Usually stuffed champignons are used as an appetizer for the main course. This means they can be served on a festive table - guests will be delighted and start begging for the recipe. It is worth noting that champignon caps can be stuffed in different ways with a variety of ingredients. The result is dishes that differ in taste and composition. In this article we will look at the best recipes for how to cook champignons stuffed with chicken and cheese in the oven.
A simple and delicious recipe for stuffed champignons with cheese
The simplest, but very tasty recipe, which is suitable for the oven and even for baking on a grill. You will spend a minimum of time on this dish, getting an excellent addition to any set of dishes.
Ingredients:
- Champignons – 0.5 kg.
- Hard cheese – 200 gr.
- A mixture of Provencal herbs - to taste.
- Butter – 30 gr.
Cooking process:
1. Peel the champignons and wash under running water. The legs must be removed, cutting them off to the very root. As a result, you should only have caps that are hollow inside.
2. The cheese should either be grated on a medium grater or cut into small cubes. Mix it with a mixture of Provencal herbs, and you can also add other spices to the filling.
3. Place the champignon caps inside a baking dish, or spread foil on a baking sheet and place the champignons on top of the foil. Remove the butter from the refrigerator and cut it into pieces according to the number of caps.
4. First, put a piece of butter in each cap.
5. After this, put the same amount of cheese and spice filling into each mushroom. The finished semi-finished product will need to be placed in an already preheated oven, so turn on the oven to heat up to 180-190 degrees.
6. When the oven is preheated, place the champignons inside for 20 minutes. During this time they should just reach readiness. Remove the finished dish from the oven and serve hot or cold on a large platter.
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How to bake champignons stuffed with legs and cheese?
This recipe is, so to speak, waste-free. The champignon filling will use stems, which are usually thrown away. The recipe is simple, tasty, and the dish is quite filling and low in calories.
Ingredients:
- Champignons – 0.5 kg.
- Suluguni cheese – 50 gr.
- Parmesan cheese – 50 gr.
- Ground pepper - to taste.
Cooking process:
1. First, take large king champignons with large caps. They must be thoroughly washed in running water, and then peeled off the film and cut off the legs, getting as close to the base as possible.
2. Dry the champignons and place on foil on a baking sheet or in a baking dish. Then start preparing the filling. To do this, cut the cheese into arbitrary pieces and place it together with the mushroom stems in the blender chopper. Grind the ingredients so that they are more or less homogeneous and add ground pepper.
3. Turn on the oven to 180-190 degrees and start stuffing the champignons. Press an equal amount of filling into the mushroom caps, filling the caps tightly with the mixture of cheese and stems.
4. Place the pan with the preparation in a hot oven and bake for 25 minutes. After this time, remove the finished dish from the oven and serve directly in the form, or by placing the appetizer on a large platter.
Bon appetit!
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Chicken breast stuffed with cottage cheese and herbs
Your guests and your guests will definitely like the fresh spring taste of this dish. In addition, this recipe is low-calorie - it has little fat and a lot of healthy protein.
What you will need:
How to cook:
- Let's prepare the filling. Finely chop the greens and mix with cottage cheese. Add milk, turmeric, finely chopped garlic. Salt and pepper.
- Make a deep cut in the chicken breast. To make a hole. This is how we cut each breast. Place the filling there, not too tightly, but without voids.
- Coat each stuffed breast with mayonnaise. Dip in flour or breadcrumbs
- Place in a greased baking dish. And place in an oven preheated to 180 degrees for 30 minutes.
- During baking, baste with the resulting juice several times.
Breasts with cottage cheese and herbs are ready. Call everyone to the table!
Delicious champignons baked with chicken and cheese
A very satisfying dish that simply amazes with its amazing taste and aroma! An appetizing pan-fried chicken fillet filling with spices will complement the taste of mushrooms well and make the dish satisfying.
Ingredients:
- Large champignons – 0.5 kg.
- White onion – 1 pc.
- Chicken fillet – 1 pc.
- Hard cheese – 100 gr.
- Spices - to taste.
- Salt - to taste.
- Vegetable oil - for frying.
Cooking process:
1. First you need to prepare the filling for the champignons. To do this, take the chicken fillet and rinse it thoroughly in running water. Pat the chicken dry with a paper towel and set aside.
2. Next, peel one onion and also rinse it in water. Finely chop the onion using a sharp knife. Then put some vegetable oil in a convenient frying pan and put the onion in it.
3. Saute the onion over low heat, and at the same time finely chop the chicken fillet. Add the chicken to the pan with the sauteed onions and continue to fry the ingredients, increasing the heat under the pan. Add salt and spices to taste.
