Currently, you can buy champignons on the shelves of our stores all year round. And I must say that this product is in excellent demand. You can use it to cook delicious puree soups and prepare main courses. They are also used to prepare many delicious salads and snacks.
These mushrooms go well with many foods, adding flavor and an incomparable aroma. Therefore, the geography of recipes with them is expanding from year to year. And now I began to cook them more and more often, stuffing them with various fillings. Moreover, such dishes are prepared both on weekdays and on holidays.
They look beautiful and appetizing, smell delicious and look like a portioned snack. Which is very convenient. Knowing the number of people you are cooking for, you can accurately calculate the required quantity. Well, make a little in reserve, for extra.
Today I will share recipes that are very simple, but at the same time very tasty. They will all come with photos so you can see what the end result will look like.
Champignons stuffed with cheese and garlic and baked in the oven
This is the simplest recipe I know. You can prepare a finished dish using it in just a matter of minutes.
We will need:
- fresh champignons – 8-9 pcs
- cheese – 250 gr
- garlic – 1-2 cloves
- salt and ground black pepper - to taste
Preparation:
1. Wash the mushrooms, peel if necessary and remove the stem. For the dish, it is better to choose large specimens so that the filling fits well in them.
Sometimes the top skin of the mushroom is peeled. But we perform this action at will. It is not mandatory.
2. Grate the cheese on a medium grater. It can be of any variety, but it is desirable that it initially be tasty and have a good smell.
If the cheese itself does not have a very pleasant taste and smell, then this will affect the taste of the dish itself.
If the mushroom caps are of medium size, then they will need approximately 25-30 grams of cheese for each. Therefore, if you have a different number of mushrooms, then calculate the amount of the component in these proportions.
3. Chop the garlic. To do this, you can use a press, or you can simply chop it finely with a knife. You can also use already dried product. Housewives often prepare it for the winter in this form.
Mix garlic with cheese, and lightly sprinkle the resulting mass with pepper. It will give us a very tasty aroma and add a slight piquancy.
4. Lightly salt each mushroom from the inside. It's a little bland on its own, so a little salt wouldn't hurt it.
5. Then roll a small ball from the cheese mass, similar in size to the inner surface of the cap and place it inside. In this way fill all the mushrooms.
6. Grease a baking dish or baking sheet with a small amount of oil, and place our preparations there. The cheese should be at the top.
7. Preheat the oven to 160 degrees and place the mold with the preparations there. In about 7-10 minutes the appetizer will be ready. The cheese will melt, and the mushrooms will have time to bake.
That's it, you can immediately bring our appetizer to the table. To serve it hot, you can prepare everything in advance and put it in the oven when the guests are ready to sit down at the table. And you can serve each one a portion. In this case, it is advisable to have a few servings left in reserve.
Suddenly, someone will like the dish so much that he will want to enjoy its taste again.
Tips for Delicious Stuffed Mushrooms
Food tastes better when prepared by skilled hands. Experience in cooking still has an effect. But if we share the secrets of cooking, you will cook stuffed champignons as skillfully as experienced chefs.
- Mushrooms must be taken fresh. To check, look at the inside of the mushroom. If the rim at the bottom is pure white without dark spots, then everything is fine. Can be purchased;
- When frying champignon legs with onions, wait until all the juice has left the mushrooms and they begin to brown. Only then throw the bow;
- It is more convenient to stuff large mushrooms. But it is not suitable for some to be larger and others to be smaller. Choose several pieces of approximately the same size;
- There is no need to overcook the mushrooms. They are soft on their own and cook in minutes;
- It will be delicious if you use marinated champignons;
- Mild tomato ketchup goes well with mushrooms. A sauce based on sour cream or mayonnaise is suitable.
The dish is convenient to prepare at any time of the year. After all, mushrooms are not uncommon in supermarkets both in summer and winter. This is a definite advantage.
Any recipe for baked mushrooms, no matter what the hostess of the holiday chooses, will find praise from the guests. After all, this appetizer goes with a bang both hot, straight out of the oven, and when cooled down.
How to bake champignons with cheese - the simplest recipe
There is another way to bake mushrooms with cheese. As you probably noticed, in the last recipe we removed the legs, and they remained unclaimed. But a good housewife makes everything work. Therefore, this recipe is somewhat different from the previous one, and precisely in that here we will not have any surplus left.
We will need the same products, and their quantity will remain unchanged. But the method of preparing them will be slightly different.
