What can you cook for dinner with champignons: 8 light recipes

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In order for the champignon appetizer to be light and tasty, the hostess needs to know a few nuances.

Large champignons are more flavorful, but small mushrooms are more tasty and healthy. When choosing mushrooms, you need to consider what dish they will be used for. It is more convenient to stuff the caps of medium-sized mushrooms. Large fruiting bodies are fried on skewers, and small ones are marinated. Mushrooms of any size are suitable for most appetizers.
Frozen champignons retain their taste and benefits, so any dishes that are made from fresh mushrooms can also be prepared from frozen fruiting bodies. Sliced champignons do not even need to be defrosted beforehand. If the mushrooms are frozen whole and need to be chopped, then they should be allowed to thaw gradually. It is not recommended to use a microwave for this purpose.
Many housewives have a question about whether it is necessary to clean champignons before cooking. There is no clear answer to this question. For wild mushrooms, the top film is usually removed from the caps. Commercial mushrooms usually have caps that are so delicate that there is no need to peel them.
The following heat treatment methods are suitable for preparing dietary dishes: boiling (including steaming), stewing and baking. It is not advisable to fry champignons, and even if you have to do this, you should use as little oil as possible. When heated, champignons release juice and do not burn. Moreover, you can do without oil by frying mushrooms in a frying pan with a high-quality non-stick coating.
To bake mushrooms, it is also advisable to use dishes in which the food does not stick, even if you do not grease it with oil. These are ceramics, glass, silicone. You can use silicone-coated parchment instead of butter. This will allow (albeit slightly) to reduce the calorie content of the finished dish.
The total calorie content of a dish is also affected by its composition, which may include not only champignons. Try not to use fatty foods. And keep in mind that for an evening meal it is better to give preference to ingredients that do not contain large amounts of carbohydrates. For example, buckwheat is healthy, but for dinner it is better to cook porridge not from it, but from lentils.
Even a light dinner will leave a heaviness in the stomach if the portion is large. Also, do not forget about the recommendation of experts to have dinner at least 2-3 hours before bedtime, so that most of the food eaten has time to be digested.

Below you will find a selection of recipes for dishes in which champignons dominate, the energy value of which is only 27 kcal per 100 g of product. They are dominated by proteins (4.3%), contain little fat (1%) and almost no carbohydrates (0.1%). For dinner, you can make a thick soup, a hearty salad, a tender stew, or a delicious kebab from them. All these and other dietary food options are in our selection.

Read more about the beneficial and harmful properties of champignons in a separate article.

Selection and preparation of ingredients

Champignons are a very healthy product that contains a large amount of beneficial vitamins and minerals. Its calorie content is quite low, which makes it possible to use mushrooms for preparing dietary dishes. For food you should choose fresh champignons, with a light cap, without smell and mucus.

Important! It is important to buy champignons in trusted places, in stores or at the market, but always check with sellers for information about the quality of the product.

Preparing the product for cooking is very simple: you should thoroughly wash each mushroom, dry it, marinate if necessary, chop it to the desired size or leave it whole, removing the stem. Some people prefer to cook vegetables stuffed with mushrooms, and this also turns out delicious. From the described product you can prepare both mushroom soup and a main course.

Cheese and mushroom soup from champignons

Components:

champignons – 0.5 kg;
processed cheese – 0.2 kg;
butter – 10-15 g;
onions – 100 g;
water – 1.5 l;
salt, pepper, nutmeg - to taste;
greens - for serving.

Cooking algorithm:

Cut the onion into small cubes and the champignons into slices. Cut the cheese into small pieces or grate. It will be easier to grind it if you first keep it in the freezer for 20-30 minutes.
Melt the butter in a small frying pan or saucepan and lightly fry the onion in it.
Boil water, add fried onions and mushrooms. Boil them for a quarter of an hour.
Add salt, seasonings and cheese, let simmer for another couple of minutes until the cheese melts.

Serve the soup sprinkled with chopped herbs. If desired, you can season it with a small amount of sour cream, but the creamy notes in this soup are already clearly audible.

