Champignons in the oven with mayonnaise and garlic, soy sauce. Recipe

General principles of cooking

The champignons are washed, dried, marinated in mayonnaise with garlic and baked whole.

You can also separate the caps from the legs and fill them with filling from:

• mayonnaise;
• vegetables;
• cheese;
• meat;
• seafood;
• croup

Mushrooms are baked until golden for 20-30 minutes. depending on oven temperature.

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!

Report a bug

Classic recipe

Cooking baked champignons with mayonnaise and garlic will take 60 minutes.

To prepare 3 servings of snacks you will need:

• 400 g fresh champignons;
• 120 g mayonnaise;
• 3 cloves of garlic;
• 20 ml sunflower or olive oil;
• several branches of parsley.

Instructions on how to bake champignons:

1. Rinse fresh champignons under tap water, dry on napkins, cut off the hard parts.

2. Remove the husks from the garlic cloves and chop using a grater or a press. Rinse the parsley, dry and chop into small pieces.
3. Place mayonnaise in a deep bowl, add chopped garlic, chopped parsley and mix well. Add the champignons to the prepared sauce, stir and leave to marinate for 30 minutes.
4. Using a silicone brush, evenly grease the baking dish with oil and fill it with pickled champignons. Preheat the oven to 180°C, place the mold with mushrooms in it. After 30 min. Remove the champignons from the oven, distribute into portioned plates, top with vegetables and bring to the table.

Spicy marinade

The ancient Romans were the first to come up with such sauces. True, they used compositions for soaking fish. It is those ancient techniques that have made it possible today to create a variety of savory mixtures for processing mushrooms and many other products.

To marinate 1.5 kg of champignons you will need:

• lemon juice - ½ tbsp.;
• olive oil - 1 tbsp.;
• paprika - 3 tsp;
• garlic paste - 3 tsp;
• balsamic vinegar - 3 tbsp. l.;
• granulated sugar - 3 tsp;
• parsley sprigs - 1 bunch;
• table salt - 3 tsp.

Step-by-step method for preparing the sauce:

1. Wash the parsley, shake off any excess moisture, and finely chop the plants.

2. Pour olive oil into a blender glass, add the green mass, add coarse salt, dry paprika, granulated sugar and pepper.
3. Add garlic paste, lemon juice and balsamic vinegar to the products.
4. Mix the resulting composition with an electrical appliance until a liquid marinade with a uniform consistency is formed.
5. Pour the fragrant mass into a deep bowl, pour in the pre-processed champignons, cut into halves, and evenly distribute the sauce over them.

Soak the mushrooms in the aromatic mixture for 30 minutes, then bake in the desired order.

With soy sauce

To prepare champignons with mayonnaise, garlic and soy sauce, you need to allocate at least 35 minutes. The ingredients are designed for 2 servings of the finished dish.

Champignons in the oven with mayonnaise and garlic go well with soy sauce.

You will need to take the following set of components:

• 400 g champignons;
• 30 g butter;
• 4 tbsp. l. soy sauce;
• 3 tbsp. l. mayonnaise;
• 3 cloves of garlic;
• 1/4 tsp. table salt;
• 1/4 tsp. black pepper.

Champignons in the oven with mayonnaise and garlic, soy sauce are prepared as follows:

1. Remove any dark spots from the mushrooms by scraping them off with a knife. Rinse mushrooms in cold water and dry with paper towel.
2. Melt a piece of butter using a water bath or microwave oven. Pour the melted butter into a bowl, add salt and black pepper and stir. Remove the garlic cloves from the peel and press into the oil through a press. Place the champignons, pour in the mayonnaise and mix the mixture again.
3. Leave the mushrooms to marinate for at least 30 minutes. After the time has passed, place the mushrooms in a baking dish or in a frying pan with a detachable handle and place in an oven preheated to 200 °C. Bake the champignons for at least 30 – 35 minutes.

Champignons prepared according to this recipe can be served with meat or fish. You can complement the dish with fresh herbs.

Tender and aromatic whole champignons in cream in the oven

This tasty and tender mushroom appetizer with a soft creamy aroma will complement a family dinner and will be an excellent dish for a party with a cheerful company.

What you will need:

• 200 g champignons.
• 100 g hard cheese.
• 250 ml heavy cream.
• 2 tablespoons butter.
• 3 cloves of garlic.
• 2 tablespoons olive oil.
• A couple of sprigs of fresh thyme.
• Ground black pepper - a pinch.
• Salt - to your taste.

How to cook

We wash small and hard mushrooms in cold water, trim the stems a little, and dry them on a paper towel.

Place in a saucepan, salt and pepper, add olive and butter, stir. let stand for about 30 minutes covered.

Pour the cream into a saucepan and heat over low heat. After 2 minutes, add chopped thyme and crushed garlic. Warm up for another 3 minutes. As soon as the boiling process begins, remove from heat.

Place mushrooms in a baking dish and pour hot cream. Cook in the oven at 180 degrees for 30 minutes.

5 minutes before readiness, sprinkle with grated cheese, place the pan in the oven again and remove after the cheese has melted. Serve to the table on a common platter or in portions.

With cheese

It will take about 45 minutes to prepare champignons with cheese, mayonnaise and garlic. There are enough ingredients for 2 servings.

For baking you will need to take this food set:

• 450 g large champignons;
• 3 cloves of garlic;
• 100 g cheese;
• 1 tbsp. l. mayonnaise;
• 1/4 tsp. black pepper;
• 1/2 tbsp. l. vegetable oil;

You can prepare champignons with cheese, garlic and mayonnaise according to these instructions:

1. Rinse the mushrooms quickly in cold water so that they do not have time to absorb too much liquid. Dry the champignons using a napkin and carefully cut out the stems, leaving only the caps.
2. Grind the cheese using a medium-mesh grater. Peel the garlic and squeeze it into a bowl through a press or chop it into small cubes.