1. When you cut the legs of the champignons, you will need to cut them into small cubes. If there is a way to find out their weight, that would be great. If there is no such method, then we will cook by eye.
2. At this stage we will need the same amount of cheese as the weight of the legs. If the legs weigh 100 grams, then you will need 100 grams of cheese. We will need to cut this cheese into the same small cubes as the legs.
3. Mix pieces of one and the other and add chopped garlic to them. Add a little salt if the cheese is not salty, and pepper to taste.
4. Now all we have to do is fill the cavity of the mushrooms with the resulting mixture and place them on a greased baking sheet. Grate the remaining cheese on a medium grater and sprinkle it on each mushroom. So that it turns out to be a small hill.
5. Place the baking sheet in an oven preheated to 180 degrees. This appetizer will take a little longer to bake than in the previous recipe. Namely 20-30 minutes. That is, until the top layer is covered with a beautiful golden brown crust.
When you like the appearance of the dish, you can remove it from the oven, place it on lettuce leaves and serve.
Recipe for champignons stuffed with cottage cheese, herbs and red caviar
A very beautiful, festive dish that will decorate any table. The combination of greens and cottage cheese is considered classic. And the champignon mold will help make the appetizer individual for each guest.
What you will need:
- Champignons – 6 pcs.
- Cottage cheese – 100 g.
- Fresh dill.
- A clove of garlic.
- A tablespoon of red caviar.
- Quarter of a lemon.
- A pinch of salt.
- 10 g butter.
We will bake them in the oven. Therefore, prepare the sheet in advance and cover it with foil so that nothing burns.
How to cook
Wash the mushrooms, cut out the stems, and clean the caps. Place a piece of butter in each and add salt. Place on a sheet and bake in the oven for 7 minutes at 180 degrees.
Now let's make the filling. To do this, place the cottage cheese in a bowl. It is better to use fatty rustic, but without grains. If you want, you can rub it through a sieve.
Add chopped dill to the cottage cheese, squeeze in the garlic, add salt, and mix well.
Fill the cooled caps with filling, place a teaspoon of red caviar and a quarter of lemon on the very top. Serve immediately.
Mushrooms stuffed with chicken fillet and cheese
Probably everyone loves julienne. And what makes it delicious is the combination of chicken meat and mushrooms. Therefore, this dish is always met with great pleasure on any holiday table.
Today’s dish, although not juicy, is in no way inferior in taste.
We will need:
- champignons – 12 pcs
- chicken fillet – 250 g
- cheese – 150 gr
- egg – 1 pc.
- garlic – 1 clove
- onion – 1 pc.
- dill – 1 bunch
- salt, pepper - to taste
- little vegetable for frying
Preparation:
1. Peel the mushrooms and wash if necessary. Then dry with paper towels and remove the stem. If desired, the skin from the cap can also be removed. This will make the mushrooms more tender.
2. Peel the legs and chop finely.
3. Finely chop the onion and chop the garlic in the same way. The dill also needs to be cut smaller.
4. Cut skinless chicken fillet into long strips and then cut into cubes.
5. Heat the oil in a frying pan and fry the onion in it. When it softens, add garlic to it. Fry everything together for another half a minute. Then send the chopped mushroom stems to them.
6. Add chicken fillet. Simmer over heat while stirring until the fillet turns white.
Then add dill and egg. And also salt and pepper to taste. Wait until the whites turn white. And then you can turn it off. The filling is ready.
7. Stuff the caps with the mixture. Place them in a greased ovenproof dish or on a baking sheet.
Sprinkle grated cheese on top. If you have hard cheese, that will be very great.
8. Preheat the oven to 180 degrees. Place the pan with stuffed mushrooms in it and bake for 15 minutes. Then place the appetizer on a dish, decorate if desired and serve.
Your guests will be delighted with the aroma and taste of this dish.
Proper preparation of ingredients
To make the appetizer as tender and tasty as possible, the ingredients included in it must be properly prepared for baking:
- First of all, the mushrooms are thoroughly washed and dried, in this case the appearance of excess liquid can be avoided.
- For stuffing, you should carefully remove the leg using a sharp knife; it can also be used in the filling, but before that, chop it and fry it with onions.
- The inside of the cap is cleaned with a teaspoon, then it will be possible to add much more filling. You should not take rotten specimens; the cap should be plain, and there should be no damp smell coming from them.
- Basil will help add a piquant aroma and distinct taste. It is enough to put a small pinch of spice in each cap.
Baked champignons with minced chicken and bell pepper
And if you want to add a bright note of taste and color to the dish, then add aromatic sweet bell pepper to the recipe.
