Champignons in the Microwave (8 Cooking Options); Recipe for Champignons in the Microwave

Recipes using a microwave oven take a minimum amount of time, and the prepared dishes turn out tasty, tender and appetizing. The only disadvantages that can be highlighted are the low beneficial properties and, in general, a small variety of recipes. The fact is that most microwave mushroom recipes are stuffed champignons, in which only the filling differs. Usually such dishes are used as snacks, which turn out very tasty. So let's find out how to cook champignons in the microwave quickly and tasty.

General principles of cooking

Baked champignons in a microwave oven turn out tasty and appetizing. But mushrooms can be cooked even tastier if you follow a few simple but important rules. Firstly, the mushrooms must be fresh. Fried, pickled and canned mushrooms are definitely not suitable for preparing these recipes. Secondly, it is not recommended to change the amount of ingredients and cooking time, since in this case the taste of the dish will change greatly, maybe even for the worse. Thirdly, you should not add excessive amounts of spices and seasonings, as they can destroy the mushroom flavor. Because of this, the “zest” of the dish will disappear, which means that champignons baked in the microwave will not turn out as tasty as we would like.

Basic secrets on how to cook champignons in the microwave

The main secret is to properly prepare the champignons for further cooking in the microwave. So, the mushrooms need to be washed in a basin of water, cleaned of dirt, dust, debris, then remove the film and rinse again in a clean liquid. You should not wash champignons under the tap, since cooking mushrooms in the microwave requires whole mushrooms. A stream of tap water can break them or destroy the mushroom structure. If desired, you can lightly boil it in salted water (literally 10 minutes) to destroy most of the harmful substances and pathogenic microflora. By the way, do not forget to sort through the champignons and discard the spoiled ones (these are blackened, with strange spots or smell, as well as with mucus).

Selection and preparation of ingredients

You should purchase only fresh mushrooms, which can be recognized by their light color without any spots or darkening on the surface, as well as without voids on the stems.

Mushrooms cannot be stored for longer than 6 hours, so it is advisable to peel, wash and start cooking them as quickly as possible, or place them in salted water (but no longer than 6 hours). Salt water prevents the product from browning. However, prolonged soaking should not be practiced because champignons quickly absorb moisture and become too watery.

Did you know? Man discovered the champignon mushroom more than a millennium ago. This culture was first discovered by the inhabitants of Italy. Without thinking twice, the Italians began to use the new delicacy for food, and then to grow it.

Classic recipe in the microwave

As usual, we’ll start the review with a classic recipe for champignons in the microwave. This is the simplest, low-calorie and cheapest (if you compare the cost per serving) option for cooking mushrooms in a microwave oven. The calorie content of the classic recipe is only 49 kcal per 100 grams. This is explained by the fact that the dish contains nothing except the mushrooms and spices themselves. We will bake the champignons whole, so you can use any number of mushrooms. You can add your own seasonings to taste, but try not to overdo it to preserve the aromatic mushroom flavor. Now let's find out how to cook whole champignons in the microwave.

Ingredients

champignons – 400 g;
vegetable oil – 3-4 large spoons;
salt - to taste;
ground black pepper - to taste.

Sequencing

Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Lightly grease each mushroom with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Salt and pepper the champignons to taste, you can add a small amount of spices of your own if desired (it is important to distribute the seasonings evenly over the mushrooms).
Place a plate with champignons inside the multicooker, be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave oven).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

Mushroom soup

You can even cook soup in the microwave. To make it aromatic, you need to add smoked sausages. This dish is easy to prepare and will be ready in just 10 minutes.

Ingredients:

500 ml water;
150 g mushrooms;
4 sausages;
2 potatoes;
dill, salt.

Step-by-step cooking process:

Cut the potatoes into cubes, mushrooms into slices, and sausages into small pieces.
Place champignons and potatoes in water and cook for 5 minutes.
Add sausages, salt, put in the oven for another 2-3 minutes.
When serving, sprinkle with chopped dill.

With cheese and mayonnaise

Now let's cook the stuffed champignons in the microwave. Such mushrooms turn out to be much tastier, more appetizing and richer than those prepared according to the classic recipe. The disadvantages include a higher energy value: 89 kcal per 100 grams - and a longer cooking time, since now it is necessary to prepare the ingredients a little longer. Although there is still a small amount of them in this recipe, which means the cost per serving remains low. Now let's look at a step-by-step recipe for champignons in the microwave with cheese and mayonnaise.