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16 DIETARY DISHES WITH CHAMPIGNONS

Salad with champignons and beans

Champignons – 200 g Green beans – 150 g Onion – 1 pc. Salt – to your taste Garlic – 1 clove Radish – 50 g. Olive oil – 1 tbsp. lie Greens – ½ bunch

Rinse the mushrooms and beans well. Boil the beans for five minutes in salted water, strain. Peel and chop the onion. Heat a frying pan with olive oil, add onion and finely chopped garlic, then add sliced mushrooms and boiled beans, add salt and pepper and simmer for a few minutes. Next, place in a salad bowl, let cool and add grated radish and herbs. Mix all.

Salad with champignons, cucumbers and seaweed

Pickled cucumbers – 3 pcs. White onion – 2 pcs. Boiled champignons – 200 g Sea cabbage – 200 g Sunflower oil – 3 tbsp. lie Apple cider vinegar – 2 tbsp. lie Greens – ½ bunch Salt, spices – to taste

Cut the mushrooms into slices, onions into half rings, and cucumbers into small cubes. Place everything in a frying pan and fry for about five minutes. Then place in a salad bowl, let cool and add seaweed. Season with salt and pepper to taste, pour in apple cider vinegar and garnish with herbs on top.

Salad with champignons, chicken breast and zucchini

Champignons – 200 g Chicken breast – ½ pc. Onion – 1 pc. Bell pepper – 1 pc. Zucchini (small) – 1 pc. Olive oil – 2 tbsp. lie Soy sauce – 2 tbsp. lie Pepper, salt, herbs - to taste

Cut the chicken breast into small cubes, place in a frying pan with heated olive oil, fry a little, add chopped mushrooms, finely chopped onion and zucchini. And simmer everything until done. Then put it in a salad bowl, add salt and pepper, add finely chopped bell pepper, stir, and sprinkle with herbs on top.

Salad with champignons, sauerkraut and cranberries

Marinated champignons – 200 g Sauerkraut – 200 g Onion – 1 pc. Cranberries – 50 g Parsley – ½ bunch Olive oil – 2 tbsp. lie

Cut the champignons into halves, the onion into half rings, mix everything, add cranberries, pour in olive oil, and sprinkle with herbs on top.

Salad with champignons, lentils and tomatoes

Champignons – 200 g Salad mix – 200 g Zucchini – 200 g Lentils – 100 g Curry – pinch Garlic – 2 cloves Cherry tomatoes – 6 pcs. Red onion – 1 pc. Olive oil – 2 tbsp. lie Apple cider vinegar – 1 tbsp. lie Mustard – 1 tsp. Sugar – ½ tsp. Thyme – ½ tsp. Ground black pepper - a pinch Soy sauce - 1 tsp. lie Salt - to taste

Boil the lentils. Cut the mushrooms into slices, zucchini into cubes. Bake everything in the oven on the grill. Place in a salad bowl. Cut the tomatoes into four parts, add to the mushrooms, then the salad mix and lentils. Mix everything. Cut the onion into half rings, chop the garlic. Then prepare the sauce. Pour olive oil into a container, add vinegar and soy sauce, pepper, garlic, mustard, thyme. Whisk everything. Next, pour the sauce over the salad and sprinkle with herbs before serving.

Casserole with champignons and basil

Champignons – 200 g Low-fat milk – 75 ml Egg – 1 pc. Onion – 1 pc. Corn starch – 0.5 tbsp. lie Dried basil – 1 tsp. Olive oil – 2 tbsp. lie Turmeric – a pinch Grated cheese – 50 g Ground pepper, salt – to taste

Boil mushrooms, chop. Pour oil into a heated frying pan and fry mushrooms and chopped onions in it for five minutes. Mix milk with starch. Put on fire and boil until thick sour cream forms. Cool. Beat eggs with salt and pepper, mix with a mixture of milk and starch. Place mushrooms with onions and basil here. Mix everything and pour into the mold. Top with grated cheese. And bake in the oven.

