Stuffed champignons in the oven are a tasty, appetizing, aromatic and satisfying dish that can be included in both the everyday menu and the holiday menu. It's no secret that this particular type of mushroom contains a large number of microelements that are beneficial for the human body, and champignons also have excellent taste.
Juicy mushroom caps can be served warm or cold; in any case, they will make a pleasant impression on household members or guests. This dish goes well with meat or fish dishes.
Stuffed champignons baked in the oven are not difficult to prepare. It will take 30-45 minutes to prepare the dish; it is prepared from affordable, low-cost ingredients.
The filling of mushrooms can be varied. It uses various vegetables, minced meat, cheese, fresh herbs, sauces, eggs, and ham. To make the mushrooms juicy and not wrinkle when baking, it is recommended to place a piece of butter in each cap.
- Champignons stuffed with cheese - a simple and tasty recipe
- Stuffed champignons with shrimp and cheese
- Champignons stuffed with minced meat
- Baked stuffed champignons in Turkish style - video recipe
- Stuffed champignons with quail eggs
- How to cook champignons stuffed with vegetables
- Stuffed champignons with meat and cheese
- Champignons stuffed with chicken and cheese
- Champignons stuffed with ham, cheese and garlic
- Baked champignons with suluguni filling
- Stuffed champignons with cottage cheese and herbs
- Champignons stuffed with buckwheat, baked in bacon - video recipe
Champignons stuffed with cheese - a simple and tasty recipe
You can use either fresh or frozen mushrooms in the recipe. If frozen champignons are used, their cooking time in the oven increases by 5 minutes.
You should choose mushrooms of the same size, in which case they will fry evenly and look harmonious on the table.
The components of the dish are presented:
- champignons – 10 pcs.;
- onion – 1 pc.;
- sour cream – 400 g;
- cheese – 350 g;
- greens;
- salt.
Cooking process:
1. Remove the mushroom stems, cut 5 champignons into small cubes. Place the chopped mushrooms in a salad bowl.
2. Remove the skin from the onion and cut it into small pieces. Pour the mushrooms into the frying pan, distribute them evenly, sprinkle with salt to taste and fry the champignons in oil for 10 minutes. The fire should be medium.
3. Add chopped onions to the mushrooms, mix the contents of the pan well with a silicone spatula and cook for another 10 minutes.
4. Grate hard cheese on a coarse grater. Mix mushrooms, onions, cheese and sour cream in a frying pan.
5. Cover a baking sheet with foil or parchment paper to prevent the mushrooms from burning during cooking. Grease the foil with a small amount of vegetable oil. Place whole upside down champignon caps on a baking sheet.
6. Place the prepared filling inside each mushroom cap. Place the baking sheet with mushrooms in the oven, preheated to 180 degrees for 30 minutes.
Decorate the finished champignons with herbs. It tastes best when eaten hot. Stuffed champignons with cheese will be an excellent hot appetizer on the holiday table.
Stuffed champignons with shrimp and cheese
Stuffed champignons can be prepared with a very wide range of products; one of the interesting combinations, in my opinion, is cream cheese with shrimp. And on top there is a crust of hard cheese. Delicious!
When preparing a dish, you can replace cream cheese with full-fat sour cream or mayonnaise. If you don't like mustard, you can omit it from the recipe.
Large champignons are ideal for this dish.
It is necessary to prepare from:
- shrimp (boiled and frozen) – 250-300 g;
- cream cheese – 2 tbsp. l.;
- hard cheese;
- ground black pepper;
- garlic powder – 1 tsp;
- parsley;
- mustard – 1 tsp;
- salt - a pinch;
- champignons – 500 g.
Sequencing:
1. Cut the stems of the champignons and cut them into small pieces.
2. Place chopped mushroom stems in a small frying pan, season them with salt and fry them in sunflower oil for 8 minutes.
3. Thaw the shrimp in advance, since they are boiled and frozen and do not need cooking. Cut the shrimp into small pieces so that there are no large pieces. Do not cut the shellfish too finely so that they do not turn into mush.