Ingredients

champignons – 400 g;
vegetable oil – 3-4 large spoons;
hard cheese – 250 g;
mayonnaise – 2-4 tablespoons;
salt - to taste;
ground black pepper - to taste.

Sequencing

Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Carefully separate the stems from the caps; it is important not to damage the mushroom caps, since we will stuff them with ingredients.
There is no need to throw out the champignon stems, we will use them too: finely chop them with a knife and put them aside for now.
Lightly grease each mushroom (that is, the cap) with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Stuff the mushroom caps with mayonnaise and chopped mushroom stems (it is advisable to mix the filling in a separate plate so as not to damage the champignon caps).
Salt and pepper the champignons to taste, you can add a small amount of spices of your own if desired (it is important to distribute the seasonings evenly over the mushrooms).
Grate the cheese on a coarse or medium grater, then sprinkle the stuffed champignons with the grated cheese (it is advisable to distribute the last element of the filling evenly between the mushrooms).
Place the plate with the champignons inside the microwave; be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

Pizza

Pizza is easy to cook in the microwave, you just need a prepared base. With champignons it turns out nourishing and tasty.

Ingredients:

500 g mushrooms;
100 g cheese;
1-2 tomatoes;
1 sweet pepper;
1 onion;
mayonnaise, vegetable oil, salt.

The pizza will turn out delicious in any case, but for it to be beautiful, you need to properly prepare and arrange the ingredients.

Fry chopped mushrooms and onion rings in vegetable oil.
Grease the base with mayonnaise.
Place the mushrooms and onions, then the pepper strips and tomato slices.
Sprinkle with grated cheese and bake at maximum power for 2-3 minutes.

Fresh champignons are not only boiled or fried. Using a microwave, you can prepare many delicious healthy dishes.

With mayonnaise and chicken fillet

The prepared dish according to the recipe above is clearly missing something, this can be seen even from the photographs. So let's look at a cooking option in which we add a few more ingredients. I immediately want to add some chicken and onions. Of course, the calorie content of the snack will increase slightly, but the taste of this dish is simply excellent. Be sure to try cooking champignons in the microwave using this recipe. Be sure that you will get a tasty and tender dish that can be served even on a festive table - your guests will be delighted. The calorie content of mushrooms with chicken and mayonnaise is 112 kcal per 100 grams, the cooking time is just under half an hour. Now let's find out how to cook champignons with mayonnaise and chicken in the microwave.

Ingredients

champignons – 400 g;
onions – 1-2 pcs;
chicken fillet – 200 g;
vegetable oil – 3-4 large spoons;
hard cheese – 25 g;
mayonnaise – 2-4 tablespoons;
salt - to taste;
ground black pepper - to taste.

Sequencing

Remove the chicken fillet from the freezer a few hours before cooking to allow the meat to thaw naturally.
Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Carefully separate the stems from the caps; it is important not to damage the mushroom caps, since we will stuff them with ingredients.
There is no need to throw out the champignon stems, we will use them too: finely chop them with a knife and put them aside for now.
Lightly grease each mushroom (that is, the cap) with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Peel the onion, cut into small cubes (you can even chop the onion into random pieces, the main thing is that they are small).
Grease the bottom of the frying pan with vegetable oil, place on medium heat, as soon as the container is hot, place the onion inside and fry for 5-10 minutes, stirring occasionally.
Wash the chicken fillet under running water, dry it, and cut the meat into small pieces.
Add the chicken to the frying pan with the onions, stir and continue frying for 5-8 minutes, stirring the ingredients periodically.
Stuff the mushroom caps with mayonnaise, onion, chicken and chopped mushroom legs (it is advisable to mix the filling in a separate plate so as not to damage the champignon caps).
Salt and pepper the champignons to taste, you can add a small amount of spices of your own if desired (it is important to distribute the seasonings evenly over the mushrooms).
Grate the cheese on a coarse or medium grater, then sprinkle the stuffed champignons with the grated cheese (it is advisable to distribute the last element of the filling evenly between the mushrooms).
Place the plate with the champignons inside the microwave; be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

Sandwiches

You can diversify your diet by preparing delicious sandwiches with mushrooms and meat for breakfast or an afternoon snack. It is better to use white toast bread.

Ingredients:

4 slices of bread;
4 slices of boiled meat;
2 tbsp. l. chopped and fried champignons;
100 g cheese;
1 sweet pepper;
1 onion;
1 medium tomato;
butter.