3. Add cheese to the garlic, pour in mayonnaise, add black pepper and mix the mixture. If desired, you can add a mixture of dry herbs.
4. Place the resulting filling into mushroom caps. Grease a baking tray or baking dish with a small amount of oil, place the champignon caps and place in the oven preheated to 200°C. Bake the dish for 30 minutes until the caps are covered with a slight crust.

Champignons stuffed with minced meat (meat) and baked in the oven

List of required ingredients:

• medium-sized champignons – 8-10 pcs.;
• boneless meat or minced meat – 150 g;
• onions, carrots - 1 pc.;
• sour cream or cream cheese - 2 tbsp. l.;
• hard cheese – 60-80 g;
• garlic, pepper - to taste;
• salt – 0.5 tsp;
• butter or vegetable oil - for frying vegetables;
• parsley - a few sprigs (for serving).

How to cook - step by step instructions:

1. Separate the stems from each champignon, also cut off the edges of the caps a little and remove the plates with a spoon so that they can be stuffed more tightly.
2. Grate the carrots on a coarse grater, cut the onion into cubes. Fry vegetables in hot oil until golden brown.
3. Separately, fry the finely chopped “waste” from the champignons.
4. For the filling you can use raw, boiled meat, or prepared minced meat. Turkey, chicken, or pork or beef fillet is suitable. A whole piece of meat must be turned through a meat grinder. Transfer the resulting minced meat into a deep bowl, add fried vegetables and pieces of mushrooms.
5. Season the filling with sour cream (if you prefer mayonnaise, you can use it) or cottage cheese, season with pepper and salt. Mix the mixture well and start stuffing.
6. The champignon caps should be filled to the brim with filling, forming a neat mound.
7. Place the mushrooms in a heat-proof dish, sprinkle them with grated cheese and bake. At this point, the oven should be preheated to 180 degrees. The approximate cooking time is 30-35 minutes (if the meat was raw) or 15 minutes (if the meat was boiled).

With ham and sour cream

It will take 30 minutes to prepare baked champignons with ham and sour cream.

Ingredients for preparing 5 servings of snack:

• 15 fresh champignons;
• 6 tbsp. l. mayonnaise;
• 200 g hard cheese;
• 2 cloves of garlic;
• 250 g sour cream;
• 50 g butter;
• 1/2 tsp. spices;
• several branches of parsley.

Instructions for preparing champignons with ham and sour cream:

1. Place the hard cheese and ham on a kitchen board and cut into cubes. Peel the garlic cloves and chop using a grater or press. Wash the parsley and chop into small pieces. Combine the ingredients in a deep bowl.
2. Season the ingredients with mayonnaise, sprinkle with spices and mix thoroughly. Remove the stems from the champignons and fill the caps with the filling. Coat the baking dish evenly with melted butter.
3. Arrange the champignons in the form, cover generously with sour cream, place in the oven, which is heated to 180°C. After 20 min. Remove the mushrooms from the oven, place on plates and serve, for example, with pasta or rice.

How to simply and deliciously bake whole champignons in sour cream in the oven

Another simple recipe with a delicate taste for those who don’t like standing at the stove for a long time and fiddling with expensive products.

What you will need:

• 500 g champignons.
• 150 g sour cream of any fat content.
• 50 g hard cheese.
• A mixture of Provencal herbs - a pinch.
• Ground black pepper - a pinch.
• Salt - to your taste.
• Greens – a couple of sprigs of dill or parsley.
• Vegetable oil – 2 tablespoons.

How to cook

To bake whole, you need to choose medium-sized mushrooms. We wash it, cut off a little of the stem, and dry it with a towel. Transfer to a deep saucepan.

Salt, pepper, add spices. Mix gently with your hands.

Add sour cream and mix again. Cover with a lid and leave to marinate for an hour.

Pour vegetable oil into the mold. Place the mushrooms, caps down, and pour in the remaining marinade. Cook in the oven at 180 degrees for 25 minutes.

When the baking time is up, turn off the oven, take out the pan with the baked champignons, sprinkle the mushrooms with grated cheese and chopped herbs and return to the hot oven for 1-2 minutes so that the cheese “floats” a little. All. Our wonderful and delicious dish is ready.

Stuffed with minced meat

Cooking baked champignons with minced meat will take 40 minutes.

Ingredients for preparing 4 servings of snack:

• 12 fresh champignons;
• 100 g minced meat;
• 5 gherkins;
• 1 tbsp. l. mayonnaise;
• 0.5 bell pepper;
• 3 tbsp. l. shredded cheese;
• 2-3 cloves of garlic;
• 1/2 tsp. spices;
• 1/2 tsp. table salt;
• several branches of dill.

Champignons in the oven with mayonnaise and garlic, stuffed with minced meat, are prepared as follows:

1. Turn on the oven to preheat to 200°C. Wash the gherkins and bell peppers, wipe with a towel, peel and finely chop. Rinse the greens, dry and chop into small pieces. Place minced meat in a deep bowl, add prepared vegetables and herbs, mix thoroughly.
2. Add table salt and spices to the resulting mixture and stir well. Peel the garlic cloves, chop into small pieces, add to the ingredients and mix thoroughly. Season the mixture with mayonnaise and mix again.
3. Rinse the mushrooms in a colander, dry on napkins, and separate the stems from the caps.

4. Cover the baking sheet with food foil. Divide the prepared filling into several equal parts, arrange into caps, place on a baking sheet and cover with foil.
5. Place the stuffed mushrooms in the oven and cook at 180°C for 15 minutes. Remove the sheet of foil, sprinkle them with cheese and return to the oven until golden brown.

Selection and preparation of ingredients

Since the main ingredient of any of the presented recipes is the mushrooms themselves, you should pay special attention to their selection, buying only healthy, elastic and moderately juicy fruiting bodies without signs of spoilage. Their preparation will not take much time, especially since not all housewives remove the skin from the caps; the main thing is to rinse the surface well, removing as much as possible all the adhering dirt.