4. Wash the champignons and remove the stems, cutting them off at the very root. Then cook the chicken in the pan until done and start stuffing the champignon caps. Press the filling firmly into each mushroom.
5. Turn on the oven at 180-200 degrees so that it is already preheated by the time the workpiece is ready. Grate the hard cheese on a medium or fine grater and generously sprinkle each cap with cheese.
6. Place the refractory pan with the dough in the already hot oven for 25 minutes. During this time, the mushrooms will have time to cook and the cheese will brown. Remove the appetizer from the oven and serve immediately, or cool the dish before serving.
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Chicken and vegetable filling
To prepare stuffed champignons with chicken, cheese and vegetables:
- Champignons with large caps – 6 pcs.
- Chicken fillet – 150 g.
- Hard cheese – 100 g.
- Carrots – 1 pc.
- Onions – 1 pc.
- Garlic – 3 cloves.
- Mayonnaise – 2 tbsp.
- Salt/sugar to taste.
Cooking method:
- Rinse the champignons with cold water and remove any damage. Dry with a dry towel or napkin. Carefully separate the caps with a knife and place them on a baking sheet lined with parchment (you can use baking paper).
- Cut the legs into small cubes.
- Wash and peel the onions and carrots. Cut the onion into small cubes, grate the carrots on a fine grater. Fry the vegetables with vegetable oil until golden brown. Add chopped legs there. Simmer until the water has completely evaporated.
- Wash the chicken fillet and cut into small cubes. Add to fried vegetables. Simmer for 5-7 minutes until the meat turns white. Add salt, pepper and favorite spices to taste. Mix everything well until the filling becomes homogeneous.
- If the filling is too thick and dry, add a little chicken broth or water.
- Carefully spoon the filling into the mushroom caps. Top with sauce made from mayonnaise and garlic pressed through a press.
- Sprinkle grated cheese on top.
- Preheat the oven to 200 degrees. Bake stuffed mushrooms for 15-20 minutes.
Step-by-step recipe for champignons with minced meat and cheese
Any minced meat is great for stuffing champignons. It is especially tasty to stuff mushrooms with minced beef and cheese. Thanks to the combination of meat and mushrooms, the dish will be very satisfying and can serve not only as an appetizer, but also as a main course on the table.
Ingredients:
- Large champignons – 0.5 kg.
- Minced beef – 0.3 kg.
- White onion – 1 pc.
- Hard cheese – 150 gr.
- Dill and parsley - ½ bunch.
- Salt - to taste.
- Ground black pepper - to taste.
- Olive oil – for frying.
Cooking process:
1. Take your freshest ground beef and prepare it for the filling. To do this, you will need to fry the minced meat along with onions and spices. Peel the onion and finely chop it with a knife, then put a little olive oil in a frying pan and place the onion in it.
2. You need to sauté the onion over low heat, stirring it regularly and not letting it burn. When the onion becomes translucent, add the minced beef to it and increase the heat as the minced meat will release a lot of liquid.
3. Over medium heat, fry the ground beef and onion, stirring the mixture in the pan regularly. Add salt and ground black pepper, and then chop the greens into smaller pieces and also add to the pan with the minced meat.
4. Continue frying the filling until the minced meat is completely cooked, then begin preparing the champignons. They need to be cleared of films, washed and freed from legs. Place the mushroom caps in a refractory dish, placing them tightly next to each other.
5. Turn on the oven to 180-200 degrees, and then start stuffing the mushrooms. Place the same amount of minced meat into each cap, packing the caps tightly. After this, grate the cheese on a fine grater and sprinkle the caps with minced cheese to form an appetizing crust when baking.
6. Place the mold with mushrooms in the oven for 25 minutes. After the allotted time has elapsed, remove the finished dish from the oven and serve with various side dishes - rice, salad or potatoes.
Bon appetit!
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Which mushrooms to choose for stuffing
Today we will talk about how to cook champignons stuffed in the oven. I once thought that this was extremely difficult and time-consuming. Nothing like that, if you have a recipe and a photo for it, look and do it. I learned it myself and will tell you how to cook stuffed mushrooms with cheese and chicken. And that’s why we came together to solve problems and quickly prepare the requested dish, and also serve it beautifully. First you need to decide which mushrooms are suitable for stuffing:
- use specimens of approximately the same size with large caps - you will be able to put more filling inside;
- buy fresh mushrooms - as a result they will look beautiful on the plate;
- take mushrooms without visible damage to the caps.
