15 recipes for delicious stuffed champignons in the oven

Stuffed champignons with cheese

Photo: zen.yandex.ru
It turns out very tasty if you mix several types of cheese.

You will need:
1 kg of champignons, 5 cloves of garlic, 200 g of cheese, olive oil, 4 tbsp.
breadcrumbs, 100 ml white wine, 2 eggs, spices. Preparation:

Cut out the stems of the mushrooms, chop finely and fry with garlic. Grate the cheese, mix with the eggs, and add the legs, spices and breadcrumbs. Stuff the caps and bake for half an hour at 200 degrees, periodically sprinkling with white wine for flavor.

How to deliciously bake champignons in the oven with whole cheese

This aromatic snack will appeal to those who simply cannot imagine their life without mushrooms. And the dish itself will be an excellent decoration for both a festive table and a quiet family dinner.

What you will need:

10 fresh champignons.
200 g sour cream.
200 g hard cheese.
Onion head.
2 tablespoons of vegetable oil.
Salt - to taste.
Greens (dill or parsley) – for decoration.

How to cook

Mushrooms should be washed and dried on a paper towel. We cut off the legs.

Finely chop 5 mushrooms and stems with a sharp knife.

Pour the oil into the frying pan, let it warm up, add the mushroom mixture and fry over medium heat for 10 minutes, stirring.

We clean the onion, finely chop it and also add it to the frying pan. After this, fry for another 10 minutes.

Transfer the finished filling to a plate and cool. If necessary, drain the remaining oil if it appears.

Add sour cream and grated cheese to our filling. Mix. Salt to taste. The filling is ready.

Line a baking sheet with foil and lightly grease with oil. Lay out 5 whole hats.

Fill each one with filling. Cook in the oven at 180 degrees for 30 minutes. We decorate the ready-made baked champignons entirely with herbs and serve hot to the table.

Champignons stuffed with chicken curry

Photo: vkusnobus.ru
For color, add a little more turmeric to the filling.

You will need:
10 champignons, 1 chicken fillet, 6 tbsp.
yogurt, 1.5 tsp. curry, chili, 100 g red onion, 2 cloves of garlic. Preparation:

Finely chop the chicken, onion and mushroom legs, and fry everything until half cooked. Add yogurt, chili, spices and garlic, and simmer for a couple more minutes under the lid. Place the filling into the caps and bake in the oven for 20 minutes at 200 degrees.

Very tasty and satisfying champignons stuffed with chicken

Champignons stuffed with chicken are a very tasty and satisfying dish that takes very little time to prepare.

Cooking time: 1 hour

Cooking time: 25 min.

Servings - 6

Ingredients:

Chicken breast fillet – 200 gr.
Champignons – 500 gr.
Hard cheese – 100 gr.
Low-fat cream – 50 gr.
Onion – 2 pcs.
Ground black pepper - to taste
Salt - to taste
Greens - for decoration

Cooking process:

Step 1. Select champignons with large, beautiful caps for stuffing and begin cooking. Wash the mushrooms under cold running water and dry. Remove the film from the legs and carefully remove the legs from the caps. Our stuffing baskets are ready.

Step 2. Now it’s time for the stuffing. Peel the onion, cut into small cubes and fry in a frying pan heated with vegetable oil.

Step 3. While the onions simmer over low heat, chop the chicken fillet and mushroom stems quite finely and add it all to the frying pan with the onions. Fry, stirring, the filling until light golden brown. Add cream, salt and pepper and keep on low heat for about five more minutes. The filling is ready.

Step 4. Stuff the mushroom caps with the prepared filling. We do this carefully and carefully, trying not to break the cap and put as much filling into it as possible. Place the stuffed mushrooms on a baking sheet, which we cover with oiled foil.

Step 5. Grate the cheese and generously sprinkle our stuffed champignons.

Step 6. Place the baking sheet with mushrooms in the oven, which has been preheated to 200 degrees. Bake our dish for 20-25 minutes so that the cheese is completely melted and nicely browned. Place the prepared mushrooms on a dish, garnish with herbs to taste and serve.