Champignons baked with cheese

Small mushrooms – 150 g Cottage cheese – 5 tbsp. lie Cream cheese – 50 g Green onion – 1 tbsp. lie Greens – 1 tbsp. lie Garlic – 1 clove Salt and pepper to taste

Remove mushroom stems, dry and finely chop. Separately, mix chopped mushroom stems, cream cheese, cottage cheese, onion, chopped garlic, mix everything well, add salt and pepper. Fill the mushroom caps with this mixture and place in an oven preheated to one hundred and eighty degrees for ten to fifteen minutes. Remove from the oven and sprinkle with herbs.

Soup with champignons, rice and cheese

Champignons – 150 g Rice – 100 g Cheese – 50 g Garlic – 1 clove Chopped parsley – 1 tbsp. lie Vegetable broth – 600 ml Salt, pepper – to taste Olive oil

Chop the mushrooms and lightly fry in olive oil. Then pour vegetable broth into the pan, add mushrooms, finely chopped garlic, salt, pepper, rice and cook until tender. Five minutes before the end of cooking, add parsley and grated cheese.

Soup with champignons, celery and pumpkin

Fresh champignons – 300 g Garlic – 2 cloves Medium-sized carrots – 1 pc. Shallots – 2 pcs. Celery – a couple of stalks Pumpkin – 150 g Vegetable broth – 600 ml Olive oil – 2 tbsp. lie Corn flour – 1 tbsp. lie (for thickening) Herbs, pepper, salt - to taste

Cut the mushrooms into slices. Cut the carrots, pumpkin into small cubes, finely chop the onion. Chop the garlic. Pour olive oil into a saucepan, add onion and garlic and sauté lightly. Then add pumpkin, carrots, onions and broth. Place on the fire and cook until the vegetables are ready. Next, place the soup in a blender and blend everything, add mushrooms and cook until the mushrooms are ready. The next step is to dilute the corn flour with water and add to the soup, also add chopped celery. Add salt, pepper, herbs. Boil until the soup thickens.

Soup with champignons, spinach, tomatoes and bell peppers

Champignons – 300 g Tomatoes – 2 pcs. Bell pepper – (1 red, one yellow) Spinach – 150 g Onion – 1 pc. Vegetable broth – 600 ml

Grate the tomatoes on a fine grater, add a little water, chopped onion, garlic and simmer in a frying pan. Place chopped champignons, finely diced peppers and stewed tomatoes with garlic and onions into a saucepan. Pour in vegetable broth and add chopped spinach. Cook until the mushrooms are ready. Add some salt and pepper. This soup has very few calories and you can eat it whenever you want.

Soup with beans and champignons

Mushrooms – 200 g Beans – 150 g Onions – 1 pc. Pickled cucumber – 1 pc. Mushroom broth – 1 l

Cut the mushrooms, cucumbers into cubes, onions and lightly simmer with a spoon of olive oil. Boil the beans, add to the stewed vegetables and simmer for another ten minutes all together. Then pour the broth into the pan, add the stew mixture, salt, add spices to your taste and cook for another fifteen minutes.

Sour soup with whey, mushrooms, eggs and sour cream

Champignons – 8 – 9 pcs. Quail eggs – 6 pcs. Whey – 600 ml Sour cream 10% – 3 tbsp. lie Marjoram – a pinch Greens – ½ bunch Salt, pepper – to taste

Boil mushrooms and eggs. Peel the eggs and cut them into halves, cut the mushrooms into slices. Add mushrooms, eggs, marjoram, salt, pepper, herbs and sour cream to the whey. Mix well and let sit in the refrigerator for a couple of hours.

Soup with champignons, broccoli and celery

Champignons – 8 pcs. Olive oil – 4 tbsp. lie Onion – 1 pc. Tomato paste – 2 tbsp. lie Garlic – a couple of cloves Celery – 1 stalk Carrots – 1 pc. Thyme – 1 tsp. Potatoes – 1 pc. Broccoli – 200 g Vegetable broth – 1 l

Pour oil into a heated frying pan, add chopped onion, add tomato paste, garlic and simmer for two minutes, then add grated carrots and chopped celery. Simmer everything for about seven minutes, then add chopped mushrooms and thyme. Simmer until the mushrooms are ready. Next, add chopped and pre-soaked potatoes from starch to the vegetable broth.