Did you know? Mushrooms existed on Earth 400 million years ago and, along with ferns, are one of the oldest inhabitants of our planet. The first images of fruiting bodies date back to 1450 BC. e. and were discovered in rock paintings in the tomb of an Egyptian queen.

As for the remaining components, standard requirements are put forward for them: increased freshness and quality. This is especially true for mayonnaise, cheese and vegetables (mainly onions), which must also be previously cleaned of husks and dirt.

With potatoes

It will take 1 hour to prepare champignons and potatoes.

To prepare 4 servings you will need the following dishes:

• 300 g large champignons;
• 4 tbsp. l. mayonnaise;
• 2 tbsp. l. soy sauce;
• 6 potato tubers;
• 2 tbsp. l. olive oils;
• 2 tsp. seasonings for potatoes;
• 0.25 tsp ground black pepper.

Algorithm for preparing baked mushrooms with potatoes:

1. Rinse the champignons under running water, dry, and divide into stems and caps. Place mayonnaise in a deep bowl, add soy sauce and stir until smooth. Pepper the sauce, add mushroom caps, stir and marinate for several minutes.
2. Wash the potatoes from dirt under cool water, remove the skins using a vegetable peeler, and chop into slices.

3. Place the chopped potatoes in a bowl, sprinkle with seasoning, pour in olive oil and mix thoroughly. Fill a thick-bottomed mold with potatoes and pickled mushrooms.
4. Pour the sauce remaining after marinating over the ingredients, place in the oven at a temperature of 180-200°C and bake for 30-40 minutes. Remove the dish from it, cool slightly, divide into portions and bring to the table.

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.

Stuffed with buckwheat

Cooking champignons stuffed with buckwheat will take 60 minutes.

To prepare 6 servings of snacks you will need:

• 7 large champignons;
• 3/4 tbsp. buckwheat;
• 100 g mayonnaise;
• 50 g hard cheese;
• 1 large onion;
• 1 large carrot;
• 2 cloves of garlic;
• 100 g bacon;
• 2 tbsp. l. sunflower or olive oil;
• 1 tsp. salt and pepper.

Champignons in the oven with mayonnaise and garlic, stuffed with buckwheat, are prepared as follows:

1. Wash the buckwheat under running water, pour into a saucepan, add chilled water, put on the fire and cook until tender, bringing to a boil. As a result, the cereal should turn out crumbly. Drain the buckwheat and set aside.
2. Pour oil into a frying pan, distribute evenly and heat over moderate heat. Peel the onion, transfer to a kitchen board and chop into small pieces. Remove the washed carrots from the top layer and chop on a large grater. Remove the peel from the garlic cloves and chop them, passing them through a press or grating them.
3. Chop the bacon into small pieces, pour it into hot oil, then add the chopped onion, mix thoroughly and fry until golden, stirring vigorously with a spatula. Add the grated carrots to the frying pan along with the garlic, mix thoroughly and cook for 10 minutes.
4. Add boiled buckwheat to the frying pan, sprinkle with salt, pepper and stir. Cool the contents of the pan. Wash the champignons, dry them, and divide them into stems and caps. Fill the caps with the filling, place on a baking sheet lined with food foil, cover with a thin layer of mayonnaise and decorate with grated cheese.

Preheat the oven to 180°C, place the mold with mushrooms in it and cook them for about 20-25 minutes. Carefully remove the appetizer from the oven, garnish with chopped parsley and bring to the table.

With lemon juice

Marinating champignons for the oven using citrus fruits is a win-win option for getting a deliciously baked treat.

To process 1.5–2 kg of mushrooms you will need:

• garlic - 5-6 cloves;
• olive oil - 20 ml;
• pink pepper - 10 g;
• lemons - 2 pcs.;

• rock salt, fresh sprigs of parsley, marjoram, rosemary, thyme - according to preference.

Algorithm of actions:

1. Pass the peeled garlic through a hand press and place the resulting pulp into a deep bowl.
2. Shake off excess liquid from washed greens.
3. Finely chop the herb and pour it into the bowl with the garlic.
4. Add olive oil, pepper, juice squeezed from lemons, add pink pepper and a little coarse salt, mix the ingredients well.
5. Place the pre-prepared mushrooms in a bowl, pour the resulting marinade over the product.
6. Close the container tightly and leave in the refrigerator for 3-4 hours to infuse.

After completing this process, you should send the champignons to the oven.

Stuffed with peas, meat and chicken

You need to spend 40 minutes preparing stuffed champignons.

Basic set of products for creating snacks:

• 500 g large champignons;
• 100 g mayonnaise;
• 150 g hard cheese;
• 2-3 cloves of garlic;
• 100 g canned peas;
• 50 ml soy sauce;
• 300 g boiled chicken;
• 2 small onions;
• 50 g butter;
• 1 tsp. salt and spices.
• some greenery.

Instructions for preparing stuffed champignons:

1. Wash the champignons under tap water, dry them by transferring them to napkins, and separate the mushroom stems from the caps. Pour the caps into a saucepan, put on fire, fill with cold, clean water, and boil for 5 minutes. Finely chop the mushroom stems, peel the onions and also chop them.
2. Coat the frying pan evenly with oil using a silicone brush, place it on the stove and heat it up. Pour chopped mushroom stems and onions into hot oil, stir and sauté over low heat until lightly golden. Divide the boiled meat into pieces and turn into minced meat using a blender.
3. Open a can of canned peas, pour into a deep container, add meat, mushrooms and onions, grated cheese, spices, salt and mix thoroughly. Season the finished filling with mayonnaise mixed with peeled and finely chopped garlic. Place the filling on the champignon caps.
4. Coat the baking sheet evenly with melted butter, distribute the pieces on top and place in an oven preheated to medium temperature. When the mushrooms are covered with a golden crust, remove them and place them on plates before serving.

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.

Report a bug

With paprika

To prepare champignons with paprika, garlic and mayonnaise, you need to allocate approximately 45 minutes. The ingredients are for 4 servings of the dish.