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Stuffed champignons with chicken and tomatoes

Photo: youtube.com
They turn out quite juicy, and at the same time satisfying.

You will need:
12 champignons, 1 tomato, 1 chicken fillet, 150 g soft cheese, 1 onion, spices.
Preparation:

Cut out the stems of the champignons and finely chop them with the remaining ingredients. Fry the legs, onions and chicken, and at the very end add tomatoes with spices. Stuff the caps with filling, sprinkle with grated cheese and bake until golden at 180 degrees.

Champignons stuffed with avocado and herbs

Photo: vkusno.mirtesen.ru
When serving, be sure to sprinkle them with sesame seeds!

You will need:
12 champignons, 1 avocado, half a pepper, 1 tomato, basil, green onions, 2 tbsp.
soy sauce. Preparation:

Wash and cut all the vegetables into small cubes, pour in soy sauce and add garlic or spices to taste. Cut out the stems of the champignons and stuff the caps with the filling. Place in the oven for 15 minutes at 180 degrees.

Mushroom champignon soup: 8 delicious recipes (step by step)

How to cook whole champignons with soy sauce at home?

A surprisingly easy to prepare and impressive appetizer for mushroom lovers. Small champignons are ideal for this dish.

Cooking time: 65 min.

Cooking time: 20 min.

Servings - 4

Ingredients:

Champignons – 10-15 pcs.
Soy sauce – 30 ml.
Vegetable oil – 2-3 tbsp.
Dried garlic – 1/4 tsp.
Provençal herbs – 1/4 tsp.
Garlic – 2 teeth.
Cane sugar – 1 tsp.
Butter – 10 gr.
Lemon – 1/4 pcs.

Cooking process:

Step 1. Prepare the mushrooms. We wash off the dust and remaining soil, slightly trim the too long legs, and dry.

Step 2. Prepare the marinade. To do this, mix dried garlic, Provençal herbs and cane sugar in a convenient deep container. Pour in soy sauce and vegetable oil and stir everything well. It is necessary that the sugar is completely dissolved in the marinade.

Step 3. Place the washed and dried champignons in a container with the marinade, mix and leave to marinate for about 40 minutes. During this time, stir the mushrooms several times so that they are well marinated and saturated with the aromas of spices.

Step 4. Lightly heat the pan in which we will bake the champignons, transfer the pickled mushrooms into it and place in an oven preheated to 170 degrees for 20 minutes. During baking, it is advisable to stir the mushrooms 2-3 times.

Step 5. Take the mold with mushrooms out of the oven, sprinkle with finely chopped garlic, put a small piece of butter on each mushroom and sprinkle with lemon juice. Place the pan back in the oven for a short time. We are waiting for the butter to melt.

Step 6. The champignons are ready. This dish is wonderfully tasty both hot and cold. Bon appetit!

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Stuffed champignons with minced meat and gherkins

Photo: zen.yandex.by
We recommend using beef or pork minced meat.

You will need:
12 champignons, 100 g minced meat, 5 gherkins, half a pepper, 3 tbsp.
grated cheese, 1 tbsp. mayonnaise, spices, herbs. Preparation:

Mix minced meat, chopped gherkins, pepper and herbs. Add spices, mayonnaise and mix well. Fill the caps with filling and bake under foil for 15 minutes at 200 degrees. Remove the foil, sprinkle the mushrooms with cheese and bake until golden.

Champignons baked with vegetables

Photo: unipack-ug.ru
The dish can be prepared in a mold, on a baking sheet, in foil or in a baking sleeve.

You will need:
500 g champignons, 2 tomatoes, 2 eggplants, 1 zucchini, 2 peppers, garlic, 60 ml soy sauce, 50 ml olive oil, spices.
Preparation:

Mix soy sauce, oil, crushed garlic and spices. Cut all the vegetables into large pieces of approximately the same size, and cut the champignons in half. Place everything in a mold, mix well with the marinade and bake for 30-35 minutes at 200 degrees.