These sandwiches are easy to make:

Fry the bread in butter.
Separately fry the onion rings.
Cut the tomato and pepper into rings, mix the onion with fried mushrooms.
Place a piece of butter on slices of bread, then meat, mushrooms and onions, tomato and pepper, sprinkle with grated cheese.
Bake in the microwave for 30 seconds.

With garlic and soy sauce

You can diversify the champignon appetizer with garlic and soy sauce. The dish turns out tasty, with a salty-spicy aftertaste. If you like dishes with this taste, then be sure to try cooking stuffed champignons in the microwave with garlic and soy sauce according to the recipe below. The calorie content of such a dish is 92 kcal per 100 grams, the cooking time is no more than 20 minutes (even if you have no experience in cooking). Now let's find out how to cook champignons with garlic and soy sauce in the microwave - a step-by-step recipe with the photo below.

Ingredients

champignons – 400 g;
vegetable oil – 3-4 large spoons;
garlic – 2-3 cloves;
soy sauce – 2-4 tablespoons;
salt - to taste;
honey – 1-2 teaspoons;
ground black pepper - to taste.

Sequencing

Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Carefully separate the stems from the caps; it is important not to damage the mushroom caps, since we will stuff them with ingredients.
There is no need to throw out the champignon stems, we will use them too: finely chop them with a knife and put them aside for now.
Lightly grease each mushroom (that is, the cap) with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Peel the garlic and take 2-3 cloves (if you like this vegetable, you can take a little more), finely chop the cloves using a knife or crush the garlic using a press.
In a separate container, mix soy sauce, honey, chopped garlic and spices to taste, mix the ingredients thoroughly.
Stuff the mushroom caps with the prepared filling and chopped mushroom stems (it is advisable to mix the filling with the stems in a separate plate so as not to damage the mushroom caps).
Salt and pepper the champignons to taste, you can add a small amount of spices of your own if desired (it is important to distribute the seasonings evenly over the mushrooms).
Place the plate with the champignons inside the microwave; be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

Champignons fried on the grill

According to many, grilled champignons, fried on the grill, will allow you to combine a delicious dish with smoke and a comfortable pastime in nature.

1 kg of mushrooms;
5 tbsp. l. soy sauce;
1 pod of hot pepper;
1 pinch of dried thyme;
150 g curd cheese;
Parsley.

A step-by-step recipe will show you how to properly grill champignons.

The fruiting bodies are thoroughly washed with warm water, the film is removed from the caps, and the tips of the stems are removed.
The mushrooms are placed in a plastic food container and filled with marinade: sauce mixed with thyme, crushed seedless hot pepper.
Close the lid, shake several times and marinate for 60 minutes.
Next, the mushrooms are laid out on the grill grate.
During cooking, the grate is turned over several times to prevent the food from burning.
The fruiting bodies are laid out on a flat dish, sprinkled with cheese and chopped herbs.

With sour cream and minced meat

Mayonnaise is a high-calorie ingredient that can be successfully replaced with more delicate and palatable sour cream. Of course, the calorie content of the dish will not decrease much, but the taste will increase noticeably. You can use any minced meat at your discretion: it can be pork, beef, chicken, pork + beef or even pork + chicken. I prefer the traditional pork + beef option, so that’s what we’ll use. The calorie content of this dish is 108 kcal per 100 grams. And the cooking time is just under half an hour if you have pre-cooked minced meat. Now let's find out how to cook stuffed champignons in the microwave with minced meat and sour cream.

Ingredients

champignons – 400 g;
onions – 1-2 pcs;
minced meat (any to taste) – 200 g;
vegetable oil – 3-4 large spoons;
hard cheese – 25 g;
sour cream (preferably medium fat) – 2-4 tablespoons;
salt - to taste;
ground black pepper - to taste.