To bake mushrooms you will need these products:

• 1.2 kg medium-sized champignons;
• 330 g mayonnaise;
• 1.5 tsp. paprika;
• 1 tsp. garlic powder;
• 1 tsp. table salt without a slide;
• 1/2 tsp. freshly ground pepper;
• 10 g fresh herbs.

You can bake mushrooms with paprika according to the following instructions:

1. Place the mushrooms under cold water and rinse, wipe each champignon with a napkin to remove excess water, and place on a plate.
2. Add paprika, garlic powder, pepper and table salt to the mushrooms. Pour in mayonnaise and stir until all the mushrooms are covered with mayonnaise and spices.
3. Leave the mushrooms to marinate for 15 – 20 minutes. During this time, heat the oven to 250 °C. Place the marinated champignons on the grill, caps down. Place a baking sheet under the rack so that excess fat drips onto it. Bake mushrooms for 13 – 15 minutes. until a golden coating forms. Before serving, sprinkle all portions of mushrooms with chopped herbs.

Champignons cooked in the oven with mayonnaise and garlic should be served hot as a complete dish, or used as a side dish for meat.

Appetizer of champignons with cheese and garlic for the festive table

A spicy hot appetizer of champignons stuffed with cheese and garlic will pleasantly diversify any feast - from festive to everyday.

Cooking time: 50 min.

Cooking time: 20 min.

Servings - 5

Ingredients:

• Large champignons – 10 pcs.
• Hard cheese – 150 gr.
• Onions – 1 pc.
• Garlic – 2-3 teeth.
• Ground black pepper - to taste
• Salt - to taste
• Vegetable oil - to taste

Cooking process:

Step 1. Wash and dry the mushrooms. Remove the stems from the champignons and set them aside for now. Using a small spoon, carefully so as not to break the mushroom caps, remove the pulp from them.

Step 2. Peel the onion and garlic, chop finely and fry, stirring, in a frying pan with vegetable oil until transparent.

Step 3. Chop the mushroom stems into small cubes and place them in a frying pan, where we fry the onion and garlic. We also add the pulp removed from the caps. Season with salt and pepper to taste and fry the filling until the liquid from the mushrooms has completely evaporated from the pan.

Step 4. Place the champignon caps prepared for baking on a baking sheet covered with foil. Lightly grease the foil with vegetable oil. Distribute the fried filling among the caps. Grate the cheese and fill the mushroom caps with it.

Step 5. Preheat the oven to 200 degrees. Place the baking sheet with mushrooms in the oven and bake for 15-20 minutes. An amazing snack is ready!

Report a bug

With ketchup

It will take no more than 20 minutes to cook mushrooms in the oven with garlic, mayonnaise and ketchup.

Ingredients for 2 servings:

You can prepare champignons with ketchup, garlic and mayonnaise like this:

1. Wipe the mushrooms with a clean towel or sponge soaked in water. Pour ketchup with mayonnaise, soy sauce into a bowl and squeeze the garlic cloves through a press, removing the husks in advance. Mix the contents of the bowl.
2. Add the mushrooms and mix all the ingredients again until the champignons are coated with the mixture. Marinate the mushrooms for at least 10 minutes.
3. Place the mushrooms on a baking sheet and place in a hot oven, preheating it to 200 °C. Bake mushrooms for no more than 20 minutes. Serve the prepared mushrooms as a side dish for steak, cutlets or baked fish.

A simple and tasty recipe for champignons stuffed with minced meat

Champignons stuffed with minced meat can be served not only as a hot appetizer, but also as a main course. There will be no indifferent people!

Cooking time: 3 hours

Cooking time: 20 min.

Servings - 6

Ingredients:

• Large champignons – 8 pcs.
• Minced chicken – 150 gr.
• Hard cheese – 60 gr.
• Mayonnaise – 1 tbsp.
• Ready mustard – 1 tsp.
• Garlic – 1 tooth.
• Onions – 1 pc.
• Vegetable oil – 3 tbsp.
• Dill – 2-3 branches
• Ground black pepper - to taste
• Salt - to taste

Cooking process:

Step 1. Clean the mushrooms, rinse with water and dry them to remove excess moisture. Carefully cut out or unscrew the stems from the caps.

Step 2. Mix mayonnaise and mustard in a small bowl. Lubricate each mushroom with the resulting sauce, place it in a suitable container or bowl, cover with cling film and leave to marinate for 2-3 hours.

Step 3. Let's make the filling. Finely chop the mushroom stems. Peel and cut the onion into small cubes.

Step 4. Pour vegetable oil into the frying pan, add the onion and fry it over low heat until light golden brown. Add chopped champignon legs to the onion and cook together with the onion for 15 minutes, stirring occasionally.

Step 5. Remove the cooked onions and mushrooms from the heat, transfer to a bowl and let cool slightly. Add minced chicken and garlic.

Step 6. Season the filling with salt and ground black pepper. Add finely chopped dill. If desired, you can add other favorite spices.

Step 7. Grate the cheese. Add half of the grated cheese to the filling and mix everything well.

Step 8. Place the marinated mushroom caps in a greased baking dish and fill with the prepared filling. Bake the champignons in the oven at 200 degrees for 40 minutes.

Step 9. At the end of cooking, remove the pan with mushrooms from the oven, sprinkle with the remaining grated cheese and return to the oven. When the cheese melts, the stuffed champignons are ready. Bon appetit!

Report a bug

Stuffed with eggs

To prepare champignons stuffed with eggs with mayonnaise and garlic, you need to allocate approximately 40 minutes. There are enough ingredients for 3 servings.

To bake stuffed champignons you need the following ingredients:

• 8 – 10 large champignons;
• 2 eggs;
• 200 g cheese;
• 1 onion;
• 2 cloves of garlic;
• 2 tbsp. l. mayonnaise;
• 1/2 bunch of parsley and dill;
• 1/2 tsp. black pepper;
• 1/2 tsp. table salt;
• 2 tbsp. l. sunflower oil.