We will need:
- large champignons – 300 g
- minced chicken – 300 gr
- bell pepper – 0.5 pcs
- onion – 1-2 pcs
- hard cheese – 100-150 g
- juice from half a lemon
- greens - dill, or parsley, or thyme
- butter
- olive oil
- salt, pepper - to taste
Preparation:
1. Peel the mushrooms, rinse with cool water and dry. Remove the leg and cut it into small cubes.
2. Sprinkle the mushroom caps with salt and pepper. Then pour in the juice from half a lemon and drizzle with olive oil. Leave to marinate for 20 minutes.
3. Cut the onion and mushroom stems into small cubes.
4. Fry the onion in butter. If there is a small head available, then we will need 2 of them. If it’s big, then we’ll limit ourselves to one. The time for frying will be 2-3 minutes. Then add the legs, which also fry for no more than 3 minutes.
Then add minced meat. Break up the lumps with a spatula. And when we are done with this, we can add salt and pepper and immediately note the time. We will need 5 minutes. During this time, the minced meat will turn white, and that will be enough.
5. And so, our filling is almost ready. All that remains is to finely chop the bell pepper. To give the filling its bright color, take a red or orange fruit.
Add it and finely chopped herbs to the mixture and stir. It is best if you choose thyme from all the options offered. This aromatic herb will give our dish both taste and smell. But it is not always sold in regular supermarkets. In this case, parsley or dill will be in demand. Or you can take all the herbs in equal proportions.
6. Meanwhile, 20 minutes have already passed. The hats were pickled, and the kitchen was filled with pleasant lemon aromas. It's time to fill them with minced meat and bake.
7. We will need a temperature of 180 degrees. Therefore, it is better to preheat the oven in advance.
8. Grease a heat-resistant form with butter, maybe butter, or maybe olive oil. And place our beautiful and delicious-smelling preparations in it. We will need no more than 20 minutes of baking time.
9. But we still have cheese left. It needs to be grated on a fine grater. And there are two options here.
- sprinkle it on top of the mushrooms after removing the dish from the oven
- Remove the dish 5-7 minutes before it is ready, sprinkle with cheese and put it back in the oven. As you already understood, for 5-7 minutes.
Place the finished hot appetizer on a plate and decorate to your liking.
Adviсe
There are some useful tips and recommendations from experienced housewives that will help you prepare the perfect mushroom dish:
- Mushrooms can be used in cooking in any form, both fresh and frozen, but in the second case, the baking time must be increased by 5-7 minutes.
- If they are baked in the oven, then you should select specimens of the same size, in which case the roasting will be uniform, and the caps will not lose their shape.
- To give the dish a pleasant sourness, the components are sprinkled with lemon juice, especially if the recipe includes chicken meat.
- You can include your favorite ingredients in the recipe, such as vegetables, then the dish will be much more satisfying and nutritious; champignons go well with potatoes, zucchini, tomatoes and sweet bell peppers.
- The standard baking time in the oven is 30 minutes for small mushrooms; larger specimens will require about 40 minutes.
- If pre-frying is required for baking, then this should be done in a frying pan with a thick bottom, first the water that was released during the cooking process is evaporated, only then the components are stewed under a covered lid until half cooked.
Video on how to bake champignon caps with ham and quail eggs
And we filmed this recipe specifically for this article. So that you friends can see how easy and simple everything can be prepared.
And the main thing is that there are no failures with this recipe; the dish always turns out with 100% excellent results. Just imagine how to take such a mushroom from a plate and put it entirely into your mouth. And as soon as you bite it into two halves, there is such an extravaganza of taste!
How beautiful! You can't imagine anything better for the holiday table!!!
I really hope that you liked the recipe and appreciated it.
By the way, our channel is not that old yet, it is still very young, but we have already filmed a lot of recipes. And they are all delicious. I invite you, come visit, look at the recipes and be sure to cook according to them, they are all very tasty.
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Mushrooms baked in the oven with shrimp and egg
A very tasty appetizer that is always eaten first at the holiday table.
We will need:
- champignons – 16 pieces
- Quail eggs – 16 pieces
- shrimp – 100 g (peeled)
- cheese – 100 gr
- garlic – 1-2 cloves
- chopped onion – 1 teaspoon
- salt, pepper - to taste
- vegetable oil
Preparation:
1. Peel the mushrooms, rinse in cool water or simply wipe with a napkin. If the mushrooms have been rinsed, they must be dried with paper napkins.