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Champignons stuffed with ham

Photo: koolinar.ru
Instead of ham, you can take boiled pork or even sausage.

You will need:
500 g of mushrooms, 150 g of cheese, 150 g of ham, 150 g of Greek yogurt, garlic and spices.
Preparation:

Cut out the stems of the mushrooms, chop finely, fry and let cool. Finely chop the ham, squeeze out the garlic and grate the cheese. Add them with the legs and spices to the yogurt, mix and stuff the caps. Cook the mushrooms in the oven for 20 minutes at 180 degrees.

Step-by-step recipe for preparing whole champignons with mayonnaise

One of the simplest and fastest recipes for preparing champignons from readily available products. Juicy, with the aroma of garlic and spices, mushrooms can be served as an independent appetizer or as a side dish for fish.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 min.

Servings - 8

Ingredients:

Champignons – 1 kg
Mayonnaise – 200 ml
Garlic – 5 teeth.
Ground black pepper - to taste
Salt - to taste
Mushroom seasoning – 1 tsp.

Cooking process:

Step 1. Prepare the mushrooms for baking. Wipe the champignons well with a damp cloth or rinse under running water, then dry with a towel. Lightly trim the legs.

Step 2. In a deep bowl, prepare the sauce for marinating the mushrooms. Combine mayonnaise, pressed garlic, ground black pepper and mushroom seasoning. Mix.

Step 3. Place the champignons in a bowl, pour in the prepared sauce and mix thoroughly so that the sauce thoroughly covers each mushroom. Leave to marinate for 30-40 minutes.

Step 4. Cover the baking sheet with foil. Grease the foil with a small amount of odorless vegetable oil. You can pour 3-4 tablespoons of water. Carefully place the marinated mushrooms on a baking sheet.

Step 5. Bake the champignons in an oven preheated to 180 degrees for 30 minutes until a pleasant golden brown color. The appetizer is ready to serve. Enjoy!

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Stuffed champignons with carrots in sour cream sauce

Photo: syl.ru
Delicate sour cream sauce goes perfectly with the mushroom flavor.

You will need:
12 champignons, 1 onion, 100 g cheese, 1 carrot, olive oil, 1 tbsp.
flour, 2 tbsp. sour cream, spices. Preparation:

Cut out the stems of the mushrooms, finely chop them with onions and carrots, and fry everything together. Season the filling, add a spoonful of flour, sour cream and mix well. Boil the caps for a couple of minutes in boiling water, stuff them, sprinkle with grated cheese and place in the oven for 10 minutes at 200 degrees.

Baked champignons in pots

Photo: gotovim-legko.ru
Nothing will dry out in closed pots.

You will need:
800 g of champignons, 1 onion, 1 bunch of green onions, 250 ml of sour cream, 250 g of cheese, 3 cloves of garlic, 3 tbsp.
butter, spices. Preparation:

Coarsely chop the mushrooms and onions and place in pots. Add chopped green onions and generously sprinkle with spices. Place a piece of butter, add crushed garlic and pour sour cream over the mushrooms. Top everything with grated cheese, close the pots and bake for 30-35 minutes at 200 degrees.

Champignons stuffed with pork in tomato

Photo: glaved.ru
This recipe turns out to be very original if you replace the minced meat with soy.

You will need:
8 champignons, 200 g suluguni, 1 tomato, 150 g pork, 2 tbsp.
tomato sauce, 1 onion, 1 bunch of herbs, spices. Preparation:

Finely chop the pork until it has the consistency of minced meat. Fry the meat with onions, chopped tomatoes and mushroom legs. And at the end, season, add tomato sauce and herbs. Stuff the caps and place in the oven for 10 minutes at 200 degrees. Then sprinkle them with cheese and bake for another 10 minutes.

What to cook from champignons: 20 delicious and quick recipes

Lenten stuffed champignon caps baked in the oven

Mushrooms themselves, as a product, are considered low-calorie; they can also be used as a dietary filling. Then everyone who watches their figure can add a “delicacy” to their daily diet.