Cook until the potatoes are ready and then add the stewed mixture of vegetables and chopped broccoli into florets. Add salt, pepper and cook until the broccoli is ready.

Stew with mushrooms, broccoli and carrots

Champignons – 200 g Onions – 2 pcs. Carrots – 2 pcs. Broccoli – 100 g Sweet pepper – 1 pc. Dried mushrooms – 1 tbsp. lie Sunflower oil – 3 tbsp. lie Bay leaf – 3 pcs. Pepper mixture – a pinch Vegetable seasoning – to taste

Dice peppers, carrots, onions, and slice mushrooms. Divide the broccoli into florets. Sauté everything in sunflower oil. Place all the vegetables and mushrooms in a cauldron, add a mixture of peppers, bay leaves, vegetable seasoning, grated dry mushrooms, add water and simmer.

Buckwheat porridge with mushrooms

Buckwheat – ½ cup Champignons – 200 g Water – 1.5 cups Onion – 1 pc. Sunflower oil – 2 tbsp. lie

Chop mushrooms and onions. Fry in sunflower oil. Rinse the buckwheat, add water and cook. When the buckwheat is almost ready, add the fried mushrooms and onions. And cook everything together until the buckwheat is ready.

Pate with mushrooms, lentils and vegetables

Champignons – 150 g Boiled lentils – 150 g Eggplant – ½ pc. Lime juice - 1/2 pcs. Garlic – 1 clove Soy sauce – 1 tsp. Olive oil – 1 tsp. Chopped green onion – 1 tbsp. lie

Peel the eggplant, chop it and bake it in the oven together with the mushrooms, add the boiled lentils, and blend everything in a blender. Then mix lime juice, chopped garlic, soy sauce, olive oil. Add everything to the puree with mushrooms, mix well, at the end mix everything with onions, salt, pepper and mix well again.

Champignon kebab

Components:

champignons – 0.3 kg;
soy sauce – 40 ml;
sour cream – 60 ml;
garlic – 3 cloves;
mixture of dried herbs (Provencal, Italian) – 5 g.

Cooking algorithm:

Combine sour cream with soy sauce, add garlic and aromatic herbs, passed through a press, mix.
Add mushrooms to the sauce. Stir to coat each mushroom with marinade. If possible, leave the mushrooms in the marinade for several hours. If you don’t have time, bake it right away, it will still be delicious.
Preheat the oven in advance. You need a temperature of 180 degrees.
Thread the champignons onto wooden skewers, place in the pan and place in the oven.
Bake mushrooms for 25-30 minutes. During this time, it won’t hurt to turn them over a couple of times.

If you want the champignons to be juicy, bake them in a special bag.

Composition and beneficial properties of mushrooms

Mushrooms contain a large amount of protein. It is broken down by the body more easily than that obtained from meat products, is absorbed almost completely, and promotes cellular restoration. Mushroom dishes satisfy hunger well and create a feeling of fullness for a long time. Mushrooms are good for vegetarians because they help prevent protein deficiency.

Champignons contain vitamins D, C, H, and group B. They are also rich in fatty acids involved in lipid metabolism, accelerating the breakdown of adipose tissue. There is a lot of phosphorus among microelements: its content in mushrooms is higher than in seafood. The composition also includes iron, zinc, magnesium. The amount of carbohydrates and fats is small, which makes the product dietary. Due to the low glycemic index, mushroom dishes are safe for patients with diabetes.

The product has an antibacterial effect, slows down the development of tumor diseases, and prevents inflammatory processes. The composition includes pantothenic acid, which relieves fatigue and reduces stress levels. Mushrooms strengthen the immune system and enhance the body's natural defenses. If you eat them regularly, the condition of your nails, hair, and skin will improve.

Champignons in cream sauce

Components:

champignons – 0.3 kg;
chicken egg yolks – 2 pcs.;
low-fat cream – 60 ml;
hard cheese – 30-40 g;
salt - a pinch;
nutmeg - on the tip of a knife.