Remove the legs. They are easily removed with a teaspoon.
2. Grease a baking sheet or heat-resistant form with vegetable oil and cover with parchment paper. Place the mushroom caps on the paper, cup side up. Sprinkle salt and pepper on top.
3. Prepare the filling. To do this, chop the onion, cutting it as finely as possible. Pass the garlic through a press. We will need two small cloves. Mix the two components into a single mass.
4. Distribute the entire resulting spicy mass equally onto the bottom of each cap. Place shrimp on top, equally in each of the “cups”.
If the shrimp were boiled in salted water, then it’s good. If not, then you should salt them a little.
5. Grate the cheese on a fine grater and sprinkle on top.
6. Preheat the oven to 180 degrees in advance. Meanwhile, carefully crack one egg into each cap. Try to leave the yolk intact.
7. In 15 minutes the appetizer will be ready. Very beautiful, tasty and with a little secret inside.
Agree that everyone will want to take such beauty on their plate. And someone won’t even resist and will take a second portion for themselves.
Stuffed chicken with cheese and tomatoes
If you want to prepare a hearty and tasty snack for any holiday, and even for New Year, then this recipe will be a real discovery for you.
What you will need:
- 6 champignons.
- 100 g minced chicken.
- 2 red cherry tomatoes.
- 20 g hard cheese.
- Onion head.
- Salt – a pinch.
- Ground black pepper.
Juicy tomatoes will make the dish incredibly tasty, and the cheese crust will help seal all the juices inside.
How to cook
Chop the onion. Combine with minced meat, salt, pepper and mix.
Wash the champignons, peel them and remove the stems.
Place a spoonful of minced meat into each cap.
Place a slice of tomato on top, sprinkle with hard grated cheese.
Bake on a sheet at 170 degrees for about 20 minutes. Serve hot in portions immediately after cooking.
Delicious stuffed champignons with ham and vegetables
We will need:
- champignons – 16 large pieces
- ham – 100 gr
- cheese like feta cheese – 100-150 gr
- bell pepper – 0.5 pcs
- zucchini – 0.5 pcs
- onion – 1 pc.
- vegetable oil – 2 tbsp. spoons
- salt, pepper - to taste
Preparation:
1. Peel the mushrooms and rinse under cold water. If they are clean, you can simply wipe them with a towel or napkin. Remove legs. They can be taken out with a teaspoon. You also need to scrape out some of the pulp using it. Cut the pulp and legs into small cubes.
2. Chop ham, zucchini and red bell pepper, seeded, in the same way.
3. Cut the onion into smaller pieces and fry in a frying pan in vegetable oil. Add bell pepper and zucchini. Fry everything together while stirring for 3 minutes. Add salt and pepper to taste. Then add the ham and simmer everything together for a couple more minutes. Don't forget to stir while doing this.
4. Fill the mushroom caps with the resulting minced meat and sprinkle with shredded cheese. For a variety of taste sensations, we took a brine variety like feta cheese. You can also use Feta, Sirtaki, or soft curd cheese.
5. Grease the pan with butter and line it with parchment. Lay out the prepared pieces and place in an oven preheated to 180 degrees for 20-25 minutes.
6. Then put it on a plate and serve.
Everything turned out very tasty, appetizing and beautiful!
Stuffing recipe with olives and sun-dried tomatoes
If you like a non-meat version of this snack, then feel free to choose this simple and very tasty recipe. Canned olives add tenderness to the dish. And sun-dried tomatoes will be a great addition to mushrooms.
What you will need:
- Champignons – 6 pieces.
- 15 canned olives.
- 12 sun-dried tomatoes.
- One purple onion.
- A couple of tablespoons of soy sauce.
- Ground black pepper.
The peculiarity of the recipe is that here the mushrooms are served raw, or rather, pickled. And the snack itself will be cold.
How to cook
Clean the caps, remove the stems, brush with soy sauce on all sides and sprinkle with pepper. Leave in this position for 10 minutes.
For the filling, finely chop olives, onions and tomatoes, mix everything, pour over soy sauce.
Fill the caps with this mixture and serve immediately.
These are the different recipes we got today. Preparing an appetizer called stuffed champignon caps in the oven is very simple. And most importantly - quickly. This means that every housewife must have these recipes on hand.
Champignons with minced eggplant and cheese
This recipe can be prepared in summer or autumn. And when there are a lot of delicious ripe eggplants. Let me tell you right away, it’s very tasty!