The ingredient composition requires:

carrots – 1 pc.;
bell pepper – 1 pc.;
garlic – 2 cloves;
laurel leaf – 1 pc.;
pepper, salt - 1 tsp each;
champignons – 12 pcs.;
dried thyme – 2 sprigs;
homemade mayonnaise/lenten sauce – 100 ml;
fresh frozen parsley – 10 g;
black pepper - a pinch.

Step-by-step preparation:

Grind the carrots on a grater with large blades, chop the pepper into neat cubes, finely chop the garlic with a knife.
Fry the vegetables in a frying pan with the addition of sunflower oil, salt, spices and bay leaf. Simmer for 7-10 minutes.
Cover a baking sheet with foil and coat with olive oil.
Sort the mushrooms into stems and caps, stuff the latter with assorted vegetables.
Sprinkle with chopped thyme leaves.
Pour with lean sauce or homemade mayonnaise.
Chop the greens into small fractions and sprinkle over the top of the dish.
To add some spice, add black pepper.
Place in the oven for 40 minutes, cook at 170 C.

Lenten champignons will decorate any table! You can serve them on fresh lettuce leaves.

Stuffed champignons with spinach

Photo: m.facebook.com
Not the most common combination, but it will be very tasty!

You will need:
600 g of champignons, 3 bunches of spinach, 1 bunch of cilantro, 1 leek, 4 tbsp.
breadcrumbs, spices, 200 ml cream. Preparation:

Finely chop the onion and mushroom stems and fry them in a frying pan. Coarsely chop the spinach and cilantro, add it, and after another 3 minutes pour in the cream. Simmer the filling for 5 minutes, add half the breadcrumbs and spices, and stuff the caps. Sprinkle with the remaining breadcrumbs and bake for half an hour at 190 degrees.

With garlic

The aroma of fragrant spices is the first to “signal” that something very tasty and appetizing is baking in the house.

To marinate 1 kg of mushrooms you will need:

garlic - 2-3 cloves;
olive oil - 200 ml;
paprika - 1 tsp;
sea salt - 1 tsp;
tarragon and parsley - 3-4 sprigs each;
black pepper - 1 tsp;

Step-by-step preparation sequence:

Heat olive oil in a frying pan, add sea salt and peeled garlic to the fat.
Fry the mixture over low heat for 3-4 minutes until the spice becomes transparent.
Add pre-processed mushrooms to the placed ingredients, mix everything well, remove the container from the stove.
Cool the champignons and transfer to a container along with the oil and garlic.
Pluck all the leaves from the tarragon branches and cut off the stems of the parsley right under the blades.
Lightly knead the separated parts of the herbs with your fingers, string them on a thread, and place them in a bowl with fruiting bodies.
Send the workpiece closed for 1 day, or even better, for 2-3 days in the refrigerator.

Cooked mushrooms can be consumed in a decorated form or baked until golden brown, not forgetting to remove the garland from the plants before doing so.

Champignons stuffed with couscous

Photo: vkusnoclub.ru
This is no longer an appetizer, but a full-fledged main course!

You will need:
500 g champignons, 50 g couscous, 50 ml water, 30 g leeks, spices, 3 tbsp.
chopped greens, 50 g suluguni, 5 tbsp. sour cream, 50 g chicken fillet, 2 cloves of garlic. Preparation:

Steam the couscous in boiling water, and during this time finely chop and fry the leek and chicken. To them add cereal, chopped herbs, grated cheese, sour cream, spices and garlic, and simmer everything thoroughly. Stuff the caps and bake for 20 minutes at 200 degrees.

Champignons in the sleeve

Photo: maximmexico.com
Champignons baked in a sleeve turn out very juicy and aromatic.

You will need:
500 g of champignons, garlic, aromatic herbs, 1 tbsp.
olive oil, 3 tbsp. soy sauce, greens. Preparation:

Wash the mushrooms, cut the largest ones and put them in a sleeve. Add garlic, spices, herbs and chopped herbs, and then oil and soy sauce. Mix everything well and bake for half an hour at 200 degrees.