Cooking algorithm:

Cut the champignons into slices and place in bowls or heat-resistant molds.
Separate the egg yolks from the whites, combine with cream, salt and pepper, and whisk.
Pour the creamy egg mixture over the mushrooms and sprinkle with grated cheese.
Place the molds with champignons in the oven, preheated to 180 degrees. Bake for 25-30 minutes.

The delicate creamy taste of champignons baked in cream will not leave any gourmet indifferent.

Recipe with cheese

Ingredients:

½ kilo of mushrooms;
1 tbsp. finely grated cheese;
3 tbsp. l. classic mayonnaise;
butter;
garlic;
salt.

Preparation:

Wash all the mushrooms and cut out their stems as close to the cap as possible. This can be done conveniently with a thin, sharp knife.
Place the caps in a heat-resistant form with the hole facing up, close to each other.
Place a piece of butter into each base.
Mix cheese with salted mayonnaise and add mashed garlic.
Place the filling in the mushrooms on top of the butter.

Bake stuffed champignons in the oven with cheese for 17 - 20 minutes at 180°C.

Frittata with mushrooms and spinach

Components:

champignons – 150 g;
spinach – 80-100 g;
refined vegetable oil – 10 ml;
chicken egg – 4 pcs.;
salt - to taste;
cheese (optional) - to taste.

Cooking algorithm:

Grease a saucepan with oil, place sliced mushrooms in it, and heat.
When the juice begins to release from the champignons, add half the chopped spinach. When soft, add the remaining herbs.
Simmer mushrooms with spinach until excess moisture evaporates.
Beat the eggs with salt and pour them over the mushrooms and spinach.
Place the saucepan in the oven preheated to 180 degrees.
After 15 minutes, sprinkle the omelette with cheese and bake until done. This will take another 10-15 minutes.

Thanks to an additive such as spinach, the calorie content of the dish is not only reduced, but its benefits are also increased. This recipe makes 2 servings of a light but nutritious dinner.

Pros and cons of losing weight

For those losing weight, a small amount of fat in the product, prepared without frying, is beneficial. The calorie content is also low: 100 g contains only 27 kcal. The consumption of champignons is allowed not only by a healthy diet, but also by some strict diets; even special weight loss systems have been developed where this product becomes the basis of the diet. Since champignons are compatible with meat, fish, cereals, and vegetables, a large number of different dietary dishes can be prepared from them.

A high protein content will also benefit those losing weight. Due to this, weight loss will occur more due to fat tissue than muscle tissue. Since mushrooms are a filling food, a person quickly gets full, while consuming a small amount of calories, and does not need a new portion of food for a long time.

A high concentration of plant fibers helps rid the body of toxic substances and waste. Thanks to this, metabolism becomes faster.

A low-calorie product prevents the development of a deficiency of a large number of nutrients. For this reason, it is useful to add it to the diet during severe calorie restriction: you can avoid disturbances in the functioning of internal organs and prevent deterioration in your appearance.

Replacing the main meal with 150 g of champignons will also help you lose weight. This measure allows you to lose weight by 1–2 kg per month without taking any additional effort. Regular consumption of mushrooms after completing a diet prevents the return of excess weight.

The advantage is accessibility. The cost of champignons is low.

Mushroom dishes also have disadvantages. If the product was grown in an area with unfavorable environmental conditions, it absorbs most of the toxins, which makes it hazardous to health. When frying, too much oil is absorbed, which not only neutralizes many beneficial compounds, but also increases calorie content. Due to the high content of chitin, they are not recommended for children under 12 years of age, whose digestive system is not able to break down this substance.

Champignons with lentils

Components:

lentils – 0.2 kg;
champignons – 0.3 kg;
carrots – 100 g;
onion – 100 g;
sweet pepper (optional) – 100 g;
water – 40-60 ml (not counting the consumption for boiling lentils);
salt, seasonings - to taste.

Cooking algorithm:

Cook lentils according to package instructions.
Place champignons and peppers, coarsely grated carrots and finely chopped onions into a saucepan. Add 2-3 tablespoons of boiled water.
Stew the mushrooms with vegetables for about 10 minutes, add lentils to them, add salt and seasonings.
Mix the products and simmer them together for 2-3 minutes.

