

Wash the mushrooms well and separate the stems from the caps (pull them out with your hands or cut them with a knife). Finely chop the legs, herbs, and garlic. Combine everything, salt, pepper, season with other spices as desired, mix gently and place on mushroom caps. There should be a small slide on top. Grease a baking tray (baking dish) with oil and place the caps on it. Bake in a preheated oven (180º – 200º) for 15 – 20 minutes. The time will depend on the properties of your oven, so keep a close eye on the mushrooms when cooking for the first time. The mushrooms should acquire a beautiful dark color, and the cheese on top should melt and brown.

Champignons stuffed with minced meat (meat) and baked in the oven

List of required ingredients:

• medium-sized champignons – 8-10 pcs.;
• boneless meat or minced meat – 150 g;
• onions, carrots - 1 pc.;
• sour cream or cream cheese - 2 tbsp. l.;
• hard cheese – 60-80 g;
• garlic, pepper - to taste;
• salt – 0.5 tsp;
• butter or vegetable oil - for frying vegetables;
• parsley - a few sprigs (for serving).

How to cook - step by step instructions:

1. Separate the stems from each champignon, also cut off the edges of the caps a little and remove the plates with a spoon so that they can be stuffed more tightly.
2. Grate the carrots on a coarse grater, cut the onion into cubes. Fry vegetables in hot oil until golden brown.
3. Separately, fry the finely chopped “waste” from the champignons.
4. For the filling you can use raw, boiled meat, or prepared minced meat. Turkey, chicken, or pork or beef fillet is suitable. A whole piece of meat must be turned through a meat grinder. Transfer the resulting minced meat into a deep bowl, add fried vegetables and pieces of mushrooms.
5. Season the filling with sour cream (if you prefer mayonnaise, you can use it) or cottage cheese, season with pepper and salt. Mix the mixture well and start stuffing.
6. The champignon caps should be filled to the brim with filling, forming a neat mound.
7. Place the mushrooms in a heat-proof dish, sprinkle them with grated cheese and bake. At this point, the oven should be preheated to 180 degrees. The approximate cooking time is 30-35 minutes (if the meat was raw) or 15 minutes (if the meat was boiled).

Whole champignons stuffed with shrimp filling, covered with cheese

This is an interesting seafood recipe. This appetizer will look interesting on any table, both at a banquet and on a table for two. And for this we will need, in addition to shrimp and other products, cream cheese, which can be replaced with cottage cheese or cream cheese.

Brief recipe:

Fry the mushrooms, chop the defrosted shrimp, mix all the ingredients, stuff, and bake.

Ingredients:

Large champignons – 500 g; Shrimp (boiled and frozen) – 250-300 g; Cream cheese – 2 tbsp. l.; Hard cheese - 100 g; Ground black pepper; Dry garlic – 1 tsp; Parsley; Ready mustard (Russian) – 1 tsp; Salt - a pinch

Full recipe:

Separate the caps from the legs, finely chop the legs and fry them in vegetable oil for 8-9 minutes.

We defrost the shrimp; it is not necessary to cook them, but if you haven’t had time to defrost them, you can put them in a preheated oven and simmer until the water evaporates. We chop the prepared shrimp, but not very finely.

Grate the cheese.

Finely chop the greens.

In a separate container, mix shrimp, fried cheese, herbs, cream cheese, mustard, salt, dry garlic, pepper.

We fill it with the resulting minced meat, put it in a mold and bake at 170-180°C for 40-45 minutes.

Mushrooms (champignons) with cheese and chicken - simple and very tasty

What we will cook from:

• medium-sized champignons (not small) – 700-800 g;
• chicken or minced chicken – 200 g;
• onions – 1 medium onion;
• mayonnaise – 3 tbsp. l.;
• vegetable oil, deodorized – 1-2 tbsp. l.;
• fresh garlic – 2 cloves;
• crushed unsweetened crackers - 2 tbsp. l.4
• table salt, black pepper, other spices - to taste;
• semi-hard or hard cheese – 70-100 g.

How we will cook:

1. Wash the mushrooms, carefully separate the caps from the stems and place in separate bowls. You need to take out as much of the middle as possible from the mushroom caps - then more filling will fit there. Place the cleaned caps in a regular transparent plastic bag, add 2 tablespoons of mayonnaise and shake gently so that the sauce is evenly distributed over the champignons. Tie the bag and set aside for about 30 minutes.

2. In the meantime, prepare the filling. Chop the remaining mushrooms and onions as finely as possible, pour into a frying pan with hot oil and cook over medium heat until soft. Then remove from the stove and cool slightly.

3. Finely chop the chicken or grind through a meat grinder. Add to it slightly cooled fried legs with onions, chopped garlic, pepper, salt and breadcrumbs. Mix the mixture with your hands.

4. Fill the caps with the filling, place in a heat-resistant form, grease the top with the remaining mayonnaise.

5. Bake the champignons at 180 degrees for about 30-35 minutes. Remove from the oven, sprinkle with cheese and return to the oven for another 5-7 minutes to melt the cheese. If available, you can use the grill mode.

   
   https://www.youtube.com/watch?v=1El3jnwUI_c

Champignons in the oven, stuffed with legs under a cheese crust

What to take:

• large but not overripe champignons – 0.5 kg;
• cheese (semi-hard or hard varieties) – 50-70 g;
• medium onion – 1 pc.;
• garlic – 1 clove;
• sour cream or mayonnaise - 1 tbsp. l.;
• vegetable oil – 4 tbsp. l.;
• salt pepper.

Cooking algorithm:

1. Caps, separated from the legs, marinate in a mixture of chopped garlic, 2 tbsp. l. oil, salt and pepper for half an hour.
2. At this time, chop the legs and onion into cubes and fry. Add salt and pepper at the end of cooking, stir, pour from the frying pan into a deep bowl.

3. Add a little sour cream (mayonnaise) and mix. Add salt if necessary.

4. Fill the pickled champignon caps with the filling, place in a mold, sprinkle with cheese, chopped using a coarse grater.

5. Bake for 15-20 minutes until the cheese is melted and cooked through to a delicious crust.

Serve as a hot snack.

Ingredients:

• Large champignons 6-8 pcs.
• Tomato 1 pc.
• Avocado 0.5 pcs.
• Red sweet pepper ~ 0.5 pcs.
• Soy sauce 1 tbsp. l.
• Garlic 1 clove
• Sesame to taste
• Cilantro to taste

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Cooking method

Rinse the champignons under cold water and remove the stems. Dice a tomato, half an avocado, a third of a red bell pepper and mix all the ingredients. Season the resulting mixture with soy sauce and chopped garlic and stuff the mushroom caps with it.

Bake the pieces for 10–12 minutes at a temperature of 160 degrees. Before serving, mushrooms can be decorated with sesame seeds and chopped cilantro.

This recipe can be taken as a basis for further culinary experiments with stuffed mushrooms.