Stuffed champignons with chicken and pineapples

Photo: zen.yandex.ru
This traditional combination also found its use.

You will need:
15 champignons, 150 g cheese, 3 canned pineapple rings, 1 onion, half a chicken fillet, 4 tbsp.
cream. Preparation:

Finely chop and fry the fillet along with the onion. Add chopped mushroom stems, pineapples and spices to taste. Pour in the cream, simmer for 3 minutes, add grated cheese and stir. Place the filling in the mushroom caps and bake them for 15 minutes at 180 degrees.

In sour cream

Even in the old days, mushrooms were cooked in the oven with sour cream - even our ancestors knew that this was a very good combination.

Ingredients

You will need:

– champignons – 500 g;

– fat sour cream – 150 g;

– parsley – 2 sprigs;

– spices to taste.

Preparation

Roll the champignons in spices and salt.
Combine with sour cream.
Place in rows in a dish and bake for 25 minutes.
Garnish with chopped parsley.

Champignons stuffed with olives and peppers

Photo: receptisalatov.com
An original recipe when you want variety!

You will need:
12 champignons, 1 pepper, 70 g cheese, half a bunch of cilantro, 1 can of olives, green onions.
Preparation:

Roast the pepper in advance, peel and finely chop it. Chop cilantro, green onions and pitted olives and mix the filling. Place it among the caps, sprinkle with grated cheese and bake the champignons for 20 minutes at 180 degrees.

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Stuffed champignons with eggs and herbs

Photo: cooking.hozvo.ru
If you can stuff eggs with mushrooms, then why not stuff mushrooms with eggs!

You will need:
1 kg of champignons, 100 g of various herbs, 3 cloves of garlic, 3 eggs, 70 g of cheese, 6 tbsp.
breadcrumbs. Preparation:

Chop the greens very finely, chop the garlic, add grated cheese and a third of the crackers, and mix it all with the beaten eggs. Place the filling among the caps and sprinkle with the remaining crackers. Bake in the oven for 15 minutes at 200 degrees.

Step-by-step recipe for cooking champignons on skewers in the oven

Whole champignons baked on skewers or skewers are an excellent option for preparing these wonderful mushrooms. It’s quick, easy, and can be prepared not only at home in the oven, but also outside the city, at the dacha or on a picnic.

Cooking time: 50 min.

Cooking time: 25 min.

Servings - 8

Ingredients:

Champignons – 1 kg
Soy sauce – 50 ml
White semi-dry wine – 50 ml
Balsamic vinegar – 50 ml
Olive oil – 20 ml
Dry basil - to taste
Mixed peppers - to taste
Salt - to taste

Cooking process:

Step 1. Prepare the champignons for marinating. We rinse off any remaining soil, lightly trim the legs, and dry them on a napkin or paper towel. It is better to take medium or large mushrooms in size.

Step 2. Salt the champignons placed in a deep bowl or container to your taste, add a ground mixture of peppers and dry basil. Mix.

Step 3. Pour soy sauce, semi-dry white wine and olive oil over the mushrooms. Mix everything again and leave to marinate for about 20 minutes. If possible, you can marinate the mushrooms longer.

Step 4. Place marinated champignons tightly on skewers. Place the kebabs prepared in this way on any heat-resistant container so that the mushroom caps do not touch the bottom of the container.

Step 5. Bake in the oven for 25-30 minutes depending on the size of the mushrooms. Baking temperature – 180-190 degrees. Take the finished baked champignons out of the oven and enjoy!

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Champignons stuffed with cheese and nuts

Photo: isernio.com
Any nuts will do, but we suggest starting with walnuts.

You will need:
12 champignons, 2 cloves of garlic, herbs, 70 g walnuts, 4 tbsp.
cream, spices, 125 g soft cheese. Preparation:

Cut out the stems from the champignons and chop them into small pieces. In the same way, chop the garlic, herbs, fried nuts and cheese, and mix everything together. Add cream to a comfortable consistency. Place the filling in the caps and bake for about 25 minutes at 200 degrees.