Champignons in the oven with mayonnaise and garlic, stuffed with eggs, are prepared according to this recipe:

1. Fill a metal ladle or saucepan with water, place the eggs in the water and place on the burner. Boil eggs for 10 minutes. from boiling water, then cool by pouring cold water and remove the shell. Rub the peeled eggs through a medium-mesh grater.
2. Together with the egg, put a pan of water on the fire and bring to a boil, add the champignons to the water, after cutting out the stems, and boil for 5 minutes. Finely chop the mushroom stems and place in a bowl.
3. Peel the onion and cut into cubes. Heat vegetable oil in a frying pan, add the onion and sauté until soft.

4. Add chopped champignon legs to the onion, add table salt and black pepper and mix. Continue frying ingredients until golden brown.
5. Remove the skins from the garlic cloves and squeeze through a press. Combine the frying with the mashed egg, add salt to the ingredients if necessary and add crushed garlic. Stir the mixture. Grind the cheese on a fine grater, rinse the herbs, shake off excess water and chop.
6. Stuff the champignon caps with the prepared filling, pour mayonnaise on top of each portion, sprinkle with herbs and cheese. Grease a baking dish with oil and place the caps. Place the pan in a preheated oven and bake the stuffed champignons at 200°C for 10 – 15 minutes. Serve the stuffed mushrooms on a wide plate.

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.

Sausage

To prepare baked champignons with sausage, garlic and mayonnaise, you will need to allocate about 45 minutes.

You will need to prepare the following set of food products:

• 5 large champignons;
• 60 g cheese;
• 80 g sausage;
• 60 g mayonnaise;
• 3 cloves of garlic;
• 1/2 tsp. table salt;
• 1/4 tsp. ground pepper.

Cooking champignons with sausage, mayonnaise and garlic consists of the following steps:

1. Turn on the oven in advance to heat up to 180 °C. Wipe the champignons with a damp cloth or sponge and carefully cut out the stems. Also carefully clean the inside of the mushroom caps.
2. Cut the legs into small cubes and place in a bowl. Also chop the sausage into cubes and combine with the legs.

3. Pour mayonnaise into a bowl and add peeled garlic cloves passed through a press.
4. Rub the cheese through a fine mesh grater and also place in a bowl. Mix all the ingredients thoroughly, add salt and ground pepper and put the filling in the caps, lightly compacting it and making a small mound.
5. Place the stuffed caps on a baking sheet and place in a preheated oven for 25 - 30 minutes. After baking, let the mushrooms cool and serve them on a wide plate.

With mayonnaise and pepper

The combination of white sauce, hot spices and additional components will result in a fragrant composition that will significantly enrich the almost neutral taste of champignons.

To marinate 2.5 kg of mushrooms you will need:

• garlic - 5-6 cloves;
• mayonnaise - 7–8 tbsp. l.;
• coarse salt, parsley, pepper, seasoning - optional.

Step-by-step preparation of the sauce:

1. Peel the garlic, lightly press the cloves on a board, then finely chop the spice or process it with a hand press.
2. Wash the parsley well, shake off excess liquid, and chop the branches with a sharp knife. For the proposed number of champignons, 1 bunch of greens is enough. A little of the resulting mass should be left for adding mushrooms during baking.
3. Mix high-quality mayonnaise and spices in a deep container, add rock salt, pepper, mushroom seasoning, chopped garlic and parsley to taste.
4. Mix the resulting mixture thoroughly, then distribute it over the pre-treated champignons.
5. Close the container with food tightly and leave the dishes for 30–60 minutes. in the refrigerator for infusion.

It is best to bake mushrooms marinated according to the recommended method in a sleeve, and at the end of the process, brown the food in an open bag.

Baked sandwiches with champignons

It will take at least 30 minutes to prepare baked sandwiches with champignons. The ingredients are enough for 10 servings.

You need to take the following components:

• 10 slices of loaf;
• 40 g butter;
• 250 g champignons;
• 2 onions;
• 4 cloves of garlic;
• 125 g cheese;
• 4 tbsp. l. mayonnaise;
• 3 tbsp. l. vegetable oil.

Preparing sandwiches with champignons, garlic and mayonnaise includes the following steps:

1. Prepare the greens by rinsing them under water.

2. Also peel the onion and chop it finely. Place the chopped onion in a hot frying pan with oil and sauté for 3 – 4 minutes. on medium heat.
3. During this time, peel and wash the champignons, cut them into thin slices and add to the onion. Continue frying the ingredients until they turn golden brown.
4. Lightly grease the bread slices with butter. Grind the cheese using a medium-mesh grater. Place fried mushrooms and onions on the bread, spread mayonnaise on top and sprinkle with grated cheese. Place the pieces on a baking sheet and place in the oven, heated to 200 - 220 °C. Bake the appetizer for 5 minutes, serve hot.

How to marinate whole small champignons

Small fruiting bodies can be eaten raw, so the marinating process prior to baking should be done in a short time.

To process 600 g of mushrooms you will need:

• garlic - 4 cloves;
• soy sauce (TM Kikoman) - 2 tbsp. l.;
• tomato ketchup - 2 tbsp. l.;
• mayonnaise - 2 tbsp. l.

Sequence of preparation steps:

1. Peel the garlic, grind the spice through a hand press, add all the ingredients specified in the recipe to the resulting pulp.

2. Place small mushrooms prepared in advance for use in the resulting marinade.
3. Mix the products combined with the sauce well, evenly distributing and coating each fruit body with marinade.

4. Turn on the oven, set the temperature to 200 °C. The average heating time for the oven is 15–20 minutes. This period is enough for the champignons to be completely saturated with all the flavors and aromas of the resulting sauce.
5. To prevent small mushrooms from getting too wet, you can use this trick: let the prepared marinade steep for 7-10 minutes, and only then place the champignons in the fragrant mixture.