Sequencing

Prepare minced meat in advance: pass the meat through a meat grinder - the pre-selected meat should be washed, cleaned of excess films and fat, and can be cut into medium-sized pieces to make work easier.
Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Carefully separate the stems from the caps; it is important not to damage the mushroom caps, since we will stuff them with ingredients.
There is no need to throw out the champignon stems, we will use them too: finely chop them with a knife and put them aside for now.
Lightly grease each mushroom (that is, the cap) with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Peel the onion, cut into small cubes (you can even chop the onion into random pieces, the main thing is that they are small).
Grease the bottom of the frying pan with vegetable oil, place on medium heat, as soon as the container is hot, place the onion inside and fry for 5-10 minutes, stirring occasionally.
Add the minced meat to the frying pan with the onion, stir and continue frying for 5 minutes, stirring the ingredients periodically.
Stuff the mushroom caps with sour cream, minced meat with onions and chopped mushroom stems (it is advisable to mix the filling in a separate plate so as not to damage the champignon caps).
Salt and pepper the champignons to taste, you can add a small amount of spices of your own if desired (it is important to distribute the seasonings evenly over the mushrooms).
Grate the cheese on a coarse or medium grater, then sprinkle the stuffed champignons with the grated cheese (it is advisable to distribute the last element of the filling evenly between the mushrooms).
Place the plate with the champignons inside the microwave; be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

Champignons with ham

You can prepare stuffed champignons not only with chicken fillet and minced meat, but also with delicious ham. This meat ideally complements the taste of mushrooms, resulting in a dish that is much tastier and more tender. The highlight of this recipe is the delicate sauce, which consists of cream and butter. At the same time, the calorie content of stuffed champignons remains at the same average level: 110 kcal per 100 grams. But the cooking time is slightly reduced to 25 minutes. The recipe below will use onions, which many people don’t like in combination with ham. If you are one of these people, you can simply exclude this ingredient from the composition. Now let's find out how to cook champignons with ham in the microwave quickly and tasty.

Ingredients

champignons – 400 g;
onions – 1-2 pcs (optional);
ham – 200 g;
vegetable oil – 3-4 large spoons;
hard cheese – 25 g;
butter – 20-30 g;
cream – 2-4 tablespoons;
salt - to taste;
ground black pepper - to taste.

Sequencing

Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Carefully separate the stems from the caps; it is important not to damage the mushroom caps, since we will stuff them with ingredients.
There is no need to throw out the champignon stems, we will use them too: finely chop them with a knife and put them aside for now.
Lightly grease each mushroom (that is, the cap) with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Peel the onion, cut into small cubes (you can even chop the onion into random pieces, the main thing is that they are small).
Grease the bottom of the frying pan with vegetable oil, place on medium heat, as soon as the container is hot, place the onion inside and fry for 5-10 minutes, stirring occasionally.
Cut the ham into small pieces (this meat does not have to be fried in a frying pan along with the onion, but if you wish, you can lightly fry it - I like it even better).
Stuff the mushroom caps with cream mixed with melted butter, onion, ham and chopped mushroom stems (it is advisable to mix the filling in a separate plate so as not to damage the champignon caps).
Grate the cheese on a coarse or medium grater, then sprinkle the stuffed champignons with the grated cheese (it is advisable to distribute the last element of the filling evenly between the mushrooms).
Place the plate with the champignons inside the microwave; be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

Julienne

The combination of chicken fillet and mushrooms baked with cheese and cream sauce is sure to please all family members and guests. Making julienne is very simple, and it turns out not only tasty, but also beautiful, especially if you sprinkle it with herbs when serving.

Ingredients:

300 g mushrooms;
200 g cheese;
400 g chicken fillet;
150 g cream;
salt, spices.

To do everything right, you need to follow the step-by-step recipe.

Cut the chicken into cubes, place in a mold, add a little water and microwave for 8-10 minutes.
Add chopped champignons to the meat and return to the oven for 5 minutes.
Remove, pour cream, add salt and spices, sprinkle with cheese. Bake for another 5-7 minutes.

Champignons with quail eggs

At first glance, it seems that champignons stuffed with quail eggs will not be tasty. My first thoughts were the same. However, I had to take a chance and the dish did not live up to my negative expectations. Champignons with quail eggs in the microwave turned out really tasty and appetizing. The taste of this dish is unique as the combination of these ingredients gives a flavor that is unlike anything else. So be sure to try cooking champignons with quail eggs according to the recipe below. The calorie content of this snack is 89 kcal per 100 grams, and the cooking time is about 20 minutes. Now let's find out how to cook champignons with quail eggs in the microwave.

Ingredients

champignons – 400 g;
vegetable oil – 3-4 large spoons;
hard cheese – 250 g;
quail eggs – 2-3 pcs;
mayonnaise – 2-4 tablespoons;
salt - to taste;
ground black pepper - to taste.