Useful tips and tricks

To get perfectly baked champignons, it is advisable to take into account the following subtleties and nuances of cooking technology:

Even the best marinades will not be able to impart beneficial properties to a dish made from mushrooms collected near highways, near industrial complexes, or in places with an environmentally polluted environment. Fruiting bodies quickly and actively absorb vapors invisible in the air that can cause harm to human health;
for marinating followed by baking, elastic, white or pinkish champignons with a pleasant smell, without significant defects, with a uniform cap color and no yellow or black inclusions on the caps are suitable;
To clean mushrooms, you should not use the soaking method. If the champignons look decent, just wipe them with paper towels. Heavily contaminated specimens can be placed in a container, sprinkled with flour, and shake the container several times. As a result of such manipulations, all the garbage will go away along with the wheat composition;
When preparing the marinade, special attention should be paid to vegetable oil. It is this ingredient that will prevent the fruiting bodies from drying out. It is best to use olive or other refined product with a high combustion temperature. Flaxseed oil is not suitable for baking;
champignons are extremely fragile, so during the preparation of the dish it is necessary to handle them very carefully and carefully, especially at the mixing stage.

Not only champignons can be marinated and effectively baked in an elegant combination, but also vegetables and even meat placed with them, which are recommended for cooking in the oven.

Stuffed champignons with zucchini

Photo: pixabay.com
An excellent vegetarian recipe from assorted vegetables.

You will need:
8 champignons, 1 carrot, 1 onion, 1 pepper, 1 zucchini, a handful of corn, spices, butter.
Preparation:

Cut all the vegetables and mushroom stems into the same small cubes and lightly simmer them in a frying pan until the liquid evaporates. Add spices and herbs to taste, stuff the washed champignon caps and sprinkle butter on top. Bake mushrooms in the oven for 15 minutes at 200 degrees.

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General principles of marinade for champignons

Despite all their numerous nutritional benefits, champignons have an almost neutral taste with a slight nutty tint, so without additional processing when frying or baking, they turn out to be a rather bland and not entirely appetizing food. Preliminary marinating before placing in the oven will help to compensate for this deficiency and turn mushrooms into a real delicacy.

For the liquid base of the sauce, you can use a wide variety of components - vegetable oils, sour cream, mayonnaise, yogurt without additives, alcohol-containing drinks (wine, cognac, vodka). The correctly selected composition of spices will not only enhance and emphasize the advantages of the finished treat, but also significantly increase the body’s absorption of the beneficial microelements contained in mushrooms.

When choosing a marinade option for baking champignons - a high-protein vegetable product - it is recommended to pay attention to the following practice-tested components:

dried and fresh herbs - will perfectly highlight the aroma and taste characteristics of mushrooms;
various nutmeg additives , such as cloves, which have a rather sugary undertone, can add newness to the sensations received from the dish. However, with such ingredients you should be careful about their dosage. So, 1/3 tsp. grated nutmeg is quite enough to create a real culinary delight from mushrooms in the oven;
thyme, rosemary, oregano - a source of fresh and very original smells;
black/white pepper alone or in combination with paprika, coriander, fenugreek will provide a light or slightly rich, but always pleasant spiciness of food;
Bay leaves are the most important companion of champignons, without which almost no marinade can do. For experienced cooks, there is a main postulate - just one laurel leaf is enough to get a guaranteed tasty dish.

Marinades for the oven should have a medium-thick consistency. A fundamentally important rule for using prepared sauce is the limited period of time that mushrooms remain in this composition. The thing is that lamellar fruiting bodies absorb moisture like a sponge, so prolonged exposure to liquid compositions will make them soft and unappetizing. The optimal marinating period is 15–20 minutes. up to 1 hour, unless otherwise specified in the recipe.

Properly selected components in the sauce according to the principle of compatibility, when used correctly, will not only provide the taste and aromatic value of the baked treat, but will also allow you to obtain healthy, fortified food.