Bake the almost finished product for no more than 15 minutes.

Useful tips and tricks

Basic recommendations for preparing baked champignons:

• It is recommended to soak mushrooms in salt water before cooking.
• Champignons can be baked whole in the oven on skewers.
• When on a diet, it is best to replace mayonnaise with low-fat sour cream or cream. This will help reduce the calorie content of the snack.

Champignons with mayonnaise and garlic, cooked in the oven, are a simple and tasty appetizer. Mushrooms go well with spices and vegetables. They are served on a flat dish covered with lettuce leaves.

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:

1. Heat olive oil in a frying pan, add sea salt and peeled garlic to the fat.
2. Fry the mixture over low heat for 3-4 minutes until the spice becomes transparent.
3. Add pre-processed mushrooms to the placed ingredients, mix everything well, remove the container from the stove.
4. Cool the champignons and transfer to a container along with the oil and garlic.
5. Pluck all the leaves from the tarragon branches and cut off the stems of the parsley right under the blades.
6. 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.
7. 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.

How to cook champignons with pork in cream

Creamy champignons baked in the oven with pork will be very tasty. Even a novice cook of any age can master the preparation of the dish. Pork combined with natural cream turns out tender, soft and juicy. The hearty dish is sure to please those who try it.

• 700 g champignons;
• 600 g pork pulp;
• 2 tomatoes;
• 200 ml cream;
• 3 garlic cloves;
• By ? tsp dried basil and thyme;
• 200 g hard cheese;
• Vegetable oil - for lubricating the mold;
• Ground black pepper and salt - to taste.

A recipe with step-by-step photos of cooking champignons in cream will show you how to properly handle the process without going beyond the allotted time.

1. Wash the meat, pat dry with a paper towel and cut lengthwise into 3 pieces.
2. Beat a little with a kitchen hammer, add salt and pepper, rubbing the salt and pepper into the meat with your hands.
3. Grease a baking dish with vegetable oil and place the meat.
4. Cut the peeled mushrooms into slices and place on layers of meat, add a little salt.
5. Wash fresh tomatoes and cut into slices at least 3-4 mm thick.
6. Distribute over the mushrooms, add salt and pepper and then prepare the cream filling.
7. Combine the cream with crushed garlic, thyme and basil, beat a little with a whisk.
8. Pour the mushrooms into the mold and place immediately in an oven preheated to 180°C.
9. Bake for 60 minutes, remove the pan, sprinkle with grated cheese and bake again for 15 minutes.
10. then carefully cut and place into serving plates.

In sour cream

The dish, which you will soon become acquainted with, turns out incredibly tasty, aromatic and juicy. Champignons with sour cream in the oven look amazing both in the photo and in person, so you can safely serve them on the holiday table. The dish is a kind of variation of julienne, but is not served in portions, but in one large, capacious baking dish.

Ingredients:

• fresh champignons – 0.75 kg;
• butter – 70-100 g;
• onion – 1 large;
• salt, ground black pepper;
• sour cream – 230-300 ml;
• flour – 1.5 tbsp. l.;
• hard cheese – 120-150 g.

Cooking method:

1. Cut the washed and dried mushrooms (depending on their size) into 4-6 pieces. Melt the butter in a frying pan and start frying them with salt and pepper. Add finely chopped onion.
2. After 10 minutes, add flour and sour cream to the frying pan and stir. As soon as the sauce begins to boil, remove the dish from the stove.
3. Transfer the mushrooms to a baking dish. Grate the cheese and crush the pecheritsa with it.
4. Preheat the oven to 180 degrees. Bake the dish in it for 8-10 minutes.

Video recipe for stuffed champignons with sour cream

Watch this fascinating video. This recipe makes the appetizer juicy, aromatic and very tasty. These mini-baskets will be gone in a minute, so you can safely make extra, because they will definitely ask for more.

In this article I was able to share with you the simplest and fastest hot mushroom appetizers. Such recipes are a must-have for every housewife. You can easily delight your guests and family with a delicious treat. Cook with pleasure!

Option 4: Champignons in mayonnaise in the oven with cheese stuffed with eggs

It would also be a good option if you leave only parsley to serve the dish.
In this case, finely chop the dill and mix with mayonnaise, add some salt and a little pepper. Ingredients :

• a dozen champignons, large;
• cheese, salted, hard – two hundred grams;
• a couple of boiled eggs;
• two spoons of “Provencal” and the same amount of vegetable oil;
• a handful of chopped dill and parsley;
• large garlic clove;
• pepper and evaporated salt;
• medium-sized onion.

How to cook

Step 1:

Carefully separate the caps of the washed champignons from the legs and place them in boiling, lightly salted water for five minutes. Catch it with a slotted spoon and place it on a wire rack or board to dry, round side up.

Step 2:

We chop the mushroom stems quite finely, but do not crumble them, put them directly from the board into hot oil, and quickly peel and dissolve the onion into checkers. We put it on the mushrooms as soon as the moisture in the pan has evaporated, keeping the heat moderate. After all the products are sufficiently browned, salt them and lightly pepper them, turn off the heat, and leave in the pan until it cools.

Step 3:

We rinse the peeled eggs to remove shell fragments, blot them with a towel and finely rub them, crush the garlic with a special press. Mix the crushed products with the cooled sauté. Fill the champignon caps with it, add mayonnaise first, then grated cheese.

Step 4:

Rub a ceramic, or preferably transparent, baking dish with oil and arrange the champignons. We bring the air temperature in the oven to two hundred degrees, place the mold on the rack in the middle of the oven. It is enough for the dish to stand for ten minutes at this heating; release it, sprinkled with herbs.

Pork with cabbage and mushrooms with mayonnaise

Ingredients

• 1 kg pork
• 100 g cabbage
• 500 g onion
• 200 g fresh champignons
• 1 tomato
• sweet pepper (red) 1 pc.
• prunes (pitted) 15 – 20 pcs.