4. Place the shrimp in a bowl where the filling will be mixed later. Grind the cheese using a coarse grater. Chop the greens. Combine shrimp with chopped fried mushroom legs, cheese and herbs in a bowl.
5. Add cream cheese, ground black pepper, garlic powder, mustard. Mix all the ingredients and look at the consistency of the mass, it should not be too liquid.
6. Fill the mushroom caps with the filling and press it well with a teaspoon. Line a baking sheet with parchment paper and place the stuffed mushrooms on it.
Place the baking sheet in the oven preheated to 180 degrees for 45 minutes. and bake the mushrooms until the cheese is melted and the tops are browned. Serve on a large flat platter while hot. Bon appetit!
On skewers
An original version of preparing mushroom skewers. Champignons on skewers in the oven are very easy to make. An added benefit is that they are easy to eat. You can serve this dish for a holiday if you want to surprise your guests. Its taste will not leave anyone indifferent. You can alternate pecheritsa with vegetables on skewers to make the kebab more original.
Ingredients:
- champignons – 0.5 kg;
- salt;
- mayonnaise – 50 ml;
- hot red pepper – 2 pinches;
- soy sauce – 2 tbsp. l.;
- khmeli-suneli - a quarter of a teaspoon;
- ground ginger – 2-3 pinches;
- black pepper - to your taste.
Cooking method:
- Before cooking the mushrooms, make the marinade. In a deep bowl, mix mayonnaise with soy sauce. Add all the seasonings and salt there. Stir and leave for a quarter of an hour.
- While the marinade is preparing, wash the mushrooms. Dry them with a napkin.
- Place the champignons in the container with the sauce and mix thoroughly. They must be marinated for at least one hour.
- Thread the mushrooms onto wooden skewers. Preheat the oven to 180 degrees.
- Place the skewers on a baking sheet and bake the dish for 20-25 minutes.
Champignons stuffed with minced meat
Preparing such a dish will require a minimum of time and effort. It will become a real decoration for the holiday table.
If you want the mushrooms to taste sour, sprinkle the dish with lemon juice before placing the dish in the oven. You can use any minced meat in the recipe, but you can also give preference to chicken, as it is more tender.
Products presented:
- champignons – 8 pcs.;
- minced meat – 150 g;
- small onion – 1 pc.;
- mayonnaise - 1 tbsp. l.;
- mustard – 1 tsp;
- hard cheese – 60 g;
- garlic – 1 clove;
- fresh dill;
- vegetable oil – 2-3 tbsp. l.;
- salt;
- pepper;
- seasonings
How to cook:
1. Wash the mushrooms and separate the stems.
2. Mix mayonnaise and mustard in a small bowl and brush each mushroom with this mixture. Wrap the champignons in cling film and leave them to marinate. You can also marinate the mushrooms in advance, leaving them for 2-3 hours.
3. To prepare the mushroom filling, cut the mushroom stems into small pieces. Peel the onion and cut it into small cubes.
4. First place the onion in a frying pan with oil and fry it until lightly golden. Add the mushrooms and simmer them over medium heat for 15 minutes, while remembering to stir the contents of the pan.
5. When the onions and mushrooms are ready, cool them a little and add the minced meat. Squeeze a clove of garlic through a garlic press.
6. Add chopped greens. Salt, pepper and add seasonings.
7. Grate the hard cheese on a fine grater, add ½ of it to the other ingredients.
8. Grease a baking dish with vegetable oil and place mushroom caps on it, stuffing them. Bake mushrooms in the oven for 40 minutes. In this case, the temperature in it should be 200 degrees. If the mushrooms are small, then they will take less time to cook.
In 5 min. Before the end of cooking, sprinkle the remaining unused grated cheese over the mushrooms. Wait until the cheese melts. Stuffed champignons are ready!