You are unlikely to spend more than 30-35 minutes preparing this hearty but at the same time light dinner.

Why mushrooms help you lose weight

This is a fairly low-calorie product (per 100 g - approximately 22 kcal) of plant origin - that is, they enrich our body with plant protein. Of course, their calorie content depends on the variety, as well as on whether they are fresh or, say, dried (the calorie content of the latter can be 5-10 times higher than the former). The method of cooking also affects it - boiled ones will certainly be less nutritious than fried ones. However, even when fried, they will not harm your figure if you eat them in moderation.
In the dried state, they do not lose their original properties, taste and aroma - they are still the same healthy product, only with increased calorie content. But you usually need very little of them for one dish.

Sometimes recipes include raw champignons, oyster mushrooms, saffron milk caps, and even white mushrooms. At the same time, doctors do not advise getting carried away with a raw food diet - it is not known where they grew, in what conditions, when they were collected (the longer the shelf life, the more toxins they contain). Therefore, if you really want it raw, then use only a proven product.
Their glycemic index is also very low - about 10. This means that they are perfectly absorbed without being deposited as fat somewhere on the thighs or stomach.
Their other beneficial properties include their minimal fat content (in 100 g - only about 5 g), minimal or low carbohydrate content, high fiber content, vitamins, quick satiety, the ability to remove bad cholesterol and suppress appetite. In a word, enjoy!

Right choice

All that remains is to talk about which mushrooms are suitable for weight loss. Nutritionists say, friends, that almost everything is suitable. However, experts advise paying attention to the following nuances:

Fresh, of course, is better than dried, as mentioned above. On the other hand, soak the dried ones and you will be happy.
Among the fresh ones, there is a good choice - with a large cap - it contains most of the vitamins.
Collect them away from the highways or buy them from trusted suppliers - the closer you are to the road, the more harmful substances these gifts of nature have absorbed.
Of course, among the leaders for weight loss is the white one, otherwise called the “king of mushrooms”; in addition, honey mushrooms are held in high esteem, as they normalize digestion and serve for cleansing. Champignons and oyster mushrooms are also great for losing weight – they improve metabolism. But in general, all other types are also suitable.

Be careful!

The process of assimilation of this product puts a strain on the kidneys and liver, so it is not recommended for people with related diseases.

In addition, you should not use it if you have a basic intolerance to it.

Champignons stuffed with tomatoes and avocado

Components:

large champignons – 0.3 kg;
avocado – 0.5 pcs.;
tomatoes – 150 g;
fresh herbs – 10 g;
soy sauce – 20 ml.

Cooking algorithm:

Remove the stems from the champignons.
Place the mushrooms on a baking sheet covered with parchment and place in an oven preheated to 180 degrees for 15 minutes.
Cut the avocado pulp and tomatoes into small cubes, add chopped herbs to them, and mix.
Spread the resulting mixture over the baked mushroom caps, pour over soy sauce and serve.

Sometimes this snack is made from raw champignons, since these mushrooms can be eaten without heat treatment. You cannot bake them with avocado filling (it will be tasteless).

You might be interested in learning how to deliciously cook champignons in the oven. At this link you will find a good selection of recipes including stuffed mushrooms.

What to remember

Mushrooms for weight loss are an excellent choice. They are low-calorie, well absorbed, help normalize digestion, and remove harmful cholesterol.
Their beneficial properties are best preserved when boiled or baked.
However, remember that mushrooms are difficult to digest - they are difficult for the gastrointestinal tract, and forest or wild mushrooms absorb a lot of harmful substances, so you shouldn’t get too carried away.

What recipes do you have, please share! And don't forget to subscribe to blog updates! Until next time.

Champignons stewed with turkey in a slow cooker

Components:

turkey fillet – 0.5 kg;
champignons – 0.25-0.3 kg;
sweet pepper – 0.2 kg;
tomatoes – 0.2 kg;
onions – 100 g;
sour cream – 125 ml;
lemon juice – 5-10 ml;
ground paprika – 10 g;
dried garlic – 5 g;
water – 125 ml;
salt, ground black pepper - to taste.