Sequencing

Boil the quail eggs hard-boiled in a saucepan (after boiling, cook the eggs for 6 minutes, but no more, otherwise they may burst).
Transfer the boiled eggs to a napkin so that they cool and remove excess moisture until we don’t need them yet.
Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Carefully separate the stems from the caps; it is important not to damage the mushroom caps, since we will stuff them with ingredients.
There is no need to throw out the champignon stems, we will use them too: finely chop them with a knife and put them aside for now.
Lightly grease each mushroom (that is, the cap) with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Peel the quail eggs (by this time they should have cooled down), then grate or finely chop using a sharp knife.
Stuff the mushroom caps with mayonnaise, quail eggs and chopped mushroom legs (it is advisable to mix the filling in a separate plate so as not to damage the champignon caps).
Salt and pepper the champignons to taste, you can add a small amount of spices of your own if desired (it is important to distribute the seasonings evenly over the mushrooms).
Grate the cheese on a coarse or medium grater, then sprinkle the stuffed champignons with the grated cheese (it is advisable to distribute the last element of the filling evenly between the mushrooms).
Place the plate with the champignons inside the microwave; be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

What are the benefits of mushrooms?

Mushrooms are a unique product that boasts not only special taste properties, but also low calorie content and great benefits. Champignons contain a variety of vitamins, minerals, proteins and valuable amino acids. It is thanks to their rich composition that these mushrooms are in no way inferior to vegetables or protein products of animal origin.

The most important thing is to understand the basic rules for cooking mushrooms so that in the process of creating appropriate dishes they retain all their nutritional value.

Champignons in honey-soy marinade

The last recipe in this article is for sweet and salty dishes. In this case, we will cook the champignons in honey-soy sauce in the microwave. It’s worth noting right away that the taste of this dish is very different from all other recipes from this article. If you like a sweet-salty taste, then this cooking option is definitely for you. Be sure to try cooking it in your microwave oven. By the way, don’t worry, nothing bad will happen to honey exposed to microwaves: it will only become tastier. So let's find out how to cook champignons in a honey-soy marinade in the microwave.

Ingredients

champignons – 400 g;
vegetable oil – 3-4 large spoons;
garlic – 2-3 cloves;
soy sauce – 2-4 tablespoons;
salt - to taste;
honey – 1-2 teaspoons;
ground black pepper - to taste.

Sequencing

Wash the champignons with water, remove the films from the cap and the area under the cap, wash again in water and transfer to a towel or other cloth so that the material absorbs excess moisture.
Carefully separate the stems from the caps; it is important not to damage the mushroom caps, since we will stuff them with ingredients.
There is no need to throw out the champignon stems, we will use them too: finely chop them with a knife and put them aside for now.
Lightly grease each mushroom (that is, the cap) with vegetable oil; this is necessary so that the champignons do not burn in the microwave while we cook them.
Place the prepared champignons on a plate (it is important to use a container with which nothing will happen during long cooking in the microwave).
Peel the garlic and take 2-3 cloves (if you like this vegetable, you can take a little more), finely chop the cloves using a knife or crush the garlic using a press.
In a separate container, mix soy sauce, honey, chopped garlic and spices to taste, mix the ingredients thoroughly.
Stuff the mushroom caps with the prepared filling and chopped mushroom stems (it is advisable to mix the filling with the stems in a separate plate so as not to damage the mushroom caps).
Salt and pepper the champignons to taste, you can add a small amount of spices of your own if desired (it is important to distribute the seasonings evenly over the mushrooms).
Place the plate with the champignons inside the microwave; be sure to cover the mushrooms with a cap (otherwise the champignons may start to shoot and “mess up” the microwave).
Turn on the microwave, set the settings to maximum power, turn on the device for 10 minutes (if you used more mushrooms, then the cooking time must be increased.
After 10 minutes, the microwave will turn off; you should open it and use a towel to remove the plate with the prepared champignons.
The baked mushrooms are ready; you can serve this appetizer along with the main dish or tea.
Bon appetit!

To summarize

As you can see from the recipes above, cooking champignons in the microwave is not difficult even for novice cooks. Many recipes called for a frying pan to fry certain ingredients, such as chicken or onions. But instead of using a frying pan, you can just as easily fry the ingredients in a slow cooker. To do this, use the “Frying” or “Baking” mode, do not forget to grease the bottom with vegetable oil. Write in the comments which option for cooking champignons in the microwave did you like best. And if you have questions, be sure to ask them, we will definitely answer everything. Bon appetit, see you soon!