Many people ask if they can use frozen champignons to make this appetizer. It is possible if there are no others. But such mushrooms are more difficult to work with. You need to quickly fill them with filling, without allowing the caps to defrost. When baking in the oven, excess water may appear when the mushrooms begin to thaw. So for our recipe, we will agree to use exclusively fresh, large, beautiful mushrooms, which are just asking for a festive table. Just first you need to fill them with chicken and cheese, and bake them until the cheese crust is golden brown. Then you can try it and surprise your guests. There can never be too many snacks on the table, so also prepare eggs stuffed with mushrooms.
How to cook champignons stuffed with ham and cheese?
A simple and quick snack option when guests are almost on the doorstep. It will take you literally about forty minutes for the dish to be completely cooked - not that long for lunch. The rich aroma of mushrooms and ham and cheese will fill your kitchen with aroma and instantly bring everyone to the table!
Ingredients:
- Champignons – 0.4 kg.
- Ham (any) – 150 gr.
- Hard cheese – 150 gr.
- White onion – 1 pc.
- Butter – for frying.
- Ground pepper - to taste.
Cooking process:
1. First, peel the champignons from the films, rinse them in running water and remove the stems, cutting them off at the very base. Then scrape each cap a little with a spoon to create a larger indentation.
2. Place the mushroom caps in a refractory dish, pressing them tightly together and start filling. Cut the ham into very small cubes, and also chop the legs that you removed from the mushrooms. Peel and rinse the onion, then finely chop it with a knife.
3. Put a little oil in a frying pan and put the onions and champignon legs in there. Sauté the onions with stems over moderate heat until the onions become translucent. Then place the ham in the pan and sprinkle the ingredients with ground pepper. Stir everything together and cook until the ham and onion and drumstick mixture is crispy.
4. Turn on the oven at 180 degrees and grate the hard cheese on a medium or fine grater. Then begin to place the filling on the champignon caps, stuffing each mushroom tightly with minced meat. At the end, sprinkle the mushrooms with cheese and place the dish with the dish in the oven for twenty minutes.
5. The champignons will be ready when the cheese turns brown. Remove the dish from the oven and serve directly in the baking dish or by placing the mushrooms on the dish.
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Chicken rolls with champignon mushrooms
Champignons are those mushrooms that can be called universal. Recently I wrote how to prepare an unusual charlotte with mushrooms. And there, champignons were required on the list of necessary products. Let's continue experimenting today and prepare chicken rolls with the same mushrooms.
What you will need
- Chicken fillet - 2 pieces;
- champignons - 300 g;
- onion - 1 piece;
- bread crumbs - 50 g;
- sour cream - 1 tablespoon;
- vegetable oil - 1 tablespoon;
- salt, ground black pepper - to taste
Chicken fillet for this recipe must be of the highest quality. In this case, the rolls will turn out tasty and juicy.
How to cook
- Cut each chicken fillet into two parts. You will get 4 identical pieces. Sprinkle the meat with salt, lightly black pepper and pound.
- Rinse the champignons under running water and cut into medium-sized pieces.
- Peel the onion and cut into cubes. Fry it in a frying pan. When the onion turns golden, add mushrooms to it. Fry the mixture for about 10 minutes.
- Place a tablespoon of filling on each piece of chopped chicken meat. Wrap the meat with the filling in the form of a roll. Fasten in any convenient way, but it is better to tie with thread.
- Roll the finished rolls in breadcrumbs. Fry in a frying pan in a small amount of vegetable oil until an appetizing golden crust appears.
- Then pour sour cream into the pan, add a little water, cover with a lid and simmer for about 30 minutes.
Stuffed champignons with cheese and sour cream, baked in the oven
This appetizer turns out very tender, thanks to the sour cream in the filling. This appetizing dish will fit perfectly into any lunch or holiday menu, and besides, it is prepared very quickly and easily.
Ingredients:
- Large champignons – 10 pcs.
- Sour cream – 150 gr.
- Hard cheese – 100 gr.
- White onion – 1 pc.
- Greens - to taste.
- Salt - to taste.
Cooking process:
1. Rinse the champignons in running water, then remove the stems, but do not throw them away. Place the champignons in a refractory dish with the recess facing up and begin preparing the mushroom filling.
2. Finely chop the onion, herbs and champignon legs. After this, pour the oil into the frying pan and add a mixture of onions, herbs and champignon legs. Fry the ingredients over low heat until golden, and then add sour cream.
3. Salt the filling and simmer it for just a couple of minutes. After this, turn off the heat and start stuffing. Turn on the oven at 180 degrees and grate the cheese on a fine grater. Fill the champignons with the filling, placing it tightly into the caps. Then sprinkle the mushrooms with cheese.