Cooking algorithm:

Cut the turkey into cubes and place in the multicooker bowl.
Place the champignons on the turkey, cutting each into 4 pieces.
Add finely chopped onions and seasonings to the vegetables, add salt and stir.
Place coarsely chopped peppers and tomatoes on top.
Mix sour cream with lemon juice, dilute with water, and pour over the ingredients in the multicooker.
Start the unit by activating the “Extinguishing” program, set the timer for 35-40 minutes.

Using the same recipe, you can prepare a dietary appetizer for dinner using chicken breast fillet.

Holiday Bacon Platter

Ingredients:

12 large mushrooms;
dried garlic;
butter;
grated cheese;
5 tbsp. l. heavy cream;
12 strips of bacon;
fresh dill.

Preparation:

Remove the stems and entrails from the washed and peeled mushrooms. There should be a large depression in the cap, but at the same time it must be kept intact.
Finely chop the remaining legs, mix with cheese (you need at least ½ cup), dried garlic, cream and softened butter.
Fill the caps with the filling. Sprinkle them with cheese as well.
Wrap each filled cap with a strip of bacon.
Place the pieces in a heat-resistant form and put them in the oven for 20 minutes.

Cook champignons in bacon at 180 – 200°C. Serve with chopped dill. These baked champignons are delicious to try even cold.

Original grilled mushrooms

Ingredients:

400 g champignons;
¼ tbsp. classic soy sauce;
¼ tbsp. sunflower oil;
salt, pepper, hops-suneli.

Preparation:

Wash, peel and place the mushrooms in a deep bowl.
Pour the champignons with a mixture of all the other ingredients specified in the recipe. Leave in a cool place for a couple of hours.
Place the mushrooms on prepared skewers and place them in the oven on special racks.

Bake grilled mushrooms for 20 – 25 with the corresponding function turned on. The optimal oven heating temperature is 190 – 200°C.

PP cheese soup with mushrooms

Do you like delicious cheese soups? Then this recipe is for you:

100 grams of hard cheese. Grate on a coarse grater. You can use low-fat varieties of cheese, then you will make your soup even lower in calories.
200 grams of frozen vegetables. It's good to use broccoli.
200 grams of fresh mushrooms. Wash thoroughly and cut into pieces.
2 boiled eggs. Let's cut it.
Salt and spices to taste.

Add mushrooms and vegetables to salted water. Cook until fully cooked. Then add the grated cheese and cook until it is completely dissolved. All that remains is to add the egg and herbs to the soup!

Low calorie dinner recipes

Cooking with chicken fillet

Ingredients:

450 g large mushrooms;
1 head of white onion;
300 g chicken fillet;
5 dessert spoons of sour cream;
vegetable oil;
1 tbsp. grated Dutch cheese;
fresh dill;
salt, pepper, bay leaf.

Preparation:

Prepare the mushrooms and remove the stems.
Place the hats in a greased round pan as close to each other as possible.
Wash the poultry fillet, cook until tender with bay leaves and cool directly in the broth. Finely chop the meat and fry along with the onion until both ingredients are browned.
Add sour cream, salt, pepper and chopped dill. After a couple of minutes, remove the pan from the heat.
Fill the mushroom caps with the slightly cooled mixture. Sprinkle cheese on top.

Cook the treat in the oven for 20 – 25 minutes. Place the baked champignons on a beautiful dish and add herbs.

With minced meat

Ingredients:

8 – 10 large fresh mushrooms;
150 g pork or mixed minced meat;
1 egg;
butter and sunflower oils;
spices for minced meat and salt.

Preparation:

Separate the stems from the caps of the mushrooms. Salt the last ones inside.
Chop the remaining legs very finely. Do the same with the peeled onions and brown these ingredients together.
Fry the prepared caps in a mixture of two types of oils and place them on a baking sheet with the hole facing up.
Salt the minced meat, add spices and an egg, mix with the onion and mushroom frying.
Fill the caps with minced meat.

Bake the treat for 25 minutes at 180°C.