In foil
The following cooking method is suitable for those people who need to quickly serve a dish to the table. Champignons in foil in the oven are baked well and evenly, turning out juicy and aromatic. In addition to them, you can make a salad from fresh vegetables or cook some healthy porridge. This recipe for champignons in the oven is considered one of the simplest.
Ingredients:
- champignons – 8 pcs.;
- butter – 40 g;
- greens - half a bunch;
- salt pepper;
- lemon - half.
Cooking method:
- Wash the mushrooms. Salt and pepper them, sprinkle with squeezed lemon juice.
- Cut out 8 identical squares from foil. Wrap a pecheritsa in each of them. Place a small piece of butter in each cap for juiciness. Gather the edges of the foil and seal.
- Preheat the oven to 200 degrees. Place the mushrooms on a baking sheet and bake for a quarter of an hour.
Stuffed champignons with quail eggs
Champignons according to this recipe are a very nutritious and versatile dish. You can cook them as a snack for the holiday table, or you can make a hearty and healthy breakfast.
Instead of quail eggs, you can use chicken eggs, but they should be added to the dish in smaller quantities than indicated in the recipe.
Sour cream can be replaced with mayonnaise, but in this case the dish will become high in calories.
It is necessary to prepare from:
- champignons – 12 pcs.;
- quail eggs – 12 pcs.;
- bulbs – 1 pc.;
- sour cream – 2 tbsp. l.;
- hard cheese – 50 g;
- salt;
- pepper
Cooking steps:
1. Clean the mushrooms and remove the stems. Finely chop the mushroom stems.
2. Cut the peeled onion into cubes. Fry the onion in a frying pan with oil until transparent.
3. Add mushrooms to the container and continue frying for 15 minutes. In 3 min. Before the onions and mushrooms are cooked, add sour cream, salt, and pepper. Stir the mass. Fry the mushroom mixture for another 3-5 minutes.
4. Grind the cheese. Place the mushrooms and onions in a separate bowl, add the chopped cheese and stir.
5. For baking you will need a special form, and if you don’t have one, you can use a regular baking sheet. The mold must be greased with oil. Stuff the mushroom caps with a small amount of filling, there should not be a lot of it so that there is room for the quail egg.
6. Preheat the oven to 189 degrees and place the champignons in it for 20 minutes. Make small indentations in the filling and crack the quail egg into them.
Bake the dish at 180 degrees for 10 minutes. The eggs will bake very interestingly, the white will harden, but the yolk will remain a little runny. This is a very tasty dish.
With potato
Mushrooms with potatoes are appropriate when you need a hearty dinner.
Ingredients
You will need:
- champignons – 300 g;
- potatoes – 1 kg;
- cheese – 100 g;
- sour cream – 200 g;
- cream – 100 ml;
- garlic – 2 cloves;
- parsley - 1 bunch.
Preparation
- Peeled potatoes are cut into thin slices.
- Chopped champignons and garlic are sautéed for 10 minutes.
- Fill with sour cream and stew for the same amount of time.
- Place potatoes and mushrooms in layers in a container.
- The dish is topped with a mixture of cream and grated cheese.
- Simmer for 1 hour.
Before serving, the dish is decorated with herbs - what a royal dinner!
How to cook champignons stuffed with vegetables
You can stuff champignons not only with the vegetables indicated in the recipe, but also with bell peppers, zucchini, and potatoes. These vegetables go well with mushrooms.
Before serving, garnish the dish with parsley, dill or green onions.
Products:
- champignons – 9 pcs.;
- ground black pepper – ½ tsp;
- onion – 1 pc.;
- salt - a pinch;
- hops-suneli – 1 tsp;
- tomatoes – 2 pcs.;
- carrots – 1 pc.
Sequencing:
1. Wash and dry the champignons, remove the stems. Using a teaspoon, scoop out as much mushroom pulp as possible to accommodate plenty of filling.
2. Peel the washed onions, tomatoes and carrots. Cut all vegetables into cubes. Transfer the chopped vegetables to a small bowl and mix with salt and spices. Cut the mushroom stems into pieces and place them with other vegetables.