For the sauce

• 100 g mayonnaise
• 1 tablespoon tomato sauce
• egg
• greenery

Cut the products into medium-sized pieces, place in a roasting pan in layers in the following sequence: pork, cabbage, tomato, pepper, champignons and onions and season with mayonnaise sauce, tomato sauce, finely chopped hard-boiled egg and chopped herbs. Place prunes on top. Simmer for 40 minutes in the oven over low heat without stirring!

With Chiken

There will be enough ingredients for 6 servings.

What ingredients will you need?

To prepare this chicken dish you will need the following ingredients:

• 500 g chicken fillet;
• 400 g champignons;
• 7 tbsp. l. sunflower oil;
• 100 g onion;
• 500 g cream;
• 2 tbsp. l. flour;
• 10 g dill;
• 10 g dried basil;
• 1/4 tsp. chopped pepper;
• 1/2 tsp. table salt.

The recipe follows.

Step-by-step cooking process

Champignons in creamy sauce with chicken are prepared as follows:

1. First you need to peel the onion and chop it into a small cube. Mushrooms should be washed under running water, peeled and cut into small slices. The chicken fillet will also need to be washed and chopped into small pieces.

2. Next, you need to heat the frying pan, grease it with sunflower oil and place the chopped onion. Onion cubes should be fried until golden brown. Place the prepared onion in a bowl.
3. Then, in a frying pan with the remaining oil, fry the champignons until all the liquid has completely evaporated. The finished mushrooms will also need to be moved to a separate bowl.
4. Now you need to pour flour into a container, roll the chopped chicken fillet in it, put it in a frying pan and fry for 10 - 15 minutes until the meat turns white.
5. Then you need to add the previously fried ingredients to the meat in the frying pan, mix everything thoroughly, add crushed pepper and table salt, add dried basil and pour cream over all the ingredients. The contents of the frying pan should be mixed well, cover with a lid and simmer over low heat for 10 - 12 minutes.
6. At the end of cooking, add finely chopped dill to the sauce, mix, divide into portions and serve.

Serving rules, decoration

Fresh tomatoes, cut into slices or fresh cucumbers can serve as a side dish.

Champignons with turkey and cream in a slow cooker

Champignons cooked in a slow cooker in cream are not only tasty, but also quite filling. The dish is easy to prepare, the ingredients are inexpensive, and the end result is simply amazing. Try adding turkey meat to the mushrooms; cream will make it tasty and aromatic, which everyone in your household will definitely appreciate.

• 500 g turkey fillet;
• 400 g champignons;
• 300 ml cream;
• 2 onions;
• 3 garlic cloves;
• 3 tbsp. l. lemon juice;
• 150 g hard cheese;
• 50 ml olive oil;
• A pinch of dried thyme;
• Salt and ground black pepper - to taste.

1. Rinse the turkey meat, pat dry with a paper towel and cut into pieces.
2. Add salt, pour lemon juice, mix with your hands and leave for 20-30 minutes.
3. After cleaning, rinse the mushrooms, let them drain and cut each specimen into 2-4 parts.
4. Peel the onion from the top layer, cut into thin half rings, and finely chop the garlic cloves with a knife.
5. Pour olive oil into the multicooker bowl and turn on the “Frying” or “Baking” mode on the panel.
6. Fry the marinated turkey meat until golden brown, stirring occasionally with a wooden spatula.
7. Then add mushrooms, garlic and onions, sprinkle with salt, ground pepper and stir.
8. Fry for 10 minutes, add thyme, stir again and fry for 5 minutes.
9. Pour in cream, switch the “Frying” mode to the “Stewing” mode and turn on the time for 20 minutes.
10. In 5-7 minutes. Before the beep, open the multicooker lid and sprinkle the contents with grated cheese.
11. Close the lid, wait for the beep and serve with boiled potatoes or rice.

Champignons with mayonnaise and mustard sauce

Ingredients

• champignons – 300 g
• vegetable oil – 3 tbsp. spoons
• greens, salt, pepper, lemon juice
• sauce – 6 tbsp. spoons

for the sauce

• mayonnaise – 200 g
• mustard – 3 tbsp. spoons
• finely chopped green onions
• sugar, salt

You can cook champignons in sauce with mayonnaise, and the result is a delicious, piquant salad with a slight sourness.

1. Peel fresh mushrooms, rinse, cut into slices and boil in salted boiling water for 15–20 minutes, then drain in a colander and let them cool.
2. Place them in a salad bowl, salt and pepper to taste, add lemon juice and vegetable oil, mix everything, pour over the sauce and garnish with herbs.

Preparation of the sauce: mix mayonnaise with mustard, add finely chopped green onions, sugar and salt to taste.

In pots

This method of cooking came to us from ancient times. Champignons in pots in the oven turn out very fragrant. The dish you will be introduced to now is roast potatoes with mushrooms. Its taste is simply delicious due to the special sauce that envelops and permeates all the ingredients. If you don’t know how to bake champignons in the oven, be sure to try making them in pots.

Ingredients:

• potatoes – 0.6 kg;
• nutmeg – 1 tsp;
• Pecheritsa – 0.6 kg;
• salt, black pepper - to your taste;
• cream – 0.25 l;
• onion – 1 pc.;
• hard sur – 120 g.

Cooking method:

1. Wash and peel the vegetables. Cut the potatoes into thin slices and the onion into half rings.
2. Wash the mushrooms and dry. Cut them into quarters or slightly smaller.
3. Mix the cream with salt, nutmeg, and pepper.
4. Grate the cheese.
5. Place potatoes, onions and mushrooms in layers in each pot. You can make any quantity.
6. Pour cream sauce over the dish. Place in a cold oven and bake at 200 degrees for 40 minutes. Remove the pots, sprinkle with cheese, and return to the oven. Bake for another 8-10 minutes. Before serving, you can sprinkle with chopped herbs.