4. Place the mold with mushrooms in a preheated oven and bake for twenty minutes. After the allotted time, remove the finished dish from the oven and serve hot directly in the pan.
Bon appetit!
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Chicken with mushrooms and cheese in a slow cooker with sour cream
Using a multicooker, you can cook delicious chicken with mushrooms with sour cream sauce. I use the Redmond model in the recipe, but this does not play a significant role in the preparation.
youtu.be/9OJKuK4dY7A
Products:
- poultry – 400 g;
- mushrooms – 300 g;
- tomatoes and sour cream 15% – 200 g;
- cheese – 70 g;
- spices, butter and egg.
Cooking time – 40 minutes.
Step-by-step action plan.
Step 1. Cut tomatoes into rings, mushrooms and poultry as desired. Salt the fillet and season with spices. Then immediately mix with mushrooms.
Step 2. For the sauce, mix grated cheese, egg and sour cream. Add salt to taste.
Step 3. Grease the multicooker bowl with oil, place the chicken and mushrooms and distribute. Next are the tomatoes. Pour in and spread the filling.
Close the lid. Turn on the “Bake” or “Multi-bake” mode, temperature – 120°C, time – 40 minutes. Once ready, let sit for 20 minutes, then you can serve.
A delicious recipe for champignon mushrooms baked with tomato and cheese
Another delicious version of oven-baked champignons that you definitely need to try. A simple and tasty dish will not leave anyone indifferent and will fit perfectly into any lunch menu. Try it!
Ingredients:
- Large champignons – 15 pcs.
- Mayonnaise – 3-4 spoons.
- Hard cheese – 150 gr.
- Tomato – 1 pc.
- Oil – for frying.
Cooking process:
1. Clean the champignons from films and rinse in running water. Cut out the legs and set aside. Place the champignon caps in a baking dish and begin preparing the filling.
2. Finely chop the champignon legs and fry them in a frying pan with a little oil. Cut the tomato into circles according to the number of caps in the mold. Grate the cheese on a medium grater.
3. Combine fried champignon legs with mayonnaise and grated cheese, stir. Place a piece of tomato in each cap, and then fill the caps with mayonnaise, drumsticks and cheese.
4. Turn on the oven to preheat to 180 degrees and wait until it warms up. Place the mold with the champignons in a hot oven for twenty minutes, then remove the finished dish.
5. Let the mushrooms cool slightly, then place them on a dish and serve with various salads and side dishes.
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Stuffed chicken breast - 3 recipes: with cottage cheese; mushrooms and vegetables
Stuffed chicken breast, baked in the oven - you'll lick your fingers! The dish is simply ideal for sports or any other diet. Calorie content of chicken breast baked in the oven is 79 kcal per 100 g. Therefore, we eat boldly, without fear of extra pounds. We stuff chicken breasts with a wide variety of fillings - cottage cheese, mushrooms, vegetables.
Recently we baked chicken breasts under a fur coat. And now I propose to consider the three most popular options for stuffing chicken breasts. These are basic recipes, but you can show your imagination and add something of your own that you and your family personally like best.
In this article:
A simple recipe for mushrooms stuffed with bacon and cheese
The aroma of fried bacon and cheese with champignons will fill not only your kitchen, but the whole house. This simple but very satisfying appetizer is perfect for a light table on the occasion of a holiday or a romantic dinner.
Ingredients:
- Champignons – 0.4 kg.
- Bacon – 150 gr.
- Hard cheese – 150 gr.
- Olive oil – for frying.
- Ground pepper - to taste.
Cooking process:
1. First, clean the champignons, then rinse them in running water and remove the stems, cutting them off at the very base. Then lightly scrape the inside of each cap with a spoon to create a larger indentation.
2. Place the mushroom caps in a baking dish, pressing the mushrooms tightly against each other and begin preparing the filling. Cut the bacon into slices, and also finely chop the legs that you removed from the champignons.
3. Place some olive oil in a frying pan and place the champignon legs in it. Fry the mushroom stems until golden brown. Then place them on a plate and start frying the bacon until crispy.
4. Turn on the oven at 180 degrees and grate the hard cheese on a medium or fine grater. Then begin placing the fried mushroom stems among the mushroom caps, packing each mushroom tightly. Then insert a rolled piece of bacon into each mushroom. At the end, sprinkle the mushrooms with cheese and place the dish with the dish in the oven for twenty minutes.
5. The champignons will be ready when the cheese turns brown. Remove the dish from the oven and serve directly in the baking dish or by placing the mushrooms on the dish.
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