3. Stuff each mushroom cap with the vegetable mixture.
4. Preheat the oven to 200 degrees. Place the mushrooms on a greased baking sheet in the oven and bake them for half an hour.
Mushrooms stuffed only with vegetables are a light and tasty dish that can be eaten during Lent, since no animal products are used. Vegetarians will also like these mushrooms.
How long to bake whole champignons in the oven?
Of course, lovers of the delicacy are concerned about how long the champignons take to cook in the oven. The preferred time is 15 – 20 minutes. It is not advisable to simmer them for longer than 30 minutes, otherwise the mushrooms will dry out.
The mushrooms turn out to be an appetizing caramel color. They are served as an independent snack or as a side dish for meat. Many seasonings go perfectly with mushrooms - feel free to experiment!
There are a huge number of ideas on how to cook whole champignons in the oven. Let's look at the most popular and tasty ones.
Stuffed champignons with meat and cheese
Nourishing and very tasty, that’s what we can say about these stuffed champignons. Meat with mushrooms is our favorite combination, especially for the male half. To make the mushrooms tastier, marinate them in mayonnaise before baking them. It will work especially well if the mayonnaise is homemade and not store-bought.
If Worcestershire sauce is not available, you can replace it with a mixture of soy sauce with fish, apple cider vinegar, grated sour berries, balsamic vinegar, or a mixture of balsamic vinegar with Thai sauce.
The required products are presented:
- champignons - 10 pcs;
- chicken fillet - 100 g;
- onions - 1 piece;
- hard cheese - 150 g;
- greens;
- mayonnaise;
- soy sauce;
- Worcestershire sauce.
Preparation steps:
1. Wash and dry the mushrooms, separate the stems from the champignons, and chop them.
2. Cut the meat into small pieces. Peel the onion and cut it into cubes.
3. Mushroom caps should be marinated. To do this, place the mushrooms in a bowl, pour in mayonnaise and soy sauce. Mix the mushrooms thoroughly so that each cap is covered with the marinade and it gets inside the mushrooms. Leave the champignons for 30 minutes.
4. Pour sunflower oil into a frying pan and place the meat in it, fry it over medium heat for 5 minutes.
5. Add chopped onion, stir with a wooden spatula and fry the meat for another 7 minutes.
6. Add mushrooms to the pan, stir the contents, add sauce and cook until golden brown.
7. Grate the hard cheese and mix it with the ingredients in the pan.
8. Stuff the mushroom caps with the prepared filling. Line a baking sheet with parchment. Place the mushrooms on a baking sheet and place them in an oven preheated to 180 degrees. The cooking time will be 40-60 minutes.
Place the finished mushrooms on the blouse, garnish with herbs and serve. Bon appetit!
Entirely
You can bake mushrooms just like that, seasoning them with salt and pepper, however, it will be tastier if you first marinate them with spices. Whole champignons in the oven go well with many sauces and even simple mayonnaise. The main advantage of this dish is that its preparation requires a minimum of time and effort. Whole mushrooms are as simple as possible and incredibly tasty.
Ingredients:
- Pecheritsa – 0.5 kg;
- a mixture of peppers - a couple of pinches;
- tartar sauce – 70 ml;
- salt - a pinch;
- coriander – 0.5 tsp;
- nutmeg – 2 pinches.
Cooking method:
- Wash and dry the mushrooms with a paper towel.
- In a bowl of suitable size, mix tartar sauce with spices, salt and pepper.
- Leave the mushrooms in the resulting mixture for half an hour. Make sure that the marinade covers each of them.
- Preheat the oven to 180 degrees. Place the mushrooms on a baking sheet. Bake for about half an hour.
Recipe for champignons stuffed with chicken and cheese
The tender chicken meat cooks quickly, and the combination of mushroom and chicken flavors is delicious. Therefore, it is not surprising that the idea of nafa
If you want the prepared dish to have a lot of juice released by the mushrooms, then when preparing stuffed champignons, you do not need to add crackers.