With vegetables

The next dish not only tastes amazing, but is also very healthy. Champignons with vegetables baked in the oven can be safely eaten by young ladies who watch their figure and prefer dietary treats. If you are one of them, you should definitely learn how to cook this delicious dish. Its taste will not leave you indifferent and will give you the most pleasant impressions.

Ingredients:

• champignons – 0.6 kg;
• dill - a bunch;
• eggplant – 1 medium;
• salt – 2 pinches;
• zucchini – 1 medium;
• olive oil;
• bell pepper – 1 large;
• garlic – 2 cloves;
• tomatoes – 2 large;
• onion – 1 pc.;
• carrot – 1 pc.

Cooking method:

1. Wash the vegetables. When slicing them, immediately place them on a baking sheet with olive oil in layers. Add a little salt to each one.
2. First, place the onions and carrots cut into half rings into circles. Then spread the bell peppers over the baking sheet. Cut it into rings too.
3. The next layer is eggplant circles. Next is zucchini, sliced ​​the same way.
4. The next layer is tomato rings. Place pecheritsa cut into slices on top.
5. Sprinkle the dish with crushed garlic. Bake in an oven preheated to 200 degrees for half an hour to 40 minutes. Serve garnished with chopped herbs.

Pumpkin with apricots and champignons in mayonnaise

Ingredients

• 150 g pumpkin
• 75 g apricots
• 1/2 cup canned mushrooms
• 1 tbsp. spoon of butter
• 1/2 cup mayonnaise
• 5 g wheat flour
• 1 tbsp. spoon breadcrumbs

Peel the pumpkin, cut into small cubes and fry in oil. Chop the apricots, mix with pumpkin and slices of canned mushrooms, place in a heap in a greased frying pan, season with mayonnaise, sprinkle with crushed breadcrumbs on top, sprinkle with oil and bake.

Corn with boiled champignons and mayonnaise

Ingredients

• 200 g corn beans
• 1 onion
• 2 tbsp. spoons of mayonnaise
• 1 cup boiled champignons
• 1 teaspoon sugar
• 10–12 croutons of white bread
• 2 tbsp. spoons of butter
• parsley salt

Boil the corn, then transfer to a frying pan, add finely chopped and lightly fried onion, salt, sugar, stir and boil for 5 minutes, cut the boiled champignons into slices, season with mayonnaise. Make croutons from white bread.

When serving, place the prepared hot corn on a plate in a heap, place mushrooms around it interspersed with croutons, and place a bunch of parsley in the center.

Salad with champignons, chicken, cheese, cucumber and mayonnaise

Ingredients

• 400 g boiled chicken fillet
• 20 g dried champignons
• 50 g cheese
• 1 canned cucumber
• 2 boiled eggs
• 1 onion
• 1 tbsp. spoon of vegetable oil
• 3 tbsp. spoons of mayonnaise
• parsley, salt

A salad with champignons, chicken, cheese, cucumber and mayonnaise has a bright piquant taste, is rich and tender. This dish will take pride of place on the holiday table and will become a lifesaver when you need to cook it quickly and tasty.

Cut the fillet, cheese, boiled mushrooms and cucumber into strips.

Chop the onion and fry in oil.

Chop the eggs.

Combine everything, salt, season with mayonnaise.

Garnish with parsley.

Recipe for shish kebab with champignons and mayonnaise on the grill

Ingredients

• soy meat – 1 kg
• champignons – 200 g
• dry white wine – 500 m
• mayonnaise – 2 tbsp. spoons
• ghee – 100 g
• onion – 100 g or 2 cloves of garlic
• dill and parsley - 0.5 bunch each
• salt, ground red and black pepper to taste

The following recipe for grilled champignons with mayonnaise will appeal to lovers of dietary dishes, because in this case the kebab needs to be cooked with soy meat.

1. Onions are peeled and washed, mushrooms are washed. The onions are cut into rings, the mushrooms into large pieces. The greens are washed. Combine all components and add mayonnaise to them, mix well.
2. The prepared meat is cut into small pieces and then placed in a pre-prepared container.
3. Pieces of meat are poured with a marinade of wine mixed with onion rings, salt, red and black pepper, and kept for 2 hours.
4. Mixed marinated meat, a mixture of onions, mushrooms and herbs are threaded onto skewers. The shish kebab is fried over hot coals, periodically sprinkling with marinade.
5. The finished kebab is served on skewers, garnished with chopped herbs and poured with hot melted butter.
6. Grilled champignons in mayonnaise can also be made with garlic, using it instead of onions, this will give the dish a sharper and piquant taste.

Salad with pickled champignons and mayonnaise

Ingredients

• 400 g asparagus
• 30 g young green beans
• 20 g goose liver
• 40 g pickled champignons
• 150 g fresh tomatoes
• 20 g carrots
• mayonnaise
• parsley, salt

Heads of boiled asparagus, chopped pods of boiled young beans, slices of boiled goose liver, chopped boiled carrots and pickled champignons mix well with mayonnaise and salt. Fill halves of tomatoes from which the pulp has been removed with the prepared salad. Sprinkle everything with parsley.

Pork with champignons, onions, garlic and mayonnaise

Ingredients

• 500 g pork
• 300 g champignons
• 2 medium onions
• 3 cloves garlic
• 2 tbsp. spoons of hot ketchup
• 1 tbsp. spoon of mayonnaise
• 2 fresh cucumbers
• 4 tomatoes
• 2 fresh apples

Pork with cucumbers, tomatoes, champignons, onions, garlic and mayonnaise can be used as the main festive dish, which the hostess will proudly present to guests at a gala dinner.

1. In a deep frying pan, fry the mushrooms until half cooked, thinly slice the pork, onion, garlic, ketchup, and mayonnaise.
2. Fry everything, stirring, for 10 minutes.
3. Next, cut the tomatoes and cucumbers into thin slices and place them on top, and then place the apples in thinly sliced ​​slices, without stirring, cover with a lid and fry for 10 minutes.
4. Serve with dry white wine.