We will need:
- champignons – 10 large pieces
- eggplant – 1 piece small
- hard cheese – 150 gr
- sour cream – 2 tbsp. spoons
- chopped dill – 2 tbsp. spoons
- vegetable oil – 2-3 tbsp. spoons
- salt - to taste
Preparation:
1. Rinse and peel the mushrooms. This recipe recommends removing the skin from the cap. Carefully remove the legs with a spoon. Cut them into cubes.
2. Cut the eggplants into the same small cubes. Their skin can be peeled, especially if it is rough. Or you can leave it if the vegetable is young.
3. Heat the oil in a frying pan and fry the chopped legs and eggplants. It will take about 10 minutes to fry them while stirring. Don’t forget to add salt to taste.
Since eggplants absorb a lot of oil, first pour 2 tablespoons, and if it’s not enough, add another spoon.
4. While they are frying, grate the cheese and chop the herbs. We used dill, but you can also use parsley or thyme. It is aromatic and tastes good. Therefore, dishes with it turn out very tasty.
5. When 10 minutes have passed, we will see that the cubes have browned slightly. Okay, so they are ready and you can add sour cream to them. Simmer with it for another 1 minute.
6. Add greens and 3 tbsp. spoons of grated cheese. Stir and immediately remove from heat.
7. Stuff the caps with the resulting mixture and place them in a greased heat-resistant form. Sprinkle the remaining cheese on top. Pour a little water into the bottom of the mold.
8. Place in an oven preheated to 180 degrees for 30 minutes. The top should be browned and covered with an appetizing crust. The water will prevent the champignons from drying out and they will remain juicy and tasty.
And here they are, our beauties! Ready to be served, ready to be eaten immediately!
Champignons stuffed with chicken and walnuts
The peculiarity of this recipe is that not boiled, but raw chicken meat will be used here. Breast would be better, of course.
What you will need:
- 6 pieces of mushrooms.
- 150 g chicken fillet.
- 100 g walnut kernels.
- Onion head.
- A teaspoon of mayonnaise.
- A tablespoon of vegetable oil.
- Salt – a pinch.
- Ground black pepper.
This recipe takes quite a long time to prepare. Therefore, you should be patient.
How to cook
Finely chop the chicken meat.
Chop the nuts with a knife, but not into crumbs - there should be small pieces. Leave 6 halves for decoration.
Pour vegetable oil into the frying pan and turn on the heat.
Sprinkle in the nuts and add the onion cubes. Fry for a few minutes, stirring constantly.
Add chicken to the mixture and cook until browned.
Salt, pepper, add mayonnaise. If desired, you can safely replace it with sour cream.
Transfer the filling into the prepared caps. Place half a walnut on top.
Place in the oven on a baking sheet for 8 minutes. Serve hot.
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!
A simple recipe for champignons baked with quail eggs
Perhaps this is one of the simplest recipes, where mushrooms are stuffed with only cheese and quail eggs. The recipe is similar to the one where we also used shrimp. However, it differs in its components and method of preparation.
We will need:
- large champignons – 8 pcs.
- quail eggs - 8 or 16 pieces
- hard cheese – 100 gr
- milk – 100 ml
- salt, pepper - to taste
- vegetable oil
Preparation:
1. The beginning is the same as in all other recipes. First, the mushrooms must be cleaned, rinsed with water and dried. Then carefully remove the legs. We won't need them in this recipe. Since it is very simple and we will not pre-fry anything here.
2. Salt and pepper the mushrooms outside and inside. Let them sit so that the salt and pepper imbue them with their flavor.
3. Meanwhile, grate the cheese, preferably smaller ones. And prepare the eggs. You can cook two eggs for each cap, or one at a time. Whoever wants more. If you use two, the shape will look nicer and it will be fuller.
If you only use one egg, then prepare a little more cheese.
4. Place a little cheese on the bottom of each “cup”. Place them in a greased pan. And beat in two eggs (or one at a time).
5. Then pour a little milk into each cap; its volume should be about half a “cup”.
6. Place in an oven preheated to 180 degrees for 15 minutes.
Then put it on a dish, decorate as your imagination dictates, and serve. The finished product tastes a little like an omelette. And even mushrooms. In a word - yummy!
Stuffed champignons - step-by-step photo recipe
It is best to prepare this simple but very tasty dish from large champignons. For the filling we will use mushroom legs, herbs and cheese. Of course, you can experiment and adjust the ingredients to your taste.
Your rating: (
6 ratings, average: 4.83 out of 5)
Cooking time: 45 minutes
Quantity: 7 servings