You can use both crushed homemade crackers and store-bought ones, but they must be without any additives.
Ingredients presented:
- large champignons – 6 pcs.;
- minced chicken – 150-200 g;
- small carrots – 1 pc.;
- small onion – 1 pc.;
- green onions;
- hard cheese – 100 g;
- garlic - to taste;
- breadcrumbs - 1 tbsp. l.;
- salt;
- pepper;
- spices;
- vegetable oil – 2-3 tbsp. l.
Preparation:
1. Divide the washed and dried mushrooms into caps and stems. Remove excess pulp from inside the caps. Finely chop the legs.
2. Cut the peeled onion and garlic into cubes, grate the carrots and hard cheese on a coarse grater, and chop the green onions.
3. Heat the oil in a frying pan and place chopped onions and carrots in it. Fry vegetables for 3 minutes. Add the chopped mushroom stems to the pan and fry for 3 minutes, stirring occasionally.
4. Add minced meat, fry it with vegetables for 2 minutes.
5. Remove the frying pan from the stove, transfer its contents to the salad bowl, wait until the vegetables and meat have cooled. Add all other chopped ingredients, salt, pepper, various spices, crackers, ½ part of grated cheese. Mix all ingredients thoroughly.
6. Stuff the prepared mushroom caps with filling. Use a spoon to press down on the filling to accommodate as much as possible.
7. Preheat the oven to 200 degrees and place the pan with stuffed mushroom caps into it for 3-40 minutes. The mold must be greased with oil.
In 5 min. Before the end of cooking, remove the pan from the oven and sprinkle the remaining shredded cheese on the tops of the mushrooms. Place the dish back in the oven for a couple of minutes until the cheese melts and browns.
The mushrooms are ready and incredibly tasty!
In soy sauce
This dish is very good when baked either in the usual way or on the grill. Champignons in soy sauce in the oven turn out to be spicy because they are prepared with the addition of mustard and a special combination of spices. Their spicy taste will appeal to all lovers of delicacies. If you prepare this dish for the holiday table, you are guaranteed to win the hearts of all invited guests.
Ingredients:
- champignons – 0.5 kg;
- a mixture of sugar, oregano, paprika, dried garlic and ginger in equal proportions 2.5 tbsp. l.;
- butter – 350 g;
- grain mustard – 50 g;
- olive oil – 50 ml;
- soy sauce – 130 ml.
Cooking method:
- Wash the mushrooms and pat dry with a paper towel.
- Melt the butter in a small saucepan. Mix it with olive oil using a whisk.
- Stirring constantly, pour in soy sauce, mustard and seasonings.
- Keep the mushrooms in the prepared marinade for at least one hour.
- Preheat the oven to 200 degrees. Place the mushrooms on a baking sheet and bake them for about 20 minutes.
Cooking champignons stuffed with ham, cheese and garlic
You can replace ham with balyk, milk sausage, finely chopped fried meat, boiled pork or boiled tongue.
Serve the stuffed champignons with salted cabbage, lettuce or a light vegetable salad.
The components of the dish are presented:
- package of champignons – 1 pc. (17 mushrooms);
- onions – 1/2 pcs.;
- garlic – 3 cloves;
- mayonnaise - 1 tbsp. l.;
- ham – 100 g;
- cheese – 50-60 g;
- sour cream – 1 tbsp. l.;
- salt.
Sequencing:
1. Wash the champignons and separate the stems. Place the mushroom caps in the pan and brush them with mayonnaise to add some piquancy.
2. Peel the onion. Cut the mushroom stems and onion into cubes. Heat a frying pan with olive oil and place the onion-mushroom mixture and salt in it. Fry until golden brown.
3. Cut the ham into small cubes. Combine fried onions and mushrooms with ham in one container. Add finely grated garlic and sour cream. Mix the mixture thoroughly.
4. Grease the pan with olive oil. Distribute the prepared filling among the mushroom caps. Transfer the mushrooms to the mold.
5. Grind the cheese using a coarse grater and sprinkle it over the surface of the mushrooms. Preheat the oven to 220 degrees and place the mold in it. Baking time is 20 minutes.
Ready-made stuffed champignons with ham can be served hot or cold. They will be delicious either way.
Baked champignons with suluguni filling
Instead of Suluguni cheese, you can use Adyghe, Gouda, Russian, feta cheese, Chechil or other cheese in the dish that has a delicate consistency and does not have a strong smell.
As spices you can add ground black pepper, basil, mint, paprika.
The components are presented:
- champignon mushrooms – 250 g;
- suluguni – 150 g;
- egg – 1 pc.;
- spices - to choose from.
How to cook:
1. Remove the stems from the mushrooms. Champignons can be used in any size. Grease a small baking dish with oil and place the mushroom caps in it. Bake the mushrooms for 15 minutes. at a temperature of 180 degrees.
3. Grate the suluguni using a fine-toothed grater. Add the egg and mix the mixture well. Add desired spices to cheese.
4. Remove the mushrooms from the oven and drain them of any liquid that has released during the cooking process. This will need to be done if the champignon caps are very large. Fill the mushroom caps with the filling. Sprinkle ground paprika on top.
Place the dish in the oven for another 10 minutes. After the cheese filling has browned, take out the finished stuffed champignons and set the table.
Stuffed champignons with cottage cheese and herbs
To prepare the dish, choose non-sour cottage cheese; it should not be too fatty.
For greens, you can use not only dill, which is indicated in the recipe, but also parsley and green onions.
Prepare from:
- champignons (large) – 700 g;
- cottage cheese – 300 g;
- raw eggs – 1 pc.;
- yolk – 1 pc.;
- dill – 1 bunch;
- vegetable oil;
- water;
- salt;
- ground black pepper.
Cooking process:
1. Remove the mushroom stems and clear the cap of the pulp.
2. Cut the legs into small cubes or bars and place them in a greased frying pan. Fry for 20 minutes.
3. Pour water into a separate frying pan, place the mushroom caps and simmer for 5 minutes. under a closed lid.
4. Finely chop the dill. Place cottage cheese in a bowl, beat in an egg, add chopped dill, add salt and ground pepper to taste. Stir the resulting mass. Add the mushrooms and stir the filling.
5. Pour a little oil into the mold and spread it over it. Lay out the caps and place the cottage cheese filling in each one. Using a pastry brush, brush the surface of the filling with yolk.
Send the form with the contents to the oven, heated to 180 degrees for 25 minutes. When ready, remove, let cool slightly and set the table. Bon appetit!
Champignons stuffed with buckwheat, baked in bacon - video recipe
Want to cook stuffed mushrooms in a new way? Instead of cheese and garlic, use buckwheat, mozzarella and a slice of bacon. The result will be something simply amazing. It's very quick and easy to prepare, and the results are amazing. Ruddy crispy bacon, and inside there is a juicy baked mushroom with filling.
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The recipe is just to die for!
To make the finished dish appetizing, tasty and juicy, it is recommended to follow the following tips
Helpful Tips:
- When preparing this dish, give preference only to fresh mushrooms. You can check their freshness by looking under the cap. The rim below should be pure white without black spots.
- In the process of frying onions with champignon legs, wait until all the juice has left the mushrooms and they are browned. Only then throw the bow.
- While preparing the dish, you can pour the mushrooms with mild tomato sauce or a sauce based on mayonnaise or sour cream.
- Don't overcook the mushrooms. Since they are soft, the cooking time takes 10-15 minutes.
Stuffed champignons baked in the oven are an easy-to-prepare, but very tasty dish that is not a shame to serve at the holiday table. It will not only allow you not to feel hungry for a long time, but will also replenish the human body with missing microelements, thanks to the beneficial and medicinal properties of mushrooms.
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